- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. On walk in cooler and also reach in cooler prep line.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on prep shelf, corrected manager turned over. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front counter, corrected manager removed. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over blueberries, corrected manager moved. **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. Gave operator blank form.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Flour on table in back of kitchen in metal containers not labeled.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line reach in cooler.
- Basic - Reach in cooler shelves soiled with encrusted food debris. Glass door cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. In prep area reach in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Bucket chlorine > 300 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cut tomatoes 52° fish 50° hamburger 51° ham 52°. Items placed in cooler from walk in cooler approximately three hours prior. Corrective action placed in ice bath in walk in cooler. After placing foods above 41° on ice in walk in cooler all temperatures were 41° or below at end of inspection. Manager voluntarily discarded burgers.**Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler. **Repeat Violation**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups next to hand wash sink by ice bin in kitchen. Also, part of the cups are next/under soap dispenser.
- Basic - Food stored on floor. Jug of oil, in ice machine room. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Two, cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 50°. Container is in ice bath but the ice is touching only bottom of container. Corrective action taken, product was divided and more ice was added. Also butter cups 67° sitting at room temperature on tables in dining room. All of them were discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter cups. They are left on tables. Operator removed them and discarded them on site and discussed new procedure with head waitress.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Sliced turkey date marked 2/5. Operator discarded the one package 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. Sliced ham. Cook is not sure when was the ham sliced, maybe 2-3 days ago.
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. House dressing, made with raw shelled eggs. Operator stated menus were just printed and they made a mistake. Menus are in the process of being corrected to be reprinted.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice bin in kitchen. By dish machine. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf.
- Basic - Food storage container/container lid cracked or broken. Multiple.
- Basic - Food stored in a location that is exposed to splash/dust. Cut and whole avocado next to hand wash sink. Pantry area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour, dry storage. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. No plans in file. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Pantry area.
- Basic - Stored food not covered in walk-in cooler. Cooked potatoes. 38°F.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flours. Dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and spinach 54-60°F salad table. Also, egg pool 49°F in ice bath in omelet station, only bottom of container touching the ice, corrective action taken. Moved container to inside cooler. Also, cut melons 48-51°, corrective action taken, moved to walk in cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container with pool eggs made with shell eggs over container of fish. Also container of raw chicken over container of beef. Cook line.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Heavy build-up inside of breaking container. Discarded voluntarily. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Omelet station.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. One provided.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in dry rice container in dry storage room.
- Basic - Clean cups/glasses not properly air dried - wet nesting. At soda machine.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups at soda machine.
- Basic - Employee personal items stored in or above a food preparation area. Several jackets on food items in dry storage area, corrective action removed. **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Repeat Violation**
- 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. Toast put into toaster, temperature after toasting 141?F. Corrective action turned temperature of toaster up and toast came out at 150?F, 175?.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes on cook line 45-50?F, corrective action cooked. Manager determined they will start using time as a public health control.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatloaf in alto sham just at 2 hours, corrective action reheated to 165?F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 107-115?F, cooked vegetables 107-109?F, corrective action put lids on, turned up temperature of steam table, switched to bigger pans that fit into steam table and prevent steam from escaping.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over pickles, hard boiled eggs, corrective action reversed storage. **Repeat Violation**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife stored between equipment, corrective action removed knife.
- No mop/service sink installed/available at establishment.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple throughout, corrective action moved to bottom shelf.
- 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. At dish machine.
- Critical - Observed food stored on floor. Cartons of eggs in walk in cooler. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Slicer in dry storage room.
- Observed personal care item stored with food. Purses stored on top of sugar container, corrective action moved purses.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over cooked sausage in reach in cooler across from flat top, corrective action reversed storage. Also raw pooled eggs in walk in cooler overr fruit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in reach in cooler across from flat top, corrective action reversed storage.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Breakfast items.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Unisex restroom. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes 94-105 degrees F at cookline at 9:15am. Temped potatoes 89-90 degrees F again at 10:30am. Had started cooling at 9:00 or slightly before per manager. Corrected On Site. Put in freezer to rapidly cool.
- Equipment and utensils not properly air-dried. Wet nesting of containers under prep table near dish washing area, clean utensils stored in soiled container near dish washing area, clean cups stored near hand sink exposed to splashing in server area.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Multiple. Scoop without handle, multiple.
- Critical - No handwashing sign provided at a handsink used by food employees. Server area near kitchen, paper towels/soap missing by front counter. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon received fresh, customers can order item undercooked per manager; unable to show proof. Manager to obtain appropriate records.
- Critical - Observed buildup of old syrup around soda dispensing nozzles. Fountain in server area.
- Critical - Observed buildup of rust in the interior of ice machine.
- Critical - Observed dented/rusted cans. Black eyes peas in dry storage area. Corrected On Site. Discarded.
- Critical - Observed employee drink stored with restaurant food. Water bottle with ham in drawer style reach in cooler at cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between changing gloves. Also one cook did not dry hands before putting on gloves. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Potatoes cooling at room temperature, temped at 94-105 degrees F at 9:15am. Temped again at 10:30am, 89-90 degrees F. Method not sufficiently cooling product. Corrected On Site. Immediately moved to freezer to rapidly cool down.
