- Basic - Bowl or other container with no handle used to dispense food. Observed a plastic non-handled take container used as a scoop for raw rice in the walk-in cooler. Observed a bowl being used as a scoop for bread crumbs.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of green peppers and a case of eggplant. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment advertised a specific brand of a product, but used another brand. Establishment advertises Hebrew National hot dogs but uses another brand.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 long handled spoon stored in standing water with a temperature of 82° on a prep table in the kitchen. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken stored above unwashed produce in the walk-in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Many different foods in 5 gallon buckets, cooked chicken, cooked bacon and raw chicken stored in the walk-in cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PHF. Food in the 3 door McCall reach-in cooler on the cook's line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. The cook **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed ant and roach spray stored in a cabinet in the kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Produce with mold-like growth. See stop sale. Observed 2 moldy green peppers in the walk-in cooler
- 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. Raw chicken over ground beef in a reach-in freezer.
- High Priority - Vacuum breaker missing at hose bibb. Need a back flow preventor on a hose Bibb under the mop sink and in the dumpster enclosure.
- 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. Certified Food Manager Spiro Pappas
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked what is the maximum temperature cold food can be stored at. What is the minimum temperature reheated food must be heated to before being put in hot hold ? Food manager could not answer either question.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink on the cook's line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink in the rear prep blocked by a meat slicer on a cart and garbage can. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. McCall reach-in cooler on the cook' s 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. Chicken salad, tuna salad, baked chicken, cole slaw, soups and sauces in the walk- in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Required employee training expired for all 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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2/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored in holding unit not covered.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for all 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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12/5/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing, in rear kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, various food in walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table in kitchen.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bags of Garbage on the floor in walk in cooler
- Basic - Cloth used as a food-contact surface, to cover salad.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a prohibited area, bacon stored on egg crate, in walk in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture, 3 compartment in rear kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in walk in cooler and over cookline.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, unsealed wood in rear kitchen.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler.
- 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.
- Basic - High Priority - Dead roaches on premises, under stove in rear kitchen.
- High Priority - Displayed food not properly protected from contamination, pastries on front counter shelf. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands, cook.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, server.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw eggs stored over cooked chicken in reach in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, with excessive ice build-up.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on shelf in rear kitchen.
- Basic - Ceiling tile missing, in rear kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken.
- Basic - Raw animal food not properly separated from unwashed produce, raw eggs stored over potatoes, walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, various food in walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table in kitchen.
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored over raw fish, in walk in cooler.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container with utensils in front service area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
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1/2/2013 | Routine - Food | Warning Issued |
- 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, tuna salad and various other foods, in walk-in cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, thank you bag used to cooked meats, in walk in cooler .
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, oven.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination, aluminum pans on shelf in rear kitchen .
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination, take-out containers on shelf in kitchen .
- Violation: 33-16-1 Observed open dumpster lid.
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4/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 3-9-2012.
- Improper location of garbage disposal area, stored on floor in walk-in-cooler. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour.
- Missing drain plug at dumpster, cloth used as plug.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cooked beef.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, on warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, server.
- Observed employee with no hair restraint, server, doing multiple food preparation.
- Observed equipment in poor repair, reach in cooler door, mccall in front kitchen .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, oven.
- Critical - Observed hand wash sink used for purpose other than washing hands, storing utencils in beverage area.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs stored over vegetable, in walk-in-cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage, thank you bag used to cooked meats, in walk in cooler .
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination, aluminum pans on shelf in rear kitchen .
- Observed single-service articles stored without protection from contamination, take-out containers on shelf in kitchen .
- Critical - Observed toxic item stored by food, now spray paint, on shelf by reardoor.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, tuna salad and various other foods, in walk-in cooler.
- Wet mop not hung to dry. Corrected On Site.
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2/8/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Improper location of garbage disposal area, stored on floor of walk-in cooler.
- Missing drain plug at dumpster.
- Critical - Observed bare hand contact of ready-to-eat food by employees, server , touched bread and bagels and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, on warewashing machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, walk-in cooler door and frame.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor, container of potatoes in walkk-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing, storing rags, in front service area.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw beef stored over cooked stuffing, in walk-in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage, thank you bags used to store beef,and chicken in reach in cooler .
- Observed single-service articles stored without protection from contamination, take-out containers on shelf.
- Critical - Observed uncovered food in holding unit/dry storage area, beef, chicken and sauce in walk in cooler .
- Plumbing system in disrepair, by handwash sink in kitchen, front area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, beef, soup in walk-in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses, sitting on cuting board.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Mccallv3 door reachin cooler with warped doors.
- Critical - Handwash sink not accessible for employee use at all times. Dishmachine room. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Using a garbage can with garbage in it as a table base for cooling food Corrected On Site.
- 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. Raw rice Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Mccall upright 3 door reachin cooler has warped doors that do not close properly causing a loss of cooling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods in Mccall 3 door upright reachin cooler. Corrected On Site by moving to walkin cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. frozen chicken in tomato boxes Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Plumbing system in disrepair. Mopsink faucet is broken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. corned beef and pastrami Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. corned beef , soup, cole slaw
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gravy, pot roast, broth in walkin cooler. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. 5 galllon buckets in walkin cooler Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. home fried potatoes Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over schmear in reachin cooler. Corrected On Site.
- Critical. Observed food stored on floor. Various foods in walkin cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. lentils, matzo meal. Corrected On Site.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Plumbing system in disrepair. Faucet broken in mopsink
- Critical. Handwash sink not accessible for employee use at all times. Blocked by meatslicer Corrected On Site.
- Observed attached equipment soiled with accumulated grease.hood.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-16-1 No plan review submitted and renovations in progress. Removed handsink in kitchen and replaced wit a 3 compartment sink. Handsink must be reinstallec. This violation must be corrected by : 7/3/10.
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7/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. Various foods in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken & tuna salads Corrected On Site by moving to another cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bainmarie cooler on cook's line.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored ontop of wraps in reachin cooler.
- Critical. Observed food stored on floor. shell eggs in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Various foods in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Soups in steamtable in kitchen .
- Critical. Observed cloth used as a food-contact surface. meatloaf & sliced turkey.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- 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 employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer used at 3 compartment sink.
- Critical. Observed interior of microwave soiled. By coffeemaker.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. rear kitchen .
- No mop/service sink installed/available at establishment. Repeat Violation. This violation must be corrected by : 7/3/10.
- Critical. No handwashing sign provided at a handsink used by food employees. Womens bathroom. Repeat Violation.
- Critical. Observed toxic item stored by food. Bleach stored by food.
- Critical. Observed unlabeled spray bottle.
- No plan review submitted and renovations in progress. Removed handsink in kitchen and replaced wit a 3 compartment sink. Handsink must be reinstallec. This violation must be corrected by : 7/3/10.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- 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. Pro This violation must be corrected by : 7/3/10.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Too low
- No mop/service sink installed/available at establishment.
- Critical. No handwashing sign provided at a handsink used by food employees. Guest bathrooms. Corrected On Site.
- 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. Employees must be trained within 60 days of. MUST PROVIDE ORIGINAL CERTIFICATES AS PROOF OF TRAINING .
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12/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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