- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. **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. **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bowls. Kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks, in breakfast bar.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. One provided. **Repeat Violation**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Toxic substance/chemical improperly stored. Chemicals stored on top on refrigerator in kitchen. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels in men's bathroom. **Corrected On-Site**
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Gallon of milk in walk in cooler at bar.
- Basic - Soil residue build-up on nonfood-contact surface. Around juice machine nozzles.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Waffle batter made at 6:00am at 61?F, temperature at 10:00am 58?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 46?F on buffet, hard boiled eggs 55-56?F on buffet line both items kept on temperature control. Corrective action both had been out less than 3 hours, moved to cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee used handwash sink as a dump sink. Ice in handsink in kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Breakfast buffet items that are thrown away after breakfast.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Waffle batter made at 6:00am. Put on buffet with no ice packs or method of cooling, pulled off buffet at 9:10am temperature at 61?F to be refrigerated for use tomorrow.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary strips do not have color chart to show sanitizer test strip levels.
- No copy of latest inspection report.
- 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. Employee said they are locked in the manager's office and she does not have a key.
- Observed insect control device installed over food preparation area. Over buffet line.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary in 3 compartment sink over 400ppm.
- Critical - Observed unlabeled spray bottle. Bottle with yellow solution in it.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat.
- Critical - No complete 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. No certificates, only booklets. Repeat Violation.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed. Unavailable.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler in kitchen.
- No copy of latest inspection report.
- 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. No certificates, cards available.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter and cream cheese packets both 68-70 degrees F, at buffet line, eggs 62 degrees F in reach in cooler. Corrected On Site. Put on Time as a Public Health Control, advised to add milk, eggs, and waffle batter (not setup) to time control as well. All items currently out will be discarded, as well as eggs in reach in cooler which were previously returned to cooler after sitting out at buffet line.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat, 450+ppm, triple sink.
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11/15/2011 | Routine - Food | Warning Issued |
- 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/ 60 days for employee food safety certification.
- Critical - Observed uncovered food in holding unit/dry storage area./ container use for self service not effective for protection of possible contamination./ no sneeze guard.( bagels, danish pastries )
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit./ standng white refrigerator/ freezer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine./ quat.
- Critical. Handwash sink not accessible for employee use at all times./uses for draining food containers.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Vacuum breaker missing at hose bibb./ kitchen handsink.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with container of pots & pans. Corrected On Site.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Hot water not provided/shut off at employee hand wash sink. and cold at handsink-faucet missing
- Faucet/handle missing at plumbing fixture.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/26/2008 | Routine - Food | Warning Issued |
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