- 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.energy drink , two places
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over cheese **Repeat Violation**
- 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.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over vegetable
- 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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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.red bull drink
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. **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.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Container of medicine improperly stored.on prep table **Corrected On-Site**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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6/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated food debris.on wall at walkin cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed equipment in poor repair.freezer lid
- Observed food debris accumulated on kitchen floor.underside of three compartment sink
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as shelf cover.need to replace tin foil
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs over lettuce
- Observed leaking pipe at plumbing fixture.three compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat,creams ,cheeses
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza
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7/12/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin cooler
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60days to obtain training
- Observed gaskets with old food debris ,splatter
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.creams
- Observed unnecessary items on the premise. sign,equipment in back storage room
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza
- Wet mop not hung to dry. when finished mopping ,hang mop up to air dry
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5/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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