- Basic - Cove molding at floor/wall juncture broken/missing. In dish/ prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving unit in reach in cooler
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. MULTIPLE CONTAINERS AND LIDS CRACKED IN KITCHEN.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. BLEND LEFT OUT ON PREP COUNTER. Temped at 63° **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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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Back prep area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
- 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. 1 half gallon of milk in Reach In Cooler not dated after opening
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Paint stored next to pasta **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, storage rack containing oil.
- Critical - Observed buildup of pink and black slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler, reach in cooler by food preparation table, back kitchen area.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, reach in cooler by bufft station.
- Critical - Observed handwash sink used for purposes other than handwashing, employee washing wiping cloths in handwashing sink by cooksline .
- Observed leaking pipe at plumbing fixture, cold water faucet by cooksline .
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, milk container inside reach in cooler , food preparation area . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, sugar Corrected On Site.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed hole in ceiling. Dry goods storeroom.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In salt container. Repeat Violation.
- Critical - Observed packaged food not labeled as specified by law. Containers of grab and go dinners of pasta, salads, cooked tilapia - reach in cooler in dining area. All grab and go baked products now labeled as required - as recommended at previous inspection.
- Observed residue build-up on nonfood-contact surface. Wall next to cookline/handsink - yellow residue build-up.
- Observed reuse of single-service articles. Reuse of plastic food containers with lipped rim.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Back prep, storage, warewashing area.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications - both thermometers reading less than 0F [inspector's thermometer reading 31F using ice point method].
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner - non-handled scoop used in salt container.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage - grocery bag used as packaging for turkey slices on make table.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer - behind blade. Repeat Violation.
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3/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - make table/reach in cooler air temperature 47F.
- Equipment or utensils not designed or constructed in a durable manner - non-handled scoop used in salt container.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine test strips.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on.
- Critical - Observed encrusted, soiled material on slicer - behind blade. Repeat Violation.
- Observed nonfood-grade containers used for food storage - grocery bag used as packaging for turkey slices on make table.
- Critical - Observed packaged food not labeled as specified by law - grab and go packaged/wrapped baked goods on display in the dining area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - tuna salad 50F, ham and roast beef slices 47F, salami 46F, cheese slices 50F - in make table; cheese slices 55F in reach in cooler below make table - less than 4 hours. This violation must be corrected by : 3-30-12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - tray of cooked chicken [cooked 2-28] left on steam table prior to reheating in oven - less than 30 minutes. This violation must be corrected by : 3-30-12.
- Critical - Thermometers not calibrated according to manufacturer's specifications - both thermometers reading less than 0F [inspector's thermometer reading 31F using ice point method].
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook assembling sandwiches with barehands. Corrected On Site.
- Observed build-up of grease on hood filters. Repeat Violation.
- Critical - Observed dented cans. Beets. Manager segregated, will not serve. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed soil buildup inside ice chute at beverage dispenser.
- Critical - Observed stained/grooved cutting board.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats.
- Critical - Working containers of food removed from original container not identified by common name. Mineral oil. Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Deep freezer door in disrepair Repeat Violation.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Cooler closet to the three compartment sink
- Violation: 38-10-1 Light not functioning in reach in cooler by three compartment sink
- Violation: 38-10-1 Light not functioning in reach in freezer.
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5/9/2011 | Routine - Food | Call Back - Complied |
- Light not functioning in reach in cooler by three compartment sink
- Light not functioning in reach in freezer.
- Critical - No conspicuously located thermometer in holding unit. cooler near the three compartment sink
- Observed build-up of grease on hood filters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cooler closet to the three compartment sink
- Observed nonfood-contact equipment in poor repair. Deep freezer door in disrepair Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg salad and chicken salad found at 44 degrees in the sandwich cooler
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed roach activity as evidenced by 1 live roaches found in dining room.
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5/6/2011 | 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. veggie soup 10/19, corned beef 10/24. Repeat Violation.
- Critical. Label on a food item packaged on-site lacking required information. customer self serve fruit salads with sliced melon. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. some containers have multiple dates listed
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. cooked hamburgers and chicken reheating in oven aced in hot hold. Corrected On Site.
- Critical. Self-service salad bar lacking adequate sneezeguards or other proper protection from contamination. plexiglass panels moved further inward exposing food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw chicken pan then handled salt and pepper garnish without changing gloves and washing hands.
- Observed equipment in poor repair. lid to chest freezer broken.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer. in crevices around spinning blade.
- Observed single-service items stored on floor. togo containers on floor dry storage. Corrected On Site.
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11/3/2010 | 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. cooked beans, rice, cooked onions, soups, etc.
- Critical. Observed food not maintained frozen in a freezer. back reacin freezer.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot hold sausage and potatoes. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cookies in reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching cooked chicken with bare hands. Corrected On Site. Repeat Violation.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. back food prep by tomatoes, on shelf with single service items.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Operator rinsing wares with water mixed with chlorine bleach then sanitizing with quaternary ammonium tablets. Corrected On Site. Repeat Violation.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine strips used for quaternary sanitizer. Corrected On Site. Repeat Violation.
- Pans and plastic containers not stored inverted or in a protected manner above reach in coolers.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. turkey dated 9/3. reach in cooler.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dogs, deli rounds cut, deli meat. reach in coolers. Repeat Violation.
- Critical. Label on a food item packaged on-site lacking required information. salads with potentially hazardous items in customer display case.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. black beans, pulled rk back reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken sal, deli meat out of protection of cooler make table. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items out of protection of hot hold. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. only one side has sneeze guard protection customers have access from all sides. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. handle sandwich toppings with bare hands. Corrected On Site.
- Critical. Observed employee improperly blew into glove to put on for food service.
- Critical. Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. above make table cooler, back prep table
- Observed employees with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no rinse sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed buildup of soil in the interior of ice machine. upside
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline area, back prep table.
- Observed single-service items stored on floor. to go ups in storage.
- Observed floor and wall junctures with cove molding in disrepair.
- Observed food debris accumulated on kitchen floor. back prep area, cookline
- Critical. Employees have not received training related to their assigned duties. employee warewashing was not aware of proper wash, rinse and sanitize method for warewashing or location and purpose of test strips.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Call Back - Complied |
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