- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 45 in the display reach in cooler at the front counter
- Intermediate - Water filter not changed according to manufacturer's instructions. A date of 4/14 is marked in the water filter.
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee placed cream cheese on a bagel and served it without wearing gloves, was unable to determine the temperature of the finished product.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- Intermediate - Hot water supply not maintained during peak periods. The facility is without hot water noted in the men's restroom and in the kitchen
- 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.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Water accumulated in the prep reach in cooler
- 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. Turkey, hot dogs
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- Basic - High Priority - Dead roaches on premises. 4 on the floor beside the reach in cooler **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 4 crawling on the floor by the reach in cooler, 6 in crevice of the reach in cooler. **Warning**
- High Priority - Rodent activity present as evidenced by fresh rodent droppings found. 30 plus on the left and behind the reach in cooler **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. Cream cheese opened two days ago **Warning**
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10/9/2013 | Routine - Food | Emergency order recommended |
- Basic - Observed: Basic - Standing water in hand wash sink/ hand wash sink draining very slowly. **Warning**
- Basic - Observed: High Priority - Dead roaches on premises. 4 on the floor beside the reach in cooler **Warning**
- High Priority - Observed: High Priority - Roach activity present as evidence by live roaches found. 4 crawling on the floor by the reach in cooler, 6 in crevice of the reach in cooler. **Warning**
- High Priority - Observed: High Priority - Rodent activity present as evidence by fresh rodent droppings found. 30 plus on the left and behind the reach in cooler. **Warning**
- Intermediate - Observed: 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. Cream cheese opened two days ago **Warning**
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10/9/2013 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
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8/28/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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7/29/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At the front counter **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Renewal fee of 342.00 is due **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Butter **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter at the front counter **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs in a carton over vegetables in a reach in cooler **Corrected On-Site** **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 - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter left out at the front counter.provided form. **Warning**
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5/28/2013 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch **Corrected On-Site** **Warning**
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. At the front counter **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch **Corrected On-Site** **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Or equivalent location to perform air drying in the prep area **Warning**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 50 reach in cooler in/at the prep area. Item moved to the reach in freezer **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched her nose then proceeded to handle a bag of filters in the prep area **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 109 (2.5 hr) **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. No,e style unit in the rear storage area **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of big five, symptoms, and responsibility to inform the Health Department **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items made at main location are not all dated as required. Pasta salad, tuna, cold cuts, etc **Warning**
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1/16/2013 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. operator handled chemical bottle, removed soiled gloves but failed to wash hands to break the contamination cycle prior to placing on new gloves. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. operator wearing a bracelet and working with exposed foods
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm three compartment sink
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. battery operated unit non functioning
- Observed dusty ceiling tiles and/or air conditioning vent covers. located above the two reach in coolers in the prep area
- Critical - Observed employee personal food not segregated in holding units
- Observed equipment in poor repair. The door to the right side reach in cooler does not seal, bottom portion of unit is making contact preventing the unit drom closing
- Observed food debris accumulated on kitchen floor. behind, under equipment in the prep area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. both coolers in prep area are soiled, exterior, gaskets etc
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. egg cooker severely soiled. a microwave type container
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven on counter
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese held 24 hrs or greater not dated held in the home style reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. in the cabinet located under the hand sink in the kitchen Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Thermometers batteries were dead.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Men's room.
- Critical. Hand wash sign not adequate in women's restroom.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Food maintained at proper temperatures
- Critical. Food protection
- Critical. Food protection
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
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6/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/23/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over drinks & raw chicken; over fruit
- Critical. Observed food stored on floor.
- Critical. Observed handwash aids at a non-handwash sink. @ 3 cs
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-15-10.
- 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 This violation must be corrected by : 5-15-10.
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3/16/2010 | Food-Licensing Inspection | Warning Issued |
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