- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Also ceiling area above fan.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. All lights out in this area, had to use flashlight to see.
- High Priority - Raw animal food stored over ready-to-eat food. In reach in freezer hamburgers over fries, vegetables. **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. Meat and slaw, beans in walk in cooler not marked.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Reach in freezer chicken over vegetables.
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09/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Hole in wall. Several holes by sink and dry storage.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Slaw 49° milk 50° ribs 52° chicken 54° . **Admin Complaint** **Repeat Violation** 06/30/14 at call back pork and beef from Saturday 48° to 50°. Stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in freezer chicken over vegetables.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wife has expired card. Owner stated son just started helping. No other employees.
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6/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Along sink and dry storage area.
- Basic - Hole in wall. Several holes by sink and dry storage.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Large spoons on prep table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table next to triple sink.
- High Priority - License expired within 30 days after expiration date.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Spray hose on triple sink below elevation of water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Slaw 49° milk 50° ribs 52° chicken 54° . **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in freezer chicken over vegetables.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 50° one gallon.
- 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. Ambient temperature 52° with probe at fan. **Admin Complaint**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wife has expired card. Owner stated son just started helping. No other employees.
- Intermediate - Walk-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. Ambient temperature 52° with probe at fan.
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6/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Heavy grease built-up on floor, cooking equipment, walls and exterior of containers. **Warning**
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Heavy grease built-up on floor, cooking equipment, walls and exterior of containers. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar, bulk container in server station. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. There is one outside the door but owner stated is not accurate. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put on gloves to work with fries and bread without washing hands. Discussed hand washing with him and owner. **Warning**
- High Priority - Live, small flying insects in food preparation area. By smoker pit and back of kitchen near dish are? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 53°, homemade with buttermilk ranch dressing 46° corrective action taken with ranch dressing, stirred and deepen into ice bath, 42°. Discussed Time as Public Health Control as an option for salad bar. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Triple sink. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation** **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. Walk in cooler blowing 42°F, inspectors thermometers was left near door and temperature read was 48°F. **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. Mathews and Katayoun. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Marked emergency exit door sign has been painted on. Rear door by restrooms. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Under front counter, by smoker pit. **Warning**
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12/23/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Coleslaw in walk in cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Manager stated he sent the check in the mail June 28th.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Ribs, chicken, pork in walk in cooler at 49-59° Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cart with clean dishes next to handsink in kitchen. **Repeat Violation**
- Basic - Insect control device installed over food preparation area. Over server station.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meats cooked yesterday, placed in walk in cooler around 9:00pm. Temperatures taken during inspection at approximately 11:30am between 46-54?F. Poultry, pork, ribs. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- 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. Milk
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cart with clean dishes stored next to handwash sink in kitchen, exposed to splash.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Half chickens 44-46F, ribs 48-49F, pork butts45-46F-all items cooked in smoker yesterday placed in walk in cooler overnight and have been there since last night, temperatures taken at approximately 1:45pm and verified with owner, Mike.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hot water shut off at hot water tank due to plumbing issue in bathroom.
- Critical - Observed buildup of slime in the interior of ice machine. Behind deflector plate.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed employee food stored with restaurant food. In walk in cooler over produce.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling pitcher.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Container next to steam table with utensil for beans. Corrected On Site. Removed water for container.
- Critical - Observed raw animal food stored over ready-to-eat food. Walk in cooler-raw chicken over cooked potatoes, corrective action reversed storage.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At 3 compartment sink.
- Plumbing system in disrepair. Fauceer handle broken off bathroom sink, hot water shut off at hot water tank because there is no valve at the sink to shut off and water is shooting up to the ceiling when water is on.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage on top of open pit grill at 92F, corrective action reheated to 165F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/18/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in walk in cooler temped at 45-46 degrees F. Corrected On Site. Thermostat set too high, turned down. Walk in cooler instantly began cooling down. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters, behind fryer doors. Repeat Violation.
- Critical - Observed encrusted material on can opener. Metal shavings.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink, server area. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 46F, beef 45F, pork 46F, all in walk in cooler. Corrected On Site. Thermostat set too high. Instantly started cooling down once set lower. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 500+ ppm, bucket. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door.
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1/30/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. As dump sink, in server area.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 500+ ppm, bucket in server area.
