- Basic - Bowl or other container with no handle used to dispense food. Portion cup used in oregano container. Corrected by manager. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. Below grill shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wire shelf over cutting boards. Moved by employee. **Corrected On-Site** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Below grills and next to stove.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Employee preparing vegetables. Corrected by manager. **Corrected On-Site**
- Basic - Reach-in cooler and freezer gaskets torn/in disrepair. Tall Reach in freezers in kitchen, flip top coolers on frontline.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in storage area not inverted. Corrected by manager. **Corrected On-Site**
- High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with burn on lower arm/upper wrist shelling eggs in pot of water causing the burn to go into the water. Burn is wrapped by one layer of protection, two layers are required. Manager instructed employee of proper procedure. **Corrected On-Site**
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Last review 2011
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink keep on the top shelf above the make table cooler by grill **Corrected On-Site**
- Basic - No proof of professional hygiene training is available for employees touching ready-to-eat food with their bare hands. Establishment has an approved Alternative Operating Procedure.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By counter next to Hand Wash Sink across the register **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 53°F, tuna salad 52°F, cut tomatoes 50°F, cheese 53°F, ambient temperature 50°F, turn down the unit, tuna salad 48°F, cut tomatoes 48°F, sandwich cooler by cookline, also, soup 45°F, can mushroom 46°F, cheese 45°F, ambient temperature 60°F, turn down the unit, ambient temperature 50°F, upright Reach in cooler by dish area, do not keep any Time/Temperature Control for Safety Foods in those unit until the cooler able to keep internal food temperature under 41°F
- 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 open yesterday per manager in upright Reach in cooler by office **Corrected On-Site**
- 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. Rana expired 2/3/2011
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins in warewashing area.
- Basic - Food storage container/container lid cracked or broken. Plastic bins in warewashing area.
- Basic - Reach-in cooler and freezer gasket torn/in disrepair. Tall freezers and make table. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Steak, chicken, and fish over fries. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station. **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. By backdoor and in soda closet Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Plastic container of burgers at 51F temped at 8:30am. Cooked previous day and placed in a container with a tightly fitted lid. In cooler priorbto 3pm previous day. Manager voluntarily discarded
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knifes stored between make table and table at front counter. Knifes relocated
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils stored in a container with slight debris build up in bottom, by 3 compartment sink
- Observed cloth under a cutting board. On cookline, removed by manager
- Observed cooler gasket torn/in disrepair. Reachin coolers starting to tear in back kitchen area Repeat Violation.
- Critical - Observed food stored on floor. Oil drum containers by make table cooler in back kitchen area. Relocated Repeat Violation.
- Observed gaskets with build-up. Slight build up on front kitchen area make table coolers Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping in handsink by 3 compartment sink
- Observed reuse of single-service articles. Re-using milk/ice tea container. Repeat Violation.
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9/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. 3 by backdoor
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- Observed cooler gasket torn/in disrepair. Upright reachin near water heater and make table coolers on front line. And starting to tear on make table cooler on cookline . Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked egg and broke yoke with finger, then handled biscuits. Discussed with employee
- Critical - Observed food stored on floor. Soda box on floor in soda closet. Placed on rack.
- Observed gaskets with build-up. Make table cooler with slight build up where torn.
- Critical - Observed interior of microwave soiled. Interior top, on front and back cookline
- Observed reuse of single-service articles. Re-using syrup container for dressings.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Breakfast items.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits at 117-137F and and potatoe at115F. Suggested adding to time in lieu
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 25ppm Corrected On Site. RECHECKED AT 100ppm
- Observed build-up of grease on nonfood-contact surface. HOOD
- Critical - Observed buildup of slime in the interior of ice machine. AROUND ICE CHUTE
- Observed gaskets/seals on cold holding unit in poor repair. 2 DOOR STAINLESS UPRIGHT COOLER IN BACK OF KITCHEN Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM 46'F IN ICE BATH AT FRONT LINE. PAN NOT CONTACTING ICE Corrected On Site. PAN PLACED DIRECTLY IN ICE BATH. COOKED ONIONS AND PEPPERS 62, COMMERCIALLY PROCESSED MUSHROOMS 67 (ON TABLE NEAR COOKLINE). CHICKEN BREAST 65'F (WAS OUT ON TABLE FOR LUNCH RUSH, COOK PUT BACK IN REFRIGERATOR AT START OF INSPECTION).
- Observed single-service items stored on floor. BOX OF HINGED CONTAINERS ON FLOOR NEAR ICE MACHINE Corrected On Site.
- Critical - Observed toxic item improperly stored. WINDEX STORED ON BREAD RACK WITH PACKAGED BREAD. CLEANER WITH BLEACH ABOVE CLEAN DISHES
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PASTA 107'F ON COUNTER IN PREP AREA. "OUT FOR LUNCH RUSH", PER EMPLOYEE. Corrected On Site. PLACED IN REFRIGERATOR TO FACILITATE COOLING.
- Wet wiping cloth not stored in sanitizing solution between uses. AT FRONT LINE
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4/3/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. sanitizing bucket
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. tongs hanging from oven doors
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. front cooler gaskets
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen. near cooler at handwash sink near stove at clean utensil rack
- Observed residue build-up on nonfood-contact surface. sticky shelving where clean dishes stored
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 3 containers potatoes salad dated 10/31
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUATERNARY AMMONIUM STRIPS NEEDED
- Observed a nonfood-grade basting brush used in food. USED FOR BASTING BUTTER
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUP IN CONTAINER OF CHOPPED BACON, IN BULK SEASONINGS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SLICED CHEESE 58'F (SITTING OUT ON MAKETABLE) Corrected On Site. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED MILK
- Observed reach-in cooler gasket torn/in disrepair. PREP COOLER
- Observed single-service articles stored without protection from contamination. PAPERTOWELS STORED UNDER FRONT HANDSINK DRAIN.
- Critical - Observed soil buildup inside ice bin. UNDER SODA DISPENSER. BLACK BUILD-UP ALONG BACK EDGE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED CHICKEN Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3 FLATS OF EGGS SITTING OUT IN PREP AREA. AMBIENT ROOM TEMPERATURE 76'F. DISCUSSED TIME AS A PUBLIC HEALTH CONTROL. Corrected On Site.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. hummus, sliced meats, baked chicken, *all reach in coolers had various products not appropriately date marked Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chopped chicken at front reach in cooler stacked too high
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. shell eggs over potatoes in tall back reach in 2 door cooler
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. ice scoop handle laying in ice
- Critical. Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. **inspector provided a copy 11/09- it is not completely filled out or approved by inspector - subsequent inspections do note the existance of an AOP
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. front counter employee
- Wet wiping cloth not stored in sanitizing solution between uses. back cooler prep table
- Critical. Hand wash sink lacking proper hand drying provisions. near wash sink, back
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Critical. No complete 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. cheryls certification is expired, cook at cookline says she has a certification but it is not with her
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLES: boiled eggs noodles hummus meatballs open turkey loaf
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles loaves boiled eggs Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor. near water heater Repeat Violation.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. chicken tenders, bulk seasonings
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pancake batter Corrected On Site.- Manager voluntarily discarded
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork sausage held on napkin
- Critical. Observed food stored on floor. chips upfront
- Observed gaskets/seals on cold holding unit in poor repair. tall reach in coolers
- Critical. Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor. under racks/equipment
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Pesticide use not in accordance with manufacturer's directions. pest spray says For In Home Use Only
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets say soap and water
- Critical. No complete 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. 1 expired certificate , extra books available for training
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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