- Basic - Soil residue build-up on nonfood-contact surface. Top of chest freezer.
- Basic - Unnecessary items on the premise. Boards.
- Basic - Wall soiled with accumulated food debris. In preparation area.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Chilled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (onions) stored on floor in walk in cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (chicken) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken at 48f in walk n cooler. Operator states product was placed into cooler last night.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food (chicken - 48f) due to temperature abuse.
- Intermediate - Cold water not provided/shut off at employee handwash sink at dish station. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink at three compartment sink. **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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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture at hand sinks (2).
- Intermediate - Cold water not provided/shut off at employee handwash sink at dish station.
- Intermediate - Cold water not provided/shut off at employee handwash sink at preparation station.
- Intermediate - Food manager certification expired.
- 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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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water leaking from faucet/faucet handle at dish station hand sink.
- Basic - Working containers of food (salsa) removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Observed improper vertical separation of raw foods (eggs) in walk in cooler. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink near dish station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (beef - walk in cooler) prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture at handsink at cookline.
- Basic - No handwashing sign provided at a hand sink at frontline.
- Basic - Working containers of food (beans) removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (sour cream) cold held at greater than 41 degrees Fahrenheit (46f). **Corrected On-Site**
- 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink at cookline, frontline.
- Intermediate - Hot water not provided/shut off at employee handwash sink at frontline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at frontline.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical - Hand wash sink at wait station lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink at wait station.
- Critical - Observed hand wash sink at wait station used for purpose (storage) other than washing hands.
- Critical - Observed potentially hazardous food (sour cream) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (lemons) in walk in cooler.
- Plumbing system in disrepair at handsink at dish station.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperature (45F). Operator instructed to monitor unit.
- Critical - Cold water not provided/shut off at employee handwash sink at dishstation.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed potentially hazardous food (sour cream) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical - Observed raw animal food (beef) stored over ready-to-eat food (sausage) in reach in cooler.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (49F). Operator states unit is no longer to be used. Operator instructed to not place potentially hazardous food into unit until unit is capable of maintaining proper temperature.
- Critical - Observed potentially hazardous food (sour cream) cold held at greater than 41 degrees Fahrenheit (49F). Corrected On Site.
- Wet wiping cloth at cookline not stored in sanitizing solution between uses. Corrected On Site.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
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