- Basic - Attached equipment soiled with accumulated grease. In kitchen above cook line
- Basic - Bowl or other container with no handle used to dispense food. Inside rice on steam table
- Basic - Build-up of grease on nonfood-contact surface. On light shields above cook line area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Interior of refrigerator in disrepair, shelf cracked
- Basic - Non-stick coating peeling/chipping off of/utensils. Also duct tape used to repair knife.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Rubber/plastic/vinyl spatula melted.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood surface not properly sealed.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. Garlic and oil inside reach in cooler 61°f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and cheese crossant sandwiches66°f, boiled eggs51°f, chicken52°f, pancake batter51°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Milk98°f next to coffee station, beans126°f
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. Deli meats
- Intermediate - Slicer blade soiled with old food debris.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Soil residue in food storage containers.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Shelves in disrepair
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in cooler. Ham
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 48°f
- 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. Garlic and oil 63°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and cheese sandwiches 66°f, tuna sandwiches 58°f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black beans 48°f
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back area next to mop sink **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. At coffee machine
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.eggs overpotatoes
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer. **Corrected On-Site**
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated dust.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- 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.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT AREA BY SOUP Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- Observed employee with no hair restraint. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PASTA
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH REACH_IN COOLER AT FRONT COUNTER, ALL PHF MOVED TO ANOTHER COOLER.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. COOKLINE (EXISTING HANDSINK LOCATED IN BACK PREP ALLEY, ANOTHER CLOSED TO COOOKLINE IN DINING SEPARATED BY DOUBLE DOORS FROM KITCHEN). A HANDWASH SINK MUST BE INSTALLED IN COOKLINE TO BE ACCESSIBLE AND CONVENIENT. THIS VIOLATION MUST BE CORRECTED DUE TO NEXT HANDWASHING VIOLATION BY THE NEXT UNANNOUNCED INSPECTION.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site
- Critical - No handwashing sign provided at a handsink used by food employees.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SPLASHGUARD MUST BE INSTALLED BETWEEN THE HANDWASH SINK AND MOPSINK
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING CHEESE; CUTTING PEPPERS Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed nonfood-contact equipment in poor repair STAGNANT WATER IN REACH_IN COOLER (HAM, CHEESE)
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. MUST BE MAINTAIN IN REACH IN COOLER OR AN ICE BATH WHEN IN_USE.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. SANDWICH DISPLAY COOLER
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name. BUTTER BOTTLE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DO NOT USE HAM/CHEESE PREP REACH_IN COOLER UNTIL IS FIXED.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. CHICKEN AT ROOM TEMPERATURE
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. STANDING WATER IN REACH_IN COOLER BY COOKLINE
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. SANDWICH DISPLAY COOLER
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- 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 This violation must be corrected by : 9/15/10.
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7/15/2010 | Routine - Food | Warning Issued |
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/15/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/17/2010 | Complaint Partial | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical. Violation: 28-13-1 Observed discharge from handsink on ground of establishment. ALLEY
- Violation: 29-06-1 Plumbing improperly installed.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. STORAGE RM
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5/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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. Dishmachine chlorine sanitizer not at proper minimum strength. USE 3-COMP SINK METHOD FOR SANITIZING
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment.
- Critical. Observed discharge from handsink on ground of establishment. ALLEY
- Plumbing improperly installed.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Missing drain plug at dumpster.
- Critical. Observed roach activity as evidenced by 2 live roaches found in kitchen
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. STORAGE RM
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5/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/3/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sausages, hamburger patties, ie. cooked products.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in kitchen.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Small dislay refrigerator where sandwiches are kept.
- Critical. Observed uncovered food in holding unit/dry storage area - turkey slices not wrapped.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No hand sink in kitchen area.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Condensation buildup inside reach in coolers.
- Observed residue build-up on nonfood-contact surface microwave and refrigerators.
- Observed knives stored in crevices between equipment.
- Critical. Hand sink missing in food preparation room or area - kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions - hand sink by counter outside.
- Ceiling tile missing. Observed no drop ceiling at back food storage area where utility lines are exposed.
- Lights missing the proper shield, sleeve coatings or covers throughout restaurant.
- No suitable facilities provided to store employee clothing and other possessions. Observed employee's clothing stored on same shelf with food items.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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12/4/2009 | Food-Licensing Inspection | Warning Issued |
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