- Basic - Missing drain plug at dumpster.
- Basic - Plumbing system in disrepair the bottom of mop sink has a crack about 12 inches long on the base of the tub
- Basic - Soil residue build-up on nonfood-contact surface the coils are soiled
- Basic - Standing water in handwash sink/ handwash sink draining very slowly on the cook line
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage 116 left out on the prep table uncontrolled. The following corrective action was taken moved to the walk in cooler
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salad dressing ranch and blue cheese
- Intermediate - Soil residue in food storage containers. The containers used to store the shredded cheese in the walk in cooler
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10/14/2014 | 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. Cheese 44. In the pizza unit. Cheese 45. Lettuce 36 in the sandwich unit
- 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. Pizza. White pizza. Calzone. Stromboli. Since 12 pm **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45. At the pizza station
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine too toxic **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Server dumped dishes then proceeded to pick up utensils which she handed the customer without washing her hands. She failed to demonstrate proper hand washing techniques on four separate occasions. To include touching her face.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45. Turkey 45. Cheese 51 placed on a plastic lift which removes it from the cold surface of the metal pan. All of these items are located in the salad prep reach in cooler on the cook line
- High Priority - Toxic substance/chemical stored by or with food. Wait staff cleaning chemicals were store with and above wine bottles in the dining room
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. The employee was unaware of hand washing techniques and didn't think that washing hands was important to minimize cross contamination for the safety of the customers she was attending to.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bowl or other container with no handle used to dispense food. In the corn meal container **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. Sheet pans on the cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Old labels stuck to food containers after cleaning. Above the dish machine
- Basic - Working containers of food removed from original container not identified by common name. Corn meal **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Wait staff **Corrected On-Site**
- 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. Scratched face picked up plate for customer order. Wait staff
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 the wait staff area **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On the cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Incomplete procedures. Provided form
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Partial compliance as the date was missing on training for food prep employee. Facility has many Florida Restaurant Association books
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles/heads and body at the wait staff area.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed cloth used as a food-contact surface. using white towels with oil to wet dough
- Critical - Observed food being cooled by nonapproved method. tuna 59 f degrees, in the walk in cooler in a deep container and covered tightly while cooling from ambient temp
- Critical - Observed packaged food not labeled as specified by law. water and an oil bottle in the kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 45 f degrees in the storage reach (salad) on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken shedded 44 f degrees in the lower section of the reach in cooler (pizza) on the cookline
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Pizza, stromboli, pizza items should have been discarded between 245 and 315 pm.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed. Expired license displayed in the kitchen
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1/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Pizza prep reach in cooler thermometer states 40 f degrees actual 44 f degrees or higher
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza prep reach in cooler on the cookline is in-op
- Critical - Hotel and Restaurant license not properly displayed. Expired license displayed in the kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink at the front counter being used as storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 44, pepperoni 44, shredded cheese 52 and sausage 46 f degrees in the pizza prep reach in cooler on the cookline
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. After thawing pasta not dated when held in the storage reach in cooler on the cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The bottom of the rear door has a gap
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1/26/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken cooked cooling for 2 hours at 72 degrees fahrenheit in walk-in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. By register.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to three compartment sink. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler.
- Observed residue build-up on nonfood-contact surface. Racks in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in walk-in cooler.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Slicer on top of hws.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets in reach in cooler.
- Critical - Observed food stored on floor. Bags of flour in back of kitchen.
- Observed gaskets/seals on cold holding unit in poor repair. Make unit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sauces in reach in cooler. Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Oil in kitchen .
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area33333c
- Critical. Observed server brought dirty dishes in kitchen and went back to dining room to serve guests
- Critical. Observed a beverage container on a food preparation table . Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soil residue in storage container.Cheese container in wic.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on dishwashing racks .
- Critical. Observed buildup of soiled material on racks in the walk in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing.Employee washed cloth in sink.
- Critical. Observed toxic item stored in food preparation area. Stainless steel cleane by bread crumbs Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. diced chicken; with date of 5/18/10 Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza, stromboli calzones in hot box @ 83-84-81 degrees; f, time chart not followed correctly
- Critical. Observed food stored on floor. flour Corrected On Site.
- Critical. Observed food stored on floor. wic veggies Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. lemons by register;
- Critical. Observed cloth used as a food-contact surface. for pizza dough, oil on cloth
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- 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. emplooees changing gloves, working; areas never wash hands between tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 emplooee working;
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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. lemons
- Critical. Handwash sink not accessible for employee use at all times. shelf built around he's making sink not easily accessible
- Observed personal care item stored with food.
- Critical. Observed toxic item stored in food preparation area.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food held under time as a public health control without a write plan- limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza at 73
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal food stored over ready-to-eat food. in grill drawer
- Critical. Observed food stored on floor. wic Corrected On Site.
- Critical. Observed employee switch ta kswith food to ready-to-eat food without washing hands.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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