- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Hot box
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Sandwish cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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 - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Required employee training expired for all employees. 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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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee drinking storage area located in a food preparation or other restricted area causing possible cross contamination. Opened water bottles stored after opening inside reach in cooler next to restaurant foods. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Hand bag (purse) stored over sugar container next to pastries boxes. **Warning**
- Basic - Single-service utensils reused. Containers used soiled with previous food being reused. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Solution prepared over 300 ppm. **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Stuffed sandwiches with Pork and dairy product at 78°f. **Repeat Violation** **Warning**
- High Priority - Medicine stored in refrigerator/cooler with food. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous sandwiches filled with ham and cheese. Kept at room temperature 78°f. With no type of control as a Public Safety. 6 sandwiches counted. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For tablets used at 3 compartment sink. **Warning**
- Intermediate - Required employee training expired for all employees. 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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4/17/2014 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Orange towels not in sanitizer buckets.
- High Priority - Cheese other dairy products cold held at greater than 41 degrees Fahrenheit. Sandwiches 82f degrees. (Room temperature).
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sandwiches 82f degrees at front counter.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris inside hand washing sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 sandwiches kept in front counter at room temperature . Sandwiches are stuffed with potentially hazardous foods (dairy products and deli meats). Sandwich 82f degrees. No time marking on sandwiches.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot unit for pastries.
- 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 cold sandwiches. Form given to employee.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Packed sandwiches.
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employees with no hair restraints while engaging in food preparation.
- Basic - Food stored on floor. Storage room
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs and butter **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At 1 hand sink
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES. RI COOLER
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT DOGS Corrected On Site.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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1/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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