- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**. On 10/21/14 observed Joe Biondo without a hair restraint in the food prep area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walkin cooler. **Warning**. On 10/21/14 observed lights by walkin cooler without a shield.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**. On 10/21/14 hand wash sign not posted at HANDWASH sink near dishwashing area.
- Basic - Wall soiled with accumulated grease. Cookline. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner by cups front counter area. **Warning**. On 10/21/14 glass cleaner stored next to cups and plates in front counter area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**. On 10/21/14 chlorine test strips were not available.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwashing area. **Warning**. 0n 10/21/41 no paper towels provided at HANDWASH sink near dishwashing area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**. On 10/21/14 advisory not posted.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**. On 10/21/14 proof of training provided was expired. Expired 4/14.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle. **Warning**. On 10/21/14 degreaser bottle by. 3 compartment sink was observed unlabeled.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 fryers and a grill observed under no hood suppression. **Warning**
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can storage rack soiled. **Warning**
- Basic - Clean utensils or equipment stored in dirty container . **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Restroom. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walkin cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. On shelving in rear prep area. **Warning**
- Basic - Wall soiled with accumulated grease. Cookline. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook licked his finger and then continued cooking and prepping. **Corrected On-Site** **Warning**
- 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. Handled sub and cut tomatoes with bare hands. Gloves put on. **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. Burn spray in food prep area. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw burgers next to bread buns on rack in walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza at 108° F on top of pizza prep cooler. Placed in hot holding cabinet. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner by cups front counter area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Flip top cooler by cookline. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwashing area. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 fryers and a grill observed under no hood suppression. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Cove molding at floor/wall juncture broken/missing. In restroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front counter area.
- Basic - Working containers of food removed from original container not identified by common name. Flour bin in rear prep area. Bread crumbs container in dry storage shelving in rear prep area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over onions and raw bacon over celery at walkin cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Rear prep area flip top cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. 2 fryers under no hood suppression system in rear prep area. Notified Fire AHJ. For reporting purposes only.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Hole in ceiling by back door.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. As per person in charge multi use equipment only rinse and sanitized.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops.
- Basic - Storage of tools on shelf above or with food.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Rear prep area flip top cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Application for time as a public health control completed. **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. 2 portable fryers being used to cook fries and chicken wings under no hood suppression system. Notified Fire AHJ. For reporting purposes only.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, garlic and oil 57?, Owner time marked and will discard at 4 pm.
- 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, garlic and oil, owner time marked and will discard at 4 pm.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, blocked by cutting board.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garlic and butter, 75 degrees. Employee time marked and will discard at 3:30.
- Critical - Observed unlabeled spray bottle, cleaner.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, pizza box. Correctiive action taken, unit unplugged and no longer in use. All food has been removed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese, pepperoni and sausage 44 degrees, in pizza box. Corrective action taken, All food moved to working unit and 41 degrees by end of inspection.
- Critical - Observed unlabeled spray bottle above 3 compartment sink.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue, kitchen.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. Ambiant air temperature 58 degrees at at 12:15 and 42 degrees at 1:44. Management had repairman on site at time of inspection. Corrected On Site.
- Critical - Observed food stored on floor, sodas.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken wings, ham, beef, provolone cheese, sausage and cooked chicken. All food 60 degrees in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food raw beef over lettuce, walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw eggs over raw beef in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2011 | Routine - Food | Call Back - Complied |
- 17 Observed no probe thermomter on site.
- 30 Observed no vaccume breaker at mopsink.
- 53b.Observed no proof of employee training.
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5/27/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. observed 24 seats in establishment This violation must be corrected by : 11-1-10.
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3/15/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Thermometers, gauges, test kits provided
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Employee training validation
- Critical - Hot food at proper temperatures
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3/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. observed 24 seats in establishment This violation must be corrected by : 11-1-10.
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1/25/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. observed 24 seats in establishment This violation must be corrected by : 11-1-10.
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11/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw shell eggs over lettuce in walkin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed incorrect information on Hotel and Restaurant license. observed 24 seats in establishment This violation must be corrected by : 11-1-10.
- 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. Observed employee training expired 7-2010 This violation must be corrected by : 11-1-10.
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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Thermometers provided and conspicuously placed
- Critical. Food management certification valid
- Critical. Employee training validation
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1/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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