- 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 - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination.not consistent
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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10/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface.on bottom shelf of prep table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.hamburger over deli ham
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface.sprayer on sink,
- Basic - Wall soiled with accumulated grease behind grill on wall, pipes and elec lines
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/10/2013 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. sprayer nozzles Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.reachin freezer
- Observed single-service articles stored without protection from contamination. need to invert party trays on back shelves
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.coffee
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. stove
- Critical - Observed buildup of slime in the interior of ice machine.clean baffle
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.hamburger should not be near celery or other RTE foods
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milks
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.no towels at two sinks
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed encrusted material on can opener. clran blade
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. using as dump sink,causing it to be stopped up
- Critical - Observed interior of microwave soiled. clean food splatter out of microvave
- Plumbing system in disrepair. hand sonk stopped up
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses ,coldcuts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey ,ham,cheeses -moved to another coolers - Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin coolers
- Critical. Observed food stored on floor. large bag of sugar
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed gaskets with slimy/mold-like build-up. several coolers and freezer Repeat Violation.
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. blocked with mopand buckets
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. closer broken Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Light not functioning. kitchen areas
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
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12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs stored over lettuce
- Critical. Observed food stored on floor. large bag of sugar
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. failed to wash hands before donning gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee on sandwich prep unit
- Critical. Observed soiled reach-in cooler gaskets.black substance on gasket
- Critical. Observed interior of microwave soiled. in kitchen areas
- Critical. Observed buildup of moldy substance on soda dispensing machine
- Equipment and utensils not properly air-dried.wet nesting
- Observed utensils stored in crevices between equipment. knife - Corrected On Site.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. hand sink blocked with trash can
- Critical. Handwash sink not accessible for employee use at all times. blocked with bags of insecticide
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. closer broken
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Light not functioning. kitchen areas
- Employee lockers improperly located. ladies purses on onions
- Wet mop not hung to dry.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods musy be labelled with their common names.
- Critical. Observed food stored on floor. Store the bags of onions and sugar off the floor. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Clean the green/brown substance from the white-plastic-ceiling baffle of the ice machine.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. The hood-fire-suppression system is past due to be serviced and retagged.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food that does not comply with Federal Standards of Identity. Bread packages, from Mauricio's Bakery in Tampa, are not labelled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated food containers must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Label the repackaged,refrigerated food containers with the common names of their contents.
- Critical. Observed food stored on floor. Store the bag of onions off the kitchen floor. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets of 2 capfuls bleach per gallon of water. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. 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. New employees must pass Food Safety Training within 60 days of hiring.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Emphasize, to employees, the importance of washing hands each time that disposable gloves arechanged. Corrected On Site.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Seal the dishwashing-area handwashing sink to the wall.
- Critical. Observed soiled reach-in cooler gaskets. Clean the black substance from the refrigerator-door gaskets.
- Critical. Observed soil buildup inside ice bin. Clean the brown substance from the white-plastic ceiling baffle of the ice machine.
- Observed residue build-up on nonfood-contact surface. Clean the dirt from the surfaces of the dishwashing-area handwashing sink.
- Critical. Handwash sink not accessible for employee use at all times. Do not store mop bucket in front of the dishwashing-area handwashing sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-aa handwashing sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the dishwashing-area handwashing sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Thoroughly clean the kitchen floors beneath all equipment.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/3/2009 | Routine - Food | Warning Issued |
| No report available. | 10/27/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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