- Basic - Bowl or other container with no handle used to dispense food.ice bucket scoop has no handle. **Corrected On-Site**
- 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 - Floor area(s) covered with standing water.in the front area.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.front hand sink area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.stored at room temperature 58°F. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.bleach with deodorizer mix used to sanitize dishes.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.stored at room temperature 54°F, **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.in the kitchen by the three compartment and over steam table. It the front by the hand wash sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.server used front hand sink to dump ice and back hand sink hs dirty utensils and food debris.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in the three compartment sink **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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 - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Next to stove top
- Basic - Water leaking from faucet/faucet handle. 3 comp sink
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen stove top
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitchen coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most kitchen coolers
- Basic - No handwashing sign provided at a hand sink used by food employees. Most sinks
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.around hood
- Basic - Buildup of food debris/soil residue on equipment door handles. All coolers
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area **Repeat Violation**
- Basic - Floor tiles missing. Most area in the kitchen
- Basic - Floors not constructed to be easily cleanable.kitchen area
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Food debris accumulated on kitchen floor. Kitchen area around stove
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Soiled reach-in cooler gaskets. Most kitchen coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. cooking area
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen fryer and cooking equipment
- Observed cutting board grooved/pitted and no longer cleanable. kitchen
- Critical - Observed food stored on floor. boxes of plant food
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair kitchen working table
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets. most kitchen door coolers
- Observed wall soiled with accumulated grease. cooking area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- 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. kitchen area
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. used 3 compartment sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Food Service Manager not certified after 30 days of employment. thermometer calibration. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed handwash sink used for purposes other than handwashing. container inside. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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7/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. thermometer calibration and temperatures.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 70 degrees.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture. sanwiches 48 degrees. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. pastry 107 degrees. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed with handle.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surface of cutting board encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface OF WALLS AND EQUIPMENT.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed roach activity as evidenced by 10 live roaches found in kitchen.
- Floors not constructed easily cleanable.
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
- Observed hole in ceiling.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by food.
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3/30/2010 | Routine - Food | Emergency order recommended |
- Critical. Label on a food item packaged on-site lacking required information.
- 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.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/27/2009 | Routine - Food | Warning Issued |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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