- Basic - Clean cups, bowls, plates not stored inverted or in a protected manner- kitchen.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal items, jacket, stored with or above food, clean equipment and utensils, or single-service items- dry storage. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- dry storage. **Corrected On-Site**
- Basic - Men's employee restroom waste can overflowing, paper on floor.
- Basic - Soiled walk in freezer floor under storage rack.
- High Priority - Employee touching/slicing toast (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. **Corrected On-Site**
- High Priority - Fly paper hung over wait station food contact equipment and walk ways.
- High Priority - Pack of cigarettes stored on styrofoam disposable container- dry storage. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at 3 compartment sink- out of litmus paper. **Repeat Violation**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Cases of water stored on floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers or pickles in walk in cooler **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Several places in kitchen.
- Basic - Soiled chest freezer gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine towels greater than 200ppm. Corrected to 100ppm **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Cans of sliced apples, can of chili sauce, can of refried beans
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over waffle mix **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over waffle batter. Cookline reach in cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station ice machine
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. Troy Petrich and Gladys Grems
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Floor mat in dishpit has holes. **Warning**
- Basic - Food stored in holding unit not covered, sandwich condiments. **Corrected On-Site** **Warning**
- Basic - Plumbing system in disrepair, using duct tape in sink in waitress area kitchen 2. **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler floor soiled, kitchen 2. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item from floor, discarded in trash then proceeded to food preparation. **Corrected On-Site** **Warning**
- 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, scooping ice with cup, handling cut fruits, handling precook end wings that are not going to be immediately cooked. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated chicken 47°f corn beef 47°f beefsteak 48°f I upright cooler next to steamwell cookline. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, kitchen 2. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, women's restroom kitchen 2. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, corned beef in upright cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area, soup. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, 1st kitchen, maintenance has been notified.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, kitchen 1 and 2.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, 2nd kitchen ice scoop on ice machine. Corrected On Site.
- Critical - Observed encrusted material on can opener, 2nd kitchen. Corrected On Site.
- Critical - Observed food stored on floor, shrimp. Corrected On Site.
- Critical - Observed handsink between restrooms 2nd kitchen. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over hashbrowns. Corrected On Site.
- Critical - Observed uncovered food in waitress area, powder sugar. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, powder sugar. Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine, tower kitchen.
- Critical - Observed cloth used as a food-contact surface. Towel covering biscuits on buffet.
- Critical - Observed encrusted material on can opener, tower kitchen.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
- Observed gaskets with slimy/mold-like build-up, upright cooler next to wall waitress area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey at 53 degrees fahrenheit ham 61 degrees fahrenheit on makeline for less than 4 hours. Unit is at 40 degrees fahrenheit but pans were blocking circulation for makeline.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over onions/pepper mixture and hashbrowns in upright cooler on cookline. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-14-1 Observed dented/rusted cans, sliced apples.
- Critical - Violation: 01B-25-1 Observed food with mold-like growth, lemons apples walkin cooler.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in reachin cooler cookline.
- Critical - Violation: 08A-28-1 Observed food stored on floor, red onions walkin cooler.
- Violation: 36-15-1 Observed food debris accumulated on produce walkin cooler.
- Violation: 37-01-1 Ceiling tile missing/detaching in storage/employee restroom area.
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9/9/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing/detaching in storage/employee restroom area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler cookline at 50 degrees fahrenheit.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright cooler at 54 degrees fahrenheit.
- Critical - No conspicuously located thermometer in reachin cooler cookline.
- Critical - Observed dented/rusted cans, sliced apples.
- Observed food debris accumulated on produce walkin cooler.
- Critical - Observed food stored on floor, red onions walkin cooler.
- Critical - Observed food with mold-like growth, lemons apples walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut cantelpoe at 49 degrees fahrenheit, cut honey dew melon at 48 degrees fahrenheit, ham at 47 degrees fahrenheit, potatoe salad at 48 degrees fahrenheit in upright cooler, products discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey at 57 degrees fahrenheit, ham at 58 degrees fahrenheit on makeline cooler cookline, products discarded.
- Critical - Observed potentially hazardous food thawed in standing water, fish. Corrected On Site.
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9/8/2011 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine waitress area..
- Critical - No conspicuously located thermometer in upright cooler cookline. Corrected On Site.
- Critical - No conspicuously located thermometer in upright cooler/4 door cooler kitchen.
- Critical - Observed buildup of soiled material on racks in the upright cooler cookline.
- Critical - Observed cloth used as a food-contact surface, cut vegetables in reachin coolers.
- Critical - Observed cloth used as a food-contact surface, ham turkey on makeline. Corrected On Site.
- Observed debris accumulated on walkin cooler/freezer floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee tied shoe then proceeded to food preparation. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watches braclets.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, across from walkin freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 51 degrees fahrenheit turkey at 49 degrees fahrenheit makeline on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, slaw tuna salad in upright cooler cookline.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar under preptable.
- Critical. Working containers of food removed from original container not identified by common name, breading 2nd kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham slices at 50 degrees fahrenheit turkey slices at 47 degrees fahrenheit in makeline for less than 4 hours.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, beef over shrimp walkin cooler.
