- Basic - Bowl or other container with no handle used to dispense food. Cookline, small cups used to dispense ham, cheese. **Corrected On-Site** **Repeat Violation**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach and sauces at the cookline, reheated to 165°f **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over vegetables in white reach in freezer.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice container on the drystorage area
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back prep area
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in a prep table. **Corrected On-Site** **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- 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 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. Toasts and cooked bacon at the cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage, gravy, spinach at 109-116°f on the cookline. Reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over plant foods in the cookline reach in freezer.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 4 trays of eggs at the cookline. Moved inside a cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Corrected On-Site**
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter cups left on table @ 68°, discarded.
- 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, 10 ppm, to low, 50 ppm, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44-49° polish sausage, eggs, cheese, tuna, sliced tomatoes, iced down and moved to freezer 43°. Cooler in front of cookline, constant open, close.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Biscuit gravy 122°. Turned up heat 139°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, eggs over onions, walkin, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Required employee training expired for all 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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10/9/2013 | Routine - Food | Warning Issued |
- Basic - Rusted shelves in walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils without washing hands. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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6/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between Bain-Marie and cookline reach in cooler. **Corrected On-Site**
- Basic - Employee beverage container without a lid on a food preparation table or over/next to clean equipment/utensils. On cook line shelf by microwaves. **Repeat Violation**
- High Priority - Raw animal food stored with / in same container as ready-to-eat food. Raw comminuted beef in same container with dressings AND bag of onions stored with/leaning on a stack of shell eggs in walk in cooler. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf over slicer on cookline. Corrected On Site.
- Observed build-up of mold-like substance and debris on surface of nonfood-contact surface. on yellow storage containers containing produce in walk-in cooler.
- Critical - Observed buildup of slime and black debris on soda dispensing nozzles. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers.
- Critical - Observed dented cans. 2 cans of beans in storage room. Corrected On Site. cans were taken off shelf for vendor credit.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper separation of raw animal foods and ready-to-eat foods. raw beef steaks and cooked/smoked ready-to-eat sausage in same container in walk-in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual butter cups in server station at 70-74 degrees fahrenheit held at room temperature. Notes: butter must be held at 41 degrees fahrenheit at all times.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef steaks over batter and tomatoes AND raw comminuted beef / hamburger meat over pita bread in reach-in cooler on cookline. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in prep room.
- Lights missing the proper shield, sleeve coatings or covers. cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in 3 compartment dishwash sink and washing hands without soap. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. raw beef and raw pork chop in same container in walk-in cooler. Corrected On Site.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw steak burgers over cut lettuce container in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed used egg carton used as a food-contact surface. to store utensils on it on cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed inside/outside of dumpster not clean.
- Missing drain plug at dumpster.
- Observed food debris accumulated on walk in freezerfloor.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over RTE in walk in cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation. Corrected On Site.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. -Cheese in walk in cooler
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Under grill and shelves by cook line
- Observed residue build-up on nonfood-contact surface. Shelves by server line.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable. - Missing tile by cook line
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on walk in cooler floor.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Wet mop not hung to dry.
- No copy of latest inspection report.
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11/18/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Please see inspection report for more details.
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Floors properly constructed, clean, drained, coved
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Tomatoes on walk in cooler floor Corrected On Site.
- Critical. Observed eggs racks used as non food contact Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Knife between equipment by cook line Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Utensils stored on hood suppression systems
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed unlabeled spray bottle. By hand washing sink
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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