- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. At breakfast counter in lobby/dining room, observed a customer grabbed slices of bread with bare hands and touched other pieces. Discussed with manager, voluntarily discarded the touched pieces. **Corrected On-Site**
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Manager is behind the counter in lobby/dining room but from were she sits she's cant see the breakfast buffet.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Waffle batter and milk. One provided.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Syrups and apple juice. Kitchen. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Heavy build up inside and outside of microwave. Kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Part of the shelving in kitchen. Assistant manager stated he's in the process of painting them.
- Basic - Sponge used to clean and sanitize food-contact surface. Doing dishes.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Worker washing dishes in mop sink, then setting them on a towel on the floor to drain. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Comet bleach powder can, next to clean dishes on triple sink drain board. Kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Industry bulletin provided.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened two days ago per person in charge.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Containers. Kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap. Kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°. **Repeat Violation**
- 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. Two.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid, by mop sink. **Repeat Violation**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Food stored on floor. Several in storage area **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No waste receptacle installed at handwash sink provided with disposable towels. Kitchen **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Only washing and rinsing **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° waffle batter at front counter, explained time as public health control **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Box on it **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No certified food manager for establishment. Mgr not longer here **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. 0-220° **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. By mop sink **Warning**
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8/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/7/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean linens stored on floor. Under triple sink
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf not sealed, triple sink room
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap and sign at mop sink
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Just arrived to clean equipment at buffet **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Shampoo over peanut butter, storage shelf
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. By mop sink
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4/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic: (A) Except as specified in Paragraph (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (C) Single-service and single-use articles shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as specified under Section 4-204.122.
- High Priority: LICENSES; ANNUAL RENEWALS. Each public lodging and public food service establishment shall obtain a license from the division. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Intermediate: (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
- Intermediate: All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. A current list of certified food protection managers shall be available upon request in each establishment. 2-102.12 (A) FC At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
- Intermediate: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
- Intermediate: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3.
- Intermediate: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
- Intermediate: The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened after being out of business more than 12 months shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, F.S. and Rule Chapters 61C-1 and 61C-4, F.A.C. Such plans must be approved by the division as meeting the sanitation and safety requirements provided in law prior to scheduling of an opening inspection and licensing. For remodeling, plan review submittal is not required if the division can otherwise determine that the intended remodeling will not have an impact on any sanitation and safety requirements provided in law or rule. Plan review is not required for applications for change of ownership when no interruption in operation or no change to the establishment occurs. Plan reviews for additional theme park units are not required if such units have been previously reviewed and approved and have no modifications from the originally approved model.
- Intermediate: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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3/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Observed: Bathroom door not self-closing. Priority: Basic
- Basic - Observed: Case of single-service articles stored on floor in dry storage area. Utensils, bowls. Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe ST., Tallahassee, FL 32399-0783. Milk in jug and opened cereal. Priority: High Priority
- Intermediate - Observed: No certified food manager for establishment. Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Priority: Intermediate
- Basic - Observed: No hand washing sign provided at a hand sink used by food employees. Bathroom. Priority: Basic
- Intermediate - Observed: No metal stem-type thermometer provided to measure temperature of food products. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at hand wash sink. Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted and approved within 60 days. Continental breakfast added a milk jug and open cereal. Priority: Intermediate
- Intermediate - Observed: 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. Priority: Intermediate
- Intermediate - Observed: No three-compartment sink provided for warewashing. Priority: Intermediate
- Basic - Observed: Single-service articles not stored inverted or protected from contamination. Breakfast area, not inverted. Priority: Basic
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. By hand sink. Priority: Intermediate
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1/10/2013 | Routine - Food | Warning Issued |
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