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1/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in walk in cooler.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork 110 degrees F, beef and turkey both 112 degrees F, all in smoker pit. Corrected On Site. Moved all items to middle and bottom shelves of pit. Top shelf insufficient for hot holding products. Products already on bottom/middle shelves at correct temperatures. 11-22-11: Observed multiple cooked meats in barbeque pit being hot held at 109-115 degrees F.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Jug of fryer oil, near fryers. Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Multiple items in walk in cooler. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, meat chopping area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Meat chopping area.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Lid on reach in chest freezer rusted, gasket falling off, slightly repaired with duct tape, by back door.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. In kitchen.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water. Mop sink faucet.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. At hose spigot under hand sink next to drink fountain near meat chopping area, also at spigot with hose attached in meat chopping area.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. As dump sink, in server area.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom across from red trash can in open handwashing area.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Rear exit door.
- Violation: 37-02-1 Observed hole in wall. Large holes by rear exit door.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 500+ ppm, bucket in server area.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53B-08-1 No ORIGINAL 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. Only shown copies of certificates.
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11/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Women's restroom across from red trash can in open handwashing area.
- Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All food product temped in walk in cooler at 46-47 degrees F.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, meat chopping area.
- Critical - No ORIGINAL 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. Only shown copies of certificates.
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Meat chopping area.
- Critical - Observed food stored on floor. Jug of fryer oil, near fryers. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. As dump sink, in server area.
- Observed hole in wall. Large holes by rear exit door.
- Critical - Observed interior of microwave soiled. In kitchen.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair. Lid on reach in chest freezer rusted, gasket falling off, slightly repaired with duct tape, by back door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, pork, cooked chicken, baked beans, raw chicken all 46-47 degrees F, all in walk in cooler. Potato salad 46 degrees F, cheddar cheese 44 degrees F, both at buffet line.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 500+ ppm, bucket in server area.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple items in walk in cooler. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. Rear exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork 110 degrees F, beef and turkey both 112 degrees F, all in smoker pit. Corrected On Site. Moved all items to middle and bottom shelves of pit. Top shelf insufficient for hot holding products. Products already on bottom/middle shelves at correct temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple cooked items in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. At hose spigot under hand sink next to drink fountain near meat chopping area, also at spigot with hose attached in meat chopping area.
- Critical - Water pressure lacking at fixtures that require the use of water. Mop sink faucet.
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11/17/2011 | Routine - Food | Warning Issued |
- 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/ new employees required food safety training within 60 days.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed cloth used as a food-contact surface./ under chopping board.
- Critical - Observed food stored on floor./ vegetables in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing./ storing of food container/ wait station.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee washed hands / put new gloves .
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit./ white freezer in the kitchen. Repeat Violation.
- Critical. Observed food stored on floor./ bags of cabbage on the floor in walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee rewashed hands & change new gloves.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink/ wait station.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only./ near handsink.
- 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/ no original certificate available.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit./ white standing refrigerator in the kitchen.
- Critical. Observed food container stored in ice used for drinks.
- Critical. Observed cloth used as a food-contact surface./ under chopping board in kitchen area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee washed hands and put new gloves. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses./ Repeat Violation. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored./ ice scoop stored on top of dirty shelf top near ice bin.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only./ dining area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only./ behind display case & juke box i in front.
- Critical. License expired within 30 days after expiration date.
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6/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. / standing freezer.
- Observed a nonfood-grade basting brush used in food./ / bristles with metal casing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface./ shelves in the kitchen.
- Critical. Vacuum breaker missing at hose bibb./ kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation./ gap under door approx. 1/2 inch.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2009 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit./ standing freezer & flat freezer. / kitchen area.
- Nonfood-contact equipment not designed and constructed in a durable manner./ white freezer doors broken.
- Critical. Observed encrusted material on can opener./ back prep. area.
- Observed build-up of grease on nonfood-contact surface./ kitchen shelves.
- Critical. Vacuum breaker mising at hose bibb./ kichen area near handsink.
- Observed grease accumulated on kitchen floor./ under equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed./ wiping cloths sanitizing solution 200ppm. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ sanitizing bucket for wiping cloths./ located in kitchen area.
- Wet mop not hung to dry./ inside bucket in the kitchen.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license./ expired 06/01/09.
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8/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/12/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/28/2008 | Complaint Full | Inspection Completed - No Further Action |
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