- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids, dry storage area **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment ink, dishmachine **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Walk in cooler **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids, dry storage area **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment ink, dishmachine **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 47F, cookline cooler **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48F, cookline cooler **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Cookline cooler 47F **Warning**
- High Priority - Displayed food not properly protected from contamination. Self serve lemons, no attached lids **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Next to vinegar under prep table on cookline **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Reach-in cooler 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. **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener holder.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - No copy of latest inspection report available.
- Basic - Paper towel used as liner for food container.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Butter single cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Accumulation of food debris on/around mixer bowl.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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. Walk in coolers.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line.
- 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.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - Light not functioning. Walkin freezer
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Unnecessary items stored in garbage enclosure. Mattress and chairs
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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
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8/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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