- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No conspicuously located ambient air temperature thermometesr in holding units.
- 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. ... Red sauce brought back to 165 and being broken down to smaller portions and properly cooled. **Corrective Action Taken**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WALK.IN.COOLER... Calamari 54° Sliced Ham 53° Sliced Ham 53° Sliced Cheese 53° Cooked Pasta 54° Fresh Mozzarella 54° (all items in walk.in.cooler since yesterday per chef). AMBIENT TEMPERATURE 53° REACH.IN.COOLER... (Cook Line Undercounter) shrimp 50° pasta 50°- AMBIENT TEMPERATURE 52° REACH.IN.COOLER... (Pizza Station) pepperoni 39° sausage 39° cheese 40° AMBIENT TEMPERATURE 39°
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. ... Multiple servers.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - 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.
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair. Walk.In.Cooler not maintaining foods at 41° or below. ... WALK.IN.COOLER... Cheeses 54° Sliced Ham 53° Veal 54° Salami 52° Sauces 52°
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. WALK.IN.COOLER... Cheeses 54° Sliced Ham 53° Veal 54° Salami 52° Sauces 52° Pastas 53° Red Sauce 53° ***Corrective Action Taken*+
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As of 06/26/2014 Six (6) employees have been trained using ServSafe Food HandlersTraining. Any Food Handler Training completed after 06/26/2014 will be with an approved provider course.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Rear of shelving and storage through back of house.
- Basic - Buildup of food debris/soil residue on equipment door handles. ... Through kitchen.
- Basic - Ceiling in disrepair. ... In kitchen above food prep, suspended ceiling tiles peeling/shredding with particles breaking away and falling. Replacement needed.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Nonfood-contact equipment in poor repair. ... Walk.In.Cooler evaporator causing such heavy condensation that there are puddles on floor and droplets on ceiling and shelving..
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Full hotel pan of cooked sliced sausages thawing on prep table with meat slicer. Opposite Dishmachine .
- Basic - Shevesf under preparation tables and counters soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Walk.In.Cooler. Build-up on fan blades.
- Basic - Wall soiled with accumulated dust. ... Walls in back of house soiled and have heavy dust build up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ... Employee going from dish washing to salad prep put on gloves without washing hands.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Server cleaning and setting up front of house then handles food/fills cheeses and condiments without handwashing.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. ... Kitchen
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...in WALK.IN.FREEZER
- Basic - Food stored in holding unit not covered. ... In Storage Cooler cooked chicken wings and sauted eggplant. **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Kitchen Floor tiles cracked, broken, missing and/or in disrepair.
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler/walk-in freezer floor soiled. WALK.IN.FREEZER.
- Basic - Wall soiled with accumulated grease/food debris. ...kitchen, especially behind equipment.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ...Dishmachine tested at 0 PPM
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. in Pizza Make-up Table and Undercooler PREP.AREA... (Pizza Make-Up Cold Table) ham 47°sausage 47° (Undercooler) Meatloaf 51° Eggplant 50° **Corrective Action Taken**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... Portioned Lasagna in WALK.IN.FREEZER.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Portioned Lasagna, Cooked Pasta, Cooked Meatballs, in WALK.IN.COOLER. ... Cooked Chicken Wings and Sauted Eggplant in Storage Cooler. **Repeat Violation**
- Intermediate - Required employee training expired 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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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffle cup used for red peppers. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Pizza dough on the prep table next to the handsink near the dish machine. This particular handsink now needs a splash guard installed.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Prep cook/dishwasher
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep cook dishwasher
- High Priority - Employee washed hands with no soap. Prep cook/dishwasher
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook/dishwasher.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook/dishwasher.
- Intermediate - No soap provided at handwash sink. Near the dishmachine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat, pasta soup in the walkin cooler and lasagne in the walkin freezer.Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory by the dishmachine. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed food stored in ice used for drinks. Bottled water in the ice. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Bain marie next to the steamtable on the cook's line.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over produce in the walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne. Corrected On Site.
- 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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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce in the walkin cooler .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cups used with spices.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza sauce.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked eggplant in a reachin cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth sanitizer at 800+, Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Breading in the prep area Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pizza sauce
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory by dishmachine Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Not all employees trainec This violation must be corrected by : 10/21/11.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee eating while preparing food. Pizza maker Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands in the kitchen as evidenced by food in the sink.
- Observed open dumpster lid. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Walkin freezer.
- 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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8/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/25/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can. frontline. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. lights in rear of kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pizza station. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood, hoodfilters, fire suppression lines.
- Observed floor area(s) covered with standing water. kitchen. Repeat Violation. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. when putting on and changing gloves. Corrected On Site.
- Observed grease and / or debris accumulated under cooking equipment, coolers, prep tables.
- Critical - Observed interior and exterior of microwave soiled.
- Observed nonfood-contact equipment in poor repair. rusted fan guards of walk-in cooler.
- Critical - Observed screen in window torn/in poor repair. kitchen.
- Observed wall soiled with accumulated food debris/grease/debris. Repeat Violation.
