- Basic - Interior of microwave soiled with encrusted food debris. Two units on the cook line **Warning** the two microwaves were severely soiled
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hot dogs 55. 55. Chicken grilled 55. All these items are in the unit to the right of the flat gill in the well. Hamburger 58. 49. Cheese 57. 50. All these items are in the unit to the left of the flat grill **Warning** cheese 46. 44. 45 to the left side of the flat grill. These items had been placed on a piece of bread. Recommend not using any false bottom, cup, or bread as these items lift the cheese off the cold surface of the metal and cannot maintain a cold hold temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 44. 44. 44. Chili 44. All in the walk in cooler the cheese items are being stored by the walk in cooler door. **Warning** cheese 45. 45. 45. All by the door of the walk in cooler
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface to the body of the three head blender in the ice cream station **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Two units on the cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hot dogs 55. 55. Chicken grilled 55. All these items are in the unit to the right of the flat gill in the well. Hamburger 58. 49. Cheese 57. 50. All these items are in the unit to the left of the flat grill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 44. 44. 44. Chili 44. All in the walk in cooler the cheese items are being stored by the walk in cooler door. **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Spatula temp 120 f, fork temp 110 these items were used to extract the raw beef from the storage bin then the same spatula is used to remove the fished product from the flat grill and placed on the customer bun. The finished beef is being contaminated with the raw beef juice which is not being cooked off the spatula, from additional orders of raw beef being place on the flat grill. Recommend utilizing two spatulas, one for raw the other for the finished product. **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Food contaminated by unsanitized equipment. See stop sale. The cook was using the same utensils on fresh and cooked beef on the cook line **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - walk-in freezer floor soiled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Expo unit: tomato 52. Lettuce 51. Cottage cheese 44. Cole slaw 56. The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Admin Complaint**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 46 and 48 because it was not in direct contact with the metal. Actually placed on a slice of bread. **Admin Complaint**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero Dish machine **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 44. Hash browns 45. Chili 44. In the walk in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See temps 47 or greater
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.drive thru area
- Intermediate - Accumulation of food debris/grease on food-contact surface. The tilt kettle used for chili
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food service manager not certified within 30 days of employment. The manager on duty has been a manager for 13 months and is not certified **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The ice cream unit and the milk dispenser unit in the ice cream section **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 11 employees present including the manager and no one is certified **Admin Complaint** **Repeat Violation**
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5/21/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Equipment in poor repair. The two reach in coolers by the expo, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- Intermediate - Food manager certification expired. The General Manager certification is expired
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. The two reach in coolers by the expo, The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Beans 125 in the drawer unit on the cook line
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero
- High Priority - Employee failed to wash hands before putting on gloves to work with food. A server **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Add to the two hoses not the one with the dispenser
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 45. Pasta 50-60 (discarded) cottage cheese 50 (discarded). Tomato 45. Turkey 49 (discarded) tomato 48. In two units on the cook line by the expo side
- Intermediate - Food manager certification expired. The General Manager certification is expired
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Milk unit
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2/11/2014 | Routine - Food | Warning Issued |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The general managers certificate expired in June 2013 and no other food manager present **Warning**
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2/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Lower areas, underside of equipment grease soiled etc throughout the kitchen **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The general managers certificate expired in June 2013 and no other food manager present **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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12/9/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. 10 in the mop sink room **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Lower areas, underside of equipment grease soiled etc throughout the kitchen **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Main hand sink in the kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Food prep employee on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 53. And 61 in the reach in cooler at the prep line, Moved to the walk in cooler. Cole slaw 45 was lifted out of the cold hold unit, readjusted. Tomato 44 in the open top prep unit on the cook line **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor in the employee break area **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. The cooks are storing their scrapper in the hand sink at the front counter **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream area **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The general managers certificate expired in June 2013 and no other food manager present **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On the cook line by the front counter **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At the wait staff area **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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12/5/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. The walk in cooler and coolers on the cook line **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Q 300 bucket. Recommended strength 200 **Warning**
- Intermediate - Manager lacking proof of food manager certification. The area manager didn''t posses his certification during the inspection **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The one on the cook line and the one by the ice cream unit **Warning**
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. The walk in cooler and coolers on the cook line **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. The door by the managers office **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 47. Cottage 53. In the reach in cooler in/at by expo. Cheese 44-45 in the burger unit because it had a plastic lifting it off the cold surface **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tables or working surfaces on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 63. In the reach in cooler salad. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Q 300 bucket. Recommended strength 200 **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Both by the drive thru and in the wait staff area **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The unit by salad and the unit by the expo window are in operable **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The ice cream unit, two other units on the cook line **Warning**
- Intermediate - Manager lacking proof of food manager certification. The area manager didn't posses his certification during the inspection **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The one on the cook line and the one by the ice cream unit **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/25/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles on the heads and body in the drive thru area .
