- Basic - Carbon dioxide/helium tanks not adequately secured. Seven CO2 tanks in between the soda syrups and the ice machine. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic/metal bins and glasses on dish rack in kitchen. **Repeat Violation**
- Basic - Food stored on floor. In dry storage room, bag of self-rising flour stored on floor. Owner moved bag of flour off floor. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Gaskets on white Fridgidaire cooler at server drink area are torn and in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in black Frigidaire refrigerator. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of Gatorade in reach in cooler portion of make table at cook line. Employee removed bottle from cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen next to can opener.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jacquelyn R Gosche National Registry of Food Safety Professionals expired 04/17/2008.
- 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. One employee expired.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to ice machine in kitchen not secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins wet nesting on dish rack in kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in black reach in cooler in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mushrooms 105° and cooked peppers 130°. Corrective action: operator voluntarily discarded items.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over ready to eat ham in kitchen reach in cooler. Also raw fish over ready to eat ham in cook line make table. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at kitchen hand sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- 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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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions.
- Basic - Single-service items stored on floor. Box of to go containers, near rear exit door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License expired 6-1-13.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked potatoes in refrigerator near reach in coolers in prep area. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid cleaner, on rack in dish washing area.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In blue cheese, feta cheese in make table cooler at end of cook line.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Home fries in ice well next to fryers.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. Lids on bottom of storage rack next to dish machine.
- Basic - Reuse of ridged single-use container. Mayonnaise containers reused for pooled eggs, other food product. Corrective action - discarded.
- Basic - Wiping cloth/towel used under cutting board. Next to toaster oven.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over tofu in refrigerator next to triple sink. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on shelf with bottles of liquid margarine, at end of cook line.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Need consumer advisory on dinner, currently only on breakfast menu.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee restroom in kitchen.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food temperatures of 45-46F in make table reach in cooler at cookline. Corrective action - items in top of unit put on time control, items inside bottom of unit moved to other functioning cooler due to being in cooler for less than 4 hours. AC technician called.
- Lights missing the proper shield, sleeve coatings or covers. Over soda fountain/ice bin in server area by kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on make table reach in cooler at cookline. Dip wells are an option for these scoops. Corrected On Site. Emptied water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45F, cheeses 46F, all in make table reach in cooler at cookline. Corrective action - put items in make table on time control, items in reach inside, under make table cooler moved to other functioning coolers due to being in unit for less than 4 hours. AC technician called. Butter cream frosting cake 75F at front counter. Corrective action - discarded due to being on display case well over 4 hours.
- Critical - Observed potentially hazardous food re-served to customers. Butters packets left on tables after cleaning and resetting tables for the next guest. Corrective action - removed and discarded butters, replaced with margarine packets. Customers will now ask for butter from cooler.
- Observed residue build-up on nonfood-contact surface. Bottom of hot box at cookline.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Dressing bottles re-used for eggs, other sauces.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Dishwasher un aware of ppm requirements for dishmachine Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils stored in container with debris in bottom, by dishmachine. Corrected On Site.
- Observed cooler gasket torn/in disrepair. Upright white reachin cooler in server area. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Upright reachin in server area
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shell eggs, potatoes and liquid eggs
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm Corrected On Site.
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1/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and Potatoe hash 41-48F, cooked potatoes 64F, pooled eggs 41-64F, cheese 43-5 F being held on ice on cookline. Discussed and gave Time as a Public Health Control Form.Food products must be discarded by 11am. All Items in make table cooler on cookline at 45-47F. Repeat Violation. 9/29/11 At callback items in make table cooler at 45-48F cookline items held under time as a public health control
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausages at 107F and other sausages at 115F on cookline 9/29/11 At callback sausage pattys on cookline in pan on flattop grill temping at 110-115F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler. All food temped 45-47F. No ambiant thermometer inside. DO NOT USE UNIT UNTIL IT CAN MAINTAIN A HOLDING TEMPERATURE OF 41 F OR BELOW 9/29/11 At callback, unit ambiant thermometer reading 42-44F. All food in unit temped at 45-48F
- Violation: 10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Interior top on cookline
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Person with CFM card not working, and no copy of card/certificate available. 9/28/11 No card available at callback
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 9/29/11 At callback no CFM present
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9/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. By icemachine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler. All food temped 45-47F. No ambiant thermometer inside. DO NOT USE UNIT UNTIL IT CAN MAINTAIN A HOLDING TEMPERATURE OF 41 F OR BELOW
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline
- Critical - Manager lacking proof of Food Manager Certification. Person with CFM card not working, and no copy of card/certificate available.
- Critical - No conspicuously located thermometer in holding unit. Make table cooler
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Nonfood-contact equipment not designed and constructed in a durable manner. Cloth under cutting board
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed line cook bare han pancakes and toast. Observed server bare hand cut fruit garnish. Corrected On Site.
- Critical - Observed food stored on floor. Soda fountain boxes on floor near icemachine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. China bowl used to scoop cooked potatoes
- Critical - Observed interior of microwave soiled. Interior top on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and Potatoe hash 41-48F, cooked potatoes 64F, pooled eggs 41-64F, cheese 43-5 F being held on ice on cookline. Discussed and gave Time as a Public Health Control Form.Food products must be discarded by 11am. All Items in make table cooler on cookline at 45-47F. Repeat Violation.
- Observed reachin cooler gasket torn/in disrepair. Makentable cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausages at 107F and other sausages at 115F on cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Menu has a star next to egg products on menu, but no consumer advisory.
- Wet wiping cloth not stored in sanitizing solution between uses. On cookline
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7/27/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY and other PHF .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SOME FOODS MISSING DATES inside reach in coolers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BUTTER IN COOKS LINE near toaster area found at 77f. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, not washing hands in between working with raw eggs and handling ready to eat foods or handling clean utencils COOK LINE grill cook. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.* NO SANATIZER REACHING DISHES BEING WASHED dishwasher not working properly . Corrected On Site.
- Observed ICE BUCKET not stored inverted in a protected manner WATER NESTING present.
- Wet mop not hung to dry.
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed wet cloth towel not stored in sanitizer solution bucket.
- Critical. Observed handwashing soap missing at handwashing sink.
- Critical. Observed ladies restroom missing wait receptacle for sanitary napkins.
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7/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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