- Basic - Bowl or other container with no handle used to dispense food. Bowl in large container of pasta.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking from lid and straw on prep line.
- Basic - Food stored on floor. Buckets of potatoes on floor kitchen. Also container of sugar by front counter.
- Basic - Outer openings not protected with self-closing doors. Back kitchen door.
- Basic - Walk-in cooler gaskets soiled with black build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler prep area ham 50° salsa 51° ground beef 50° liquid eggs 48°. Corrected items out in flip top,less than four hours manager placed on ice. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form had been previously given to operator. **Repeat Violation**
- Intermediate - Refrigerator 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. Reach in cooler under prep, ambient 52°. All TCS food will be moved, technician called. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. White liquid by cleaning supplies warewashing.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. No record of AOP being reviewed annually.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. At front counter, employee keys and purse stored on containers of Splenda/equal. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack next to dish machine.
- Basic - Stored food not covered in walk-in cooler. Buckets of cooked potatoes on shelf in walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf next to boxes of potatoes at prep table with slicer. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At make table unit across from flat top grill: sausage 54°, ham 55° 56°, cut tomato 53°, salsa 55°, ham 53°, and raw bacon 52°. Corrective action: placed items in cooler on ice and owner scheduled maintenance for unit.
- High Priority - Vacuum breaker missing at hose bibb. Missing back flow preventer at triple sink near spray hose.
- Intermediate - Food manager certification expired. Peggy J Allen Servesafe 03/11/2009
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan not filled out. **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.
- 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. At make table unit across from flat top grill (ambient temperature at 58° by inspector thermometer): sausage 54°, ham 55° 56°, cut tomato 53°, salsa 55°, ham 53°, and raw bacon 52°. Corrective action: placed items in cooler on ice and owner scheduled maintenance for unit.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple in make table across from grill, also in bulk flour in dry storage.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers by dish area. Also by salad area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table. Cook line.
- Basic - Ice scoop handle in contact with ice. Server station.
- Basic - No hot running water at mop sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Across from grill and salad cooler. **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook scooping cheese with a bowl. Discussed bare hand contact. Cheese was used with an omelet. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Creamers are left in little baskets on tables.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 54°, Canadian bacon 60°, liquid eggs 50°. Corrective action taken, closed make table. Creamers on table at 69°F. Stop Sale issued on these item.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Brown gravy 125°, sausage gravy 123°. Both were stirred,temperature reached 147-150° **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Make table across from grill, ambient temperature is 50°F. Unit has missing gaskets.
- Intermediate - Employee filled water pitcher at handwash sink. Kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was provided.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked whole potatoes. Moved to walk in cooler. **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelf of reach in freezer.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets above jugs of oil. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Near dish area. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef loin. Put back in walk in cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Salad cooler. Also omelette cooler.
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle with grill margarine inside.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Repackaged raw steaks over container of spaghetti sauce.
- 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. One packages of deli meat in walk in cooler.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm, do not use machine to sanitize dishes until it can properly sanitize.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Non handled bowls in ready to eat foods in prep top unit at cook line. Also in flour container.
- Floors not maintained smooth and durable. Around dish machine tiles cracked/missing. **Repeat Violation**
- Food-contact surface not smooth and easily cleanable. Wooden shelves in dry storage area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle in sugar at server area, corrective action removed handle.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Residential insecticide in dry storage area.
- Critical - Observed buildup of slime in the interior of ice machine. Deflector plate and behind and near ice chute.
- Critical - Observed raw animal food stored over ready-to-eat food. Tray of raw bacon over cooked potatoes in reach in cooler on cook line. Also raw bacon over deli meats and beer in walk in cooler. **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy in steam table at 120-122?F, corrective action reheated to 165?F.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Broken floor tiles by dish machine. Builf up of pooled water. Repeat.
- Critical - Employee drink on make line.
- Employee items, jackets, shirts, etc. Stored on top of fryer oil in storage area.
- Employee preparing/cooking food without hair restraints. Multiple.
- Critical - Employee put on gloves with washing hands first when cutting onions.
- Food contact surfaces not smooth and easily cleanable. Wooden shelves in dry storage area.
- Gaskets on reach in cooler next to two-compartment sink in need of repair.
- Hole in wall above 3-compartment sink.
- Critical - No date mark for ham in reach in cooler under make table. Repeat.
- Non-handled utensils stored in container of potatoes. Ham and tomatoes walk in cooler. Repeat.
- Critical - Personal food was stored with restaurant food. In reach in cooler under make table near stove.
- Critical - Raw bacon stored above ready to eat food in walk in cooler. Raw sasauge also.
