- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor......bagel in walk in freezer. **Corrected On-Site** **Warning**
- Basic - dust/soil residue on exterior of top of dishmachine **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods......raw chicken next to ready to eat turkey contacting each other in walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical improperly stored......stored in air dry utensils above 3 compartment sink and dishmachine . **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.......panini maker . **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......some food eviedence ( oat meal) in handwashing sink in kitchen . **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. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......mozzarella cheese in reach in cooler. **Warning**
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09/08/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.......cake case in front line . Must not have stored any potentially hazardous food until maintain proper temperature at 41 or below. Call back 3/31/14: ambient temperature 44°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 71 no under temperature control in kitchen. Time marked on it. Cut melon 48, yogurt 49 in cake case in front line . Food being held more than 4 hours. Operator discarded food. **Corrected On-Site** Call back 3/31/14: cut Mellon 47°, cheese cake 49°. Food being held more than 4 hours.Stop sale issued.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Call back 3/31/14 : out of 14 employee have 3 employee proof of food handler training.
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3/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils or equipment stored in dirty place......ice scoop store on top of ice machine.
- Basic - Equipment in poor repair.......cake case in front line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly......less than 50 ppm.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 71° no under temperature control in kitchen. Time marked on it. Cut melon 48°, yogurt 49° in cake case in front line . Food being held more than 4 hours. Operator discarded food. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Non-pitting surface rust on food-contact equipment.... Wafall maker. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available 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 - Soiled interior of the ice machine.
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees......kitchen.
- Basic - Nonfood-contact surface not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable......utensils air dry shelf above the dish washing area.
- High Priority - Container with soda nazzale stored in ice used for drinks. **Corrected On-Site**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. ...... Veggie mix and mushroom in reach in cooler in pizza station. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....mayonnaise 49° top reach in cooler . Moved to other side. **Corrected On-Site**
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Raw eggs behind cream cheese. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation......veggie mix and mushroom. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored....... Stored in air dry utensils shelf which is above the 3 compartment sink and dish machine . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by with food/ clean utensils / SS items/ prep.area .....blue liquid spray bottle , front line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available 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 - Spray bottle containing toxic substance not labeled.......blue liquid spray bottle by mop sink.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding units. ... as of 4/16/13 not complied.
- Basic - No copy of latest inspection report available. ...as on 4/16/13 inspection not immediately available.
- High Priority - License is expired and is more than 60 after expiration date. **Warning** ... as of 4/16/13 not complied.
- Intermediate - Accumulation of food debris/grease on food-contact surface. ... In containers storing clean utensils. ...as of 4/16/13 not complied.
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4/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.... Single service portion cups being used as scoops and left in foods on Cold Table for re-use.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... Sanitizer solution held separate in BAIN MARIE next to wiping cloths in empty plastic container. Cloths are partially dipped in solution, used for wiping, then placed back in. container
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. ... In containers storing clean utensils.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Soil residue in food storage containers. Dry food containers
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2/13/2013 | Routine - Food | Administrative complaint recommended |
- Observed clean utensils/equipment stored in dirty containers. --- in food prep area.
- Critical - Observed food stored on floor. --- in walk in freezer, open cases of baked goods
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- 'directly above' food prep/plating areea.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- emloyees repeatedly changing gloves without wadhing hands.
- Critical - Observed food stored on floor. --- in walk in freezer. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in kitchen, to far right of "Blodgett" oven.
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen ceiling light fixtures.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. --- in kitchen, clean/sanitized pots/pans stored atop soiled oven.
- 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. --- none as of this date. an administrative complaint is in process from a 4/19/11 callback. training is in process.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- atop equipment in kitchen.
- Critical - Observed food stored on floor. --- walk-in-cooler AND walk-in-freezer. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. --- uncleaned soda gun holster has slimey mold-like build-up in bbottom and is dripping into drink ice.
- Waste line missing at soda gun holster.
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7/6/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken in reachin cooler.
- Critical - Violation: 08A-11-1 Observed food/container stored in ice used for drinks by frontline.
- Critical - Violation: 08A-28-1 Observed food stored on floor, in walkin freezer.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook before putting on clean gloves.
- Critical - Violation: 20A-01-1 Prep surface not sanitized after contamination and prior to use, utensils.
- 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. This violation must be corrected by : 6/19/11.
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6/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured, in pizza station.
- Equipment and utensils not properly air-dried, cups wetnesting.
- Critical - Food-contact surfaces and utensils not properly cleaned or sanitized.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- 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. This violation must be corrected by : 6/19/11.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook before putting on clean gloves.
- Critical - Observed food stored on floor, in walkin freezer.
- Critical - Observed food/container stored in ice used for drinks by frontline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken in reachin cooler.
- Critical - Observed presetting of unwrapped silverware direct customers' access in dining room.
- Critical - Observed unlabeled spray bottle.
- Critical - Prep surface not sanitized after contamination and prior to use, utensils.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/19/2011 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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
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12/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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