- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash and drips.walk on chiller unit dripping in food.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Basic - Wall soiled with accumulated food debris. At steam kettle. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed requirements with PIC. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Chicken and fish over RTE foods on speed-rack . Explained requirements to PIC. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room and kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple meats and cooked TCS foods in walkin cooler on speed rack. **Corrected On-Site**
- 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. Operation will update certificates ASAP.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. On mixer and shelves.
- Basic - Wall soiled with accumulated food debris. At steam kettle. **Corrected On-Site**
- 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. Employee holding cooked chicken breast for RTE platter while cutting. Discussed with PIC , employee put on gloves. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line. **Corrected On-Site**
- Intermediate - No soap or paper towels provided at handwash sink.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Handles on warmers.
- Basic - Food stored on floor. Containers of marinara sauce. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Cook line.
- Basic - Toilet not flushing/functioning properly. Women's rest room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed requirements with PIC.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. HWS at front prep area removed. PIC will have sink installed by next routine inspection.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean utensils or equipment stored in dirty drawer or racks. Utensils in bus tub with broken egg shells and food debris. Warning on 9/4/2012, **Admin Complaint** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Under dish machine. Warning on 9/4/2012, **Admin Complaint** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. At 3 comp sink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket empty on 4/24/2013, Warning on 9/4/2012, **Admin Complaint** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Dish machine area and prep area.
- High Priority - Raw animal food stored over cooked food. Raw Shrimp over cooked burritos in walk in cooler. Warning on 9/4/2012, **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee opened walk in door ,then touched and cut veggies with no glove change. Warning on 9/4/2012 **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Warning on 9/4/2012, **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink in men's room. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook-line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in tin foil stacked in pan in walk in cooler. **Corrected On-Site**
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4/24/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM * Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. immersion bleader rinsed off, no soap or sanitizer .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. This violation must be corrected by : 11/5/2012.
- Observed build-up of grease on nonfood-contact surface. along top of cookline and side of fyer and mixer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules . Pan under dishmachine .
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor. under dish machine .
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over cooked food. sausage over cooked pork, walkin cooler. Corrected On Site.
- Observed single-service articles stored without protection from contamination. paper products in storage .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken breasts in warmer at 88 degrees, PIC heated to 156 degrees. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed off dirty equipment and used phone, no glove change.
- Critical - Working containers of food removed from original container not identified by common name. in storage room.
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9/4/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. beverage and warming containers stored in bathroom . Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Observed auto sham gasket torn/in disrepair.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting vegies for use at a later time, dinner catering order. Employee handling cooked chicken .Put on gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor. walkin cooler.
- Observed grease accumulated under cooking equipment. cookline .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over egg salad,walkin . Corrected On Site.
- Critical - Observed interior of reach-in cooler in kitchen and prep area soiled with accumulation of residue. not funtioning, but with mold like substance .
- Observed nonfood-contact equipment in poor repair, handle to auto sham is broken.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over carrots in walkin cooler ,speedrack.
- Observed wall in disrepair. at back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in warmer at 118. PIC reheated. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats,potatos ,sauces and phFoods in walkin cooler. PIC states some from saturday .
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. fan shrouds in walkin.
- Observed build-up of grease on nonfood-contact surface. grill top and side of oven
- Observed build-up of grease on nonfood-contact surface. shelf next to reachin cookline
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils in HWS sink in kitchen , Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture. 3 comp sink
- Critical - Observed live flies in kitchen. 3 flies in kitchen ,back door open
- Observed residue build-up on nonfood-contact surface. inside alto sham front prep area
- Critical - Observed soil buildup inside ice bin.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. above sheet pan of croutons
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. dishmachine not functioning.
- Critical - Equipment food-contact surfaces and utensils not sanitized. table for food contact, making wraps, not sanitized, Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked with scale and other item, Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin at slicer
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. walkin floor
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. pan of pooled eggs in pan of rice, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs on top of cheeses ,walkin , Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 reachin coolers
- Critical - Observed raw animal food stored over ready-to-eat food. raw sausage on top of cooked beef, Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting lettuce and making salads , put on gloves. Corrected On Site. Repeat Violation.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. bakery reachin and #2 reachin cooler.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. walkin cooler door
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 comp sink
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. through out kitchen Repeat Violation.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. blocked by pan of food. Corrected On Site. Repeat Violation.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used as dumpsink and blocked by cart middle of kitchen . Corrected On Site. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. cookline
- Violation: 37-02-1 Observed hole in wall. in storeroom
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9/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. storeroom
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in bakery reachin at 66 degrees overnight . see stop sale Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9/15/2010.
- Critical. Observed raw animal food stored over ready-to-eat food. sausage over potatos in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting lettuce and making salads , put on gloves. Corrected On Site. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. bakery reachin and #2 reachin cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walkin cooler door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 comp sink
- Observed single-service articles stored without protection from contamination. through out kitchen Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. blocked by pan of food. Corrected On Site. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink and blocked by cart middle of kitchen . Corrected On Site. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed grease accumulated under cooking equipment. cookline
- Observed hole in wall. in storeroom
- 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 This violation must be corrected by : 11/16/2010.
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9/14/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. meatloaf Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. deli meats in walkin cooler and items in reachin .
- Critical. Observed packaged food not labeled as specified by law. all bulk containers
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over RTE reachin cooler Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. multiple bags of flour in storeroom . 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. employee touching cookies, putting on gloves. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reachin at bake station .
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-contact equipment in poor repair, hot box handles.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. mixing bowl, cookline .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. at bake station
- Observed build-up of grease on nonfood-contact surface. drip pans at stove.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of hot boxes
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses on ground and silverware stacked unproteced.
- Observed single-service articles stored without protection from contamination. through out kitchen . Corrected On Site.
- Critical. Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by foil and mixer. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink middle of kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. mens restrooms
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Vended POTENTIALLY HAZARDOUS FOOD, Original Container. POTENTIALLY HAZARDOUS FOOD dispensed through a VENDING MACHINE shall be in the PACKAGE in which it was placed at the FOOD ESTABLISHMENT or FOOD PROCESSING PLANT at which it was prepared.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.
- Please see inspection report for more details.
- Critical. Convenience and Accessibility. Toilet rooms shall be conveniently located and accessible to EMPLOYEES during all hours of operation.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
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