- Basic - Dumpster overflowing garbage.
- Basic - Large amount of unused equipment/supplies present. Rear storage area.
- Basic - Open dumpster lid.
- Basic - Unnecessary items on the premise. ... Rear storage area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. ... Cook line refrigerated drawers not maintains foods at 41 or below. On 3-14-2014 Not Complied. ... Raw chicken breasts 56°, Cooked Pastas 56°, cut vegetables 56°.
- Basic - Stored food not covered in walk-in cooler. ... Lg Bain-Marie of soup/sauce, container sun dried tomatoes. On 3-14-2014 Not Complied. 4 med. Stainless Steel bain maries of sauces, 1 Lg. Bain MARIE of red sauce and one Lg Bucket of Sauce - All Uncovered.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. On 3-14-2014 Not Complied.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... FRONT (Pizza Make-Up Table) shredded cheese 50 ...COOK LINE... (Refrigerated Drawers) raw veal 49 shrimp 48 cooked pastas 47 raw breaded chicken 49 ...REACH.IN.COOLER... (Rear Near Back Door) dessert fillings 53 cut greens 53 dressings 49 **Repeat Violation** On 3-14-2014 Not Complied. ... Raw chicken breasts 56°, Cooked Pastas 56°, cut vegetables 56°.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation** On 3-14-2014 Not Complied.
- Intermediate - Encrusted, soiled material on slicer. On 3-14-2014 Not Complied.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation** On 3-14-2014 Not Complied.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler, soup, red sauces, sliced mushrooms, cut onions, cut peppers, cooked pasta, sundries tomatoes. **Repeat Violation** On 3-14-2014 in walk in cooler: Cooked Pasta, Three Buckets of Red Sauce, a Lg. Bain Marie of Red Sauce, Large Pan Cooked Chicken - All Not Labeled and/or Dated.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Training documents not proper or complete. 1. No Participant Names filled in. 2. Every line for CPFM Name and Number has a different Name printed and no Number. 3. It appears that cards were just handed out to employes and they were told to print their names on the incorrect line. **Repeat Violation** On 3-14-2014 Not Complied.
- Intermediate - Slicer blade soiled with old food debris.
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3/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On appliances, and equipment exteriors. Incl: salad box, hot holding cabinet, lg open gas burner, floor squirrel fan, reach in coolers.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. ... Full size hotel pans of cut onions and ready to eat foods.
- Basic - Equipment in poor repair. ... Cook line refrigerated drawers not maintains foods at 41° or below.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. ... Open bags of flour. ... Open sugar, salt, and breaking containers on prep table shelf.
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. ... On fan blade protectors in WALK.IN.COOLER.
- Basic - Stored food not covered in walk-in cooler. ... Lg Bain-Marie of soup/sauce, container sun dried tomatoes.
- Basic - Unnecessary items on the premise. ... Clutter around Rear room and on floor.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated dust. ... Walls and fixed equipment - for example around and above dish machine.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Tested at 0 PPM.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Heavily soiled slicer in prep area poorly wiped down and cleaned and not sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... FRONT (Pizza Make-Up Table) shredded cheese 50° ...COOK LINE... (Refrigerated Drawers) raw veal 49° shrimp 48° cooked pastas 47° raw breaded chicken 49° ...REACH.IN.COOLER... (Rear Near Back Door) dessert fillings 53° cut greens 53° dressings 49° **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. ... Received deli-capocollo ham and provolone cheeses at 49° without checking temperature.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ... Garlic and oil at pizza make up area held at room temperature 63°
- High Priority - Vacuum breaker missing at hose bibb. ... Exterior of building South side.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Near 3 compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. ... Storing cleaning pads
- Intermediate - Hot water not provided/shut off at employee handwash sink. ... Dishmachine area hand sink. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Single door REACH.IN.COOLER near rear door.
- Intermediate - No soap provided at Handwash sink. ... At Dishmachine Handsink.. And ... At Prep Area/3 comp sink area Handsink
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk.in.cooler, soup, red sauces, sliced mushrooms, cut onions, cut peppers, cooked pasta, sundries tomatoes. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Training documents not proper or complete. 1. No Participant Names filled in. 2. Every line for CPFM Name and Number has a different Name printed and no Number. 3. It appears that cards were just handed out to employes and they were told to print their names on the incorrect line. **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not available.
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH.IN.COOLER... (Cook Line Drawers) grilled vegetables 47° breaded raw chicken 47° **CorrectiveActionTaken**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Hot water not provided/shut off at employee handwash sink. ... In rear kitchen
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... Portioned broccoli, portioned cooked pastas, portioned calamari, portioned lasagna. **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 ... Food Safety First cards are partially and improperly filled out. Most have no CFM Signature OR Certification Number.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions. ... ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing contents. Bag of flour near mixer. **Repeat Violation**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Salad Bain marie
- Basic - Interior of microwave soiled with encrusted food debris. End of the cooks line
- High Priority - Toxic substance/chemical stored by or with food. Oven cleaner on a storage rack **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. By the 3 compartment sink
- Intermediate - Microwave missing fan guard cover/splatter shield. End of the cooks 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. Frozen broccoli Rabelais and pastas in the walk-in freezer.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour bag near the back door in the kitchen. **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked meatsauce and tomato sauces are improperly cooled in tall plastic containets covered. Before placing products in the walkin cooler placethe products in an ice bath to cool. Provided and explained a cooling chart. Confirmed sauce were cooked and startied cooling the previous day.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Mens bathroom
- Critical - No thermometer provided to measure temperature of food product. 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. cook slicing cheese
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Dried old tomato pieces on the bottom side of the slicer .blade
- Observed ice scoop with handle in contact with ice. 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. Souffle cup used for scooping cooked noodles. 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. Syrofoam bowl used to scoop salt Corrected On Site.
