- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tub of chicken in true RIC. Labelled by employee and moved to another cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef and fish thawing on counter in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Small True RIC opposite rear door ambient 55°F, chicken 57°F (employee states this is personal food) cut head of lettuce 58°F, put in cooler this morning, an additional PHF in cooler. Chef believes it is due to leaving top open during morning prep. Top left closed 20 mins, ambient temperature remained 55°F. Sprouts 61°F in tub on shelf at room temperature. Sprouts moved to RIC. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Tub of eggs On shelf at end of cook line. Moved to reach in cooler. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees onsite, no certified food manager onsite. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. Small True RIC opposite rear door ambient 55°F, chicken 57°F, cut head of lettuce 58°F. Left closed for 20 mins ambient temp. 55°F. Advised to keep PHF out of this cooler. **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cups in rice, flour, sugar
- 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. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Single-use gloves left on a food-contact surface. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sugar container
- 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.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's/unisex employee bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Rear prep table.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 98°F water.
- Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom and at HWS by dishwasher. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature in standing water. Octopus at sushi bar.
- High Priority - First aid supplies improperly stored at wait station. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 2 compartment sink.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in 2 upright coolers.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. LICENSED EXPIRED 12-1-12 call the 850.487.1395 or go to WWW.myfloridalicense.com for payment instructions and info.
- High Priority - Raw shell eggs stored over bread in white reach in cooler. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Quaternary ammonium test strips provided for chlorine sanitizer.
- Intermediate - Spray bottle containing degreaser not labeled. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. [Dispenser is empty at cookline hand sink.] Corrected On Site. Upon callback, soap lacking at cookline handsink.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed encrusted, soiled material on slicer. Slicer in use during re-inspection.
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11/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. [2 front line hand sinks.] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. [Dispenser is empty at cookline hand sink.] Corrected On Site.
- Critical - Make table at cookline not sanitized between uses with raw chicken and cooked chicken/plateware.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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.
- Critical - Observed employee dry hands on apron after washing.
- Observed employee with no hair restraint. [Cook]
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. [Cook handling sandwich bun with bare hand.] Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. [Frint counter hand sink with coffee pot in sink.] Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. [Fully commercially wrapped and sealed cooked ham in same container as thawing raw chicken in reach in cooler.] Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw beef and raw chicken held at opposite ends of same long, narrow container in make table cooler.] Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.[2 wet towels resring on hand sink counter top by CocaCola cooler.]
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. [employee restroom]
- Critical - Handwashing cleanser lacking at handwashing lavatory. [employee restroom]
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. [employee restroom]
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Equipment storage shelf above 3 compartment sink is unsealed wood.]
- Observed floor and wall junctures not coved by water heater.
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5/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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