- Critical. Observed food stored on floor, turkey walkin freezer 2nd kitchen.
- 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. Dishwasher touched soiled dishes to clean dishes without washing hands. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, employee slicing vegetables. Corrected On Site. Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee put ready to eat ham on grill. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled, 2nd kitchen.
- Critical. Observed encrusted, soiled material on slicer, 2nd kitchen.
- Observed single-service items stored on floor, silverware. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, womens employee restroom 2nd kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees, mens restroom 2nd kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions, 2nd kitchen.
- Observed food debris accumulated on walkin freezer floor, 2nd kitchen.
- Observed wall soiled with accumulated food debris, next to waffle irons.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact and handwashing procedures.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, walkin cooler leftside raw ground beef over sliced watermelon.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food, shell eggs on top of container with cut vegtables without lid upright cooler next to steam tablr.
- Critical. Violation: 08A-28-1 Observed food stored on floor, walkin freezer hashbrown bread.
- Critical. Violation: 08A-29-1 Observed uncovered food in upright cooler, several containers not covered...potatoe salad, shredded cheese.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface, cucumbers in upright cooler. Repeat Violation.
- Critical. Violation: 12A-13-1 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, dishwasher.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee touching read to eat food to putting gloves on without washing hands. Corrected On Site.
- 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. Corrected On Site.
- 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. Employee making salads. Corrected On Site.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-21-1 Observed molluscan or crustacean shell being re-used.
- Critical. Violation: 22-16-1 Observed soiled foiled covering reach-in cooler shelves cookline.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets, cookline.
- Critical. Violation: 22-17-1 Observed soiled upright beverage cooler next to wall gaskets.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-20-1 Observed buildup of black mold like substance in the interior of ice machine, banquet kitchen.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on interior of makeline top.
- Critical. Violation: 22-28-1 Observed interior of upright freezer next to walkin freezer, soiled with accumulation of food residue.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom, banquet kitchen.
- Violation: 42-03-1 Wet mop not hung to dry, banquet kitchen.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, washing hands procedure.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Asked employee what reheated temperature of soup with sausage needs to be before serving, gave incorrect answer of 145 degrees fahrenheit. Corrected On Site.
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, macaroni salad at 45 degrees fahrenheit slaw at 45 degrees fahrenheit in walkin cooler rightside.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna salad at 50 degrees fahrenheit wis at 50 degrees fahrenheit ham slices at 48 degrees fahrenheit in upright cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, upright cooler at ambient air temperature of 54 degrees fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler rightside ambient air temperature of 48 degrees fahrenheit.
- Critical. No conspicuously located thermometer in upright cooler cookline.
- Critical. Observed raw animal food stored over ready-to-eat food, shell eggs on top of container with cut vegtables without lid upright cooler next to steam tablr.
- Critical. Observed raw animal food stored over ready-to-eat food, walkin cooler leftside raw ground beef over sliced watermelon.
- Critical. Observed food stored on floor, walkin freezer hashbrown bread.
- Critical. Observed uncovered food in upright cooler, several containers not covered...potatoe salad, shredded cheese.
- Critical. Observed cloth used as a food-contact surface, cucumbers in upright cooler. Repeat Violation.
- 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, dishwasher.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee touching read to eat food to putting gloves on without washing hands. Corrected On Site.
- 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 food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee making salads. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed molluscan or crustacean shell being re-used.
- Critical. Observed soiled foiled covering reach-in cooler shelves cookline.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed soiled upright beverage cooler next to wall gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of black mold like substance in the interior of ice machine, banquet kitchen.
- Critical. Observed encrusted, soiled material on interior of makeline top.
- Critical. Observed interior of upright freezer next to walkin freezer, soiled with accumulation of food residue.
- Critical. Covered waste receptacle not provided in women's bathroom, banquet kitchen.
- Wet mop not hung to dry, banquet kitchen.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, washing hands procedure.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Asked employee what reheated temperature of soup with sausage needs to be before serving, gave incorrect answer of 145 degrees fahrenheit. Corrected On Site.
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6/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed food with mold-like growth, lemons in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, enchiladas rice turkey in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoe salad at 47 degrees fahrenheit, turkey at 47 degrees fahrenheit in reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs at 83 degrees fahrenheit on cookline, product discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, upright cooler at ambient air temperature of 50 degrees fahrenheit. Repaired during inspection. Corrected On Site.
- Critical. No conspicuously located thermometer in walkin cooler. Corrected On Site.
- Critical. Observed food stored in ice used for drinks, water bottle ice machine in waitress area.
- Critical. Observed cloth used as a food-contact surface. Towels over lettuce, mushrooms, and greenbeans in several reachin coolers. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No handwashing sign provided at a handsink used by food employees, womens employee restroom.
- Critical. Observed toxic item stored by utensils, front waitress area next to coffee machine.
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2/26/2010 | 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, tuna and slaw reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name, slaw in reachin cooler.
- Critical. Working containers of food removed from original container not identified by common name, sausage in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey at 50 degrees farienhiet ham at 54 degrees fahrenheit. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on reachin freezer door frame and doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, employee womens restroom.
- Ceiling tile missing, kitchen and storage areas.
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9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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