- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service. **Repeat Violation**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water, at the hand-washing sink in the men's restroom, has very low pressure. Increase the hot-water pressure, at the sink, in the men's restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, on the cook line.
- 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. New employee must pass food safety training within 60 days of hiring. Keep proof of completed training on the premises.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unserved portion at the end of seven days.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Store the bags of sugar and salt off the floor in the dry-storage area. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Plumbing system in disrepair. Repair the inoperable urinal in the men's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Store the case of flour off the floor in the dry-storage area. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, on the cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- 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. Employees must wash hands, and wear clean, disposable plastic gloves, prior to handling ready-to-eat foods, such as salads, breads, and rolls. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dishwashing area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unused portion at the end of seven days.
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10/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Do not store stacks of clean-dough pans on the floor. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on the stacks of clean plates, as the cover plate. Do not use the cover plates fro customer service. **Corrected On-Site**
- Basic - Food stored on floor. Store bag of sugar off the floor in the dry-storage area. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, in the kitchen.
- Intermediate - Nonfood-grade basting brush used in food. Do not use metal-banded paint brush to spread lard; provide a plastic-banded basting brush.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep the CO2 tanks secured in place, so they cannot be knocked over.
- Basic - Food stored in dry storage area not covered. Transfer flour, from the open bag, to a clean, covered container.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the hand-washing sink, in the pizza-prep area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep carbon-dioxide tanks secured in place, to prevent them from being knocked over.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Invert the stacks of clean dishes, at the prep table, or designate the top plate of each stack as a cover plate. Do not use cover plates for service.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cutting knives in the cracks between equipment; store them on a clean, dry surface.
- Basic - Food stored in holding unit not covered. Keep pepperoni and sausage, in the refrigerator covered.
- Basic - Stored food not covered in chest freezer. Keep frozen, breaded chicken covered in the reach-in freezer.
- 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. Employees must wash hands, and change disposable gloves, every time they change tasks.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are originally repackaged.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer flour, from the open bag, to a clean covered container.
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1/16/2013 | 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. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed interior of microwave soiled. Clean the food splash from the inside of the microwave oven. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Replace the missing cover over the ice-machine motor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged foods, in the refrigerator with the date they are repackaged.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the dishwashing area. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Do not use metal-banded paint brush to baste foods; replace it with a plastic-banded, foodgrade-rated basting brush.
- Observed clean equipment stored on floor. Do not store stacks of clean-baking pans on the kitchen floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time tgey change gloves. Corrected On Site.
- Observed single-service items stored on floor. Do not store the case of pizza boxes on the floor. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. Replace the cold-water handle at the three-compartment sink.
- Observed equipment in poor repair. Repair the inoperable ice machine.
- Critical - Observed food stored on floor. Store the bag of sugar, off the floor, in the dry-storage area.
- Observed open dumpster lid. Keep the dumpster lids closed. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label open bags of frozen foods with the date that they are opened.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour from an open bag, to a clean, covered container.
- Observed utensils stored in crevices between equipment. Do not store cutting knife in the crack between equipment. Corrected On Site.
- Plumbing system improperly repaired. Repair the inoperable urinal in the men's room.
- Plumbing system improperly repaired. Repair the leaking water faucet at the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Mark repackaged, frozen foods with a date label.
- Observed single-service articles stored without protection from contamination. Store styrofoam clamshells inverted on the prep line. Corrected On Site.
- Observed single-service items stored on floor. Store the case of pizza boxes off the floor. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from an open bag, to a clean, covered container.
- Observed utensils in poor condition. Replace the broken ice scoop at the ice machine - handle is broken.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottle with the common names of their contents.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Observed clean equipment stored on floor. Do not store clean trays in direct contact with the floor.
- Observed grease accumulated on kitchen floor.Clean the grease from the floor beneath the deep fryer.
- Observed open dumpster lid. Keep dumpster lids closed.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep refrigerated foods covered.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. Tge labels are intended to indicate by when to serve, or discard, the food item.
- Critical - Working containers of food removed from original container not identified by common name. Label squesze bottle with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foodsmust be labelled with their common names.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the "Consumer Advisory" (provided) in the dining room. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated containers (cream) must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contenrs.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets. Corrected On Site.
- Critical. Observed interior of microwave soiled. Wipe down the inside surfaces of the microwave ovebs. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Clean food crumbs from the insides of the refrigerators and freezers. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.Coffee filters stored in HWS Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors.(Backdoor )
- Observed wall soiled with accumulated dust at ice machine .
- Wet mop not hung to dry.
- Critical. Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area./product in walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment./ knives between reachin cooler and prep table.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils in handsink / next to pizza boxes/Corrected On Site. Repeat Violation.
- Critical. Observed toxic item stored by utensils./ rack above 3 compartment sink.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler.
- Critical. Observed potentially hazardous food thawed at room temperature./ handsink next to 3 compartment sink.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ prep table /across from 3 compartment sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service items stored on floor./ pizza boxes/ hallway
- Critical. Observed handwash sink used for purposes other than handwashing./ thawing food.
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment./ knife between reachin coolers Corrected On Site.
- Observed single-service items stored on floor./ pizza box Corrected On Site.
- Observed single-service articles stored without protection from contamination./ carry out containers notinverted/ top shelf of reachin across from cookline./ rack above can opener.
- Critical. Observed handwash sink used for purposes other than handwashing./ utensils / handsink in kitchen. Corrected On Site.
- Observed personal care item stored with utensils ./ jacket on shelf with paper napkins.
- Critical. Observed toxic item stored by utensils./ on shelf above 3 compartment sink with clean dishes/ sure shine.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin / meats,sauces .
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination./ carry out boxes notinverted. Corrected On Site.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ deli meats in walkin
- Violation: 13-03-1 Observed employee with no hair restraint./ cooks in kitchen.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing./ thawing meats next to 3 compartment sink.
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7/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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