- Basic - Bowl or other container with no handle used to dispense food. In japanese style bread crumbs **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen prep area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sever station on shelf over mug storage. In reach in cooler on pizza line above time/temperature control for safety foods. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep table. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 92° on cooks line **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Small cooler on pizza line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ricotta mix 48°, diced chicken 48° (chicken less than 4 hrs. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over tomato sauce, raw chicken over opened cream carton. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ricotta mix 48° stored over night in front reach in cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of blue cleaner **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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. Employee restroom **Warning**
- Intermediate - Reach-in cooler not 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. Pizza line, small single cooler **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. By hand wash sink in kitchen (light blue liquid), on clean dish shelf (blue liquid), under dish machine (yellowish liquid) **Corrected On-Site** **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Boards on cooks line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station: Water 115°, cooks line: water 81°**Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Pizza station **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler on pizza station.
- Basic - Reach-in cooler gasket torn/in disrepair. Small cooler on pizza station.
- Basic - Stained and Soiled reach-in cooler gaskets. Cooks line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.pizza station, wait station. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station. 200ppm. Corrected to 50 ppm **Corrected On-Site**
- 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. Gallon of milk at wait station **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cooks line shell pasta **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour bin by dough machine
- Basic - Old labels on containers. Storage rack by dish area
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over tomato sauce and cold hold cooked vegetables in cooler on cooks line. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Food container cracked
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler on the cook line
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Card board used as shelf cover in dry storage area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ceiling in disrepair. Over walkin coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Flour bag on the floor near mixer
- Observed gaskets with slimy/mold-like build-up. Reach in cooler gaskets
- Critical - Observed interior of microwave soiled. On the cook line
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour bag opened and exposed
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta and mashed potatoes not labeled and made yesterday
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed can open mildly soiled
- Observed cloth under cutting boards.
- Observed cup without handle used for a scoop for salt
- Observed cutting boards pitted/groved.
- Observed doing multiple tasks without changing gloves
- Critical - Observed employee cup over clean pot/pans and utensils
- Observed oil container not labeled
- Observed old labels on food containers
- Observed pizza boxes on floor
- Observed pizza peel splintered
- Observed raw shell eggs over mushrooms COS
- Observed silver to go containers not stored inverted
- Observed tongs in room temp standing water - corrected
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Electrical outlet missing cover plate. For reporting purposes only./dry storage
- Critical - Observed interior of microwave moderately soiled.
- Critical - Observed moderate soil buildup inside ice bin./waite station
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./pizza Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Please review written AOP and sign off with a signature and date annually.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.- excessive amount of pots, and food containers not stored inverted Repeat Violation.
- Equipment and utensils not properly air-dried.
- Food-contact surface not smooth and easily cleanable.- pizza paddle splintered and cracked at pizza make station Repeat Violation.
- Critical - Fruits/vegetables not washed prior to preparation.- line chef chopping unwashed peppers on the cookline- Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.- changing gloves
- Critical - Observed food being cooled by nonapproved method.- pasta cooling in prep area at 90 degrees- needs to bein a cold holding unit or reheated to 165- libe chef placed in walkin cooler- Corrected On Site.
- Observed gaskets with moderate slimy/mold-like build-up.-reachin cooler on the cookline Repeat Violation.
- Observed ice scoop with handle in contact with ice.- server station
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-dry ingredients throughout Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.- water at 109 degrees on the cookline
- Observed moderate residue build-up on nonfood-contact surface.- run racks to dishmachine
- Critical - Observed raw animal food stored over ready-to-eat food.- raw chicken over cheese and cooked ground beef in reachin cooler on the cookline Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.- clear togo containers under prep table and silver single use aluminum food containers not stored inverted in dry storage Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Probe thermometer broken.- cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.- pasta in walkin cooler Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.- line chef not changing gloves after changing tasks multiple times. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.- sugar Repeat Violation.
