- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf above prep table where slicer is. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52°F, sausage 52°F, ricotta cheese 50°F , ham 50°F in pizza line reach in cooler. garlic and oil 86°F on prep table. ham, 48°F , shredded lettuce 47°F, sliced cheese 49°F , raw chicken 51°F in reach in cooler near prep table with slicer. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on the chute of the self serve ice machine and around the nozzles. **Warning**
- Intermediate - Required employee training expired for some 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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07/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. Bottle of water on shelf above prep table. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf above prep table where slicer is. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under equipment and along the walls. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52°F, sausage 52°F, ricotta cheese 50°F , ham 50°F in pizza line reach in cooler. garlic and oil 86°F on prep table. ham, 48°F , shredded lettuce 47°F, sliced cheese 49°F , raw chicken 51°F in reach in cooler near prep table with slicer. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on the chute of the self serve ice machine and around the nozzles. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Ladder trash can stored in front of hand wash sink at back of kitchen. In front kitchen near cash register hand wash sink blocked by cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to fill water bucket. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Required employee training expired for some 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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07/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 07 April 2014 **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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 pasta
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2/3/2014 | Routine - Food | Warning Issued |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **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 pasta
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Storage of tools on shelf above or with food. Level on shelf next to bulk sugar bin **Corrected On-Site**
- High Priority - Container of medicine improperly stored. On shelf next to and above ingredients
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by refrigerator, front counter
- Intermediate - Mixing bowl stained/soiled. Left under prep table over night **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 pasta
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. pizza table Corrected On Site.
- Observed exhaust system operated with filters removed. one panel missing For reporting purposes only.
- Observed residue build-up on nonfood-contact surface. hood filters
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. display pizzas ; holding 15 minutes Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Damaged food not properly segregated. one severely dented can - crushed tomatoes Corrected On Site. removed from shelf
- Critical - Employees not informed of acceptable sanitary practices. fail to sanitize pots; pans and pizza trays
- 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 This violation must be corrected by : 01/18/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of coffee - next to meat slicer Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. placing toppings on pizza with bare hands Corrected On Site.
- Critical - Observed expired Food Manager Certification. person in charge at time of inspection shows certificate issued 08/10/06
- Critical - Observed food being cooled by nonapproved method. cooked pasta covered during cooling process Corrected On Site. uncovered
- Critical - Observed food being cooled by nonapproved method. no active cooling method employed - tray of meatballs on counter measured at 120 Corrected On Site. some placed into refrig; some placed into warmer well ; reheat to 165
- Critical - Observed food preparation sinks, handsink used for purposes other than the designated use. rinsing soda machine tray in handwash sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic portion cup inside container of parmesan cheese - refrig prep table - kitchen
- Critical - Observed one severely dented can - crushed tomato Corrected On Site. removed from shelf
- Critical - Observed raw animal food stored over ready-to-eat food. raw sausage on shelf above chopped tomatoes and basil - pizza table Corrected On Site.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. no sanitizer set up or in use when employee actively washing pots and pans
- Critical - Person in charge failed to insure proper cooling. fail to initiate cooling for meatballs sitting on counter measured at 120 ; unapproved cooling method in use - cooked pasta covered during cooling process
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken
- Critical - Sanitizing solution not maintained . no sanitizer set up or in use during manual dishwashing of pots ; pans and dough trays
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/18/2011 | Routine - Food | Warning Issued |
- Critical - Damaged food not properly segregated. one severely dented can
- Critical - Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed clean equipment stored on floor. cutting boards
- Critical - Observed dented cans. one severely dented can - olives
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed food stored on floor. sack of flour
- Observed hole in ceiling. above slicer
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza dough 56 degr F
- Critical - Observed raw animal food stored over cooked food. raw shell eggs above ckd pasta Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. minor in kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/26/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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3/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken on shelf above lettuce
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter Repeat Violation.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license. expired 2/01/11 Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- 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 Repeat Violation.
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12/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen Repeat Violation. open beverage on meat sli cer
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. blocked by refrig , boxes stacked on top of handwash sink [front counter] sink remains blocked at time of inspection
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. front counter no sign posted Operator states that sink is not being used
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. front counter nearby paper towel roll empty at time of inspection
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen one cloth wiping towel provided
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. front counter no soap provided
- Critical. Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. not installed at time of inspection
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. no record of payment at time of inspection . Operator unable to provide proif of payment. Operator states payment ['...over $400. ..'] , check # 1607 . Check register for that number is blank. Inspector spoke with Kristy [Tampa Office] & gave ck number. Kristy called Felicia [Tallahassee] who was unable to locate payment
- Critical. Violation: 53B-08-1 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. Operator has 60 days to obtain This violation must be corrected by : 9/14/10 . no proof provided at time of callback
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12/10/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen Repeat Violation. open beverage on meat sli cer
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. blocked by refrig , boxes stacked on top of handwash sink [front counter] sink remains blocked at time of inspection
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. front counter no sign posted Operator states that sink is not being used
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen one cloth wiping towel provided
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. front counter nearby paper towel roll empty at time of inspection
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. front counter no soap provided
- Critical. Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. not installed at time of inspection
- Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license. no record of payment at time of inspection . Operator unable to provide proif of payment. Operator states payment ['...over $400. ..'] , check # 1607 . Check register for that number is blank. Inspector spoke with Kristy [Tampa Office] & gave ck number. Kristy called Felicia [Tallahassee] who was unable to locate payment
- Critical. Violation: 53B-08-1 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. Operator has 60 days to obtain This violation must be corrected by : 9/14/10 . no proof provided at time of callback
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10/1/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. placing toppings on pizza
- Critical. Observed handsink used for purposes other than the designated use. filled container with water at handwash sink
- Critical. Observed handsink used for purposes other than the designated use. boxes stored on top of handwash sink [front counter]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. placing toppings on pizza Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washed & rinsed utensil [not sanitized ]
- Critical. Handwash sink not accessible for employee use at all times. blocked by refrig , boxes stacked on top of handwash sink [front counter
- Critical. No handwashing sign provided at a handsink used by food employees. front counter
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. front counter
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter
- Critical. Observed unlabeled spray bottle. hanging above handwash sink
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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. Operator has 60 days to obtain This violation must be corrected by : 9/14/10 .
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7/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. flour
- Critical. Observed food stored on floor. onions
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasonings
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hand wash sink lacking proper hand drying provisions.
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5/4/2010 | 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. deli meat
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna in reach in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta
- Critical. Working containers of food removed from original container not identified by common name. sugar...back of kitchen
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor. bucket of chicken
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. seasoning
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. back of kitchen
- Critical. Handwash sink not accessible for employee use at all times. blocked by box
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in ceiling. near hood system
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. blocked by cleaning supplies across from three compartment sink
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Carbon dioxide/helium tanks not adequately secured.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/22/2008 | Routine - Food | Warning Issued |
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