- Basic - Carbon dioxide/helium tanks not adequately secured. By soda rack in kitchen, manager secured **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf by dishwasher area **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket Quat less than 100 ppm, manager make a new one, 300 ppm, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container if mix butter and margarin 43°F- 50°F on the counter by service area inside the ice bath, suggest to used Time as Public Health Control for this item **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to soda rack, manager put a new one
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of floor cleaning per manager under the prep table by office, manager label it. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. A small side of CO2 tanks not secured, by soda rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf by back door **Repeat Violation**
- Basic - Garbage can located outside has no lid or lid open/broken. One of the dumpster, both side lids been cut to half.
- Basic - Uncovered food stored near sink exposed to splash. Open container of cut lemon, under paper towel dispenser by Hand Wash Sink next to office. Manager put the lid back on. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Vacuum breaker on wrong place, need to put on the. Chemical side hose bibb, mop sink **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 53°F on prep table in service area, batter 49°F, make table Reach in cooler by cookline, chicken 50°F on rolling rack in Walk in Cooler, manager relocation all the items to other cooler or location.
- 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. 2 employee worked more than 2 months didn't have proof of training
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Regular cup on prep table next to drink station.
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Shelf by cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Also no soap. Next to drink station.
- Basic - Wiping cloth sanitizing solution stored on the floor. By cook line
- Basic - Working containers of food removed from original container not identified by common name. White powder by rare door **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. On the wrong side. Must be where hanging hose at.
- High Priority - Raw animal food stored over ready-to-eat food. Open container of raw bacon over veggie burgers and cooked chorizo in walk in cooler **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered container of lemon slices next to hand wash sink exposed to splash. Covered, moved away from sink. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than hand washing. Used for dump sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 batters for pancakes, not on time as a public health control form . Batters are 69 and 73 degrees F. 4 hour hold time per operator. Corrective action , will add to time form and mark time on each product.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Half and half . **Corrected On-Site**
- Observed utensils stored in crevices between equipment, knife between coolers. **Corrected On-Site**
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Open cut lemons exposed to splash from handsink. Corrected On Site.
- Critical - Observed employees food in reach in cooler not seperated and marked as such. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Eggs and potatoes.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cubed cooked potatoes. Corrected On Site. NOTE: Once a food is removed from temperature control it must be discarded at the end of 4 hrs.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. dishwasher handled dirty dishes then clean ones without washing hands Corrected On Site. washed hands
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melon, prep table reach in cooler, 61'F Corrected On Site. put on ice
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Licensing inspection - employees to be trained within 60 days of hire
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over pasteurized eggs
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9/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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