- No Violations Were Observed
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of soup on the Walk in Freezer floor. Also, case of tea on the dry storage floor **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for eggs, Walk in Cooler **Repeat Violation** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put on glove before touch coolies and breads without wash their hands first, cookline. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Nicole Shaffer, almost 4 month ago. **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee been trained per manager but can not find any proof of training at the time of Inspection **Warning**
- Intermediate - Water filter not changed according to manufacturer's instructions. Should change on Jan 2014, by Three Compartment Sink **Warning**
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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cookies in box, freezer **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table and above it
- Basic - In-use utensil stored in sanitizer between uses. Knife **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For egg patties in walk in cooler
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Came from outside **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Oven cleaner by herbs , front counter **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On table **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. Nicole, mgr for 30 days already
- Intermediate - Handwash sink used for purposes other than handwashing. Container in it
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of cookies.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment is stored in dirty plastic containers on wire shelf by triple sink.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Cigarettes stored on shelf over by prep table.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Splash plates sticky with residue.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Black substance on edge of chute up inside it.
- 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. Only 1 certificate available.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Rear Hand wash sink lacking proper hand drying provisions.
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12/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Under counter unit air temperature is 46 degrees on my thermometer.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prepped yesterday, in under counter cooler.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. 4 Empty cardboard boxes in front of sink. Corrected On Site.
- Critical - No Certified Food Manager for establishment. Posted food mgr. certification for employee no longer employed.
- Critical - No conspicuously located thermometer in holding unit, cooler under counter. Repeat Violation.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. McD drink on prep table. Corrected On Site.
- Critical - Observed buildup of sticky residue around soda dispensing nozzles.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In under counter unit. Pizza, salami, ham, ter. chicken, chicken strips.
- Critical - Rear Hand wash sink lacking proper hand drying provisions.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Washed items not fully immersed in sanitizer solution, 3c sink.
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9/28/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In chopped steak, front counter coolers. Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. In front counter cooler and reach in cooler across from front counter.
- Critical - Observed employee drink stored with restaurant food. In walk in cooler. Corrected On Site. Discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing wet wiping cloth. Behind front counter. Corrected On Site. Removed.
- Critical - Observed toxic item improperly stored. Spray bottle cleaners hung on edge of hand sink. Corrected On Site. Moved.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On Site. 200 ppm.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. jugs of oil under handwash sink Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop in philly Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets front counter cooler
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooked/reheated
- Critical - Personnel with infections restricted
- Critical - Thermometers provided and conspicuously placed
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By handsink at front counter. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Walkin cooler with slight rips in gaskets.
- Observed gaskets with dirt build-up. Walkin freezer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer at 3 compartment sink 350ppm Corrected On Site.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Plastic bags of bread rolls on floor of walkin freezer
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Plastic lids stored in container with standing water in the bottom
- Critical. No handwashing sign provided at a handsink used by food employees. At front counter area Repeat Violation.
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6/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, FRONT LINE
- Critical. Observed unlabeled spray bottle, SANITIZER CONTAINER Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only, REAR DOOR.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro, INCOMPLETE NO BIRTHDAY
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (C) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135 degrees Fahrenheit for hot holding.
- Critical. Person in Charge. The person in charge shall ensure that: (E) EMPLOYEES' are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the EMPLOYEES' observations and periodically evaluating foods upon their receipt; (F) EMPLOYEES' are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under Section 4-203.11 and Paragraph 4-502.11(B); (G) EMPLOYEES' are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the Employees' routine monitoring of food temperatures during cooling.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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