- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic cup tops on stairs, **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Magazines, cell phone, cords by utensils
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach at 71f for 1hour, corrective action taken , moved to RIC
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato soup
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over dressings, **Corrected On-Site**
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. Cups **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Uncooked bacon at 50f overnight **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over milk **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Nail polish by coffee machine **Corrected On-Site** **Warning**
- 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. Bottom of stainless RIC at 50f **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site** **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. EXPOSED TO SPLASH FROM SINKN Corrected On Site.
- Critical - Observed toxic item stored by food. ICY HOT WITH PRODUCE ON SHELF Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. SELF SERVE APPLES Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-service items stored on floor. CUP LIDS Corrected On Site.
- Critical - Observed unlabeled spray bottle. CLEANER Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOUPS
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. NEED QUATRINARY AMMONIA
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER LINCH MEATS and CHEESES Corrected On Site.
- Critical - Observed unlabeled spray bottle. CLEANER Corrected On Site.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. BATHROOMS
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SMALL SUMMIT REACHIN AT 58F, DO NOT USE UNTIL CAPABLE OF 41F
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. HWS
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. NEED CHLORINE
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. DO NOT USE UNTIL OPERATIONAL, USE ALTERNATIVE SANITIZATION
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12/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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