- Basic - Equipment and utensils not properly air-dried - wet nesting. / containers on storage rack outside walk in cooler.
- Basic - Food stored next to wait station hand sink that is exposed to splash/dust. / bread, muffins and bagels / **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / cook line / water temperature in container 128F / **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / 0ppm / all sanitizing buckets / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 56F / less than 2 hours / recommended using time as a public health control.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Bench scrapper in between wall and shelf on cook line. **Corrected On-Site**
- Basic - In-use scoops and spoons stored in standing water less than 135 degrees Fahrenheit. Standing water 129f. Food handler dumped water and poured new water 171f into container.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed in use sanitizer bucket on floor in prep area near slicer. Food handler moved sanitizer bucket on to surface 6 inches off floor.
- Basic - food stored near sink exposed to splash. Bread, bagels, and english muffins at hand washing sink in waiter station.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed food handler slicing ham take gloves off and put on new gloves with no hand wash in between. Foodhandler washed hands and put on new gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw pooled eggs 45f in reach in cooler on cook line. Operator moved item to walk in cooler for temperature recovery.
- Intermediate - Food-contact surfaces encrusted with grease and soil deposits. Observed dirty ladles stored as clean above three compartment sink in dish washing area. Dishwasher stated ladles are clean.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a fork stored in handwashing sink in water station area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Honey dew 45f @ 9:55 am, 45f @11:03 in walk in cooler. Operator moved honey dew into shallow metal pan.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed waffle batter 48f and pancake batter 45f held at room temperature on cook line. Operator placed items on time plan.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cook line. Ambient temp 46f
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Observed dicer blade with food debris stored on shelf as clean.
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Food handler put container of cheese on floor while looking for another product in reach in cooler on cookline
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Reach in cooler on cookline next to egg station
- Basic - Paper towel used as liner for food container. Paper towel lining bacon on cook line.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quats sanitizer bucket on cookline. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket next to clean cups next to dish washing area. **Corrected On-Site**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. / back of the walk in cooler.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils / **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. / cook /
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / egg station / **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / back kitchen / **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.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Bowls, wet nesting
- Observed red cutting board grooved/pitted and no longer cleanable.
- Critical - Vacuum breaker mising at hose bibb. Needed on hose side of Y fitting added to mopsink faucet.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall soiled with accumulated black debris in dishwashing area.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Ladies restroom
- Observed attached equipment soiled with accumulated dust.Walk in cooler fan covers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons, cookline. Water temperature 130F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Deli meat 45F in top rail of middle reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid egg 44F in top rail of egg station reach in cooler
- Observed residue build-up on clean pans storage rack
- Observed wall soiled with accumulated black debris/moldlike substance in dishwashing area.
- Critical - Top rail egg station incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-45F. Advised to lower temperature to 41F or colder
- Critical - Top rail of middle reach in cooler incapable of maintaining potentially hazardous food at proper temperatures. Deli meats 45F. Advised to lower temperature to 41F or colder
- Critical - Vacuum breaker mising at hose bibb outside back door
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. chained to each other and nothing else.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 52F on cookline for less than 2 hours per operator, shalloow panned and moved to effective refrigeration for temperature recovery
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pancake batter held ineffectively in makeline cooler 61F less than 1hour, shallow panned and moved to effective refrigeration for temperature recovery
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Cook failed to wash hands before putting on gloves.
- Observed both white cookline cutting board grooved/pitted and no longer cleanable.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper strength.Tested 400 ppm Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.Quaternary ammonia recommended ppm 200 tested 400 ppm
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee changing gloves without washing hands. Cookline Corrected On Site.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pancake batter 56F advised Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Waffle batter 56F held ineffectively on ice. Advised Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter 88F on cookline. Advised. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.Server's cooler
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server used sanitizer,but did not wash hands Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed cracking,peeling paint ceiling onair conditioning vent covers over cookline
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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