- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In glass double cooler, sausage 45F, cooked beef 41F, cooked chicken 46F, raw pork 41F, ham 42F. All items in cooler overnight per employee.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. In reach in freezer, tray of chicken over open box of flounder,
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes out for approximately 15 minutes 55-60F. Operator returned to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes sitting above steam table at 82F. Advised to reheat to 165F to hot hold at 135F or above or refrigerate
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at prep sink and dried with a white towel. **Corrected On-Site**
- 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. 2 expired 2/2/14
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant spray. Per operator, used on exterior door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 48-49 in drop in cooler about plate/towel. Advised to place directly in metal pan.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pan of potatoes 126-141 sitting about top of steam table.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Drop in portion of cookline cooler
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 ppm cl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked spinach 48-51, in drop in cookline cooler overnight per operator. In same portion of cooler, sliced cheese 59, ham 45-48, cut tomatoes 48-58, prepped within 3 hrs per operator. Temperatures underneath 39-41
- Intermediate - Slicer blade guard soiled with old food debris.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. In flour. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Chicken. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter in server cooler at 67F, returned to cooler per operator. Advised to discard after being placed on table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese on paper towels in cookline drop in cooler at 56-60F. Other cooler temps 38-39F. Advised to store underneath or remove paper towel
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 72F above drop in cooler, moved underneath
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. cookline. Corrected On Site.
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Cooling meat while covered; cooling 1/2 full 5 gallon container of potatoes in reach in cooler at 145F; no active cooling. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sliced cheese at 46F in plastic container in drop in cooler. Other cooler temperatures 43F or below. Moved to metal container.
- Observed standing water inside superior cookline cooler
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee fail to change gloves after handling shell eggs and switching to rte. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw sausage, beef, chicken over onion rings, reach in freezer
- Critical - Observed soiled reach-in cooler gaskets. cookline
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty air conditioning vent covers. Kitchen area.
- Critical - Observed soiled front line cooler gaskets.
- Observed water draining onto bottom interior of front line cooler. Coil condensation.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of plastic cup or other container with no handle used to dispense ice.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer 200ppm. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of front line cooler soiled with accumulation of food residue.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw ground beef stored over tomatoes. Reach in cooler.
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Gloves.
- Critical. Observed buildup of residue in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions by dish machine.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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