- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soiled dry wiping cloth in use.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.at dry storage
- Basic - Clean equipment stored on floor. Pizza spatula
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.Ground sausage 59 f, sauce 60 f, reach in cooler by pizza oven
- Basic - Food-contact surface not smooth and easily cleanable. Butcher block table by prep area
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in oiler by pizza station
- Basic - Old labels on container.
- Basic - Reach-in cooler gasket torn/in disrepair.by pizza station
- Basic - Storage of tools on shelf above or with food. Extension cord on top of lady fingers **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 102 f. Employee reheated product. At the end of inspection, mashed potatoes 137 f **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ground sausage 59 f, sauce 60 f, at the time of inspection, service company started repairing reach in unit by walk in cooler. Manager transferring the product to another unit for rapid cooling.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. By servers station, by front bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.pizza and salid area
- Critical - Handwashing cleanser lacking at handwashing lavatory.pizza and salid area
- Critical - License expired within 30 days after expiration date.
- Critical - Observed accumulation of debris in three-compartment sink.rinse dirty
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- 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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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/15/2012 | Complaint Full | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Handles must be up
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.Ketchup
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta on speed rack
- Observed utensils stored in crevices between equipment.knives
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.
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6/6/2012 | Complaint Full | Warning Issued |
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
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1/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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