- Critical - Observed food offered in a way that misleads/misinforms the consumer. Menu states catfish used in menu item, establishment currently using swai. Corrected On Site. Servers are to inform patrons of substitute.
- Critical - Observed food stored on floor. Jug of cooking oil, dry storage.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing scrub pad, end of cookline. Repeat Violation.
- Critical - Observed interior of microwave soiled. Multiple.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 44-47 degrees F, bean sprouts 49-50 degrees F, both in ice table reach in cooler at end of cookline. Corrected On Site. Changed to metal pans, put less in pans and put further down into ice. Products started cooling. Bean sprouts out less than 2 hours per manager. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Cooked potatoes at cookline, cut melons in server area. Corrected On Site. Labeled time. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Fully cooled potatoes in walk in cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 115 degrees F in steam table at 9:30am, rechecked temp at 128 degrees F at 10:45am. Product will not reach 165 degrees F within 2 hours. Corrected On Site. Put in pot to rapidly heat to 165 degrees F.
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1/18/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Handicapped restroom.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment uses National Registry for employee training. Advised to change providers.
- Critical - No handwashing sign provided at a handsink used by food employees. In server area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cuttingboard on cookline. Corrected On Site. Removed.
- Nonfood-contact equipment not designed and constructed in a manner consistent with the food code. Scoop without handle in strawberries in walk in cooler. Corrected On Site. Discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on on table next to clean dishes. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed employee food stored in a prohibited area. Water bottles in drawer reach in cooler on cookline. Corrected On Site. Removed.
- Critical - Observed encrusted material on can opener. Corrected On Site. Cleaned.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler. Corrected On Site. Cleaned.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink in server area. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, ham, chicken all 45-46F in one door reach in cooler on cookline. Corrected On Site. Closed lid to keep heat out from stove. Butter packets on tables 75F. Corrected On Site. Discarded.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Flat of eggs on cookline. Corrected On Site. Marked time.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese, walk in cooler. Corrected On Site. Dated.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish, beef stored over precooked ham in drawer coolers on cookline. Corrected On Site. Reversed storage practices.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200+ ppm chlorine, bucket. Corrected On Site. 100 ppm.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. On flat at cookline. Corrected On Site. Discarded eggs.
- Observed single-service items stored on floor. Box of to go containers in back storage room. Corrected On Site.
- Critical - Observed the presence of insects, rodents, or other pests. Dead insect in boiled eggs sitting in ice bath. Corrected On Site. Discarded insect, eggs.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. No asterisk provided to show hidden ingredient of raw eggs in house dressing for menu items containing the house dressing. Corrected On Site. Started labeling the menus.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions./ stored with fod.
- Critical - Observed evidenced of employee drinking from an open beverage container in a food preparation or other restricted area. / bottled water.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ Corrected On Site. ambuent cooling. / time started.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ cracking eggs/ employee waashed hands and change gloves.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ flour container in stainless steel pan near slicing machine.
- Critical. Observed food stored on floor./ frying oil in plastic 5 gallons containers in ktchen area.
- Critical. Observed cloth used as a food-contact surface./ under long white chopping board in salad bar area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ bottled water in drip area of clean utensils/ warewashing area. Corrected On Site.
- Observed employee with no beard guard/restraint./ kitchen employee.
- Observed build-up of grease on nonfood-contact surface./ behind grill .
- Observed attached equipment soiled with accumulated dust./ ceiling tiles in kitchen area.
- 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/ no original certificate of employees food safety training.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ souffle cups./ near stove area in the kitchen. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./ kitchen area.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed soiled wet wiping cloth in use with fresh solution./ kitchen.
- Critical. Observed handwash aids at a non-handwash sink./ paper towel dispenser./soap dispenser.
- Critical. Observed dead roaches on premises./ big size dead roaches undershelf near chemical storage area & ice bin./found 4 dead big size roaches near/ under standing cooler in the kitchen. roaches This violation must be corrected by : 03/18/2010.
- Observed food debris accumulated on kitchen floor./ dry storage under food rack.
- Lights missing the proper shield, sleeve coatings or covers./ kitchen area. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions./ hanging by food rack near kce bin.
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3/17/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. needs to be visible and legible
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp-reachin Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs 45-on line-only on bottom Corrected On Site. potatoes -49-pulled from cooler at 10 am discard by 2 and time in lieu of temp paperwork
- Critical. Observed uncovered food in holding unit/dry storage area. food in pans on top shelf in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in plant food
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. no policy touching ready to eat foods Corrected On Site.
- Observed employee with no beard guard/restraint./ kitchen enployee.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ice machine
- Observed nonfood-grade containers used for food storage./ bad basket.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site./ set up 3 compt. sink dipping station.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Continental cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. undercounter cooler-food debris
- Critical. Observed handwash sink used for purposes other than handwashing./ storing of wiping paper. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. by produce table
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers. backline Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager Monica Gravitt called in Corrected On Site. She then found another copy of Albert Delaraga 1/23/06
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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