- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On prep table covers in back, also heavily accumulation on microwave handles/exterior on prep line. **Repeat Violation**
- Basic - Floor under dishmachine or three-compartment sink area soiled. Floor along back of dish machine by wall.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves along cookline. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Gaskets on coolers throughout cook line have heavily accumulation of food debris. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On center prep table across from triple sink, corrected by manager. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of oil on dry storage shelf in spray bottle. Bulk container of sugar per manager by coffee machine. **Repeat Violation**
- High Priority - Live, small flying insects in kitchen. Numerous flies throughout dishwashing area and behind storage shelf across from dishwashing area, numerous flies along cook line.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink on non chemical side. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, turkey 50-53°, multiple prep containers of lunch meat on prep cooler top across from hand sink side of cookline. Artichokes cooked 47° in prep top, recommended placing below cook line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 121° hot holding middle of cook line, recommended turning up steam table. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of Raw hamburger stored over container of cut lettuce in reach in cooler, corrected by manager. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken in reach in cooler next to flat bread prep area marked 7/28, manager corrected, verified food was prepared today. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Heavily accumulation of food debris inside reach in cooler racks throughout main cook line area.
- 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 in reach in cooler in front counter area across from hand sink, opened a couple days ago according to manager.
- Intermediate - Employee used handwash sink as a dump sink. Heavily accumulation of food debris (peppers) in hand sink across from pizza prep cooler. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in coolers throughout cook line heavily soiled on bottom and sides with excessive food debris.
- 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. 3 employees expired. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of blue substance in chemical storage closet.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On prep table covers, by server window and by soup steam table prep area, heavy accumulation of food debris.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on prep table middle of kitchen, employee drink without a lid or straw on drying rack in dishwashing area. **Corrected On-Site** **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server who was preparing orders across from cash register wearing a bracelet.
- Basic - Fan cover in reach in cooler has accumulation of dust/debris. Reach in cooler by steam table.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave above prep table across from warmer.
- Basic - Old food stuck to clean dishware/utensils. Food / debris stuck to spoons and measuring cups hanging on rack by dishwashing area.
- Basic - Single-service articles not stored inverted or protected from contamination. Container of single service Lids under drink station next to trash bin have accumulation of coffee grinds on top.
- Basic - Soiled reach-in cooler gaskets. Reach in cooler by server window area, reach in cooler used to store pizzas has heavy accumulation of food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar per manager by coffee machines. **Corrected On-Site**
- 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 bare handed chips and placed them in a to-go container. Corrected by manager, discussed proper hand washing with employee. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need back flow on non-chemical side in mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 48°, ham 46°, chicken 49-50°, corned beef 48°, manager stated that foods were prepped at opening about 2 hours ago, corrective action taken, foods were placed in walk in cooler to rapidly cool. Prep lid was also closed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes in steam table Potatoes 127-133°, corrective action taken, steam table turned up, baked potatoes 139-145°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Container raw hamburger over container of cooked chicken in prep area. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken in reach in cooler marked 4/1, manager corrected to 4/9. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in prep area, hand sink in coffee prep area both had liquid/debris.
- 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. **Repeat Violation**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used to dispense croutons in food prep area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Water cup with no lid straw. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting metal bins and plastic bins on dish rack in ware washing area. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in food prep area in contact with cut onion. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at ice cream area not turned on. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Souffl cups for sauces stored next to hand wash sink near steam table. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee on prep line changed gloves without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Near rear door and near dry storage area.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wiping cloth bucket stored on counter near steam table. **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.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet on rack
- Basic - In-use utensil for potentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice cream dipper well is soiled and has buildup
- High Priority - Live flies in kitchen. Drain flies **Repeat Violation**
- 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
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cone and cup used to stack salad dish **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Live, small flying insects in food storage area. Drain flies dry storage **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Greater than 200 ppm chlorine
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can **Corrected On-Site**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. under hand wash sink Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets Corrected On Site.
- Critical - Observed food stored on floor. water softner pellets Corrected On Site.
- Critical - Observed live flies in kitchen. Repeat Violation.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. salad prep area
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. shrimp salad scoop
- Critical - Observed food being cooled by nonapproved method. cooked chicken tightly covered in adeep plastic tub
- Critical - Observed interior of microwave soiled. sharp microwave at desert station
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. flatbread prep cooler and lid of sandwich prep cooler
- Critical - Observed live flies in kitchen.
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Clean dishes wet nesting.
- Critical - No handwashing sign provided at a handsink used by food employees. At dessert and warewashing handsinks.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands. Addressed issue with manager. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets.
- Critical - Observed food stored on floor. water softener pellets Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board stained.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Employee drinks stored on shelf above bread. items were switched on shelving. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open milk.
- Critical - Observed toxic item improperly stored. Spray bottle hanging on clean dish rack. Corrected On Site.
- Critical - Single-use gloves not discarded after use. Corrected On Site. observed soiled gloves on top prep cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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