- No Violations Were Observed
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09/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Interior of microwave flaking interior.
- Basic - Hood soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator will discard at 4 pm placed out at 12 pm.
- High Priority - Toxic substance/chemical stored by or with food. By bags of chips. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator misunderstood concept, was filling out 2 nd sheet daily, emailed operator and explained process.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2 door glass left door gap **Warning**. Not at proper temperature, ambient 47°
- Basic - Light shields in kitchen various debris. **Warning** debris still
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door uner microwave. **Warning** torn still
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 400 ppm **Warning**. Greater than 400 ppm.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**. Talked on phone then got an order, proceeded to make food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50° cream cheese 53° manager discarded willingly. **Warning** raw beef 47° milk 48°
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee certificate from e foodhandlers, not an accepted program. **Repeat Violation** **Warning**
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4/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. 2 door glass not maintaining 41° or less, 47° ambient, sent for AC on 4/21/14 **Repeat Violation**
- Basic - Light lenses various debris. Sent for AC on 4/21/14. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door lowboy, sent for AC on 4/21/14 **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 400 ppm. Sent for AC on 4/21/14 **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sent for AC on 4/21/14 **Repeat Violation**
- High Priority - Hose on mop sink eliminating required air gap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 47° milk 48° sent for AC on 4/21/14 **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Raw beef chub, 47° milk 48°
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish atea **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sent for AC on 4/21/14 **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 28° when checked.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. 2 door glass left door gap **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74° **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Light shields in kitchen various debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw chicken **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door uner microwave. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 400 ppm **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50° cream cheese 53° manager discarded willingly. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over bread **Repeat Violation** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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2/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christopher
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8/6/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. There is debris on the floor behindthe coolers in storage
- Basic - Hole in wall. There is ahole in wll behind mop sink
- Basic - Single-service articles improperly stored. There are soda to go lids under the drain by the counter
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. There is unwashed produce over ready to eat marinated mushrooms
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut letuce 54f
- Basic - High Priority - Dead roaches on premises. There is one dead roach in the handsink There are dead roaches in the light shields in the kitchen. All shields have have dead roaches in them. There are 2 dead roaches on the floor by soda refrigerator on the line. The are 2 roaches in the cabinet with the to go lids.
- High Priority - Raw animal food stored over ready-to-eat food. There is raw eggs over readt to eat salad dressings
- High Priority - Roach activity present as evidenced by live roaches found.There are 2 live roaches on the test card behind-the ice machine next to the prep table
- High Priority - Rodent activity present as evidenced by rodent droppings found.There is 100 or more fresh and old droppings on the floor under the bag in the box soda area in the kitchen by the food shelf. Half old and half fresh droppings.
- High Priority - Toxic substance/chemical stored by or with food. There is sterno by the baked beans. Corrected on site
- Intermediate - Accumulation of food debris/grease on food-contact surface. There is grease in the botom of the clean knife container
- Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink.corrected on site
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christopher
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8/6/2013 | Routine - Food | Emergency order recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination.shirt on onions. Corrected on site
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- 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. Several employees
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.pegboard
- Observed nonfood-contact equipment in poor repair
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.foil on table
- Critical - Manager lacking proof of Food Manager Certification.manager
- Observed ceiling in disrepair.leak
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8/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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