- Basic - Equipment in poor repair. Cook line end reach in cooler is leaking water in the bottom. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Portioned sauce cups upright cooler on server side of cookline **Repeat Violation** **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. End cook line hand sink **Warning**
- Basic - Water leaking from faucet/faucet handle. Hand sink at end of cookline **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm cook line bucket **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line chef **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shells eggs left at room temperature since 8:00am, pancake batter 61° on cook line, tempura batter 72° at fryer station. CORRECTIVE ACTION TAKEN: provided manager with time as a public health control form **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice in cook line upright cooler 52° OPERATOR DISCARDED IMMEDIATELY. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara sauce, cheese sauce, biscuit gravy in cook line steam table put into steam table 1.5 hours ago. Temps taken at beginning of inspection ranging 77-84°. Temps taken at end of inspection and were ranging 96-110°. CORRECTIVE ACTION TAKEN: items were moved to stove to be reheat properly. **Warning**
- 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. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. End cook line hand sink peaking at 80° **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**
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11/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple instances in dry storage containers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on COOKLINE **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Food runners engaging in food handling while prepping orders to be brought out to servers.
- Basic - Equipment in poor repair. Walk in cooler door does not seal. Metal is warped and prevents proper seal.
- Basic - In-use ice scoop stored on soiled surface between uses. Both ice scoops hang on sides of ice machines. Ice machine sides are soiled and contaminated.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Multiple instances in dry storage containers
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cold holding units throughout kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. COOKLINE. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pizza sauce at 51° and salsa at 47° in walk in cooler in covered deep plastic bins. Product has been cooling since yesterday morning
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce at 51° and salsa at 47° in walk in cooler in covered deep plastic bins. Product has been cooling since yesterday morning. SEE STOP SALE.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cooked chicken and fish in COOKLINE upright reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines near dish area
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Boiled eggs, fried chicken 81-83° less than one hour into cooling process. Corrective action taken: eggs and chicken were moved to walk in cooler. Cut melon 66° on front line counter top less than 2 hours into cooling process. Corrective action taken: cut melon mixture placed in large ice bath.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. TOP SHELF ON THE LINE
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. IN THE KITCHEN
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. MAIN LINE REACHIN HAS PUDDLED WATER
- Basic - Floors not maintained smooth and durable. TILE GROUT IS WORN OUT LEAVING DEEP SPACES BETWEEN TILES WHERE FOOD GATHERS
- Basic - Nonfood-contact equipment in poor repair. RUSTED SHELVES USED FOR CLEAN DISH STORAGE
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. BULK CONTAINERS THROUGH OUT KITCHEN
- High Priority - Employee failed to wash hands before putting on gloves to work with food. LINE COOK PUT GLOVES ON WITHOUT WASHING HANDS
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. LINE COOK MAKING SANDWICH WITH BARE HANDS. AND SERVER WITH LETTUCE AND TOMATO **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All TCS foods in the WALKIN. SOUPS ROAST TURKEY. SLICED MEATS RICE
- 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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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.dry rice/storeroom **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones/kitchen **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.walk in cooler#1/sauce/sour cream **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.cookline/hamburgers **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham/walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing.cookline **Corrected On-Site**
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.cookline
- Critical - Observed buildup of slime in the interior of ice machine.kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.cookline
- Observed employee with no hair restraint.cookline Corrected On Site.
- Observed grease accumulated under cooking equipment.cookline
- Critical - Observed handwash sink used for purposes other than handwashing.cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice cream/storeroom
- Critical - Observed raw animal food stored over ready-to-eat food.beef/walk in cooler
- Observed residue build-up on nonfood-contact surface.lime/top of dishmachine
- Critical - Working containers of food removed from original container not identified by common name.flour/kitchen
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2011 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. front hood
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. cook
- Observed exhaust system operated with filters removed. For reporting purposes only. front hood on cookline
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Observed the presence of mesh filters in a hood where grease laden vapors are produced. For reporting purposes only. rear hood
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. chicken Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed floor area(s) covered with standing water. under back stove Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Observed food stored on floor. walk-in cooler and freezer. delivery coming during inspection.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed nonfood-contact equipment not installed to allow cleaning access. kitchen equipment
- Hood filters/grease extractors need cleaning.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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4/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef. Corrected On Site.
- Critical. Observed food stored on floor. box of eggs on the floor walk-in cooler Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease. behind cooking equipment
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10/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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