- Wall not smooth and easily cleanable. wall tiles missing. cookline.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham and peperoni at 65 degrees in pizza station reach-in cooler. both have been place in this unit at 1:30 pm. Must be discarded by 5:30pm. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese and sauces at 65 degrees in pizza station reach-in cooler. Was put in this cooling unit at 1:30pm,all must be discarded by 5:30pm. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station flip-top reach-in cooler at 65 degrees. Do not use this unit until repaired to maintain 41 degrees or below. This violation must be corrected by : 11/15/2010. Repeat Violation. This violation must be corrected by : 11/15/2010.
- Critical. No conspicuously located thermometer in holding unit. glass door cooler. condiments/deserts
- Observed employee with no hair restraint.
- Observed equipment in poor repair. traulsen reach-in cooler/freezer. Standing water in and outside of this unit. This violation must be corrected by : 11/15/2010. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. pizza station reach-in cooler
- Observed nonfood-contact equipment in poor repair. rusted shelfs in dishwash area
- Observed nonfood-contact equipment in poor repair. walk-in freezer door
- Observed soiled dry wiping cloth in use.
- Critical. Observed soiled reach-in cooler gaskets. pizza station reach-in cooler
- Critical. Observed build-up of black debris and soiled reach-in cooler gaskets. all
- Critical. Observed buildup of slime/black debris on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. pizza station reach-in cooler
- Observed build-up of grease on nonfood-contact surface. hood
- Observed build-up of grease and dirt on nonfood-contact surface. several tables, cooler exteriors, cooking equipment
- Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. shelfs throughout Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. A/C vents and fans
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling cart by fryers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs and walls in walk-in cooler Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.handwash sink in dishwash area
- Critical. Observed objectionable odors in kitchen. strong foul odor
- Floors not constructed easily cleanable/disrepair. several floor tiles missing and broken throughout dishwash area and kitchen
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. throughout
- Observed floor area(s) covered with standing water. by/under reach-in cooler/freezer by walk-in cooler
- Observed wall in disrepair. several wall tiles broken/missing. throughout
- Observed wall soiled with accumulated food debris. throughout
- Observed wall heavily soiled with accumulated grease. cookline
- Lights missing the proper shield, sleeve coatings or covers. in desert glass door cooler in kitchen
- Observed personal care item stored with food. eye glasses on prep table Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. Repeat Violation.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausages in traulsen cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. traulsen reach-in cooler by wic at 46/47 degrees. all phf (chicken wings, cooked sausages) moved into cooling unit which maintains 41 degrees or below and must be used and discarded within 4 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beverage cooler by wait station found at 47 degrees. this unit has no phf in it, only commercial dressings.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bid reach-in cooler by cooline at 50 degrees. raw chicken, pastas, cheeses all found at 50 degrees. all phf has been put on ice and/or moved into cooling unit which maintains 41 degrees or below. manager was advisedto use and discard these phf items within 4 hours and to NOT keep any phf in this unit until repaired to maintain 41 degrees or below.
- Critical. No conspicuously located thermometer in holding unit. in traulsen reach-icooler and dressing cooler
- Critical. Observed uncovered food in holding unit/dry storage area. chicken wings in traulsen cooler
- Observed equipment in poor repair. traulsen reach-in cooler door lock broken and standing water in bottom
- Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-icooler and walk-in freezer.
- Critical. Observed soiled reach-in cooler gaskets. traulsen cooler by wic
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. traulsen cooler by wic
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk-in cooler interior (walls and ceiling )
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf by dishwash area holding clean dishes/containers
- Observed build-up of dust or dirt on nonfood-contact surface. ac vents in kitchen and air vent/fan by wic
- Critical. Hand wash sink lacking proper hand drying provisions. by cookline Corrected On Site.
- Observed wall in disrepair.wall tiles missing in corner by dishwash area, next to prep table
- Critical. Observed unlabeled spray bottle. oil, by dishwash area Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. several in breaker ox by dishwash area
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED OIL BOTTLE NOT LABELLED
- Critical. OBSERVED FROZEN PREPARED ON SITE ITEMS NOT DATED AND MARKED
- Critical. OBSERVED NO CONSUMER ADVISORY FOR UNDERCOOKED BURGERS.
- Critical. OBSERVED NO SPLASHGUARD AT HANDSINK NEXT TO FOOD PREP AREA BACKROOM
- OBSERVED EMPLOYEE WEARING NO HAIR RESTRAINT
- OBSERVED REACH IN SHELVES NOT SMOOTH AND EASILY CLEANABLE
- OBSERVED REACH IN SHELVES NOT CLEAN
- OBSERVED PLATES NOT INVERTED
- OBSERVED FLOOR BY COOLER NOT SMOOTH AND ESASILY CLEANABLE
- OBSERVED WALL BY COOLER NOT SMOOTH AND EASILY CLEANABLE
- OBSERVED FAN COVERS WALK IN COOLER NOT SMOOTH AND EASILY CLEANABLE
- OBSERVED CEILING IN POOR REPAIR
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor. Several pans cooler and freezer
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Backdoor
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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7/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. lasagna
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Once open dressings must be date marked
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several items at 43 degrees
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce
- Critical. Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tomato sauce
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Dressings cooler
- Critical. Violation: 08A-28-1 Observed food stored on floor. Several pans cooler and freezer
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walls, ceiling and dishwasher area
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Backdoor
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. AC vents
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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7/24/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 5/19/2009 | Routine - Food | Warning Issued |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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