- Basic - Cardboard used to line food-contact shelves. At vinegar and oil storage. **Warning**
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves. At vinegar and oil storage. **Warning**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Large party tray lids not inverted **Warning**
- Basic - Wall soiled with accumulated food debris. In dry storage area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Handwash sink used for purposes other than hand-washing, blocked by rolling rack **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front employee hand wash sink **Warning**
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of chicken strips thawing on counter
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light not working
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical improperly stored. In dry storage area next to pickles
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trays of cookies
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.baskits and trays under hand towel dispenser, front hand sink
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Single-service articles not stored inverted or protected from contamination. Black bowls **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispenser not working. **Corrected On-Site**
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee food not segregated from food for service
- Basic - Food not stored at least 6 inches off of the floor.in walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.back employee hand wash sink blocked by rolling tray
- Intermediate - Handwash sink used for purposes other than handwashing.blocked by rolling tray
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.tuna salad and pepperoni
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1/25/2013 | 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. bag of onions-prep kitchen Corrected On Site.
- Critical - Observed food stored on floor.walkin freezer Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin cooler
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. box of beef, walk in cooler floor .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in shredded cheese container on front line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. no date mark on chicken and cream of broc soup.
- Observed single-service articles stored without protection from contamination. small trays not inverted , ack area.
- Critical - Observed unlabeled spray bottle. improperly labed at 3 comp sink .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in back area. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in shredded cheese containers , front reachin cooler .
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken tenders.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant in walk in cooler .
- Observed single-service articles stored without protection from contamination. black round salad containers .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed contamination of utensils or dispensing devices due to the improper process of handwash an=t employee handwash sink ..
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in shredded cheese.
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken , out on counter.
- Observed single-service articles stored without protection from contamination. large party tray lids, not inverted .
- Critical - Observed toxic item stored in food preparation area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese and dressings.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit. in front reachin cooler holding milk.
- Critical - Observed food stored on floor. bag of onions , walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant , opened packages of cold cuts.
- Observed single-service articles stored without protection from contamination. large party tray lids, dry storage area.
- Observed single-service articles stored without protection from contamination. salad bowls not inverted, prep area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. steak, tuna salad, walkin cooler.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical. Observed potentially hazardous food thawed in an improper manner. sausage , out on couunter.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed single-service articles stored without protection from contamination. large party tray lids.
- Wet mop not hung to dry.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken strips, walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored on floor. soda boxes.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Observed single-service articles stored without protection from contamination. large plastic tray lids, dry storage area.
- Critical. Observed handwash sink used for purposes other than handwashing. bag of mayo, employee handwash sink, 3 comp sink area.
- Wet mop not hung to dry.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese front reachin cooler.
- Critical. Observed food stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. front reachin cooler.
- Observed single-service items stored on floor. box of plastic lids.
- Observed single-service articles stored without protection from contamination. not inverted .
- Critical. Sanitary facilities inadequate for employees and/or guests./ mens room out of order.
- Ceiling tile missing. over hotwater heater.
- Light not functioning. in restroom .
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Observed single-service items stored on floor. in dry storage area.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. at 3 comp sink.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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