- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Admin Complaint**
- Basic - Washer/dryer not protected from contamination.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint**
- Intermediate - No list of certified food service managers available at the establishment. **Admin Complaint** **Repeat Violation**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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12/18/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Admin Complaint** **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Admin Complaint** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No list of certified food service managers available at the establishment.
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8/7/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hole in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No list of certified food service managers available at the establishment.
- 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.
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6/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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2/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Handwash sink not accessible for employee use at all times.
- Light not functioning.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation. EMPLOYEE PREPPING READY TO EAT FOODS CHEESE, SAUSAGE WITHOUT AN AOP.
- Critical - Observed handwash sink used for purposes other than handwashing. HANDSINK BY PREP TABLE Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. bathroom doorleft open
- Floors not maintained smooth and durable. inside walk in cooler Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink located by 3 compartment sink. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. inside walk in cooler
- 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. Pro
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor. by back area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee prepping ready to eat products such as pepperoni, cheese, and sausage without an AOP. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink by prep table with evidence of food debris.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets. prep reach in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area. by 3-compartment sink .
- Observed wall soiled with accumulated food debris. By prep table.
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3/15/2012 | Routine - Food | Warning Issued |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Floors not maintained smooth and durable. WALKIN COOLER
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored in a prohibited area. THREE COMPARTMENT SINK-SAUCE
- Observed gaskets with slimy/mold-like build-up.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 equipment in poor repair.Rust build up on water heater
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife stored in holdster
- Drain cover(s) missing.Mopsink
- Critical. Hand sink missing at dishwashing machine or area. Repeat Violation.Nearest handsink at about 30 feet of travel distance .
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed attached equipment soiled with accumulated grease.Mopsink
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.Pasta sauce
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed old product residue in blue storage containers.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DELIVERED CHEESE LEFT AT STORAGE AREA. (SEE COMMENTS) This violation must be corrected by : 4/6/10.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- 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. Pro (SEE COMMENTS) This violation must be corrected by : 6/5/10.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. NO SANITIZER AT HANDWASH SINK
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. BRUSH PLACED IN HANDWASH SINK
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed toxic item improperly stored. HEAVY DUTY CLEANER NEXT TO PIZZA BOXES
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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