- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pasta Strainer built into prep table directly next to HWS, drip from hands to soap container can contaminate strainer
- Basic - Gaskets with slimy/mold-like build-up. In reach in cooler across from pizza cooler, heavily soiled with food debris
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler gasket and pizza make table gasket are coming apart
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage closet where gloves and aluminum foil are stored
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pizza reach in cooler, manager placed thermometer inside **Corrected On-Site** **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Back of establishment next to walk in cooler, multiple mops in bucket in dry storage closet **Repeat Violation**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. Roasted red peppers marked 09-26-2014, manager voluntarily discarded peppers. **Corrected On-Site**
- 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. 10 ppm chorine dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. lasagne 53°, tomatoes 54°, meat sauce 50°, multiple containers of cooked pasta 44°, meat balls in microwave, chef stated delivery came while he was reheating and forgot about it. Corrective action, told chef reheat to 165°
- High Priority - Vacuum breaker missing at hose bibb. At mop sink out back door **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server area in dining room
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler at pizza prep area has been working 5 months according to manager
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written procedures were given at previous inspection but are not filled out, had manager fill out form at end of inspection **Corrected On-Site**
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Container of oil next to grill.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area back of establishment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front reach in cooler used to store milk, creamer, and bottled drinks.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. On stand up reach in cooler back of kitchen and reach in coolers across from pizza ovens.
- Basic - Soiled reach-in cooler gaskets. Front of kitchen across from pizza ovens.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop back of kitchen next to walk in cooler, manager removed. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas front of kitchen made half hour ago according to manager missing time mark, corrected by manager. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of chemical stored above bread in bag center of prep table. Manager removed. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. On outdoor mop sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back of kitchen.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in server area has soda like residue inside.
- 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. Employee working at prep table needs food safety training, hired over 60 days. Employee found training while going over inspection. **Corrected On-Site**
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6/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Glasses stacked in customer self service area.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pasta strainer built into prep table directly next to hand sink.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse sitting on top of single use cups.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cut chicken defrosting at room temperature on prep table. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Box of gloves stored under soap dispenser, exposed to splash from hand sink.
- Basic - Tape used to repair nonfood-contact surface. White tape on ice machine lid is tearing.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on make table on kitchen.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee stuck thermometer into sauce without sanitizing first.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 50° on prep table across from pizza ovens, manager voluntarily discarded. Recommended adding it to Time as a Public Health Control.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Package of raw sausage over jar of sauce in walk in cooler. **Corrected On-Site**
- 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. Tuna salad marked 4/4, steak marked 4/4, ham was marked 4/5 in reach in cooler across from prep table in kitchen.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Egg wash 50°, manager voluntarily discarded.
- Intermediate - Employee used handwash sink as a dump sink. Lemon in hand sink in customer self service area, also dumping ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in customer self service area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizzas front of kitchen are kept on time but establishment does not have one provided.
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4/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on make table unit
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms chopped in machine without washing
- Intermediate - Employee rinsed utensil in handwash sink. Spoon in sink near pizza ovens **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near salad make table
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of sauce
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring on hand
- Basic - Pizza peel stored on top of soiled oven between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer spray bottle on table with slicer
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Near prep table ric
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, chicken, sausage in walkin cooler
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. rust buildup on manifold
- Observed ice scoop with handle in contact with ice. at rear beverage dispenser Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. breaded chicken breasts 48'F various cooked pastas 52'F magic chef reach in cooler Corrected On Site. Voluntarily discarded. bottom of cooler is not maintaining safe temperatures do not use to store potentially hazardous foods until serviced. repair man is coming today
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. liquid eggs Corrected On Site.
- Observed utensils stored in crevices between equipment. pizza scrapper in cracks at counter
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. certified manager was unaware of AOP and procedures
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Tuna salad scoop
- Critical - Observed food being cooled by nonapproved method. cooked chicken tightly covered in deep pan in walkin cooler Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. Spray bottle cleaner stored on prep table next to oil and vinegar containers
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. noodles rinsed in water after cooking, then placdd in bus tub with lid to 'cool' at room temperature. out 5 minutes Corrected On Site.- pasta placed in Walk in cooler Meatballs cut and placed in large tub with sealed lid in walk in cooler- 1 hr, 96F Corrected On Site.- placed in shallow pan , lid off , back in walk in for quick cooling
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad - employee left product on counter for use Corrected On Site- was placed back in refrigerator H/P eggs at pizza make table Corrected on site - eggs placed back into reach in cooler
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. baked ziti dated 3/10 Lasagna dated 3/6 Corrected On Site- discarded by manager Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Steak portioned Alfredo sauce Repeat Violation.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Pasta in walkin cooler. Manager discarded Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken in reachin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad 45-47F and Chicken 48F. Manager discarded. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. Box of meat stored on walkin cooler floor. Soda fountain boxes on kitchen floor, by walkin cooler.
- Critical. Observed cloth used as a food-contact surface. Under cutting board in back kitchen area
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Observed equipment in poor repair. Upright reachin cooler by walkin, with broken door handle. Chipped pizza paddles.
- Observed gaskets/seals on cold holding unit in poor repair. Reachin cooler at front area. Repeat Violation.
- Observed sponge used as a wiping cloth on a food-contact surface. To wipe plate edges. Corrected On Site.
- Observed single-service articles improperly stored. To go boxes and lids by microwaves not stored inverted
- Observed attached equipment soiled with accumulated dust. Fan covers in walkin cooler Corrected On Site.
- Observed personal care item stored with food. Phone sitting on cutting board, in back kitchen area
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage in walk in Corrected On Site.- mgr voluntarily discarded
- Critical. Observed food being cooled by nonapproved method. lid sealed on top of plastic container - meatballs - product in walkin approximately 3 hrs Corrected On Site - lid set askew for cooling purposes
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Observed a nonfood-grade basting brush used in food. observed metal banded brush Repeat Violation. Corrected On Site- mgr located the proper brush
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. Alcohol Beverages and Tobacco ownership does not match Hotels and restaurants ownership information
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10/12/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef philly steak
- Critical. Working containers of food removed from original container not identified by common name. sugar? salt?
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pizza make table items
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza make table
- Observed a nonfood-grade basting brush used in food. metal banded
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed incorrect information on Hotel and Restaurant license. Alcohol Beverages and Tobacco ownership does not match Hotels and restaurants ownership information
- Critical. Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training. New employee within 60days per manager
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7/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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