- No Violations Were Observed
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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In gravy and stuffing in walk in cooler.
- Basic - Duct tape used to repair nonfood-contact surface. Handle of stand up cooler on cooks line.
- Basic - No handwashing sign provided at a hand sink used by food employees. In either restroom.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes cooked yesterday 9/15/14, found in walk in cooler at 50°. Cooked chicken cooked yesterday found in walk in cooler at 50°. Cornbread stuffing, cooked yesterday in walk in at 48°-50°
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Both employees on cooks line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in prep sink beside handwash sink.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes In bulk plastic buckets. Stuffing in large hotel pan over 4 inches deep.
- Intermediate - Probe thermometer not within the intended measuring range of use. Went over calibration wit KM
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09/16/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/9/2014 | Complaint Full | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Throughout walkin. Rice, tapioca, meatloaf
- 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. On top of dish machine.
- Basic - Equipment in poor repair. Door handle repaired with duct tape
- Basic - Food stored on floor. Short ribs on floor in freezer
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Roasts in sink thawing at room temperature
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale.
- High Priority - Dented/rusted cans present. See stop sale. Canned Hash, blueberries, and mushroom pieces
- 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. Employee touching already prepared toast and BLT sandwich.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatulas, grill domes, ketchup containers being washed in prep sink with no sanitizer.
- High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 8 lbs of chicken in walk in found at 78°. Cooked at 10am found at 1:20pm at 78°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions on cooks line. 130°. sausage on cooks line at 72°. Reheated to 165°
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed in prep sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Dishes blocking handsink beside prep area. Bucket of sani water in sink at front server area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken in walk in wrapped in Saran wrap
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3/10/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In chicken soup base.
- Basic - Food stored on floor. Buckets of chicken gravy on floor.
- Basic - In-use tongs stored on oven door handle. Beside fryer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At end of grill line. Slotted spoon in water. Also on front line, spatula in glass of water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Large prima Della roast beef being thawed at room temperature.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Coffee filters beside hand wash sink.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Employee touching/slicing RTE ham with bare hands. Reheated ham. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed cabbage and stuffed pork chop at 128°-130°. Corrective action. Food put back in oven. Warning issued
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. In between cracking eggs and plating.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Beside utensils for eggs/grill area.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken gravy and broccoli soup in large plastic containers trying to be cooled. Educated Abel on proper cooling and he started rearranging large containers to ensure proper cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage, cooked beef, soups, cooked chicken halves not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser on cooks line.
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.Plastic container of lettuce in the walk in cooler **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses.Cook iine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Tongs and utensils on the cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen area and men's bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.Server area.
- High Priority - Raw animal food not properly separated from ready-to-eat food.Raw chicken stored with cooked beef in the reach in cooler on the cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.Pink substance in the ice bin of the ice machine on the splash shield.
- Intermediate - Encrusted material on can opener blade.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.Cook ware washed in single sink not sanitized and not run through the warewashing machine
- Basic - Equipment and utensils not properly air-dried - wet nesting.Food containers on clean equipment shelf.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook line.
- Basic - Unprotected ice machine in a customer/nonsecure area.Ice machine in outside area,covered but no door.Machine in need of locking device.
- 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.Observed server buttering toast with bare hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw beef over dairy in the walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Gravies in the kitchen being ambient cooled with container lids in place. **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.Walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/29/2013 | 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 back cooks area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cooked sausage on cooks line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes on cooks line at 68 degrees. Butter on frontline at 77 degrees. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen area sign not ledgible.Sign missing in mens bathroom.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Server handling toast to spread butter without the use of tongs,gloves or deli paper. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food.Raw hamburger over cookedd turkey in thee walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle.Two sprayers under sink in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Soups,sauces and pre cooked foods in walk in cooler.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Food tongs stored on oven door handle.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Beef base andChicken base.
- Critical - Observed potentially hazardous food thawed at room temperature.Cooked chicken breast at triple sinks. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Rice in walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout the walkin cooler.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on oven handle.
- Critical - Observed employees using same utensil to handle raw and cooked product.Raw whole shell eggs and rte. cooked french toast Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Stuffing in walkin cooler.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/14/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout walkin cooler. Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Creamers in server area.76
- Critical - Violation: 08A-28-1 Observed food stored on floor.Buckets of potatoes,soups,gravies.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Servers preparing toast with no protection.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cooked bacon into to go container.cookline
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.Soda box area.
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5/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.Soda box area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walkin cooler temperature at 55 .Technician called to repair unit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Knives stored between equipment on cookline Repeat Violation. Repeat Violation.
- Nonfood-contact surface exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard on floor in the walkin freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Cookline steam table.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.Buckets of soups with lid in place at 58
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Servers preparing toast with no protection.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cooked bacon into to go container.cookline
- Critical - Observed food stored on floor.Buckets of potatoes,soups,gravies.
- Critical - Observed food stored on floor.Soups cooling in containers on the floor. Repeat Violation. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Beef base.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked rice.58
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Creamers in server area.76
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potatoes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soups 58
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Stuffed peppers 58
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tapioca,58
- Critical - Observed potentially hazardous food thawed in standing water.Meats on floor in a bucket. Corrected On Site.
- Critical - Observed toxic item stored by food.Bottle of windex in se rver area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout walkin cooler. Repeat Violation.
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5/12/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout
- Critical. Working containers of food removed from original container not identified by common name.Bulk sugar,flour
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Observed food stored on floor.Walk in freezer.
- Critical. Observed food stored on floor.Potatoes outside storage area.
- Critical. Observed uncovered food in holding unit/dry storage area.Walkin coole
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on stove handle.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs stored on garbage can.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cookline.
- 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.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.Produce storage.
- Observed employees with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.Egg cartons to drain bacon.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.Knives on cookline.
- Critical. Observed no screen in window at produce storage area.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.Crushed tomatoes.Not seperated for return Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Chicken in walkin freezer.
- Critical. Observed food stored on floor.Eggs and lettuce. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.Walkin cooler.pork chops stuffing rice.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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8/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Outside storage area clean, enclosure properly constructed
- Outside storage area clean, enclosure properly constructed
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Clean and soiled linen segregated and properly stored
- Critical. Electrical wiring - adequate, good repair
- Critical. Food management certification valid
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over cooked food in all coolers.
- Critical. Observed uncovered food in all kitchen coolers/freezers between use.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed ripped/worn newspaper used as shelf cover in cabinets behind counter.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of outside ice machine.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of ice cream reach-in freezer soiled with accumulation of food/ice residue.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen/storeroom floor areas.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored.
- Critical. Observed toxic item improperly stored.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Carbon dioxide/helium tanks not adequately secured.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. No conspicuously located thermometers in kitchen coolers.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in kitchen coolers between use.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed grill line rack food-contact surfaces encrusted with grease and/or soil deposits.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Equipment and utensils not properly air-dried.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on storeroom floor.
- Observed canwash wall soiled with accumulated black debris in dishwashing area.
- Observed storeroom wall soiled with accumulated food debris beneath ketchup dispenser.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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