- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table, employee moved it **Corrected On-Site**
- Basic - Food stored on floor. Frying oil, catering area, employee put them on crate **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. On top of ice machine, outside, mgr took them to dish machine **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board by steam table, employee tookem away **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm , employee got new solution **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour by cook line, employee wrote name **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on hanging hose. And several faucets out back **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked corn 64° on table by fryers, 55-60° ranch on ice, front counter, corrective action: iced down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 128° Mac and cheese on steam table, corrective action: employee reheated it **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranch made here on 7/22, employee discarded it **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 114-122° ribs 108° chicken on table, corrective action: placed in wic **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One prep men and one prep lady **Repeat Violation**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On cucumber salad **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Bread on rack by prep sink **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By prep sink and oven **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids on shelf by cook line **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To grab pork **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, on hangling hose and several faucets outside by water heater **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° blue cheese dressing made here, sitting on ice, corrective action: iced down, explained time as public health control
- 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. Pork
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 119° ribs on table, explained time as public health control, wrote time
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Little bit of cucumber salad with cut tomatoes made on 1-20, discarded by mgr **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils/plates. By bowls, close to prep sink in prep room **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. Old sticker on hot dog **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. Prep room
- Intermediate - Food service manager not certified within 30 days of employment. Eddie Mitchell, longer than 30 days
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler by cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Mashed potatoes 127° on rack, corrective action: placed in walk in cooler
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating foods, employee took out pork 119-155° to be planned in warmer
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cooks don't have it here more than 60 days
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance under triple sink **Repeat Violation**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of bread crumbs
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer next to salad prep station
- Basic - Light not functioning. Walk in freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. All sink Through out kitchen
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Through out kitchen.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser on floor next to back door
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. Multiple.
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan in kitchen.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stacks of bread crates. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Across from 3 compartment sink. Stacked wet
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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 ready-to-eat food. Multiple bulk containers
- Observed old labels stuck to food containers after cleaning.
- Observed single-service items stored on floor. Box of lids rear storage area.
- Critical - Observed toxic item improperly stored. Spray bottles on hand washing sink.
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter
- Critical - Working containers of food removed from original container not identified by common name. Apple juice in spray bottle.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Complaint Partial | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoops on top of outside ice machine.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinets.
- Critical - Observed food being cooled by nonapproved method. Foods, meats covered while cooling walk in cooler. Not at 41f.
- 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. Bulk container.
- Observed old food stuck to clean dishware/utensils. Knife on rack.
- Observed single-service articles improperly stored. Aluminum containers food contact surface up.
- Observed single-service articles stored without protection from contamination. Plasstic utensils different directions.
- Critical - Observed unlabeled bottle dish soap.
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sewage backing up through floor drains of establishment. KItchen floor standing water also side dining room.
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6/4/2012 | Complaint Partial | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew at 44 degrees, cooked chicken and ribs at 44 degrees F. Corrected On Site. Products located at door, employee stated this is why temperature is high-?? Will try to move cooling products further back in walk in.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Large lexan left on sink. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface, towels under cutting boards.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Observed employeeswith no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Covered products before cooled to 41 degrees F. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, fryer baskets.
- Observed gaskets with slimy/mold-like build-up, reach in coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, some cooked meats from Sat.
- Wall not smooth and easily cleanable, peg board attached.
- Critical - Working containers of food removed from original container not identified by common name, spray bottle of jiuce. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of lime in warewashing machine and associated equipment. Repeat Violation.
- Violation: 37-09-1 Wall not smooth and easily cleanable, pegboard in use.
- Critical - Violation: 53B-08-1 No proof of required employee training provided, except for one certificate posted in hall. 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.
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep top unit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, stew 12 qt. dated yesterday found in deep plastic container at 51 degrees.
- Critical - Hot water not provided/shut off at employee hand wash sink, cook line. Corrected On Site.
- Critical - No proof of required employee training provided, except for one certificate posted in hall. 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.
- Critical - No waste receptacle provided at some kitchenhandwash lavatories with disposable towels.
- Critical - Observed accumulation of lime in warewashing machine and associated equipment. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface, under cutting boards.
- Critical - Observed food being cooled by nonapproved method. Elbow macaroni cooling from lunch in deep covered plastic container in walk in, was 67 -73 degrees F. Corrected On Site, moved to freezer to quick cool.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service items stored on floor, store room. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Hamburgers cooked to order per kitchen mgr. Rich- signs provided to post.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse , stew. (see Stop Sale Notice)
- Wall not smooth and easily cleanable, pegboard in use.
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6/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk, sour cream, cre pie, etc.
- Critical. Working containers of food removed from original container not identified by common name, sugar, bread crumbs, 1 brown sugar.
- Critical. Observed employee food not marked and segregated as such in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar and other dry goods. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat hot food from steam table.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, cook line fry flour.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area, cooker /outside equipment area full of cigarette butts.
- Critical. Observed accumulation of lime in warewashing machine and associated equipment.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of residue in one tea urn dispensing nozzle.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, fryer baskets including handles.
- Observed gaskets with black/mold-like build-up.
- Critical. Hot water not provided/shut off at employee hand wash sink- cook line.
- Plumbing system in disrepair, handwashing sink in dishwashing room, can't turn knobs.
- Critical. Vacuum breaker mising at hose bibbs outside and at mop sink splitter.
- Wall not smooth and easily cleanable, pegboard observed.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, quaternary in buckets.
- Critical. Observed unlabeled spray bottle.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, items in dry storage room. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in seasonings. Corrected On Site.
- Critical. Observed build up material on can opener. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed dusty ceiling tiles and air conditioning vent covers.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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