- Basic - Grease accumulated under cooking equipment. On cookline, in between equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Near front cookline area.
- High Priority - Live flies in kitchen. Small flies in back kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce next to cookline 106° cook adjusted, reached 135°.
- High Priority - Vacuum breaker missing at hose bibb. Outside rear door. **Repeat Violation**
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Greenish liquid by hot box.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board. Front.
- Basic - Stored food not covered in walk-in cooler. Chicken, beef, pork trays, inside walk in. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. By the walk in cooler outside.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Front counter.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Collard greens and beans. Walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Collards greens, sitting on prep table. Moved to walk in cooler.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bryan Bennett has serve safe employee training. All the other employees have Safe Staff.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Water softener salt. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floor tiles missing. In front of back door.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. Drive thru. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action moved to lower shelf with no food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Ribs cooked yesterday at 8:40pm. Temperatures taken during inspection at 12:20pm at 48-73?F, corrective action discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork, pork ribs 118-125?F hot holding in front counter smoker, corrective action put door back on the unit to keep heat inside. Inside alto sham turkey breast and cooked beans 109-132?F, reheated. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cooked beans and ranch dressing. Outside cooler eggs over cooked vegetables, corrective action reversed storage.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Beans 46F, robs 45F - both cooked over weekend in walk in cooler. Raw chicken 47F in walk in cooler. Corrective action temperature of unit turned down.
- Critical - Dish machine sanitizer at 0 ppm. Tested 2 times, do not use dish machine until it can properly sanitize.
- Critical - Employee drinks on prep counter where meat is cut and salads made. Corrective action removed drinks.
- Critical - Hand wash sink in dish area blocked by cart and ice buckets hanging over shelf, corrective action moved items.
- Ice scoop handle in ice at soda machine in drive thru, corrective action removed scoop.
- Metal banded brush used for toast at front meat cutting area.
- Critical - One manager card expired. Scheduled to take test on 10-10-12
- Open pkgs of raw hamburger over open packages of corn in cob in reach in freezer in dish area, corrective action reversed storage.
- Stop sale issued - see stop sale notice.
- Turkey breast 131F, pork 132F, beef 132F in hot hold unit (Alto Sham). corrective action temperature of unit turned up.
- Turkey breast, 1/2 chickens, ribs, pork shoulders, beef flats 47-51F all cooked yesterday and have been in walk in cooler all night. Temperatures verified w/ Josh, manager.
- Vent fan cover in outside walk in cooler.
- Critical - Walk in coolker ambient air temperature 48F, corrective action unit temperature turned down. Temperature down to 41F by end of inspection.
- Wet wiping cloth at soda machine not stored in sanitizing solution between uses.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates, baskets on storage racks next to dish washing area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat for triple sink.
- Observed attached equipment soiled with accumulated debris. Outside walk in cooler, AC unit fan cover.
- Observed build-up of grease on nonfood-contact surface. Between/sides of equipment at cookline.
- Observed old food stuck to clean dishware/utensils. Old lemon seed stuck to container on storage rack next to dish machine.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Tall reach in cooler next to grill.
- Observed build-up of grease on nonfood-contact surface. Inside fryers.
- Critical - Observed buildup of slime on soda dispensing nozzles. Fountain at front counter.
- Observed clean equipment stored on floor. Ice buckets in front of ice machine. Corrected On Site. Moved, cleaned.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink, behind front counter. Ice in sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Poboy meat in walk in cooler.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor./ 5 gallon plastic containers of mayonnaise.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ cooked Potentially hazardous foods in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. food rack on top shelf in walk in cooler.
- Critical - Single-use gloves used instead of double gloves for finger with band aid. / Required double gloves for protection. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.
- 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 / some employees do not have original certificate of training.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit./ flat freezer in passageway.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee rewashed hands prior to wear new gloves. Corrected On Site.
- Observed ice scoop with handle in contact with ice./ take out window.
- Shelves attached to walls not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf for bag of sugar..
- Nonfood-contact equipment exposed to splash/spillage / inside dishmachine accumulated with mineral deposit.
- Critical. Observed dead roaches on premises./ 4 dead palmetto sized roaches on the floor in water heater room. Corrected On Site./ owner cleaned & sanitized affected area.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ white powder stored in plastic container in dry storage room.
- Critical. No conspicuously located thermometer in holding unit./ standing white refrigerator & freezer in the kitchen./ not working reads 50 deg. F. foods inside reads 41 deg. F.
- Observed employee with no beard guard/restraint./ kitchen employee.
- Equipment or utensils not designed or constructed in a durable manner. / chipped plates .
- Wet wiping cloth not stored in sanitizing solution between uses./ prep. area.
- Equipment and utensils not properly air-dried. / pots & pans.
- Critical. Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area./ hood area / fryers & broiler areas.
- Observed grease accumulated on kitchen floor./ under cooking equipment in the kitchen.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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