- Basic - Ceiling tiles/AC vents soiled/stained with accumulated food debris/water marks/dust.
- Basic - Cutting board has cut marks and is no longer cleanable: sandwich unit.
- 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: Randy and Clayton (two of six employees).
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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: miscellaneous. **Repeat Violation**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has cut marks and stains and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature: hot dogs. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength: 0ppm. Corrected to 100ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: pudding 48°, grits 89°, cheese grits 93°, gravy 69°, cut tomatoes 51°, Gouda 51/52°.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling: grits, cheese grits.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: miscellaneous items throughout establishment.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees: back sink.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Handwash sinks not accessible for employee use at all times: one blocked by soda boxes, one covered by board. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at front handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: andouille mac n cheese, chicken salad in upright cooler.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty/soiled air conditioning air return vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food (hot dog buns) were 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 small flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food (cooked rice) identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control has been determined.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by soda boxes.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (see Stop Sale).
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above ( pulled pork). **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse (cooked beans).
- 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 (pulled pork BBQ, kielbasa sausage). **Corrected On-Site**
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not equipped with self-closing door.
- Critical - Observed potentially hazardous food thawed at room temperature (hot dogs). Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed food with mold-like growth (tomato). Discarded immediately.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (cooked rice). Food may not be served. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (cooked rice). Reheat to 165 F or use time as a public health control - 4 hours out of temperature control.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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 9/14/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (chicken salad).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name (flour/spice mix?). Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (chicken salad).
- Critical. Observed uncovered food in holding unit/dry storage area (xheese sauce, chili, fresh toppings). Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for wiping cloths. Corrected On Site.
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9/10/2010 | 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. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cole slaw, chicken salad).
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food at front prep line (condiments).
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Food handlers must wear gloves until an AOP has been developed and approved. Forms provided and explained. Corrected On Site.
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5/21/2010 | 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 (pulled pork, corned beef, chicken salad).
- Critical. Observed uncovered food in refrigerator (hot dogs). Corrected On Site.
- Critical. Observed uncovered food front counter when not busy. Corrected On Site.
- Observed employee with ineffective hair restraint.
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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen.
- Carbon dioxide tank not adequately secured. Corrected On Site.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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