- Basic - Floor soiled/has accumulation of debris. Under cook line equipment **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Wall soiled with accumulated dust.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Repeat Violation**
- 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.
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 52° F, steak at 53° F, Bacon at 51° F less than 4hours. Operator took corrective action by moving items to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed sausage patties at 53 held for more then 6 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed sausages and chicken patties at 97° F for less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Tcs food moved to cooler that maintains adequate temperature. Technician called. Ice being used to maintain temperature.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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1/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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3/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in holding unit not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed encrusted material on can opener.
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. dishwashing area
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.kitchen area
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.mens restroon Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed food stored on floor.walkin freezer Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair.urinal in mens rest room
- Wet mop not hung to dry.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. 3 compartment sink
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.pancake mix in reach in cooler
- Observed employee with no hair restraint.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed single-service articles stored without protection from contamination.
- Critical. No handwashing sign provided at a handsink used by food employees. Dishwashing area
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage 109 degrees.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- 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.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ach in cooler at cooking line
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Manager lacking proof of Food Manager Certification.
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11/17/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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