- Observed nonfood-grade containers used for food storage. Using a 5 gallon dreaser bucket to store soup in a reachin cooler.
- Critical - Observed torn packages/open bags of food exposing the contents to contamination. Flour and bread crumbs by the floor mixer.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked ground beef in the walkin cooler .
- Critical - Stop Sale issued due to adulteration of food product.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Salad bainmarie cooler .
- Critical - No handwashing sign provided at a handsink used by food employees. Mens Bathroom .
- Critical - No handwashing sign provided at a handsink used by food employees. Rear prep room by the 3 compartment sink
- Critical - No handwashing sign provided at a handsink used by food employees. handsink near the rear door.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of soiled material on mixer head.
- 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. Corrected On Site. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Under and behind the pizza prep cooler.
- Critical - Observed food stored on floor. Bread in the walkin freezer .
- Critical - Observed food stored on floor. cooked meatballs, sauces, raw chicken , mac salad in the walkin cooler.
- Critical - Observed hand wash sink used for purpose other than washing hands. Steel sponge storage by the 3 compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. styrofoam bowl used with bread crumbs in the walkin cooler.
- Critical - Observed interior of microwave soiled. Cook's line .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagne in the walkin freezer .
- Critical - Observed torn/open packages/bags of food exposing the contents to contamination. A bag of flour by the floor mixer.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Observed styrofoam bowls with no handles in the salt and sugar containers
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Particle board shelving above mop sink.
- Critical - Hand wash sink lacking proper hand drying provisions by 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory by 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory by hot water heater.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. .
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor, frozen shrimp in water. Corrected On Site.
- Observed leaking pipe at plumbing fixture at 3 compartment sink.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. lasagne and cooked pasta in the walkin freezer
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour and bread crumbs by mixer Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue solution in spray bottle by mop sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza Corrected On Site. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. opened milk jugs in the wine refrigerator.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline. Corrected On Site. Corrected On Site. Repeat Violation.
- 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. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site. Repeat Violation.
- Critical - Violation: 53B-08-1 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. No prove of some food handlers (waiter, owner) This violation must be corrected by : 08/22/2011.
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8/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. masterbilt reach-in cooler on cookline at 60 degrees ambient air temperature. Note: Do nit use this unit until repaired/able to properly cold hold foods at 41 degrees or below. This violation must be corrected by : 09/22/2011.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. pizza paddle stored on dirty and unsanitized surfaces. on top of pizza oven.
- Critical - No conspicuously located thermometer in holding unit. cookline ,tall glass door reach-in cooler.
- 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. No prove of some food handlers (waiter, owner) This violation must be corrected by : 08/22/2011.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. 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. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. utensils and oven cleaner stored in handwash sink in kitchen. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on cookline. Corrected On Site. Corrected On Site. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ricotta at 59 degrees, cheeses at 53-56 degrees, ham at 54 degrees, lunchmeats at 53-56 degrees, pastas at 58-62 degrees. stop sale order issued. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice and Violation 3A).
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6/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented cans. several sauce cans. pulled off shelf immediately. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced lunchmeats, ham, cheeses in walk-in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs, lasagne, sausages, sauces in walk-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar and salt containers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.
- Observed ice scoop with handle in contact with ice. server station
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler. Repeat Violation.
- Observed nonfood-grade containers used for food storage. meatballs stored in grocery / shopping bags in walk-in cooler
- Observed nonfood-contact equipment in poor repair. walk-in freezer with heavy ice build-up on shelfs and floor
- Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler
- Critical. Hand wash sink lacking proper hand drying provisions. handwash sink in dishwash area Repeat Violation.
- Observed attached equipment soiled with accumulated grease and dust. hoodfilters
- Observed personal care item stored with food. keys on food prep table/shelf Corrected On Site.
- Critical. Observed unlabeled spray bottle. red liquid in spraybottle on cookline
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. MB reach-in cooler on cookline
- Observed nonfood-contact equipment in poor repair. rusted floor in walk-in cooler
- Observed build-up of dust or dirt on nonfood-contact surface. A/C inlet vents above walk-in cooler
- Critical. No handwashing sign provided at a handsink used by food employees. both guest bathrooms
- Critical. Hand wash sink lacking proper hand drying provisions. handwash sink in dishwash area
- Critical. Handwashing cleanser lacking at handwashing lavatory. handwash sink in dishwash area
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor by walk-in cooler leading to outside with large gap on bottom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor to outside in dishwash area with large gap
- Observed floor and wall junctures not coved. holes in doorframes in mopsink room
- Ceiling tile missing. cookline
- Ceiling tile missing. several areas throughout dishwash area
- Lights missing the proper shield, sleeve coatings or covers. in dishwash area
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10/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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