- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw sausage over cooked ham. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on coffee station. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed no CFM on site with two cooks and one busser and two Servers. **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. **Warning**
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11/03/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on counter above ice cooler in kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on counter in service alley.
- 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. Observed cook butter toast and then put toast on a plate.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over ham in upright cooler to the right of the grill.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Observed handling toast with bare hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese and potato salad at 53°F in small black residential style fridge. **Admin Complaint** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. More than two dozen flats of shell eggs out at room temp in back room. **Admin Complaint** **Repeat Violation**
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7/24/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle ready to eat tomatoes barehanded Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. observed non food grade paper towel used to remove grease from bacon
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed 14 sheets of raw hard shelled eggs stored at room temperature
- Observed wiping cloth used for food spills also used for other purposes. observed papertowel used to wipe counter with no sanitizer used. observed employee wipe hands on wiping cloth stored in apron pocket after handling raw bacon
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed soup at 125 degrees f in steam table
- Critical - Working containers of food removed from original container not identified by common name. observed container off cookline next to oatmeal with contents not labeled
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then dirty handle clean dishwares without washing hands.
- Observed ice scoop with handle in contact with ice. ice bucket in kitchen
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2012 | Complaint Full | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees. no hand wash sign located at handsink located in restroom and sink on cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. obsereved 3 glasses of water and an open can of soda on prep counter near hard shelled eggs and clean dishwares.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. obsereved employee handle toast and cooked sausage with bare hands. This violation must be corrected by : 04-06-2012 .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. obsereved employee handle dirty dishwares then directly handle clean dishwares without washing hands.
- Critical - Observed employee improperly washing hands. obsereved employee wash hands without using soap then dried hands on his apron.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. obsereved employee handle raw shell eggs then wipe hands on soiled paper towel, he then directly handled toast and cooked sausage without washing hands.
- Critical - Observed employees using same utensil to handle raw and cooked product. obsereved employee using same fork to handle raw and cooked shelled eggs.
- Critical - Observed food contaminated by unsanitized equipment. obsereved employee handle raw shelled eggs then wipe hands on dry paper towel then directly use paper to wipe grease off cooked bacon.
- Critical - Observed handwash sink used for purposes other than handwashing. obsereved rags in jand sink off cookline.
- Observed ice scoop with handle in contact with ice. kitchen area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. obsereved cheese on cookline at 62 degrees f also obsereved raw shelled eggs in kitchen at 72 degrees f.
- Observed soiled dry wiping cloth in use. obserbsereved dry soiled paper towels used to wipe off food contact surface.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Wet wiping cloth not stored in sanitizing solution between uses. obsereved wiping cloths stored in hand sink located on cookline.
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4/6/2012 | Complaint Full | Warning Issued |
- Critical - EGGS AND BUTTER OUT AT ROOM TEMP - 66 DEGREES F
- Critical - NOT DATE MARKING PREPARED FOODS - SAUSAGE/HAMBURGER
- Critical - OPEN CANS (NON-LIDDED) PER AREA - CORRECTED ON SITE
- Critical - USING TIME AS CONTROL WITHOUT DOCUMENTATION (LEFT FORM)
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed small black refrigerator with ambient temperature of 50F.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drinks in dishmachine area and coffee station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs and potato salad at 50F, small black reach in cooler. Also observed individually packet butter at 72F.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw bacon over ham and uncooked hash. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed raw bacon in same container with ham. Corrected On Site.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. Observed plastic container with whole shell eggs on floor under preparation counter, cook line.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching toasts after cracking whole shell eggs. Toasts were discarded however employee observed same employee continually touching toasts with bare hands. This violation must be corrected by : 01/19/2011.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee touching toasts with bare hands and wearing a large ring.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching toasts after cracking several whole shell eggs.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishmachine
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
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1/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed empolyee wash hands with no hot water.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. lemon in back storage area in carboard box.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. several flatts of eggs held at room temperature. .put in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar in plastic tub, back dry storage area, white stiraphome cup.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+. 3sink.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed the use of an unclean thermometer.
- Observed dusty ceiling tiles and/or air conditioning vent covers. rear prep
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12/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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