- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 54°. Discussed possibly using time as a public health control for salad lettuce on ice. **Warning** (At Callback: cut lettuce 56°f)
- 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. Craig not onsite. **Warning** (At call back: No Certified Food manager present. Class is scheduled for 11/19/2014)
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10/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 54°. Discussed possibly using time as a public health control for salad lettuce on ice. **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. Craig not onsite. **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expirations. **Warning**
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12/10/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on shelf next to line. Moved. **Corrected On-Site**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Foil containers at front line. Flipped. **Corrected On-Site** **Repeat Violation**
- Basic - Water draining onto floor surface. From soda machine in lobby. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hung on splash guard by line hand wash sink. On floor under soda machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expirations. **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date mark. Done in August. Added date. **Corrected On-Site**
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10/8/2013 | Complaint Full | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Sweet tea container in cooler.
- Basic - Food stored on floor. Tea in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. On cook line.
- Basic - Old food stuck to clean dishware/utensils. Cilantro on baskets. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles in lobby.
- Intermediate - Handwash sink used for purposes other than handwashing. Large hand wash sink with pans inside. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime in lobby.
- Intermediate - Manager lacking proof of food manager certification. Manager took test 1-2 months ago, has not received certificate.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
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3/28/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Rice bins on cookline.
- Critical - Violation: 22-20-1 Observed buildup of pink slime in the interior of ice machine.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting.
- Violation: 33-16-1 Observed open dumpster lid.
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table/reach in cooler at 50 degrees at time of inspection. All PHF TCS food moved to other units. Do not store PHF TCS food until able to maintain temperatures 41 degrees or below.
- Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in rice bin.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler behind front counter.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of pink slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Food debris in handwash sink near prep area.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream on make table/reach in cooler at 47 degrees. Moved to other unit.
- Observed single-service articles improperly stored. Paper food trays not stored inverted or covered.
- Critical - Observed uncovered food in holding unit/dry storage area. Ready to eat vegetables in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. Splitter on mop sink.
- Critical - Water treatment device or backflow preventer not inspected and serviced according to manufacturer's recommendations.
- Critical - Working containers of food removed from original container not identified by common name. Rice bins on cookline.
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7/25/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed employee with ineffective hair restraint. Cook [braids].
- Critical - Observed food stored on floor. Red onions.
- Critical - Observed sanitizer cloth used under cutting boards.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Corrected On Site.
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1/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed food being cooled by nonapproved method. Ambient cooling food in covered container. Cheese in walk-in cooler.
- Observed personal item stored with food. Backpack on linen/food shelf. Corrected On Site.
- Critical - Observed soiled apron, hat on clean dish shelf. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, beans, beef in third pans in walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Corrected On Site.
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10/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. Sneezeguard on service line.
- 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. No certifications provided. Original certificates required.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands when changing gloves or after handling dirty dishes. Corrected On Site.
- Critical - Observed employee improperly washing hands. Less than 20 seconds Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched his nose and did not immediately wash his hands. Continued food preparation.
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6/7/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in holding at 44 F . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef on service/steam table at 121 F & chicken at 131 F . Corrected On Site.
- Critical. Observed employee engage in food preparation changed gloves without washing hands . Corrected On Site.
- Water filter for soda machine last changed 10/8/09 .
- Observed soiled wet wiping cloth in use with fresh solution.
- Plumbing system in disrepair. Urinal in men's restroom is out of order .
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING LEMONS. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. USING CUT GLOVE WITHOUT A GLOVE OVER IT.
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4/13/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Observed food contaminated by unsanitized equipment.USING CUT GLOVES WITHOUT PLACTIC GLOVES OVERIT WHEN CUTTING RAW ONIONS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES .
- Observed employee with ineffective hair restraint. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
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1/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
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10/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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8/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/25/2008 | Routine - Food | Warning Issued |
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