- No Violations Were Observed
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Floor tiles missing. By exit door in food prep area. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- 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. **Warning**
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08/04/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensil inside oven. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Floor tiles missing. By exit door in food prep area. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils that are used for food were observed to be placed on top of equipment. And clean bowls inside dirty oven. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by three compartments sink. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Water draining onto floor surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pre- cooked sausage in prep area at 102°. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Broken shell eggs near by cheese at chef station. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous food from line reach in cooler above 41°. Chef station: cooked onions 69°, cooked mushroom 71°, chopped ham 71°. Cheese 54°, cole slaw 52°. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed broken shell eggs, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pre-cooked sausage left at room temperature 92°. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cole slaw in wic in too big container. **Warning**
- 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. **Warning**
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wall in disrepair. By exit door.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times. Dumpster in front of hand sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cole slaw in big container.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta wrapped in plastic while cooling in wic.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in wic no date marking.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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. Ric at cook line is not functioning properly. They put ice to cool down. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prep on site was not date marked. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a prohibited area. Cooked potatoe beneath prep table.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brisket in ic.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg, ham.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cole slaw in deep container.
- 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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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed liquid egg and boiled eggs above 41 degrees at the line. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER AT COOK LINE DOESN'T WORK PROPERLY.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC IS NOT FUNCTIONING PROPERLY FOODS ARE AT 46 DEGREES.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN WIC ABOVE 41 DEGREE.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD DOESN'T MAINTAIN AT 41 DEGREES.
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7/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers.
- 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. AT TIME OF INSPECTION HE HAD COPIES
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3/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.AT TIME OF 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. AT TIME OF INSPECTION
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.in walk in freezer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Working containers of food removed from original container not identified by common name.
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2/23/2012 | Routine - Food | Warning Issued |
- Mats and duckboards not removable or easily cleanable.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated dust.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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7/22/2011 | Complaint Full | 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. some ready to eat salads.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. No conspicuously located thermometer in holding unit. cream cheese reach in unit.
- Critical. Observed uncovered food in holding unit/dry storage area. bagels.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employees in prep tables.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with ineffective hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen handwashing sink.
- 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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11/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications. display cases.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. more than 400 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. kitchen .
- Observed personal care item stored with food.
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8/27/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front counter display cooler.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Utensils not sanitized properly after cleaning.
- Critical. Cold water not provided/shut off at employee handwash sink. front counter.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/4/2009 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. pushing carts.
- Observed residue build-up on nonfood-contact surface. walking coOLER doors .
- Observed worn, torn and/or soiled floors/carpeting. walking coolER .
- 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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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 11/17/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/15/2008 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
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