- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. On cooks line .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In pantry section.
- High Priority - Displayed food not properly protected from contamination. Croutons by handsink not protected from splash.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cut lettuce. Kitchen cooler and raw clams and chicken over cut potatos and pickles.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Sanitizing bucket
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Male cutting steak in back.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table by handsink.
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato cut 50°F. Cooked meat loaf 55°F. Corrective action taken moving to reach in that is working. Properly.
- High Priority - Raw animal food stored over ready-to-eat food. Raw burger meat over cream.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pepsi cooler with stained shelving
- Intermediate - Reach-in cooler shelves soiled with food debris. Make table u it.m
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table on cooks line ambient wont go below 49°F.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Toaster. Waffle cooker. **Warning**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes on shelf over maketable. **Corrected On-Site** **Warning**
- Basic - Fan cover in kitchen area has accumulation of dust/debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep tables in hallway. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On cooks line. Slider cooler.
- Basic - Wall soiled with accumulated grease. In kitchen area. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Underneath top. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. The upright on cooks line. And upright in back walkway. **Repeat Violation** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Raw Beef 55°F raw chicken 55°F milk 48°F operator states it was put in around 12 am and After lunch door has been open a lot. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. On prep table. **Corrected On-Site** **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - 1 Open dumpster lid.
- Basic - 2 Wet wiping cloths not stored in sanitizing solution between uses and located on kitchen food prep tables.
- Basic - 2 male Employees with no hair restraint while engaging in food preparation.
- Basic - Accumulation of excessive food debris inside warewashing machine located on interior door surfaces.
- Basic - Ceiling in disrepair. Observed kitchen cookline ceiling damaged and hanging down .
- Basic - Cookline Wall soiled with excessively accumulated food and grease debris.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food storage container/container cracked or broken. Observed rear kitchen dry storage hallway upright glassfront 2 door reachin cooler raw poultry storage bucket damaged, cracked and broken and containing raw poultry. Observed same cold holing unit cooked rte ready to eat soup storage bucket damaged and cracked.
- Basic - Food stored on floor. Observed 1 mayonnaise, 1 flour product, and 1 raw unpasteurized eggs container stored on rear dry storage floor .
- Basic - No conspicuously located ambient air temperature thermometer in kitchen cookline lowboy cold holding unit.
- Basic - Nonbagged garbage in dumpster.
- Basic - Rear dry storage/food prep hallway Floor soiled/has accumulation of food and other physical debris.debris.
- High Priority - Excessive Live, small flying insects including flies in/ around dumpster area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed kitchen upright 2 door glassfront reach in cooler unpasteurized raw shell eggs/liquid stored over rte ready to eat potatoes and cut washed lettuce.
- High Priority - Vacuum breaker missing at kitchen Mopsink hosed bibb with splitter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of excessive food debris/grease on food-contact surfaces including interior of rear dry storage hallway upright 2 door glassfront reach in cooler .
- Intermediate - Interior of kitchen upright 2 door glassfront reach-in cooler soiled with excessive accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Observed kitchen upright single door glassfront reachin cooler interior excessively soiled with foods debris.
- Intermediate - No paper towels or mechanical hand drying device provided at a kitchen handwash sink.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster not on proper pad and sitting on ground.
- Critical - Establishment operating without a current 2013 Hotel and Restaurant license and not observed on premises.
- Critical - Handwashing cleanser lacking at handwashing lavatory located at salad station cooler.
- Critical - No conspicuously located thermometer in kitchen lowboy Metalfrio salads station cold holding unit.
- Critical - Observed excessive accumulation of food debris in warewashing machine and associated equipment including exterior top and interior door surfaces.
- Observed excessive food debris accumulated on kitchen floor located underneath and behind GE white reachin freezer.
- Critical - Observed kitchen GE reach-in freezer excessively soiled with accumulation of food residue both inside and on exterior top. Observed rear food storage hallway lowboy Metalfrio reachin cooler utilized as a cleaned utensils storage unit excessively soiled interior.
- Observed kitchen cooline wall excessively soiled with accumulated food debris.
- Critical - Observed raw animal food stored over cooked food. Observed rear storage hallway upright 2 door stainless reachin cooler raw pork on clams and stored over cooked ready to eat French fried potatoes, cooked potatoes, and cut marinated tomatoes. **Corrected On-Site**
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed rte shaved almonds, noodle crisps, and croutons exposed to pizza area handwashing sink splash .
- Observed 1 food preparation employee with no hair restraint. Repeat Violation.
- Observed single-service items including 1 box hinged sandwiches containers storage on rear dry storage hallway floor .
- Critical - observed 2012 Hotel and Restaurant license not displayed.
- observed No Heimlich or choking maneuver sign posted. Repeat Violation.
- Critical - observed No conspicuously located thermometer in cookline 2 door reachin stainless lowboy cooler .holding unit.
- Critical - observed 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.
- Critical - observed kitchen pizza oven area Hand wash sink lacking proper hand drying provisions.
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4/11/2012 | Complaint Full | Administrative complaint recommended |
- Violation: 13-03-1 Observed 3 food preparation employees with no hair restraints. on call back 3/22/12 observed 4 kitchen food preparation and cookline employees without hair restraints .
- Violation: 51-13-1 No Heimlich or choking maneuver sign posted. on call back 3/22 /12 observed no choking poster on site.
- Critical - Violation: 53B-08-1 observed 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. on 3/22/12 call back observed no food handler training documentation .
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3/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- (1) Every public food service establishment shall post a sign which illustrates and describes the Heimlich Maneuver procedure for rendering emergency first aid to a choking victim in a conspicuous place in the establishment accessible to EMPLOYEES'.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- (E) Dry wiping cloths shall be laundered as necessary to prevent contamination of FOOD and clean serving UTENSILS.
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Critical - Person in Charge. The person in charge shall ensure that: (I) EMPLOYEES' are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;
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1/20/2012 | Routine - Food | Call Back - Extension given, pending |
- No Heimlich or choking maneuver sign posted.
- Observed 3 food preparation employees with no hair restraints.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed 1 cookline employee repeately touching sandwiches breads barehanded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed 1 cookoine employee repeately touching rte foods including cooked beef, french fries and rte washed cut vegetables barehanded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed 1 serfice food preparation employee repeately touching sandwiches breads barehanded.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishmachine employee repeately touching cleaned dishware after touching soiled dishware without handwashing.
- Observed soiled dry wiping cloth in use. observed in use dry wiping cloth storage on 1 cookline employee shoulder and touching bare neck skin.
- Critical - observed No conspicuously located thermometer in kitchen cookline 2 glass door pepsi cold holding unit.
- Critical - observed 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.
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1/19/2012 | Routine - Food | Warning Issued |
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