- Basic - Attached equipment soiled with accumulated grease. Cooking equipment
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. RIC in back area across from 3CS is holding an ambient temp of 60° F. Operator remove TCS foods from cooler held less than 4 hours.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored over hood suspension.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Flammables stored near a source of ignition. For reporting purposes only. Observed spray paint on top of water heater.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna found at 51° F for overnight. See stop sale
- 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. Observed several pastries filled with cheese, meat and spinach held at 76° F with no date marking
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages held at 81° F for less than 4 hours. Corrective action taken by operator to place item inside RIC.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over produce
- 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. Observed chicken not commercially package over ice cream.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing. In front area HWS used to drain coffee machine and to wash coffee utensils.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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. Dishwasher
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed several items including soup, tuna, salsa prepared previous day not date marked
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. RIF IN KITCHEN
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee wisk
- Basic - Leaking pipe at plumbing fixture. HWS leaking
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Coffee creamer
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Operator states that he will use TPHC FOR BUTTER. FORM WAS EMAILED
- 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. See stop sale. Butter
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.butter
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Gaskets/seals on holding unit in poor repair. RIF
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter
- Basic - Leaking pipe at plumbing fixture. 3CS Leaking drain
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Plumbing system in disrepair. HWS at front counter is missing faucet.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastries at front counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink not accessible for employee use at all times. Front counter HWS is covered by tray
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front service area
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4/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. But spray
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front service area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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**
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. FRONT COUNTER HANDSINK
- Critical - No conspicuously located thermometer in holding unit. REACHIN COOLER IN KITCHEN
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. OWNER HAS THE TRAINING BOOKS BUT HAS ALL NEW EMPLOYEES
- 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. SINGLE SERVICE CUP WITH NO HANDLE
- Observed utensils stored in crevices between equipment.
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11/20/2012 | 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. lamb in walkin cooler.
- Observed food debris accumulated on kitchen floor. sugar spill on tge kitchen flour.
- Critical - Observed uncovered food in holding unit/dry storage area. open flour, sugar bags left open overnight .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Nonexempt fish has not undergone proper parasite destruction. SALMON Fish must be served cooked or discarded. This violation must be corrected by : 6/11/2011.
- Observed a nonfood-grade basting brush used in food.
- 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.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet mop not hung to dry.
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4/11/2011 | Food-Licensing Inspection | Warning Issued |
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