- Basic - Bathroom door not self-closing.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Hallway
- Basic - Cement block used to prop up cooler. Due to wheel being broke.
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Gritty texture prevents floor to be easily cleanable
- Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface.curtains at the door way to kitchen.
- Basic - Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Nonfood-grade garbage bags used in direct contact with bread. **Repeat Violation**
- Basic - Walls moderately soiled with accumulated food debris.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Found at 80° recommend rapid chill.
- Intermediate - Cook line Cutting board(s) heavily stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Warning**
- Basic - Floors Worn/ soiled not easily cleanable **Warning**
- Basic - Nonfood-grade bags used in direct contact with food./ bread covered with garbage bags **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head./ dough mixer **Warning** was used
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ back prep table **Corrected On-Site** **Warning**
- Basic - Floors Worn/ soiled not easily cleanable **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves./ all shelving **Warning**
- Basic - Moderate Buildup of food debris/soil residue on all equipment door handles. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food./ bread covered with garbage bags **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head./ dough mixer **Warning**
- 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./ has dot system for TCS in deli case on board- needs to put a date so we know which Monday, Tuesday ext **Warning**
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue./ deli cases **Warning**
- Intermediate - Required employee training expired for employee To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Case of single-service articles stored on floor in kitchen. / to go containers
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator./ front dessert cooler
- Basic - Food stored on floor./ bulk containers storage are
- Basic - Heavy Build-up of food debris, dust or dirt on nonfood-contact surface./ on the dough mixer table
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris./ the slicer front line right side
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has heavy cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. / handle on deli case
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf holding the dough mixer
- Intermediate - Interior / in between door slider of reach-in cooler moderately soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ for pizza
- 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. / just expired end of August must have re certifications by next unannounced inspection
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment./ by the back door
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food./ information missing on the containers is the date prepared/packaged
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf holding the dough mixer rusted/ peeling
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ stored on 3 comp sink and used as liner for drying **Corrected On-Site**
- Basic - Worn soiled floors/through out kitchen hallway no longer easily cleanable
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ Stromboli 75 degrees f on deli case recommended rapid chill less than 4 hrs
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front warmer chicken, meatballs at 125 degrees f Recommended rapid reheat to 165 degrees f
- Intermediate - Accumulation of food debris/grease on food-contact surface./ dough slicer
- 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 - Interior of reach-in deli case soiled with heavy 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./ cooked meatballs chicken parm in walk in cooler- Stromboli
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit.off by 10 degrees f re calibrated **Corrected On-Site**
- Critical - Label on a food item packaged on-site lacking required information./chicken cutlets, wedding soup,stuffed shells establishment has name of product need all the other information as stated in the code below on product
- No suitable facilities provided to store employee clothing and other possessions.
- Observed all cutting boards heavily grooved/pitted and no longer cleanable. **Repeat Violation**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./placing cheese on pasta **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bread with whole garlic and butter on top chef took corrective action
- Observed worn,soiled floors under equipment through out **Repeat Violation**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable./build up residue on floor tiles
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./dough mixer table heavily rusted
- Observed cutting boards heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed moderate buildup of soiled material on dough mixer head. Repeat Violation.
- Critical - Observed moderate encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food./whole shell eggs over red peppers walk in cooler Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bag of flour on the floor of walkin cooler. Corrected On Site. Corrected On Site.
- Observed food debree heavily accumulated under deli case
- Critical - Observed food with mold-like growth.capicola,prosciutto,pancetta
- Observed heavy build-up of food debris, dust or dirt on exterior surfaces of equipment and food storage containers .
- Critical - Observed heavy buildup of soiled material on mixer head.
- Critical - Observed interior of reach-in cooler moderatly soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed moderate encrusted, soiled material on slicer.
- Observed prep cutting boards moderatly to heavly grooved/pitted and no longer cleanable.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bag of bread crumbs on floor Corrected On Site.
- Observed build-up of dust or dirt on exterior of soup kettles
- Observed clean utensils/equipment stored in dirty containers
- Critical - Observed heavy buildup of soiled material on mixer head. Corrected On Site.
- Critical - Observed heavy encrusted material on can opener. Corrected On Site. Repeat Violation.
- Critical - Observed interior of sandwich make reach-in cooler heavily soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ALL DELI MEATS IN DELI COOLER Corrected On Site. Repeat Violation.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.Arsenio Bosco 06/11 national food registry
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all phf's stored in deli RIC ranging from 63F to 70F Repeat Violation.sent on AC 7/15
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.All deli meats in deli cooler. Repeat Violation.sent for AC on 7/15
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - deli cooler on front line incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature is 70F.this unit IS NOT TO BE USED TO STORE PHF'S TILL REMAINING 41F OR BELOW
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7/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ALL BODIES OF DELI MEATS IN DELI COOLER.no date marking opened bodies of deli meats in display cooler
- Critical - Violation: 03A-07-1 Observed body of turkey cold held at greater than 41 degrees Fahrenheit.found at 45F recommend rapid chill.turkey 70F,pepperoni 70F,bologna 63F
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7/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.prep line Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.quaternary Corrected On Site.
- 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. has 60 days from license inspection
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bags of onions and carrots in the walkin cooler. Corrected On Site.
- Critical - Observed body of turkey cold held at greater than 41 degrees Fahrenheit.found at 45F recommend rapid chill
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved.bathroom. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ALL BODIES OF DELI MEATS IN DELI COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.all phf items in deli cooler
- Critical - Vacuum breaker mising at hose bibb.y connection at mop sink
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5/23/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.rest room door
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.front line
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.rest room
- Critical - Handwashing cleanser lacking at handwashing lavatory.front line
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Lights missing the proper shield, sleeve coatings or covers.hot well
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. will be using quaternary
- Critical - No conspicuously located thermometer in holding unit.brown RIC
- Critical - No conspicuously located thermometer in holding unit.deli RIC
- Critical - No handwashing sign provided at a handsink used by food employees.front line
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Critical - No handwashing sign provided at a handsink used by food employees.rest room
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed floor and wall junctures not coved.bathroom
- Observed floor and wall junctures not coved.in kitchen
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4/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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