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11/8/2011 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.-sugar container
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.- throughout
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. observed three compartment sink used as prep sink for veggie
- Critical - Observed food stored on floor. observed in walkin cooler
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed in dry ingredients containers
- Critical - Observed raw animal food stored over ready-to-eat food. observed open raw veal over pastas in reachin freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin freezer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils in poor condition. pizza peel-peeling
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor./pots of sauce in walk in cooler
- Critical. Hot water not provided/shut off at employee hand wash sink./ladies room
- Observed moldy ceiling tiles and/or air conditioning vent covers. Repeat Violation./carried over from last inspection
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse /imoroper ambient cooling-discarded on site
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ beef barley on cooks line recommended rapid chill-chef states only out 20 minutes Corrected On Site.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./reach in cooler for salad/sandwiches chef turned knob down may have been hit when putting product in has-other means to keep foods at 41 degrees f or below
- Critical. No conspicuously located thermometer in holding unit./salad/sandwich reach in Corrected On Site.
- Critical. Observed food stored on floor./storage area
- Critical. Observed uncovered food in holding unit/dry storage area./in both tall stand alone freezers
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./tuna fish utilizing a condiment cup
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation./if this violation is observed again an administrative action shall be taken-discussed and gave Alternatives Operating procedure for handwashing information must have approved before utilizing bare hands reviewed AOP with operator/approved
- Observed employee with no hair restraint. Repeat Violation.
- Observed thermometer on outside of large cooler not registering the temperature of the unit properly-may put an ambient thermometer in to get proper temperature
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink./washing in the middle and has detergent and bleach in one set of water Corrected On Site.
- Observed single-service items stored on floor./pizza boxes back area by employee restroom
- Observed moldy/heavily rusted air conditioning vent covers.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pizza,cheese discusse time as public health control needs to be utilizing properly Corrected On Site.
- Critical. Observed food stored on floor./flour kitchenarea
- Critical. Observed uncovered food in holding unit/dry storage area./sausage stand alone freezer Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./sandwich make line Corrected On Site.
- Observed employee with no hair restraint./ several of the employees in all food prep areas
- Critical. Observed missing/inaccurate warewashing machine data plate.
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1/8/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification./on extended warning till 10/26/09 from previous inspection
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10/26/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. /didn't allow the proper time for water to obtain temperature before washing Corrected On Site.
- Observed employee with no hair restraint./on pizza line or back line cooks
- Critical. Observed missing/inaccurate warewashing machine data plate./extended till 10/26/09 from previous inspection
- Critical. Handwash sink not accessible for employee use at all times./bucket sanitized towels stored in employee handsink pizza make line Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions./prep area handsink Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./400 + chlorine in wiping cloths (disenated strip) Corrected On Site.
- Critical. Observed expired Food Manager Certification./on extended warning till 10/26/09 from previous inspection
- 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.on extended warning from previous inspection till 10/26/09
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10/2/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit./salad cooler/on order
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable./the bread cover over speed rack is moderately soiled,torn/has new one order
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./non sealed wood as storage shelved/having wood sealed today
- Critical. Violation: 16-01-1 Observed missing/inaccurate warewashing machine data plate.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification./
- Critical. Violation: 53B-08-1 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. observed expired training not able to locate the updated training
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8/25/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./whipped butter Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit./salad cooler
- Critical. Observed food stored on floor./walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./sugar Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./sugar Corrected On Site.
- Food-contact surface not smooth and easily cleanable./the bread cover over speed rack is moderately tly soiled,torn
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./non sealed wood as storage shelved
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed heavily encrusted material on can opener.
- Critical. Observed rodent activity as evidenced by rodent droppings found./ 25 droppings that appear old har in texture/under a wood shelf by back door Corrected On Site.
- Observed food debris accumulated on floor.behind the dishmachine
- Critical. Observed expired 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. observed expired training not able to locate the updated training
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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