- Basic - Hole in wall. By 3 comp sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Haier refrigerator in breakfast area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf by 3 comp sink made of particle board and swelling at edges.
- Basic - Objectionable odor in establishment. By 3 comp sink/employee restroom.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Old tile broken and missing exposing on create flooring beneath.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Milk.
- Intermediate - Hot water not provided/shut off at employee handwash sink. By 3 comp sink, employee restroom.
- Intermediate - No hot running water at three-compartment sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area in main lobby, by 3 comp sink, employee restroom.
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Waffle batter powder.
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in back storage area.
- Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
- Basic - Floor tiles cracked, broken or in disrepair. By 3 comp sink.
- Basic - Hole in wall. Multiple in wall by 3 comp sink.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf has chipped edges by 3 comp sink where dishes are drying, dishes drying and stored on towels on carts and in prep room. Microwave by 3 comp sink on unfinished wood shelf.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Employee used handwash sink as a dump sink. By front refrigerator.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to 3 comp sink.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 comp sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Box of apples
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 44F, buffet **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. Milk in fridge
- Intermediate - Manager lacking proof of food manager certification.
- 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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11/8/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area. Storing foam cups on floor
- Basic - Employee with no hair restraint while engaging in food preparation. Stocking buffet line with no hair restraint
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS in small closet in lobby
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on self serve area.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front room refigerator
- No handwashing sign provided at a handsink used by food employees.back sink by 3 compartment
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese in front refrigerator at 46F
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2/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front room refigerator
- Critical - Hand wash sink lacking proper hand drying provisions.back by 3 compartment
- Critical - Handwashing cleanser lacking at handwashing lavatory.front used by employees
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees.back sink by 3 compartment
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.coffee pots on floor back storage room
- Critical - Observed food stored on floor.fruit and jells in back room storage, bottled beverager
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk in front refrigerator 45?' cream cheese front 49?
- Observed single-service articles improperly stored.on floor in back storage room
- Critical - Observed unlabeled spray bottle.glass cleaner
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/6/2012 | Routine - Food | Warning Issued |
- Critical - Handsink in employee bathroom lacking handsoap...laundry room area
- Critical - Handsink in laundry room lacking handsoap
- Critical - Handsink in laundry room lacking paper towels
- Critical - No handwashing sign provided at a handsink in laundry room.
- Plumbing system in disrepair...handsink in laundry room not draining properly--drains directly on floor.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handsink in laundry room lacking handsoap
- Critical - Handsink in laundry room lacking paper towels
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handsink by refrigerator lacking paper towels
- Critical - Handsink in laundry room lacking handsoap
- Critical - Handsink in laundry room lacking paper towels
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handsink in laundry room lacking handsoap
- Critical - Handsink in laundry room lacking paper towels
- Critical - No handwashing sign provided at a handsink used by food employees...laundry room handsink
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...cream cheese packets temps at 56 F Corrected On Site...placed in refrigerator. Note: these packets contain milk and need to be held at 41 F of lower.
- Critical. No handwashing sign provided at a handsink used by food employees...handsink in laundry room.
- Critical. Handsink in laundry room lacking paper towels
- Critical. Handsink in laundry room lacking handsoap
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Unwrapped single-service utensils not presented so that only the handles are touched.....plastic knives need to face same direction in buffet
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9/15/2010 | 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.[milk in refigerator ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[milk, waffle mix, cheese front room refigerator 46-50 deees]
- Critical. Observed empolyee wash hands with no hot water.[in dish room]
- Critical. Hot water not provided/shut off at employee hand wash sink.[at handsink in dishroom 83 degrees]
- Critical. Expired 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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6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed single-service articles improperly stored.[plates and bowls on buffet line] Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink.{68 degrees at handsink by sinks}
- Critical. No handwashing sign provided at a handsink used by food employees.by sinks] Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.[small refigerator room] Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.[by sinks] Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.[in employee restroom, cloth towel hung] Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[by sinks]
- Critical. Handwashing cleanser lacking at handwashing lavatory.[in employee restroom ]
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.on buffet
- Critical. License expired within 30 days after expiration date.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.syrup container
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.on buffet line cheese63,waffle batter 72, milk 54
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.unfinished wood around handsink in warewashing area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles improperly stored.plares not covered
- Critical. No handwashing sign provided at a handsink used by food employees.in prep room Corrected On Site.inspector provided
- Critical. No handwashing sign provided at a handsink used by food employees.in employee restroom Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees in warewashing area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.in front prep area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.in employee restroom Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.in warewashing area Corrected On Site.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/6/2008 | Routine - Food | Warning Issued |
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