- Basic - Build-up of grease and debris on nonfood-contact surface. Exterior of cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen and front counter areas.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones, chargers, and sunglasses in multiple food areas.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm in cookline and front counter buckets.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease and debris on nonfood-contact surface. Exterior of cookline equipment. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind front counter coolers and ice machine. **Warning**
- Basic - Food debris/dust/grease/soil residue on top of oven. **Warning**
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3/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease and debris on nonfood-contact surface. Exterior of cookline equipment. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind front counter coolers and ice machine. **Warning**
- Basic - Food debris/dust/grease/soil residue on top of oven. **Warning**
- Basic - Wall and exterior of equipment soiled with accumulated debris. Dish area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and pork holding at 45F. **Warning** On callback inspection 2/20/14, chicken holding at 44°F. and pork holding at 43°F. Seven day time extension per Kimberly Torbert.
- Intermediate - Walk-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. Holding at 45F. **Warning** On callback inspection 2/20/14, the ambient air temperature of the walk in cooler was fluctuating between 43°F. and 44°F. Seven day time extension per Kimberly Torbert.
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2/20/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline. **Warning**
- Basic - Build-up of grease and debris on nonfood-contact surface. Exterior of cookline equipment. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. Behind front counter coolers and ice machine. **Warning**
- Basic - Food debris/dust/grease/soil residue on top of oven. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Plumbing system in disrepair. Hot and cold water handles not working properly at front counter handsink. **Warning**
- Basic - Wall and exterior of equipment soiled with accumulated debris. Dish area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and pork holding at 45°F. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs stored over butter. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm at cookline bucket. **Warning**
- Intermediate - Accumulation of residue in the interior of the ice machine. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Walk-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. Holding at 45°F. **Warning**
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2/19/2014 | Complaint Full | Warning Issued |
- Basic - Grease and debris accumulated under cookline equipment. **Warning**
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease and debris on nonfood-contact surface. Shelving under grill and outsides of cooking equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On clean dish rack. **Warning**
- Basic - Floor soiled/has accumulation of debris. Under equipment at toast/soup station. **Warning**
- Basic - Food stored in holding unit and storage shelves not covered. Multiple products on cookline. **Warning**
- Basic - Grease and debris accumulated under cookline equipment. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind steam table. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracking raw shell eggs with gloves on and then handled a biscuit with same gloves. **Corrected On-Site** **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. In saut station cooler. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on and continued to handle foods with same gloves. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food scale on cookline. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside oven. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 employees engaged in food preparation. **Warning**
- 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. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soil residue in/on food storage containers. Multiple containers on cookline. **Warning**
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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of cooking equipment. Cookline.
- Basic - Food stored in holding unit not covered. Cookline coolers.
- Basic - Grease and debris accumulated under cooking equipment. Cookline.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef. **Corrected On-Site**
- Basic - Walk-in cooler floor soiled.
- Intermediate - Accumulation of residue in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets and inside ovens.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **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.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue on food storage containers. Soup bases and spices on cookline.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. cookline
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. sausage holding at 92 degrees F. in steam table. Corrected On Site. product reheated
- Observed build-up of grease on nonfood-contact surface. underside of grill and shelf under grill
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on floor. under and behind equipment at waitstation
- Critical - Observed soil buildup inside ice bin. at soda fountain
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. behind steam table
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline handsink, outsides of cooking equipment, and shelving on cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in prep/dish area
- Critical - Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food stored on floor. walk in cooler
- Observed grease and debris accumulated under equipment. kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris. cookline
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. outsides and undersides of cooking equipment
- Critical - Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment. fryer
- Observed wall soiled with accumulated debris. dish area
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. prep/dish area
- Observed build-up of grease on nonfood-contact surface. outsides and undersides of cooking equipment
- Observed debris accumulated on kitchen floor.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar. Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. dining area
- Plumbing system in disrepair. cookline handsink
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, pastas, soups, sauces, vegetables in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar
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5/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. underside of grill
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3/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler holding at 47 degrees F.
- Observed build-up of grease on nonfood-contact surface. underside of grill
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef holding at 47 degrees F. in walk in cooler. This violation must be corrected by : 3/31/11.
- Critical - Observed waitstaff placing single use condiments into a basket with their bare hands then place unwrapped bread directly on top of condiments (bread was handled with deli paper). Corrected On Site.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. onions and potatoes in storage area and items in walk in cooler
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. underside of grill
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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3/1/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, pastas, vegetables, and sauces in walk in cooler
- Critical. Observed food stored in a prohibited area. flour stored with chemicals
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over vegetables in cookline cooler and raw beef over vegetables in walk in cooler
- Critical. Observed food stored on floor. onions and potatoes in storage area and items in walk in cooler
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed soil residue in storage containers. beef and chicken bases, sugar
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. underside of grill
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving on cookline
- Observed single-service items stored on floor. napkins in hallway
- Critical. Handwash sink not accessible for employee use at all times. sanitizer bucket in handsink at pick up window
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor.
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12/28/2010 | Routine - Food | Warning Issued |
- Critical. Cooked meats not held at 135 degrees Fahrenheit or above. sausage holding at 116 degrees F. on cookline. Corrected On Site. product reheated.
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease and debris on nonfood-contact surface. undersides and outsides of cooking equipment, shelving on cookline, cookline handsink
- Non-prewrapped utensils not properly presented. spoons at soup station not presented so that only handles are touched.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Observed grease and debris accumulated under cookline equipment.
- Observed debris accumulated under equipment in waitstation.
- Observed wall soiled with accumulated food debris. behind cookline steam table and waffle station
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. beef in prep area. Corrected On Site.
- Critical. Observed food stored on floor. onions and potatoes in storage area and products under racks in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used in sugar
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cooks wearing braclets
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment or utensils without washing hands. dishwasher
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical. Observed soil residue on storage containers. soup bases, flour, sugar
- Observed build-up of grease on nonfood-contact surface. undersides of cooking equipment and shelving under cooking equipment
- Critical. Handwash sink not accessible for employee use at all times. bucket in handsink at expo/toast station
- Observed grease accumulated under cookline equipment.
- Critical. Portable fire extinguisher not fully charged. ABC near hallway back door. For reporting purposes only.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime on soda dispensing nozzles.wait area
- Observed residue build-up on nonfood-contact surface.on top of convection oven
- Observed gaskets with slimy/mold-like build-up.
- Critical. Handwash sink not accessible for employee use at all times. 2 t and mixer in handwash sink by dishwasher
- Critical. No handwashing sign provided at a handsink used by food employees.at kitchen line
- Critical. Hand wash sink lacking proper hand drying provisions. on kitchen line
- Critical. Handwashing cleanser lacking at handwashing lavatory. counter area
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11/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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