- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bottles of soda on the floor in wic.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes in prep area above 41°. 9-29-14 cut tomatoes 51°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in reach in cooler above 41°. 9-29-14 lasagna at 51°
- 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. **Warning**
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09/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Case of water bottle stored on the floor. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Observed scoop left in ice machine. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Pipe beneath sink is leaking.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes in prep area above 41°.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed food in reach in cooler above 41°.
- Intermediate - Nonfood-grade basting brush used in food.
- 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. **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. Observed cooked. Chicken that has been cooled and did not have proper date marking.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand sink soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of lettuce on the floor in wic. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Cases of drink stored on the floor. **Corrected On-Site**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Cleaning equipments stored under prep table.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Employee dumping mop water in the handwash sink. Mop sink and bucket stored at the entrance by prep table.
- Intermediate - Employee used handwash sink as a dump sink. Food residue in hand sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken covered while cooling in wic. **Corrected On-Site**
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4/7/2014 | 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. Observed open cup in food prep area.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread, meat.
- Basic - Food debris accumulated on kitchen floor. Breads under oven.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ground meat and lasagna in wic that are above 41 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook food in wic above 41 degrees.
- Intermediate - Encrusted material on can opener blade. Observed can opener soiled and greasy.
- Intermediate - No soap provided at handwash sink. No sop at hand wash sink by 3cs.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.Observed restaurant license is expired. **Admin Complaint**
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in an improper manner. **Admin Complaint** **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Observed poultry in standing water in three compartments sink.
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11/30/2012 | Routine - Food | Administrative complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided ata handsink used by food employees. AT HAND WASH SINK IN FOOD PREP AREA.
- Observed ceiling in disrepair. CEILING IN WIC IS DAMAGED
- Observed ceiling in disrepair. OBSERVED CEILING DAMAGE THROUGHOUT ESTABLISHMENT.
- Critical - Observed employee engaged in food preparation, handle clean equipment or utensils, or touched unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor.celery sticks and poultry
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.dry storage area
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.back area
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.dishroom area
- Violation: 37-02-1 Observed hole in wall.between kitchen and dishroom area wall
- Violation: 37-13-1 Observed hole in ceiling.in kitchen area next to oven
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.in hot holding unit that has pizza
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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4/23/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried.pots and pans
- Critical - Hand wash sink lacking proper hand drying provisions.dishroom area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.PIZZA BOARD USED TO PUT PIZZA IN OVEN
- Lights missing the proper shield, sleeve coatings or covers.in hot holding unit that has pizza
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.AT TIME OF INSPECTION
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment.
- 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. AT TIME OF INSPECTION
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.dry storage area
- Critical - Observed hose at dish sink lower than flood rim of sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical - Observed food stored on floor.celery sticks and poultry
- Critical - Observed hand wash sink used for purpose other than washing hands.wipping towels and bucket
- Observed hole in ceiling.in kitchen area next to oven
- Observed hole in wall.between kitchen and dishroom area wall
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored on top of single service items pizza boxes.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw eggs next to half cooked wings
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Vacuum breaker mising at hose bibb.back area
- Wet mop not hung to dry.
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2/16/2012 | Routine - Food | Warning Issued |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. product inside reachin unit, next to pizza oven.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared food inside walkin cooler.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 Repeat Violation.
- Critical - Observed food stored in a prohibited area. reach in unit holding cooked chicken wings.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings from yesterday. 52F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover pizza shall be dated if stored from previous dates. Repeat Violation.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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. New Employees need proof of employee training .
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1/7/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken. in prep pizza, reachin unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin unit. pizza make prep table. next to oven.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. No conspicuously located thermometer in holding unit. reachin units.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Critical. Handwashing cleanser lacking at handwashing lavatory. all handwashing sinks.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical. Observed expired Food Manager Certification.
- 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. New Employees need proof of employee training .
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1/4/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. walkin cooler.
- Critical. No conspicuously located thermometer in holding unit. all reach in units.
- Observed gaskets/seals on cold holding unit in poor repair. all reach in units.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ceiling in disrepair. kitchen area.
- Critical. Observed expired Food Manager Certification.
- 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. New Employees.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed live flies in kitchen.
- Critical. Establishment operating without a current Hotel and Restaurant license. 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
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/9/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/22/2008 | Routine - Food | Warning Issued |
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