- Basic - Carbon dioxide/helium tanks not adequately secured. Two in office. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Large make table for salads. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 parts per million chlorine. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier left register and began portioning soup into bowls with ladle with out hand wash first. **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. **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. **Warning**
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09/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in office. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Catering pans in office. Flipped. **Warning** **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Large make table for salads. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Failed to change strip. Setup three compartment sink. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier portioning soup into bowls with ladle with out hand wash first. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 53° left on make table. Corrective action, moved to cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Blue liquid in spray bottle above silverware on shelf at front counter. Moved. **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. **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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus. Had date from date received 5/23, but frozen. According to operator opened two days ago. Added date. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Added label. **Corrected On-Site** **Warning**
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Two in office.
- Basic - Employee with no hair restraint while engaging in food preparation. Male cook.
- Basic - Old labels stuck to food containers after cleaning. Two pans. Removed labels and rewashed. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Styrofoam cup labeled Sam on middle shelf of reach-in cooler by front counter.
- Basic - Reach-in cooler gasket torn/in disrepair. Small make table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51° in iced bowl by line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black bean soup at 119°. Reheated.
- 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. Dairy in front reach-in cooler from Sunday. Added date. **Corrected On-Site**
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Vinegar used as door stop. Placed on shelf. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Two lower microwaves. Cleaned. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 5 small live roaches under soda machine. Killed on site. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsed towel in hand wash sink. Stopped moved to other sink. Cleaned hand wash sink. **Corrected On-Site**
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneezeguards over hot portion of buffet are too high to provide adequate protection. No sneezeguard s over salads, desserts.
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8/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. None **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On Buffett, orzo salad 63?, capers I salad 66?.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneezeguards over hot portion of buffet are too high to provide adequate protection. No sneezeguard s over salads, desserts.
- 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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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5/22/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. None
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.orzo 58, tabbouleh 58, quinoa 58-60, hummus 52, sandwiches 51, almond relish 47, chicken 74 in silver reachin, middle prep room. In front sandwich reachin, ham 58, tuna salad 48, orzo 58, turkey 58, chicken 48, grilled mushrooms 48. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Silver reachin in middle prep room at 48?. Sandwich reachin at 58?. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep room. **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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Almond relish
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3/18/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures 3 door holding at 45.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine missing both.
- Critical - No conspicuously located thermometer in holding unit in coke cooler.
- No copy of latest inspection report.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 3 door make line top holding feta cheeses and pasta at 46.All buffet food at 46 using time but had no documentation. corrective action taken.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked sliced melons. Corrected On Site.
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10/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner plates at buffet.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures makeline table front area.Do not use till able to maintain 41 or below.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit melons 65 at buffet. Makeline table turkey 46,tuna47,cheese46. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above shrimp 91,chicken 96,pasta 126 at buffet. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination sneeseguard not cover all items and front items not protected.
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3/28/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit pepsi cooler. Corrected On Site. Repeat Violation.
- Critical - Observed employee improperly washing hands only washed for 5 seconds. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed single-service articles improperly stored not inverted. Repeat Violation.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin at sandwhich station holding food at 48.
- Critical - Displayed food not properly protected from contamination lemons. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food being cooled by nonapproved method sealed bags on counter. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cheese sliced 48,Ham 48, tuna salad 48 sandwhich station. Corrected On Site.
- Observed single-service articles improperly stored catering trays/lids. Corrected On Site.
- Observed single-service articles improperly stored.
- Critical - Pesticide use not in accordance with manufacturer's directions using hot shot fly spray. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name bags of sugar,flour etc...
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Chicken 1/12, Sauce 1/10, Sour Cream 1/12. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic forks Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WRONG DATES ON SOME FOODS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD 44, TURKEY 45, BEEF 45, CHICKEN 44'F. ALL IN MAKETABLE UNIT
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MAKETABLE UNIT
- Critical. Observed employee eating in a food preparation or other restricted area. IN KITCHEN Corrected On Site.
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2/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP 120'F IN STEAMTABLE UNIT.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. BEEF 109'F IN STEAMTABLE UNIT.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. STEAMTABLE UNITS. MANAGER STATED THAT CIRCUIT BREAKER PROBLEM IS CAUSING UNITS TO SHUT OFF PERIODICALLY.
- Critical. Observed food stored on floor. BOX OF CHIPS
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SEVERAL IN PREP COOLER
- Equipment and utensils not properly air-dried. CLEAN DISHES WETNESTING NEAR TRIPLE SINK
- Critical. Handwash sink not accessible for employee use at all times. SANITIZER BUCKET STORED IN HANDSINK AT FRONT COUNTER AREA
- Critical. Hand wash sink lacking proper hand drying provisions. REAR OF KITCHEN
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8/31/2009 | Routine - Food | Warning Issued |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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