- No Violations Were Observed
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In reach in cooler in kitchen both bottom and top units.
- Basic - Hole in wall. In kitchen lower portion of wall cut out by warewashing.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front self serve reach in cooler.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In prep reach in cooler corrected manager voluntarily discarded.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Both CFM expired. **Warning** **Repeat Violation**
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08/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Lid of make table is missing handle and the inside of it is hanging out.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front. **Corrected On-Site**
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Lid of make table is missing handle and the inside of it is hanging out.
- Basic - Interior of microwave soiled with encrusted food debris. Heavy build-up inside.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas, spoons, etc, on make table in kitchen. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To make a sandwich. Discussed hand washing procedure.
- Intermediate - Food manager certification expired. Nancy Barber CFM certificate expired on 1/21/2013
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front. **Corrected On-Site**
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2/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Granola jar, front counter.
- Basic - Cutting board has cut marks and is no longer cleanable. Make table.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spatulas, spoons, and other cooking utensils. Above make table.
- Basic - Single-service articles not stored inverted. Forks by napkins and syrups. On font table. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. Expired 6/1/2013 **Admin Complaint**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid. Under triple sink.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, more than 200 ppm-- 100 ppm **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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 opened Wednesday, reach in cooler, front. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Coffee mug. Front sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked Tuesday. Make table.
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9/20/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils (spoons, spatulas)
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above three compartment sink.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers not inverted. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced Ham at 48° in prep table. Corrective action taken.
- 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 Reach in Cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in kitchen area.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2013 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Front counter. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. At front counter. **Warning**
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No conspicuously located thermometer in holding unit. Upright refrigerator cooler. **Warning**
- 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**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food. **Warning**
- Critical - Observed food being cooled by nonapproved method. Chicken cooling since late last night in reach in cooler at 53-57?F in tightly sealed bags, corrective action opened bags. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Storing dish scrubber and bottle of soap, corrective action removed items. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk and half and half at coffee counter 45-47?F, corrective action moved to cooler. **Warning**
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Upright reach in cooler ambient air temperature 54-57F, sandwich prep table ambient air temperature 48F, corrective action-turned temperature controls to colder setting. Ambient air temperature after turning units down-sandwich prep table 37F. Upright unit 53F after adjustment-do not use this unit to store potentially hazardous foods until unit can maintain 41F.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in sugar. Repeat Violation.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit. Sandwich unit thermometer broken.
- Observed hole in wall. Near 3 compartment sink where plumbing goes to outside of building.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 46F in upright reach in cooler. Sandwich prep unit-tuna salad 49F, sausage 48F, pasta 48F, shaved ham 48F, hummus 46F. Cheesecake brownies 49F in front display cooler, corrective action-temperature of units turned down.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over lettuce in upright reach in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Milk at coffee bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, tuna salad, sausage in sandwich prep cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Unisex restroom. Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm, triple sink. Corrected On Site. 60 ppm.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in sugar. Corrected On Site. Replaced.
- Critical - No current, original 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. Only employee's certificate is a copy and expired. Repeat Violation.
- Critical - Observed interior of microwave soiled. In kitchen. Corrected On Site. Cleaned.
- Observed single-service items stored on floor. Disposable coffee cups next to reach in cooler in kitchen. Corrected On Site.
- Critical - Pesticide use not in accordance with manufacturer's directions. Raid/hot shot spray for home-use only. Corrected On Site. Removed from premises.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs stored with bags of cut lettuce, other rte food.
- Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen. Corrected On Site. Placed back into bucket.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No ORIGINAL 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. Establishment has copies of certificates.
- Critical - No handwashing sign provided at a handsink used by food employees. Restroom. Corrected On Site.
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8/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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