- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the ceiling behind the front counter. Also in the upright reach-in cooler behind the front counter and in the kitchen.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Coffee stirrers on the front counter for customer self service.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives, forks and spoons next to the register. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. The manager **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Broccoli cheese and chicken soups in a reach-in freezer.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Egg whites that were cooked in a microwave oven.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored on a box of plastic wrap.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both in the kitchen and front prep areas.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed the same employee that washed the gloves, wash her hands for about 5 seconds.
- High Priority - Employee washed hands with cold water. Observed 2 employees wash hands in a hand wash sink with cold water.
- High Priority - Employee washed hands with no soap. Observed 2 employees wash hands in the 3 compartment sink with no soap. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Meatballs and salsa in a reach-in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves, wash and dry the gloves after handing wet wiping cloths. **Corrected On-Site**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Observed female employee with many hand wash violations.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed 2 employees wash hands in the 3 compartment sink . **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soup that was prepared on site. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in a reach-in cooler. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for coffee. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Penne pasta **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 01/01/13. Florida Restaurant Association (866) 372 7233
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Small hot holding for plaintain-
- No copy of latest inspection report.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Plantain cooked at 11am- current temp at 95* F- Corrective action- Time as public health control- Form HR 5022-090 provided
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed chlorine 200 ppm. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above potatoes 102 degrees. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked deli meat.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit milk and cream cheese. Corrected On Site.Management turned down RIC.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Observed single-service articles improperly stored not inverted. Corrected On Site.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at a handsink used by food employees. Behind front counter.
- Critical. Hand wash sink lacking proper hand drying provisions.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Warning Issued |
| No report available. | 9/4/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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