- 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. Label the open carton of milk with the date it is originally opened.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cutting knives in the cracks between equipment; store them on a clean, dry surface. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Remind employees to wash hands every time they change gloves. **Corrected On-Site**
- 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. Do not touch hot toast with bare hands; use deli papers. **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. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plate for customer service.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees must wash hands every time they change gloves - this includes the buttered-toast station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On each stack of clean plates, designate the top plate as the cover plate. Do not use cover plates for customer service.
- Basic - Employee personal items stored in or above a food storage area. Do not store personal items with canned goods. Store all personal items in the designated area.
- Basic - Food stored in dry storage area not covered. Transfer pancake mix, from the open bag, to a clean, covered container.
- Intermediate - Spray bottle containing toxic substance not labeled. Label the spray bottles of cleaner and sanitizer with their common names.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is opened.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep ice tea covered.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Label the spray bottle of cleaner, in the dishwashing area, with its common name.
- Observed utensils stored in crevices between equipment. Do not store cutting knives in the cracks between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Seal the cement floor in the kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the cookline-handwashing sink. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees need to wash hands every time that they change gloves.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open containers of milk and OJ need to be labeled with the dates they are opened. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in the sanitizing buckets between uses.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line shelves, containing cleaning products, with cardboard.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of liquid eggs with 7-day-date label. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the plastic-ceiling baffle of the ice machine.
- Observed unnecessary items on the premise. Remove the old, discarded equipment from the back yard.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with 7-day-date labels.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Floors not maintained smooth and durable. Paint, or otherwuse seal, the kitchen floor, in order to facilitate cleaning.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the reach-in freezer.
- Critical - Observed cloth used as a food-contact surface. Do not cover meats with cloth towels; use wax paper. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage containers with the common names of their contents.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Store soup bowls under a shelf, to protect against possible contamination. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of tge freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Keep individual creamers refrigerated until served. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep tea urn covered. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serce, or duscard, the food item.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the restaurant. Corrected On Site.
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3/31/2011 | 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. Open, refrigerated-food containers must be marked with 7-day-date labels.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave grits in an open bag; transfer the contents to a clean, covered container.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handle only.
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11/29/2010 | 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.
- Critical. Observed employee fail to wash hands before putting on gloves.
- Observed residue build-up on fan covers in walk in cooler.
- Critical. Handwash sink not accessible for employee use at all times.Observed wiping clothes stored in HWS. Corrected On Site.
- Observed ceiling soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed improper storage in waterheater room.
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9/1/2010 | 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./product in walkin cooler.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets./reachin cooler/freezers.
- Observed utensils stored in crevices between equipment./ fork between wall and pipe /aboe orep table across from managers desk.
- Carbon dioxide/helium tanks not adequately secured.
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5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink next to stove. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing./ used to store milk/ ice Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2009 | Routine - Food | Call Back - Complied |
- 4 47-06-2 Observed extension cord in use for non-temporary period.
- 7 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ meat , vegetable in walkin cooler.
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9/14/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 35A-03-1 Observed dead roaches on premises./4 found on floor behind table in kitchen area/1 found in microwave door.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found/3 inside of gasket on reachin cooler./ 2 found on legs of /equipment. / 2 on back of cabinet above microwaves /1 inside of cabinet above microwaves /1 on wall above steamer
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only./ above rack for dishes.
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9/12/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ meat, vegetables in walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface table used for holding steamers.
- Critical. Observed dead roaches on premises./4 found on floor behind table in kitchen area/1 found in microwave door.
- Critical. Observed roach activity as evidenced by live roaches found/3 inside of gasket on reachin cooler./ 2 found on legs of /equipment. / 2 on back of cabinet above microwaves /1 inside of cabinet above microwaves /1 on wall above steamer
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ above rack for dishes.
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9/11/2009 | Routine - Food | Emergency order recommended |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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