- Basic - Accumulation of food debris/soil residue on soap dispenser, in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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. Cut tomatoes.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a prohibited area,potatoes stored over trash can. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands, cook.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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, cut tomatoes.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Garbage on the ground and/or pad around dumpster.
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1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on shelf under microwave.
- Basic - Coffee filters not stored in a protected manner to prevent contamination, stored in a box not covered, in waitstaff.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Excessive Grease accumulated under cooking equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor, box of lettuce in walk in cooler.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, in waitstaff area.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, to store ice and to cover dough for bagels.
- Basic - Open dumpster lid.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- Basic - Single-service articles not stored inverted or protected from contamination, take out container under microwave.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, server preparing bread.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over tomato in walk in cooler.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.food in self service area, baked salmon, chicken salad and cream cheese of various favors.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by trash can and items stored sink.
- Intermediate - Handwash sink used for purposes other than handwashing, storing scoop and bottle of water.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, tuna salad and various other food, in walk in cooler.
- 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**
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10/31/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets on units in kitchen **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Microwave interior rusted kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed fruit **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Soup, cooked potatoes
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. Reach in cooler kitchen and servers station.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Exit door by restrooms
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. broken tile servers station
- Critical - No conspicuously located thermometer in holding unit. reach in cooler kitchen Repeat Violation. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan guards walk in cooler Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply soiled Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. stirer for food and scrubber inside sink Repeat Violation.
- Observed personal care item stored with food. cigarettes stored on food equipment Corrected On Site.
- Observed residue build-up on nonfood-contact surface. outside storage containers sugar, flour
- Critical - Observed soiled reach-in cooler gaskets. servers station
- Critical - Observed uncovered food in holding unit/dry storage area. sugars, meal, four storage containers Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - A handwashing lavatory may not be used for purposes other than handwashing.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Designation. (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
- Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.
- Food-contact surface not smooth and easily cleanable.cookline reachin shelves rusted
- Lights missing the proper shield, sleeve coatings or covers.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped plates
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination.
- Observed wall in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical - Working containers of food removed from original container not identified by common name.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. corned beef & pastrami .
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Fliptop reachin cooler in kitchen .
- Critical. No conspicuously located thermometer in holding unit. server reachin cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed food stored on floor. Walkin freezer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Olives in walkin cooler.
- Critical. Observed cloth used as a food-contact surface. Using burlap for making bagels.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. server area.
- Critical. Observed hand wash sink used for purpose other than washing hands. Dumping ice in bagel prep room.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Observed grease accumulated under cooking equipment. Under fryer.
- Observed wall soiled with accumulated food debris. Bagel prep room
- Observed ceiling soiled with accumulated food debris. Walkin cooler.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths
- Critical. Observed unlabeled spray bottle.oil
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued .fried bacon on rgg crates.
- Critical. Working containers of food removed from original container not identified by common name.cooking oil bottle.
- Critical. Observed food stored on floor.w/c cooler.
- Observed bagel boards grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.bagel machine .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.bagel rack covering
- Critical. Vacuum breaker mising at hose bibb.kitchen .
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- Lights missing the proper shield, sleeve coatings or covers.kitchen .
- No copy of latest inspection report.
- 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
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2/1/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.cooklng oil
- Critical. Observed food stored on floor.w/cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Critical. Vacuum breaker mising at hose bibb. Corrected On Site.
- Observed attached equipment soiled with accumulated dust.w/cooler fan
- Observed storage of maintenance tools in areas that may result in cross-contamination.mops & brooms
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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