- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, several **Corrected On-Site** **Warning**
- Basic - Raw fruits/vegetables not washed prior to serving. Lettuce leaves ripped off and put on sandwiches without washing. **Corrected On-Site** **Warning**
- High Priority - Cooked comminuted beef not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Burger ordered well at 146F. Corrected on site to 170F. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, front top portion: tuna 46F, shredded cheese 49F, ham prepped approximately 2 hours prior at 47F. In glass server cooler, milk 46F, sour cream 47F. **Warning**
- 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. Sliced cheese 54F, out and returned to cooler. Hash browns 63F, no time mark. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Owner **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 servers, 2 cooks, 1 dishwasher. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front handsink **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. Glass server cooler **Warning**
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11/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Leaking pipe at plumbing fixture. Under mop sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Main cookline cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Front handsink
- Basic - No running water at mop sink.
- Basic - Observed Clean plates being towel dried. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. License with the Division of Hotels and Restaurants expired 4/1/14 and was not renewed. No license displayed **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 119F in steam table next to flattop. Operator added to time plan.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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6/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline.
- Basic - Garbage on the ground and/or pad around dumpster. Recycling dumpster
- Basic - No hot running water at mop sink.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler. Bacon over case of tomatoes, glass cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Windex, ibuprofen with food/ clean containers **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. Owner.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold dirty towel, dish area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either in kitchen. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Drawers
- Basic - Employee clothing stored on top of ice machine, clean container. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. Stored outside
- Basic - No hot running water at mop sink. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 61, not on time plan, sitting above drop in cooler on plate. Single service butter under front counter. Operator stated will add both items to time plan.
- High Priority - Cooked hamburger/cheeseburger not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. 151. Operator returned to grill and hamburger reached 158. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline drawers, in cooler overnight: raw beef 51, cooked mushrooms 47. In cooler for several hours: sausage links 41, corned beef 46. TAPHC emailed to operator to use 6 hour time plan.
- 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. Written time mark not updated
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle. **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. Owner.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold dirty towels, dish area. **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. When water is running, leaks at line in, mop sink **Warning**
- High Priority - License expired within 30 days after expiration date. Expired 4/1/13 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service creamers requiring time or temperature control for safety 73 on bar. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Owner **Warning**
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6/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Leaking pipe at plumbing fixture. When water is running, leaks at line in, mop sink **Warning**
- High Priority - License expired within 30 days after expiration date. Expired 4/1/13 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service creamers requiring time or temperature control for safety 73 on bar. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Owner **Warning**
- 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. **Warning**
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4/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. cooler hold food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline drawers **Warning**
- Basic - Leaking pipe at plumbing fixture. When water is running, leaks at line in, mop sink **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site** **Warning**
- High Priority - License expired within 30 days after expiration date. Expired 4/1/13 **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Burgers 62-63, sausage 63, diced ham 58, approximately 4 hours. Moved to freezer **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese on plate above cookline drop in cooler 51. Butter 67 next to cooler, no time or temperaure control. Advised to put inside cooler or in drop in **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single service creamers requiring time or temperature control for safety 73 on bar. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Egg flat on top of diced cooked meats, peppers **Corrected On-Site** **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine greater than 200 ppm **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. Owner **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold box, paper, sanitizer **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Dish area **Warning**
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4/23/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory, handwash sign. Front handsink **Warning** on 11/15/12, soap but no hand wash sign at front handsink.
- Critical - No Certified Food Manager for establishment. **Warning**
- 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. **Warning**
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11/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass double cooler near dish machine holding PHFs t 81-83F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions and soap, back handsink **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory, handwash sign. Front handsink **Warning**
- Critical - No Certified Food Manager for establishment. **Warning**
- 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. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line cooler **Corrected On-Site** **Warning**
- Critical - Observed interior of microwave soiled. **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 61F, out with no time or temperature control for 2.75-3.25 hours per operator. Advised to use time or refrigerate. Meatballs at 83F, potatoes and spinach at 81F, non-working glass cooler near dish machine. Operator voluntarily discarded. Tall Glass cooler in dining room holding milk at 51F and PH creamer at 52F, bottom shelf, cottage cheese at 45F and turkey at 46F on center shelf, no PHFs above that. Advised to move PHFs to top shelf/advised about air flow. **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell egg flats above drop in cooler. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup holding for 1.5 hrs at 117F at top to 154F at bottom. Advised to stir on a regular basis. **Warning**
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11/14/2012 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. 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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10/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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