- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in oatmeal **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clean aprons on top of bread **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for male employees
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in side prep area
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth sanitizing solution stored on the floor. Front counter
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Customer self service
- Intermediate - Employee used handwash sink as a dump sink. Food product in basin of hand sink at front counter **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink up front not working and no other hand wash sink upfront where Employees handling cooked food and preparing food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler across from dish room **Warning**
- Basic - Single-service items stored on floor. In the shed. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep employee used cell phone and did not wash hands before resuming the work **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep employee by ice machine area **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 121 f at order station **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside on the side of the building by parking area. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Upfront **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic strainer in hand wash sink by ice machine **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.upfront **Warning**
- 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. Test marked .certificate blank. **Repeat Violation** **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. Half chickens in the walk in cooler. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. In dining room
- Basic - Single-service articles not stored inverted or protected from contamination.tin pans **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter **Repeat Violation**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sweet potatoes cooked yesterday at 50 f in walk in cooler
- High Priority - Dented/rusted cans present. See stop sale. Bush's best Chili beans can severely dented at seam. 6 lb 15 pz
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Sweet Potatoes at 50 f Issued Bill of Rights Card. Reviewed the Big 5: Hepatitis A, shiga-toxin producing e-coli, salmonella typhi, shigella and the nori-virus. Discussed restriction symptoms: vomiting, diarrhea, jaundice, fever/cold/flu like symptoms and open wounds/sores/lesions that can't be properly sealed. Glove and/or utensils are used with ready-to-eat foods. Reviewed the customers right to view the inspection if requested and the report must be available No minors employed stop sale
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over rte cooked meat **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink.front counter
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked meat in walk in cooler
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / burger patties / reach in cooler. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. / dish washing area.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / fried okra at 131F / left it out about 30 minutes / reheated to 198F. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cooked ham at 131F / hot box / advise operator to raise the holding temperature to at least 135F.
- High Priority - Toxic substance/chemical stored by or with single-service items. / 2 bottles of cleaning products stored next to paper cups / above the soda boxes. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed WHITE cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. BACK DOOR IN DINING AREA
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9/27/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC IN THE BACK This violation must be corrected by : 09/27/2012.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. USING PHOTO COPIED CERTIFICATES. ADVISED TO USE ORIGINAL CERTIFICATES FOR ALL EMPLOYEES HIRED 09/26/2012 ONWARDS AND REPLACE EXISTING ONES WITH ORIGNALS
- Observed WHITE cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.POTATOE SALAD 46,PASTA SALAD 45, ALL RAW OR COOKED MEATS IN WIC AT 45-47 F. UNABLE TO DETERMINE HOW LONG( REFRIGERATION SYSTEM CUTTING ON AND OFF) ADVISED OPERATOR TO COOL ALL PHF TO 41 OR COLDER QUICKLY. OPERATOR ADJUSTED THERMOSTAT AND CALLED TECHNICIAN This violation must be corrected by : 09/27/2012.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE FOR WC ABOVE 200PPM Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. BACK DOOR IN DINING AREA
- Critical - Pesticide use not in accordance with manufacturer's directions. CAN OF RAID BY SMOKER NOT FOR USE IN COMMERCIAL FOOD PREPRATION AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TURKEY IN ALTO SHAM AT 130 F. AS PER MGR THEY LEFT IT OUT. ADVISED TO REHEAT TO 165 AND THEN HOLD AT 135 F OR ABOVE This violation must be corrected by : 09/27/2012. Repeat Violation.
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9/26/2012 | Routine - Food | Warning Issued |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 90 seats - 116 seats counted.
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5/30/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried - wet stacking of metal food containers under steam table/frontline.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 90 seats - 116 seats counted.
- 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. This violation must be corrected by : 05-27-12.
- Critical - Observed dented can of roasted turkey gravy - dented along top and bottom and side seam.
- Observed employee with no hair restraint.
- Observed equipment in poor repair - plastic lids of food containers cracked/pieces broken off.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - observed ring worn with diamonds.
- Critical - Observed food stored on floor - boxes of pork - walk in cooler. Repeat Violation.
- Observed hole in ceiling - ceiling above entrance to freezer/ice machine area; ceiling tile missing above dishwash area.
- Observed hole in wall - behind dry goods shelving - back storeroom - pipe behind wall exposed.
- Critical - Observed one whole and one half dead roach near white reach in freezer - back storeroom. Corrected On Site - discarded.
- Observed single-service articles improperly stored - box of knives / forks stored on floor and packaged plastic cups on floor between wall and reach in freezer - back storeroom.
- Critical - Observed unlabeled spray bottle - below cash register.
- Plumbing system in disrepair - handsink in kitchen not draining.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - fries on steam table 120-130F - less than 30 minutes and time not used as PHC. Discarded by operator . Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications - operator s thermometer reading 36F and inspector's thermometer reading 31F using ice-point method.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions - water filtration unit next to ice machine - last inspected 10-7-10.
- Critical - Working containers of food removed from original container not identified by common name - container of white powdered substance - dry goods shelf next to ice machine.
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3/27/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured./ in soda closet
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ chicken breast in wic 45f
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated grease./ dust above reach in cooler
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor./ bottled water in dry storage room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken breast 45f in wic Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served./ chicken salad dated 8/26
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler. This violation must be corrected by : 5/10/2011.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed light buildup of soil in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in walk-in cooler, 44-45F. This violation must be corrected by : 5/10/2011.
- Critical - Observed toxic item stored by utensils. Spray cleansers stored near utensils packets, under register. Corrected On Site.
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5/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cooling beans, pork, beef. Repeat Violation.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna sal dated 7/5 reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato and macroni sal front counter.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. okra and black eyed peas. hot hold. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling whole large roasts wrapped tight in plastic wrap in deep containers. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef, pork, baked beans. Repeat Violation.
- Critical. Observed food stored on floor. bag of sugar on floor of dry storage.
- Observed employees with no hair restraint.
- Observed utensils stored in crevices between equipment.knives in between prep tables, front line.
- Critical. Hand sink missing in food preparation room or area. hand sinj at prep/ice machine area.
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7/13/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 29-03-1 Observed water draining onto floor surface. back hand sink has hole in basin.
- Critical. Violation: 35B-15-1 Observed screen room for bbq smoker torn/in poor repair gaps present.
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items out of hot hold protection in units. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. wrapping meat roasts tightly while product is still hot, layering items in deep containers.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork, beef, chicken prepared from previous day.
- Critical. Displayed food not properly protected from contamination. onions and pickles not stored inside protection of sneeze guard. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Condiment cups not properly protected or inverted to prevent contamination sauce bar. Repeat Violation.
- Observed water draining onto floor surface. back hand sink has hole in basin.
- Critical. Observed screen room for bbq smoker torn/in poor repair gaps present.
- Observed floor area covered with standing water. under prep area hand sink Repeat Violation.
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1/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. turkey breast in walkin cooler have date mark from 7/22/09.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausage and meats. walkin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. frontline items pile high out of protection of reach in cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. okra out of hot hold. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. onions and pickles on self serve bar not within protection of sneeze barrier. Corrected On Site.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. drink on shelf above prep table.
- Observed employees with no hair restraint.
- Observed residue and dust build-up on kitchen fans.
- Salad bar condiment cups not properly protected or inverted to prevent contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. womens restroom.
- Critical. Observed live flies in kitchen.
- Observed floor area(s) covered with standing water. prep area near hand sink.
- Observed ceiling soiled with accumulated grease, dust and wet spots.
- Observed dusty ceiling tiles and/or air conditioning vent covers back kitchen.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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