- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yellow rice 48° prepared Monday in three door cooler. Corrective action-manager on duty voluntarily discarded product **Warning** Liquid eggs 65° in top portion of make table on cooks line at callback inspection
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Four employees working at time of inspection with none of them being a CFM **Warning** Four employees working without one of them being a CFM. Tina will be taking the CFM test in the next couple of days
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service station stacked wet
- Basic - Toilet not flushing/functioning properly. Toilet in men's room leaking at time of inspection. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container not labeled. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm at time of inspection. Suggested that dishwasher run unit several times to see if they can get sanitizer primed into unit. Retested at 50 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 65° in top of make table. Corrective action-moved to reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 105° in holding unit on cooks line. Corrective action-kitchen manager turned unit hotter. Re tempted product at 129°
- 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. Four employees working and none of them are a CFM at time of inspection-Tina stated she will be taking the CFM class tomorrow **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of (bleach-per kitchen manager) on top of dish machine. **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on cooler on cooks line has some food build up **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Fry oil jugs on floor in back kitchen **Warning**
- Basic - In-use tongs stored on oven door handle. Several sets on oven handles **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Gasket on right side door of three door cooler in kitchen **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter blend 71°, sitting on front counter in service area. Suggested item be added to their TPHC program and have it discarded after 4 hours **Warning**
- 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. Cook make sandwich without wearing gloves **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yellow rice 48° prepared Monday in three door cooler. Corrective action-manager on duty voluntarily discarded product **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food 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 cannot be determined. No time marking for sausage links **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken tenders stored over plantains in freezer **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chili dated 4/13 in 3 door reach in cooler . Corrective action-manager on duty voluntarily discarded product **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit and front of white shield have some black build up on it **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black build up on them **Repeat Violation** **Warning**
- 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. Milk container opened a couple days ago (per employee) not date marked **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Four employees working at time of inspection with none of them being a CFM **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees working at time of inspection missing proof of training, no proof for other employees in restaurant at time of inspection **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pot roast, rice prepared a couple days ago (per employees) not date marked. **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of machine has some build up inside white portion **Repeat Violation** Priority: Intermediate
- Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around soda nozzles have some black build up on them **Repeat Violation** Priority: Intermediate
- Basic - Observed: Dead roaches on premises. Observed 3 dead in door jam of ice machine. Corrective action-operator cleaned up and discarded Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top portion of make table **Corrected On-Site** **Repeat Violation** Priority: Basic
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Cups behind front counter stacked while still wet **Corrected On-Site** Priority: Basic
- High Priority - Observed: Live, small flying insects in food preparation area. In kitchen and dining area Priority: High Priority
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. In unit on cooks line Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food 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 cannot be determined. No time marking on pancake batter of cooks line **Corrected On-Site** **Repeat Violation** Priority: High Priority
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. In cooler behind front counter Priority: Basic
- Basic - Observed: Soiled reach-in cooler gaskets. cooler behind front counter has some black build up on them Priority: Basic
- Basic - Observed: Wall soiled with accumulated black debris in dishwashing area. Wall under triple sink has build up Priority: Basic
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cups, bowls on shelf next to hand sink in service area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several throughout establishment **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Unit at front of kitchen, interior top **Repeat Violation**
- 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. Server touching plates, money, tables, pens, counter then touching bread/bagels to cook. Then touched them to butter and put on customers plates. Didn't wash hands between any if these actions
- High Priority - Potentially hazardous (time/temperature control for safety) food 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 cannot be determined. Pancake batter missing time, made 3 hours prior to inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese 126? Corrective action-reheated product to 165? **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. In house made Brunswick stew dated 04/29. Corrective action-voluntarily discarded
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server not washing hands between handling dirty dishes and delivering food
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield has black slimy build up on it
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have black build up around them
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in back kitchen area
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle on rack not labeed **Repeat Violation**
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs stored on oven handle
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine at 0ppm. Corrective action-primed unit and able to get readying of 100ppm **Corrected On-Site**
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in bulk container
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handles touching product in bulk containers and in sausage gravy pan **Corrected On-Site**
- Observed gaskets with slimy/mold-like build-up. Gaskets in reach in cooler across from cooks line have old food build up in them
- Observed gaskets/seals on cold holding unit in poor repair. Gaskets on reach in coolers and reach in freezer are torn **Repeat Violation**
- Observed ice scoop with handle in contact with ice. Ice scoop laying in ice with handle touching product. **Corrected On-Site** **Repeat Violation**
- Critical - Observed interior of microwave soiled. Unit in kitchen has food build up in interior top
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake batter at 77?
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of milk in service area not date marked. Corrective action-employee dated product to reflect yesterday's date
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored over are sausage In reach in cooler, semi frozen chicken tenders stored over French fries in reach in freezer. Corrective action- all products moved to proper locations
- Critical - Observed unlabeled spray bottle. Spray bottles not labeled in kitchen area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. In house prepared sausage gravy held at 133? in steam table. Corrective action-turned unit up to get hotter. Re tempted product at 142? in 15 minutes
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare hand contact with ready to eat foods not reviewed annually.
- Critical - Bulk container of sugar not labeled. Also, squeeze bottle of oil.
- Critical - Chemicals stored next to hamburger buns in kitchen.
- Gaskets on 3 door reach in cooler in disrepair.
- Handle on scopp sitting in flour. R.
- In line water filter. Last date of 05-11.
- Critical - Mold-like build up on interior of white shield of ice machine.
- Critical - No certified food manager on duty with 4 or more employees present. COS.
- Old soda buildup on underside of coke dispensing machine.
- Tongs stored on oven door handle. R.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Handwash sink not accessible for employee use at all times. lemon/straws in sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk flour
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. under biscuits
- Critical - Observed different information on Hotel and Restaurant license and Beverage license. owner names differ Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. open beef over bread, reach-in freezer
- Observed reach-in cooler gasket torn/in disrepair. upright
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2011 | Routine - Food | Call Back - Complied |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Facilities to maintain product temperature
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
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8/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/16/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. forks Corrected On Site.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs, hanging on stove handle Corrected On Site.
- Light not functioning. hood
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine all wet
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. cook Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with mold-like substance and/or soil deposits. ice dispenser tube
- Observed gaskets with slimy/mold-like build-up. front reachin cooler
- Observed reach-in cooler or walk-in cooler gasket torn/in disrepair. reachin cooler
- Observed utensils stored in crevices between equipment. knives between steam table and cooler Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. broken, rear door
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Exiting system - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
- Critical. Current license properly displayed
- Critical. Employee training validation
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7/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream, milk in reachin
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatoes and ground beef must be discarded at 4pm; explained time as public health control
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 20F
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. cooked soup and raw gizzard and chicken together in upright freezer; raw chicken over bisquit in upright freezer
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef patties in upright freezer; raw gizzards over raw ground beef in reach-in cooler
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves; explained him Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. making sandwich; got gloves Corrected On Site.
- Observed single-service items stored on floor. to-go containes in office
- Observed single-service articles improperly stored. spoons not inverted Corrected On Site.
- Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Lights missing the proper shield, sleeve coatings or covers. front counter
- Critical. Observed toxic item stored by food. soap by ice machine Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- No copy of latest inspection report.
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1/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- 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.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Rear door
- 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. 60 days to complete.
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10/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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