- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed boxes of take-out containers/cups stored on the floor in a store room. **Corrected On-Site**
- Basic - Hole in wall. Observed holes in the walls in store rooms, ware washing areas and kitchen.
- 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 for chlorine sanitizer 3 times and each time the machine tested 0 ppm chlorine.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked eggs on the buffet at 116°
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Establishment only has a quat test kit and the dish machine uses chlorine sanitizer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the dish machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Observed employee reheat precooked sausage in the kitchen to be placed in hot hold on a buffet. The employee never used a thermometer to check if the food was properly reheated.
- Intermediate - Probe thermometer not within the intended measuring range of use. Only thermometer available has a temperature range of 50°-550°. Cannot take cold food temperatures with this thermometer.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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4/3/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons on the breakfast buffet. **Warning**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer available for the dish machine. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Oranges in the walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs on the buffet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs and sausage on the buffet. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic pitcher in sink by the kitchen. **Warning**
- 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. **Warning**
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1/30/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair. Kitchen above a 2 compartment prep sink.
- Basic - High Priority - Dead roaches on premises. Throughout the kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage and eggs on buffet. Removed from buffet. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. By the coffee maker.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Temperature at 55f- no food inside **Warning**
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Hole in wall.by warmer area **Warning**
- Basic - Plumbing system in disrepair.employees restroom- **Warning**
- Basic - Toilet not flushing/functioning properly. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Temperature at 55?f- no food inside **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For the 3 cs **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.men' restrooms **Warning**
- Intermediate - No soap provided at handwash sink.by dry storage area **Warning**
- 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. **Warning**
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2/11/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler-
- Observed ceiling in disrepair.
- Critical - Observed encrusted material on can opener.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat at 48* F. in walk in cooler - Corrective action - in another working walk in cooler -
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Sausage and eggs
- Observed residue build-up on nonfood-contact surface. Shelves
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Spices in dry storage room
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. Corn meal in dry storage- Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed toxic item stored in food preparation area.
- Observed unnecessary items on the premise.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro This violation must be corrected by : 11/26/11.
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11/28/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- 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 This violation must be corrected by : 11/26/11.
- Observed ceiling in disrepair.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under all equipmens.
- Observed grease accumulated under cooking equipment.
- Observed residue build-up on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface. Utensils holder
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Sugar
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggs and sausage
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9/26/2011 | Routine - Food | Warning Issued |
- Exterior maintenance - The exterior of vending machines shall be kept clean.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical - Please see inspection report for more details.
- Waste containers shall be provided for the deposit of food scraps, food wrappings, cups, napkins and discarded single-service articles.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans beef stock and green peas.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked canadian bacon WIC.
- Critical. Observed food stored on floor WIC eggs and milk. Corrected On Site.
- Critical. Observed food stored on floor sodas and water dry storage/office.
- Critical. Observed uncovered food in holding unit/dry storage area rice and powdered sugar.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable,rusty.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits kitchen equipment throughout.
- Observed residue build-up on nonfood-contact surface shelves by coffee station.
- Critical. Lack of toilet tissue at each toilet mens employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions mens employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions womens employee restroom.
- Critical. Observed dead roaches on premises 8 in womens employee restroom.
- Critical. Observed the presence of insects, rodents, or other pests 25 dead wasp's dry storage/office.
- Critical. Observed the presence of insects, rodents, or other pests 19 dead wasp's dry storage /office #2.
- Critical. Observed the presence of insects, rodents, or other pests 60 dead wasp's mens employee restroom.
- Critical. Observed the presence of insects, rodents, or other pests approx. 100 dead wasp's in womens employee restroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor throughout kitchen.
- Observed food debris accumulated on kitchen floor under dishmachine.
- Light not functioning many throughout kitchen and dry storage.
- Carbon dioxide/helium tanks not adequately secured.
- 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
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10/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sauces in walkin cooler.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Observed employee with no hair restraint.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed dead roaches on premises. 1 under prep table.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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