- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 123° **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Bar area.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken salad. Operator discarded. Chicken salad dated 10/27/14. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. ++200ppm. Corrected to 100ppm. **Corrected On-Site**
- 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. Bulk meats **Corrected On-Site**
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Area around column in dishwash area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron and woman's purse on shelving in storeroom. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Terry towel under glasses at drink station.
- Basic - Hood soiled with accumulated grease-over char grill area of cookline.
- 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. Tested at 0 PPM. Primed machine, retested and at 50 ppm. Advised manager to check daily.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Double door unit in back store room.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Women's purses on shelving in dry storage. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair-kitchen near ice machine.
- Basic - Food debris accumulated on kitchen floor-dry storage area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees-bar area Handwash sink.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed-Tested at 300 ppm.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Sink basin with bags of chips piled in it. **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. Tuna salad, pasta salad and cole slaw made on site. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease-over char area of cook line.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair-cookline.
- Basic - Self-closing metering faucet does not provide water for at least 15 seconds-restrooms.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Utensils at cookline stored on towel.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. REach in freezer in back room. raw bacon over ready to eat foods
- Intermediate - Hot water not provided/shut off at employee handwash sink-restrooms, both male and female-handicapped rooms.
- Intermediate - Manager lacking proof of food manager certification-manager took test on July 11, 2013 and has does not have status yet.
- Intermediate - No soap, no handwash sign and No paper towels or mechanical hand drying device provided at handwash sink-bar area.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack-drawer under slicer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of McCafe on counter at dishwash area.
- Basic - Interior of microwave soiled with encrusted food debris-top of I terroir.
- Basic - Reach-in cooler gasket torn/in disrepair-cookline.
- Basic - Soiled reach-in cooler gaskets-cookline.
- Basic - Wall in disrepair-holes in wall over and beside dish machine.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed-bucket in dishwash are at 300ppm
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin-wait station at bar area.
- Intermediate - Hot water not provided/shut off at employee handwash sink-Handwash sink at bar area.
- 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.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment Hood filters and associated equipment soiled with accumulated grease.
- Observed attached equipment light shields in back storage area over stainless cooler-soiled with accumulated dust.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-hand wash sink faucet handles and back splash heavily soiled.
- Critical - Observed encrusted material on can opener blade-minor soil build up.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed attached equipment, hood filters and associated equipment soiled with accumulated grease.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed dusty air conditioning vent cover-kitchen at wait station.
- Observed gaskets with slimy/mold-like build-up-cookline cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese on cookline opened sunday morning.
- Observed reach-in cooler gasket torn/in disrepair-cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed soil buildup inside ice bin-wait station.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress-Facility under remodel and person in charge not aware whether or not plan review has been submitted.
- Critical - Observed a splitter/multi-plug adapter in use. multi plug over chest freezer, has 3 ports with 3 ports full.
- Observed attached equipment, hood and hood filters heavily soiled with accumulated grease-new sysrem will be installed end of May-June.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touched cheese to put on burger. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles and surrounding flat surfaces.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changing gloves without first washing hands. Corrected On Site.
- Critical - Observed food stored on floor. 50 lb bag of potatoes on floor in store room.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 115. Corrected On Site.
- Critical - Observed lightly soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-Chicken and tuna salad holding in reach in cooler, made on Monday-today is Wednesday. Corrected On Site.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Manager of facility checked out unit and believes temp gauge has been tampered with. All items have been stop saled.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 115F.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair-cookline.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener blade.
- Violation: 42-03-1 Wet mop not hung to dry. Repeat Violation.
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12/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Manager of facility checked out unit and believes temp gauge has been tampered with. All items have been stop saled.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - Observed encrusted material on can opener blade.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 115F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw hamburger, tuna salad, potato salad, cole slaw, deli meats and raw chicken all temped at 57-58 F. All items stop saled. This violation must be corrected by : 12-30-11.
- Observed reach-in cooler gasket torn/in disrepair-cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Items in reach in cooler at cookline. 58F-raw hamburger, tuna salad, potato salad, cole slaw and deli meats.
- Wet mop not hung to dry. Repeat Violation.
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12/29/2011 | Routine - Food | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Foods handled with minimum contact
- Original container: properly labeled, date marking
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint-cooks assistant working with exposed foods.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-young man-cooks assistant cutting and handling sandwiches. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 100 F. Repeat Violation.
- Plumbing improperly installed-faucets and handles loose at handwash sink. Repeat Violation-cited less than one month ago.
- Wet mop not hung to dry. Corrected On Site.
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2/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Cook stated she had no thermometer to check temps of food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 88F. Suuggested leaving a metal pan on grill holding water at 135 or hotter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes holding at cookline-100F. Advised quick chil to 41 F or colder or reheat to 165 and hold at 135 F or hotter.
- Observed utensils stored in crevices between equipment. Knife stored between cutting board and cooler.
- Plumbing improperly installed-handwash sink faucets loose.
- Wet mop not hung to dry-wet mop left by bucket near dishwasher. Repeat Violation. Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 6-1 qt cans of tomato juice. Stop sale issued.
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-Tuna salad.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over raw fish in reach-in cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in wiping cloth bucket. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed in bar area 3 bin sink. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Dishwasher has open glass at cleadish end of dish washing area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Label on tuna read 9-11, cook states old label.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher found at 0 ppm. Must be complied at next inspection to avoid administrative actions. Corrected On Site.
- Wet mop not hung to dry. Two wet mops left in mop bucket. Repeat Violation.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual butter pats holding on bar area shelving at 60F. Advised quick chill to 41 or colder then hold at 41 or cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Upright freezer in back storage room. Ziplocked bags of raw chicken stored over brown bags of french fries.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook washed tomatoe then began to prepare it-cut and core with bare hands-NO bare hand contact with ready to eat foods.
- Observed clean utensils/equipment stored hanging next to paper towel dispenser at HWS by 3 bin sink.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 3 bin sink tested over 200ppm and bleached through test strip.
- Wet mop not hung to dry. Two mops left in bucket, near dishwasher.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
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