- Basic - Single-service articles not stored inverted or protected from contamination. / foam bowl above the microwave / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hot dogs 45F / reach in cooler / moved to walk in cooler / temperature last checked 42F
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside walk in cooler, and outside near ice machine.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat food inside frontline reach in cooler.
- Intermediate - Proof of required state approved employee training not available for one employee. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - interior of the ice machine was soiled.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / **Corrected On-Site**
- 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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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli ham 46 in make line cooler due to over stocking
- 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. Cooked chicken in make line cooler
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor.Tomatoes, walk in cooler
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling in disrepair/black moldlike substance in women's restroom .
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4/16/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 4 13 12.
- Observed ceiling in disrepair/black moldlike substance in women's restroom .
- Critical - Observed employee engage in food preparation without washing hands prior to putting gloves on Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs 45F, hot dogs 44F in walk in cooler This violation must be corrected by : 4 13 12.
- Critical - Observed toxic item improperly stored by single service items on shelf in storage area
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 44-45F Advised to lower temperature to 41F or colder This violation must be corrected by : 4 13 12.
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2/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/22/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pre made chicken sandwiches 59F on frontline counter for 1 hour per foodhandler without temperature control. Sandwiches shallowed and placed into walk in cooler for temperature recovery to 41F within 3 hours.
- Observed soda gun holster with accumulated slime/debris.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 51-11-1 Carbon dioxide tanks not adequately secured.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. Several employees and only one foodhandler trained. This violation must be corrected by : 5 23 11.
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5/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide tanks not adequately secured.
- Critical - Food not stored in a clean/dry location. Deli meats and cheeses s-tored in container with standing water in walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. Several employees and only one foodhandler trained. This violation must be corrected by : 5 23 11.
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3/21/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 04-01-1 Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-46F, advised to lower temperature to 41F or colder This violation must be corrected by : 12 6 10.
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli meat 46F in bottom of makeline cooler, moved to effective refrigeration for temperature recovery This violation must be corrected by : 12 6 10.
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 42-46F, advised to lower temperature to 41F or colder This violation must be corrected by : 12 6 10.
- Critical. Observed employee engage in food preparation without washing hands be ore putting on gloves Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Tested toxic level over 200 ppm. Corrected On Site.
- Critical. Observed upper interior of microwave soiled.
- Mopsink not accessible, blocked by laundry in sink basin
- Critical. Hand wash sink lacking proper paper towels, when using supplied napkins, they leave paper residue on hands
- Critical. Observed expired Food Manager Certification.Patty D'Ambrosi expired 8-2010 This violation must be corrected by : 12 6 10.
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10/6/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bbq beef, meatballs and butter 45F in walk in cooler. Advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hot dogs and chicken salad 46F. Advised Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Meatballs 94F advised to reheat to 165F for continued hot holding
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperatures 44F. Advised to lower temperature to maintain potentially hazardous foods at 41F or colder Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperatures 46F. Ad ised to lower temperature to maintain potentially hazardous foods at 41F or colder Repeat Violation. This violation must be corrected by : 2 5 10.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.Tested 40F in icepoint Corrected On Site.
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2/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli cheeses,meats,hot dogs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 44F,deli cheese 45F,hot dogs 44F in walk in cooler. Advised
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperatures 44-45F Advised to adjust temperature to 41F or colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler out of service at time of inspection. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Mopsink not accessible, blocked by several articles
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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