- Basic - Cutting board has cut marks and is no longer cleanable. WHITE CUTTING BOARD AT MAKE TABLE AND WOOD CUTTING BOARD AT COOK LINE **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. IN USE, SMALL WOOD CUTTING BOARD CRACKED, BROKEN AND EXTREMELY CUT AND WORN **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. UTENSILS LAYING ON SOILED PAPER TOWELS AT COOK LINE **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. COOK **Corrected On-Site** **Warning**
- 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. PUTTING BACON ON FRIES WITH BARE HANDS **Warning**
- Intermediate - Cutting board(s) stained. **Warning**
- Intermediate - Food manager certification expired. Expired 8/13 **Warning**
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5/12/2014 | Routine - Food | Warning Issued |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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1/14/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Noted drinks in reach in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler.at front line registering 47 degrees
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair. By front line
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted cucumbers and green onions over portioned RTE in reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth at front counter, also solution in bucket not enough to cover
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted. Chicken 53, sausage, 50 beef45 ( due to hot roast placed in cooler. Product removed to freezer to be retemped. Noted tomatoe, lettuce in counter reach in 45, hot dogs stored in same unit @ 47
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Left ice machine displaying build up
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/14/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on hood filters
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / COOKED CARROT 90F
- 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. / CHEESE IN REACH IN COOLER
- Intermediate - Cutting board(s) stained/soiled.
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6/11/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on FCS next to slicer. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Doughnuts, eggs, stored in RIC next to food being sold to the public in 3 CS area. **Corrected On-Site** **Repeat Violation**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 40 seats inside and 20 seats exterior.
- Basic - In-use spatula stored in crack between equipment and wall. Spatula stored between HWS and wall. **Corrected On-Site**
- Basic - Stored food not covered in reach-in cooler. Au jus and RB uncovered in RIC by the grilled. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 124f Make table, advices to reheat to 165F **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Round up stored in kitchen by exiting rear door. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cutting board on make table next to grill soiled/ stained.
- Intermediate - Handwash sink used for purposes other than handwashing. HWS in 3 CS area had WC bucket in it. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Women's restroom hot water not reaching 100F **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. Au jus in RIC cooked on Wednesday 3/6 not date marked. **Corrected On-Site** **Repeat Violation**
- 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. Observed an Employee training expired. **Repeat Violation**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean towels hanging to floor
- Cooked roast beef not date marked
- Cooked toast beef not covered / glass RIC / COS
- Critical - Employee drink on prep table
- Headphones hanging on dish storage shelf
- Leaking under 3 bay sink / sanitizing compartment
- Critical - Observed 40 seats inside and 26 seats outside establishment / license showed 40 seats
- Critical - Observed expired employee training certificate
- Critical - Paper towel, soap and handwash sign not at handsink / above 3 bay sink
- Plastic forks facing different directions / front counter
- Probe thermometer calibrated at 40F
- Critical - Quat sanitizer at 100ppm / 3 bay sink
- RIC gasket with mold-like substance
- Raw chicken stored next to pre-cooked meatballs. COS
- Critical - Rear exit door not self closing
- Tongs hanging on soiled towel on oven door handle / COS
- Towel lining on RIC - bottom
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. License verified as current active.
- Observed build-up of grease on nonfood-contact surface. Back plate of the stove.
- Observed build-up of grease on nonfood-contact surface. Stove top.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board at prep cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryer baskets.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the fryers .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside the door of the prep cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 300ppm bucket . Corrected On Site.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the prep reach in cooler.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook switching into clean gloves without first washing his hands.
- Critical - Observed employee washing the cutting board at the handwashing sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Container of green pepper juice tightly covered in the reach in cooler at the cookline tightly covered cooling. Corrected On Site. Product removed to the reach in frezeer to chill.
- Critical - Observed food being cooled by nonapproved method. Cooked sausages at 115 degrees tightly covered in the cookline reach in cooler cooling. Product remove to the reach in frezeer to chill. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cut ham in the reach in cooler at the cookline.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cut salami in the reach in cooler at the cookline.
- Observed soiled dry wiping cloth in use. Hanging from the side of the operator.
- Critical - Prep surface not sanitized after contamination and prior to use. Operator wiped the knife in the towel hanging from her side then place it on the knife rack without washing, rinsing sanitizing .
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Containers of french fries stored into each other without any separation between them. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Light shield missing under the hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Container with cooking utensils next to the slicer.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Pizza oven.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without a handle scooping the bleu cheese. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Roast beef slices 45 degrees, hot dogs 46 degrees frontline reach in cooler. Products moved to the reach frezeer to cool. Corrected On Site.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Trash bag storing the pizza crust. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the ovens.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Displayed food not properly protected from contamination. [Lemons at the drinks area left unprotected ]. Lemons discarded. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Employee slicing the roast beef with wrist band band on his hand]. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Open energy drink in the reach in cooler].
- Observed employee with no hair restraint. [Employee prepping food at the frontline area without the proper hair restraint]. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [Cutting board at the makeline cooler].
- Food-contact surface not smooth and easily cleanable. Bags of food stored on towels inside the reach in cooler in the rear.
- Wet wiping cloth not stored in sanitizing solution between uses at the prepline area.
- 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. This violation must be corrected by : 9/28/10.
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7/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed packaged food that does not comply with Federal Standards of Identity. [Banana Nut Bread on the counter prepared in the establishment not labeled with the ingredients].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cheese sauce 125 degrees]. Reheated.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Meatsauce 126 degrees]. Reheated .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Shell eggs stored above the bell peppers, blue berries in the reach in the upright cooler behind the makeline].
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. [Serving utensils at the frontline serving counter left sitting on the counter].
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. [Sanitizing solution setup in the middle sink of the wash, rinse].
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. [0ppm in the wiping bucket].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. [Serving utensils next to the slicer].
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee filters left unprotected underneath the register].
- Critical. Vacuum breaker mising at hose bibb. [Mop sink].
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Whole beef roast next to the cheese, above the beer in rear reach in cooler]. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Establishment using quat with chlorine test kit].
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Coffee stirrers not wrapped].
- 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. This violation must be corrected by : 9/30/09.
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7/30/2009 | Routine - Food | Warning Issued |
| No report available. | 6/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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