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, on the heads and body to the unit in wait staff area in the dining area.
- Observed clean equipment placed on the floor to obtain ice then the pan was moved to a prep table in the rear prep area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. the top of the oven and door are soiled in the rear prep area
- Critical - Observed interior of microwave soiled. ice cream area
- Critical - Observed interior of microwave soiled. x2 on the cookline Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream unit Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. rail section of the unit by the expo area window on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese shredded 47 f degrees in the reach in cooler on the cookline (right of cookline)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese sliced 44, 52 f degrees in the reach in cooler on the cookline (left of the cookline) the product is being lifted off the container.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. dated 5/12 for exchange located above the syrup boxes
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form
- Critical - Observed buildup of soiled material on mixer head. ice cream mixers table top x2
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Drive thru employee multi tasking and conducting food prep in between orders. employee touched eye glasses multiple times
- Critical - Observed employee improperly washing hands. employee touched the faucet after washing hands Corrected On Site.
- Observed employee with no hair restraint. Employee actively cooking Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee wearing a wrist band while cooking Corrected On Site.
- Critical - Observed interior of microwave soiled. x2 on the cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream unit Repeat Violation.
- Observed nonfood-contact equipment in poor repair The door to the walk in cooler does not close on its own.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chili 45 f degrees in the walk in cooler (by the door)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 58 f degrees in the prep reach in cooler on the cookline (facing wall) Repeat Violation.
- Observed residue build-up on nonfood-contact surface. by the register at drive thru
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pasta Repeat Violation.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm at the dish machine
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server scooping ice cream from tub without gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. Server using the hand sink as a dump station.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Ice cream unit
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. trash by rear door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 54 f degrees at the prep reach in cooler on the cookline. Per Gm Rhonda being held cold.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pasta
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Servsafe.
- Critical - No conspicuously located thermometer in holding unit. Cook line reach-in cooler containing raw hamburger. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch while preparing milk shakes. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cold holding at 44 degrees farenheit at cook line.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at cook line cold holding at 50 degrees farenheit. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Reach in at ice cream station. Corrected On Site.
- Observed dirty pan stored with clean on clean storage shelves. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Men's restroom.
- No copy of latest inspection report. Called office, last inspection was 7/16/10. Establishment has inspection for 3/8/10. Corrected On Site.
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12/13/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses @ grilling
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook put on gloves not wash hands Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. milk shake equipment
- Observed single-service articles stored without protection from contamination. coffee filters
- Critical. Hand wash sink lacking proper hand drying provisions. @ front
- Observed wall soiled with accumulated grease.0 mop sink
- Critical. Observed toxic item stored by food. & equipment
- Wet mop not hung to dry.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
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7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spaghetti & turkey @ line ric & drawer @ 45 degrees;
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prep sandwiched area, chg gloves not wash hand between tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. drive thru emp, portioning chg gloves, not wash between
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed bulk milk dispenser with dispensing tube improperly cut. 3 inches long approximately
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on mixer head. shake machine underside
- Observed build-up of grease on nonfood-contact surface. filters & equipment @ fry area
- Observed residue build-up on nonfood-contact surface. syrup machine
- Observed single-service articles stored without protection from contamination. to go cups
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. hw sink @ back with heavy garbage; Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta & chicken @ front ric @ line Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. mgr not chg wash hands
- Wet wiping cloth not stored in sanitizing solution between uses. on counters
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go cups @ ice cream station dirty& uncovered
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed toxic item stored in food preparation area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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