- Basic - Build-up of grease on nonfood-contact surface. Under grill.
- Basic - Buildup of food debris/soil residue on equipment door handles. At front cook line area.
- Basic - Ceiling in disrepair. In dry storage room.
- Basic - Clean cups stored in dirty rack. At cook line area. **Corrected On-Site**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed heavy water inside reach in cooler. At sandwich unit cooler. **Corrected On-Site**
- Basic - Cups not properly air-dried - wet nesting. At cups located in coffee station.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dry storage room
- Basic - Equipment or utensils not designed or constructed in a durable manner. Meat cooler doors and door handles are in poor repair.
- Basic - Food stored in holding unit not covered. Observed uncovered container of beef. In walk in freezer. **Corrected On-Site**
- Basic - Lights in sitting area next to warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. In pie cooler.
- Basic - Soiled reach-in cooler gaskets. At coolers located in front cook line area.
- Basic - Unwashed lemons stored with ready-to-eat food. In walk in cooler. **Corrected On-Site**
- Basic - Utensils stored upright with the food-contact surface up. At front counter area.
- Basic - Working containers of food removed from original container not identified by common name. No label on container of sugar. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. No time marks for sliced tomatoes,leafy greens, hash brown, and cheese. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over apple pies. In pie case cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Server touched soiled surface and then handled clean cups and utensils without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. At hand sink located in front counter area. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle irons are in need of cleaning. At waffle irons located in dry storage room.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler next to grill / **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. / front and back kitchen hand sink / **Corrected On-Site** **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. / **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / sugar container / front counter / **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. / raw pork chop 45F, raw beef 45F, cooked ham 44F, raw chicken 44F / product was iced. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / at 45F / make line cooler. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / at 45F make line cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw pork chop over cooked ham / kitchen reach in cooler / **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw beef over raw pork chop / cooler next to grill / **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / front by the cash register / **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. / next to grill / all TCS ranges from 44-45F. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. / electric cord behind warmer.
- Basic - Plumbing system in disrepair. / faucet cannot turn on / no hot water from the hand sink / back kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination. / foam cups for coffee / **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer./ burger patty / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hash brown at 47F / less than 4 hours / reach in cooler / manager moved to another cooler for cooling.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork / reach in cooler next to cook line / **Corrected On-Site** **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use at all times. / push cart blocking hand sink / back kitchen / **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of water / back kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / back kitchen / **Corrected On-Site**
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. / in front of 3 bay sink. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Single-service items stored on floor in kitchen. / in front of the 3 bay sink. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler / make table cold held at greater than 41 degrees Fahrenheit. / hash brown, cheese, ham and mushrooms ranges from 44-47 / less than 4 hours / products moved to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hash brown at 45F / reach in cooler under glass cooler / near kitchen / product was discarded by the manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler./ raw eggs over RTE / glass cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. / raw beef over raw pork / next to cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw pork / kitchen. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / 2 metal baskets inside hand sink / kitchen. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / kitchen. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0ppm.
- Critical - Handwash sink not accessible for employee use at all times. / blocking by a food cart / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / 2 door glass cooler / Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. / front.
- Observed gaskets with slimy/mold-like build-up. / throughout establishment. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw shell eggs and pre-wash lettuce / reach in cooler / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs ambient temperature at 48F / less than 4 hours / product moved to reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw pork chop over milk / reach in cooler / Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. /raw beef over raw pork / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / coffee filter / Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. / sanitizing bucket / Corrected On Site.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. / kitchen / Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. / handsink was block by a bucket.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / none of the servers with employees training.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed employee switch from working raw food and handling clean dishes / grill cook.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / grill cook handling raw chicken and then the toast.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / grill cook.
- Observed employee wearing a bracelet while dispensing food.
- Critical - Observed employee with sores/cuts/burns on finger wearing finger cot with no glove while dispensing food / Corrected On Site.
- Critical - Observed food stored on floor. / onions on kitchen floor / Corrected On Site.
- Observed gaskets with slimy/mold-like build-up / all the reach in cooler in front.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw shell eggs stored over raw pork chop / raw chicken over raw beef / reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / ham at 49F / prep area / product was stored for 2 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pork chop at 46F, burger patty at 45F / reach in cooler next to cookline / products were stored for 2 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw eggs stored over / next to lettces / reach in cooler / back kitchen / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket .
- Critical - Observed shell eggs in use or stored with cracks or broken shells. / observed one shell egg with cracked / product was discarded.
- Critical - Observed toxic item stored by food. / boxes of hashbrowns stored with toxic products / storage room.
- Critical - Observed toxic item stored by food. / sanitizer stored next to syrup and honey / small cabinet next to register.
- Plumbing system in disrepair. / soda machine is leaking.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / grill cook.
- Critical - Thermometers not calibrated according to manufacturer's specifications. / therometer calibrated at 42F.
- Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. / wash temp at 120F, instruction show 150F.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Observed attached equipment soiled with accumulated dust. / dining room.
- Observed equipment in poor repair. / fan / reach in cooler / next to cookline.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / near kitchen .
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / next to cookline.
- Observed open dumpster lid. / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / ham at 46F, hashbrown at 46F / prep area / products were iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hashbrown at 46F / reach in cooler / product was moved to another cooler / Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw eggs stored over vegetables / reach in cooler / kitchen / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / front counter.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. / by dishwashing Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- 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
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair. / by exit door sign / inside kitchen storage room
- Observed cutting board grooved/pitted and no longer cleanable. / prep table
- Observed dusty ceiling tiles and/or air conditioning vent covers. / inside dry storage room
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed personal care item stored with food. / observed employee lunch box stored inside reach in cooler / kitchen
- Observed personal care item stored with food. / observed employees aprons stored at dry storage rack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed chicken at 55F, beef at 55F / 3 drawer reach in cooler / operator put ice under the container to maintain the temperature Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / observed shell eggs at 73F at cookline with no date marking
- Critical - Observed toxic item stored by food. / 2 bottles of cleaners stored with syrup / wait station Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / hash brown mix in reach in cooler / kitchen
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. / at 73F / cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / observed employees did not wash hands before put gloves on
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, frontline was 45f.
- Critical - Food-contact surfaces not cleaned after being contaminationed rings used for hash browns, manager told me they are cleaned every shift 6-8 hours.
- Critical - Hand wash sink lacking proper hand drying provisions, by 3 compartment sink. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, by 3 compartment sink.
- Nonfood-contact equipment not designed and constructed in a durable manner, caulking coming off handsink , by 3 compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roach on premises by handsink., Looked dissicated Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, used for werewashing . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue by handsink . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham was 46f, top of front line cooler, product was moved to another cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gap under back door.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham was 44f, mushroom was 45f.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed leaking pipe at plumbing fixture, under dishwashing machine .
- Critical. Air gap not installed, pipes going inside drainage under dishwashing machine .
- Observed attached equipment soiled with accumulated moisture by front services area.
- Critical. Manager lacking proof of Food Manager Certification, manager said have one and forgot the card at home. Fax copy to Al 16 at 407-317-7839. This violation must be corrected by : 9-29-10.
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7/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name, sugar container at frontline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk 48 degrees F, half n half and eggs 48 degrees F in reachin cooler. Corrected On Site. This violation must be corrected by : 3-16-10. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham 48 degree F in prep cooler on cook's line. Corrected On Site. This violation must be corrected by : 3-16-10. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pancake mix 45 degrees F in reachin cooler overnight. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, reachin in cooler to left of cook's line. less than See temperature section on front of inspection report greater than . This violation must be corrected by : 3-16-10. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, far right reachin cooler on frontline. All potentially hazaradous food removed from unit. This violation must be corrected by : 3-16-10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, refrigerator in back storage. This violation must be corrected by : 3-16-10.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, far right reachin cooler on frontline.
- Critical. Observed raw animal food stored over ready-to-eat food, raw eggs over lettuce in rear reachin cooler. Repeat Violation.
- Critical. Observed food stored on floor, Boxes of syrup on floor in dry storage.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, hashbrowns container on cook's line.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook touched raw sausage patties with bare hands then portioned hashbrowns without washing hands in between. Repeat Violation.
- Critical. Observed an employee with long fingernails working with exposed food, male cook has some long fingernails.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves, female cook with fake gloves and not wearing while directly touching raw food and scooping ready to eat food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Observed soiled dry wiping cloth in use, cook's line.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, far right reachin cooler on frontline. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up, reachin cooler at far right end of frontline.
- Observed single-service items stored on floor, to go lids stored on floor by back door.
- Observed single-service articles stored without protection from contamination, coffee filters not covered or protected at frontline.
- Critical. Handwash sink not accessible for employee use at all times, container stored inside handwashing sink in rear. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, mens restroom. Repeat Violation.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels, rear kitchen handwashing sink.
- Critical. Hand wash sink lacking proper hand drying provisions, mens restroom.
- Observed open dumpster lid.
- Observed attached equipment soiled with accumulated dust, vents and ceiling in back storage dusty.
- Observed ceiling in disrepair, back storage room.
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3/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pie in reachin cooler.
- Critical. No conspicuously located thermometer in holding unit. meat cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cooked ham stored with raw meat, and milk with raw chicken.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over ready to eat food (Pie)
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed utensils in poor condition. Plastic spatula hanging over 4ear handsink .
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. rear handsink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed live flies in kitchen. Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. rear kitchen door.
- Observed floor and wall junctures not coved. rear storage room.
- Critical. Observed toxic item stored by napkins.
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs next to lettuce in ach in cooler.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and pork in same container, raw egg over raw bacon, ra beef over raw bacon. Corrected On Site.
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7/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Warning Issued |
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