- Critical - Sanitizer bucket ppm was 0. COS.
- Critical - Test strips for sanitizer not in use. COS.
- Wet wiping cloth not stored in sanitizer.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Bare hand contact with ready-to-eat food. Server touching toast after bread has been toasted to 146F. COS - discussed proper procedure of wearing gloves. Repeat violation.
- Broken floor tiles by dishmachine, buildup of pooled water.
- Buildup of dust on AC unit fan covers in walk-in cooler, black debris buildup on wall behind dish machine.
- Critical - Bulk sugar container not labeled in server area, spray bottles w/ butter.
- Critical - Chlorine sanitizer exceeding maximum allowable strength. 350+ ppm in bucket at cookline. Repeat violation.
- Chlorine sanitizer for wiping cloths not at proper minimum strength. COS - removed sanitizer bucket.
- Critical - Cold-holding unit unable to maintain potentially hazardous food at 41F or below. Multiple PHF items temped at 44-45F in walk-in cooler. COS - turned down thermostat, products started cooling.
- Critical - Employee did not wash hands when necessary/ Between changing gloves. Employee washed hands with cold water. COS - discussed proper procedure with manager, also repaired hot water heater.
- Critical - Employee drink not stored away from clean utensils, food. Multiple.
- Critical - Employee handwash sink used for other purposes than handwashing. Cook filling up containers with water, multiple times.
- Critical - Employee lacking knowledge of assigned duties: did not know the correct cooling parameters. Stated food cooled to 32F. Some employees still lacking required food handler training.
- Critical - Employee medicine stored on microwave by containers/make table.
- Employee preparing/cooking food without required hair restraint. Multiple.
- Gaskets in poor repair. Multiple throughout establishment.
- Grease build up on hood filters, debris buildup on outside of hotbox used for catering.
- In-use utensil for potentially hazardous food not stored in clean, protected location. Tongs on oven handle, cookline.
- Critical - Issued stop sale for improper cooler. See stop sale notice.
- Lids used for food containers stored in container soiled with dirty water, wet nesting of containers over salad prep area.
- Critical - Manager lacking knowledge of "Big 5" foodborne illnesses. Salmonella typhi, shigella, shiga-toxin producing e-coli, hepatitis a and morovirus. COS - discussed "Big 5".
- Critical - No hot water provided at handsink used by employees. Multiple. COS - relit pilot light on hot water heater.
- Critical - Old syrup buildup around nozzles at fountains in server area, slicer with old debris buildup, top rear of ice bins in server areas. Repeat violation.
- Open dumpster lid.
- Critical - Potentially hazardous food, ready-to-eat, not held at 41F or below. Pooled eggs 47-50 degrees F, shell eggs 65F, home fries 58-59F, all at cookline. Batter and american cheese 44-45F both in walkin cooler. COS - given time as a public health control form for items at cookline. Turned down thermostat in walkin cooler, AC unit immediately started cooling at cooler ambient air temperature.
- Critical - Processed, ready-to-eat, potentially hazardous food not date marked after being opened past 24 hours. Sour cream in reachin cooler, salad prep area.
- Critical - Raw sausage stored over cooked bacon in reach-in cooler at cookline. COS - removed beans.
- Critical - Ready-to-eat potentially hazardous food no hot-held at 135F or above. Brown gravy 128F, white gravy 130F both in steam table at cookline. COS. Steam table pilot light had gone out. Re-lit, steam table began functioning, products started heating.
- Critical - Ready-to-eat, potentially hazardous food not cooled from 135F to 41F within 6 hours. Cooked potatoes in walk in cooler temped at 44-50F in large buckets. COS - discarded potatoes in the 48-50F range, was able to cool down unit to cool rest of potatoes and move them to shallow pans.
- Critical - Ready-to-eat, potentially hazardous food not reheated to 165F for 15 seconds for hot holding. Pre-cooked "home fries" reheated to 145-168F on flat top. COS, cooked placed back on grill, reheated to 170F.
- Scoop without handle in use for nonpotentially hazardous food. Multiple.
- Critical - Thermometer not located in warmest part of holding unit. Reach-in coolers at cookline. COS.
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1/24/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, multiple.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler at cookline. 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. Cook touching peeled onions. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed buildup of slime around soda dispensing nozzles. Soda fountain, multiple.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling up sanitizer buckets. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Ice bin, server area. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ ppm, bucket. Corrected On Site. 50 ppm.
- Critical - Working containers of food removed from original container not identified by common name. Food spray bottle, butter. Corrected On Site. Labeled.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2010 | Complaint Full | Call Back - Complied |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
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9/24/2010 | Complaint Full | Warning Issued |
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