- Basic - Hole in wall over the chest freezer. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on top of freezer and next to ice tea dispensers. **Warning**
- 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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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not properly protected. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch while in preparation of food. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled, has accumulation of debris in water heater room. **Warning**
- Basic - Hole in wall over the chest freezer. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer inside reach in cooler, and freezer. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Door at water heater room rusted and with corrosion hole. **Warning**
- Basic - Opened employee beverage container in a cold holding unit next to TCS food to be served to customers. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons, Forks and knives at buffet area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on top of freezer and next to ice tea dispensers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bar Boiled Eggs 51°F, Cream Cheese 53°F, Butter 58°F, Milk 49°F. **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand at three compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by plastic boxes. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At three compartment sink, at men and women bathrooms, and at hand wash sink in kitchen area. Water temperature was at 77°F. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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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11/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/21/2014 | Routine - Food | Admin. Complaint Callback Complied |
- 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. / no proof of any employees training on 8/19/13, 10/23/13 and 1/10/14 / same female employee in breakfast area. **Admin Complaint** / at callback 1/13/14, still no proof of any employee training. Spoke to hotel manager on the phone, he''''s been sick for a few days and the hotel owner was out of town / at callback 1/14/14, still no approved of any employees training for the two employees working at the breakfast area / both employees hired more than 3 months ago. / at stip callback 5/5/14, employee certificate provided was NOT approved by State of Florida. A 30 day extension given.
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5/5/2014 | Routine - Food | Administrative Complaint Time Extension |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 58F, cream cheese at 48F, boiled eggs at 54F / breakfast area / no time control procedure and time log in use. **Warning** / at callback 1/13/14, butter at 50F, cream cheese at 40F, boiled eggs at 50F / at callback 1/14/14, butter at 51F, boiled eggs at 50F, still no time control in use.
- 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. / no proof of any employees training on 8/19/13, 10/23/13 and 1/10/14 / same female employee in breakfast area. **Admin Complaint** / at callback 1/13/14, still no proof of any employee training. Spoke to hotel manager on the phone, he''s been sick for a few days and the hotel owner was out of town / at callback 1/14/14, still no approved of any employees training for the two employees working at the breakfast area / both employees hired more than 3 months ago.
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1/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 58F, cream cheese at 48F, boiled eggs at 54F / breakfast area / no time control procedure and time log in use. **Warning** / at callback 1/13/14, butter at 50F, cream cheese at 40F, boiled eggs at 50F.
- 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. / no proof of any employees training on 8/19/13, 10/23/13 and 1/10/14 / same female employee in breakfast area. **Admin Complaint** / at callback 1/13/14, still no proof of any employee training. Spoke to hotel manager on the phone, he's been sick for a few days and the hotel owner was out of town.
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1/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 58F, cream cheese at 48F, boiled eggs at 54F / breakfast area / no time control procedure and time log in use. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / wrapped bagels stored inside hand sink / kitchen / **Warning** **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. / no proof of any employees training on 8/19/13, 10/23/13 and 1/10/14 / same female employee in breakfast area. **Admin Complaint**
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1/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. / reach in cooler ambient temperature at 70F / all TCS foods discarded / see stop sale. **Warning** / at callback 8-20-13, operator is going to replace the reach in cooler, no TCS inside cooler. / at callback 10/23/13, new cooler still not maintaining at 41F or below / butter at 45F, cream cheese spread at 46F.
- Intermediate - Manager lacking proof of food manager certification. **Warning** / at callback 10/23/13, still no proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** / at callback 10/23/13, no test strips provided.
- 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** / at callback 10/23/13, still no proof of employees training.
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10/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment in poor repair. / reach in cooler ambient temperature at 70F / all TCS foods discarded / see stop sale. **Warning** / at callback 8-20-13, operator is going to replace the reach in cooler, no TCS inside cooler.
- Basic - No copy of latest inspection report available. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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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8/20/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing. / kitchen. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Equipment in poor repair. / reach in cooler ambient temperature at 70F / all TCS foods discarded / see stop sale. **Warning**
- Basic - Food stored on floor. / a box of muffins, can goods on floor / **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / small reach in cooler / breakfast area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / whipped cream at 68F, cream cheese at 67F, boiled eggs at 74F / stored more than 2 days / reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / whipped butter at 68F, cream cheese at 67F, boiled eggs at 74F / stored more than over 2 days / reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / coffee maker blocking the hand sink / **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in kitchen. / a case of single service cups.
- Basic - Case/container/bag of food stored on floor in kitchen. / a case of bagel.
- Basic - Ceiling tile missing. / above the entrance door on the right / kitchen.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / female employee.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 49F / small glass cooler / less than 4 hours.
- 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. / ambient temperature at 57F / operator stated that he will removed all time/temperature control for safety food / small glass cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by a case of single service cups. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. / observed unwrapped apples on breakfast bar.
- No copy of latest inspection report. /
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed ants on wall / kitchen and breakfast area.
- Observed employee with no hair restraint. / male employee.
- Critical - Observed food stored on floor. / a box of bagel on kitchen floor / Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed operator washed apple in handsink /
- Observed hole in wall. / kitchen / operator stated that construction is on the way for remodelng the kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / milk spilled inside reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter and cream cheese at 56F / breakfast area / operator stated that breakfast area close in 5 minutes / all products moved back to reach in freezer/ time as public health control recommended.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 47F / small reach in cooler / breakfast area / less than 4 hours /product was moved back to kitchen reach in cooler / time as public health control recommended.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. / knifes on breakfast area.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. / observed unwrapped apples on breakfast bar.
- Critical - Hand wash sink lacking proper hand drying provisions. / pantry
- Critical - Hand wash sink lacking proper hand drying provisions. / women's restroom.
- Critical - Handwash sink not accessible for employee use at all times. / observed a shelf blocking the handsink / Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed ceiling in disrepair. / right corner / above the handsink.
- Observed employee with no hair restraint. / female employee.
- Observed hole in wall. / on the right side of the handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eggs at 44F / reach in cooler / product was moved to freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 46F / breakfast area / product was iced.
- Critical - Observed the presence of insects, rodents, or other pests. / observed ants on wall and around the 3 bay sink area / manager call pest control immediately.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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