- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats 50° 3 hours, suggested rapid chill, placed in reach in cooler on counter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Omelets 120° 3 hours suggest discard at end of breakfast bar at 9:30.. Discarded at end of breakfast. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServSafe by National Restaurant Assc. Not an approved provider for employee training. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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09/23/2014 | Routine - Food | Warning Issued |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Mild build up in door track. **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened mountain dew. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Saran wrap under hand sink drip zone. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Jug in sink. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Saran wrap stored directly under soap dispenser. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage gravy, **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic food wrap under soap dispenser. **Corrected On-Site**
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter , creamcheese and pancake batter is at 55 df and above. on the buffet line. water and ice will be used to keep the butter and cream cheese below 41 df and time will be used for the pancake batter the form was explained and provided
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. eggs cooling covered. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. handles intermixed. spoons.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in reach in cooler over customer food. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. sausage cooling covered.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plates on buffet not inverted.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. one bulb, kitchen.
- Critical - Observed food being cooled by nonapproved method. gravy, covered. Corrected On Site. Repeat Violation.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. gravy, covered. Corrected On Site.
- Observed single-service articles stored without protection from contamination. saran wrap under sink splash zone. under towels and soap. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.link sausage, egg patties.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. milk reach in on buffet.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.employee restroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed open dumpster lid.
- Observed single-service items stored on floor. cases, just arrived, not yet put in cabinets.
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5/24/2011 | 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.Precooked sausage links removed from orginal package and stored;observed no date markkngs. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.observed precooked bacon covered in reachin cooler not to correct cooling temperature . Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for salsa in bowl on serving not protected.Also,Scrambled eggs and bacon on first shelf on self serv hot holding unit has sneeze guard set at imprper angle resulting in foods displayed not adequately protected.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink for QA sanitizier.Note:MFG permits max of 750 ppm.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on evaporator coil on kitchen refrigerator.
- Observed single-service articles stored without protection from contamination in closet in kitchen.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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