- Basic - Covered waste receptacle not provided in women''s bathroom. Employee restroom. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. **Warning**
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5/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Warning**
- Intermediate - Food manager certification expired. Operator stated that food manager certification had expired. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **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 - Spray bottle containing toxic substance (glass cleaner) not labeled. **Warning**
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3/10/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name... sugar, waffle batter. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Cups, forks, napkins
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Sugar conatainer
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Food stored on floor. Waffle batter mix **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Knives and forks **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times, blocked by boxes.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Handwash sink not accessible for employee use at all times, life jacket in handsink. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, sugar.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2011 | Routine - Food | Call Back - Complied |
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, waffle mix.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in reachin cooler.
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items, have 1 need 2.
- Violation: 25-04-1 Observed single-service items stored on floor, cups on floor.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination, plates not inverted.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times, kitchen.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, kitchen.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Critical - Violation: 53B-08-1 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.
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4/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Handwash sink not accessible for employee use at all times, kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
- Critical - No conspicuously located thermometer in reachin cooler.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items, have 1 need 2.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- 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.
- Observed single-service articles stored without protection from contamination, plates not inverted.
- Observed single-service items stored on floor, cups on floor.
- Critical - Working containers of food removed from original container not identified by common name, waffle mix.
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2/4/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees...provided signs
- No Heimlich maneuver sign posted...provided sign
- Critical. Manager lacking proof of Food Manager Certification...30 days to obtain
- 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...60 days to obtain
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10/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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