- Basic - Clean cups/glasses not properly air dried - wet nesting. (Cups over tea station at the front line.)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Jackets and aprons on shelf next to food and on soda boxes.)
- Basic - Food stored in a location that is exposed to splash/dust. (The tea dispenser at the front line is turned with the spout hanging over the hand wash sink basin. The spout is splashed during use of the sink.) **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. (Mashed potatoes date marked with 2 different pasta labels.)
- Basic - Plumbing system in disrepair. (Sole hand wash sink in back of kitchen is awaiting a replacement part and is posted as 'out of order'. The water runs while the basin is awaiting an anchor.)
- Basic - Reach-in freezer shelves soiled with encrusted food debris in kitchen and at hallway near restrooms.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. (Produce/bacon cooler and upright freezer in hall near restrooms.) **Repeat Violation**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. (Mashed potatoes)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. (Observed cook changing gloves after cracking raw shell eggs without washing hands.)
- High Priority - Vacuum breaker missing at hose bibb where hose is at mop sink.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. (Reads 100°F in ice bath.)
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (Hot water 153°F, cold water 79°F in restroom. Hot water 143°F at front line hand sink, cold water 79°F .)
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. (Quaternary ammonium strips taped to side of dish machine while chlorine is supplied.)
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Cook educated on how to calibrate thermometer.)
- 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. (Cook)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Mashed potatoes) **Admin Complaint** **Repeat Violation**
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10/06/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.(cup used to scoop brown sugar) **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 - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(bacon) **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.(2 door reach in cooler)
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash.(pot of baked potato stored under 3 compartment sink ) **Corrected On-Site**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.(freezer and fridge in hallway next to restrooms)
- 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.(reading 0ppm house was not in sanitizer)
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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 - 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.(all breakfast items being prepared by cook. Cook states he is out of gloves and is waiting for operator to provide him some.) **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.(home depot bucket used to store brown sugar)
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No soap provided at handwash sink.(near 3 compartment sink )
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(some items not date marked)
- Intermediate - Slicer blade guard soiled with old food debris.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. (Stainless table behind 3 comp sink) **Warning**
- 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.(can lemonade ) **Corrected On-Site** **Warning**
- Basic - Establishment advertised a specific brand of a product, but used another brand.(menu states egg beater using other product) **Warning**
- Basic - Food stored on floor.(potatoes on floor in kitchen) **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.(hallway next to restrooms) **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cooked chicken 55° on prep table to be reheated) **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(mop sink out back) **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Dishwasher washing hands in 3 comp sink due to hand wash sink being broken. No hot water.) **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.(next to 3 comp sink) **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(mashed potatoes) **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense cooked potatoes **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- High Priority - Dented/rusted cans present. Rusted Cans of Applesauce, blueberry filling See stop sale.
- High Priority - Live, small flying insects in food preparation area. One in kitchen , back door closed
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Small bowls containing multiple portions of creamers in bowls left on tables , items removed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats, front line Placed into ice bath **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine measured at 200ppm, recheck 100ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Sliced cold cuts weighed, wrapped and stored in freezer
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Link sausage , uncovered **Corrected On-Site**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0ppm. Operator to discontinue use of machine for sanitizing. 3 comp sink in use, Repair tech called during inspection
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Lemon wedges, wait station , tongs provided **Corrected On-Site**
- Critical - Observed obstructed exits, stairs, hallways or egress. Rear emergency Exit blocked by ladder, holiday decorations , For reporting purposes only. **Corrected On-Site**
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Discarded **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 pasta
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12/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. measured at 0 ppm ; multiple attempts Operator to discontinue use of machine for sanitizing Corrected On Site. 3 comp sink set up; repair tech called
- Critical - Hot water not provided/shut off at employee hand wash sink. turned off at spigot under sink ; women's restroom Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. active cooling method not applied to link sausage cooling on prep table ; cooling 1 hr; measured at 95 F Corrected On Site. placed into refrig
- Critical - Observed raw animal food stored over ready-to-eat food. raw burger patties above breakfast hash ; cook line Corrected On Site.
- Observed single-service items stored on floor. sleeves of foam take out containers Corrected On Site.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water. faucet broken ; kitchen
- Critical - Observed food stored on floor. case of coffee
- Critical - Observed handsink machine used for purposes other than the designated use. food debris in handwash sink 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. flat plate used instead of scoop inside bin of cooked potatoes
- Critical - Observed potentially hazardous food thawing at room temperature. chicken - Corrected On Site. placed under running water
- Critical - Observed prepared food not labeled with correct name container reads 'green peppers'; contains cooked spaghetti
- Observed single-use containers (boxes and/or cans) reused for the storage of food. ppastic container labelled 'green peppers' contains cooked spaghetti
- Observed utensils stored in crevices between equipment. knives; cook line
- Plumbing system in disrepair. broken hot water faucet at handwash sink ; kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/09/12.
- 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 : 02/09/12.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer. to be cleaned within 4 hrs of use
- Critical - Observed food with some mold-like growth. 2 individual bell peppers Corrected On Site. washed and trimmed
- Critical - Observed hand wash sink used for purpose other than washing hands. ice cubes in handwash sink - front counter Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. missing from container of lemon wedges - front counter Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flat raw shell eggs on prep table/cook line measured at 63 F Corrected On Site. time as a public health control implemented
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. b'fast sausage measured at 85 F Corrected On Site. reheated and placed onto flattop grill for hot holding
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked turkey drumsticks; italian sausage
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12/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Food management certification valid
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8/18/2011 | Routine - Food | Warning Issued |
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