- Basic - Build-up of grease/dust/debris on hood filters. Hood system has grease accumulation dripping down .
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Walk in cooler #2
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler # 1 light shield missing **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Observed in the prep area, Per Engineering Manager Will notify current pest control service. Last inspection 3/12/14 **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. French toast 114°f stored on buffet line recommend to Proper reheated 165°f.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored directly above liquid eggs stored Inside walk in cooler # 1 .
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bottom of storage shelve has food crumbs left on storage Shelve.
- Intermediate - Encrusted material on can opener blade. Main kitchen area **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Transport cart stored in front of hand sink located in prep Kitchen. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Warped tiles near dish area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice buildup in walk-in freezer.
- Basic - Lights in ware handling area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted unwashed tomatoes over washed **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area.
- High Priority - Toxic substance/chemical improperly stored. Soap at HWS stored by food prep and ice scoop
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. 2/12
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on dishes
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By dish area and bowls on buffet
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dish area shelves display rust that has pitted the surface.
- Basic - Label on a food item prepared onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Back r Reach in cooler , no thermometer **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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. Chemical empty **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Pastries at buffet not under sneeze guard pastries at front counter offered for self service not wrapped **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Mashed potato 130F re heated to 145 **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Bar sink had sani bucket in it **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory for buffet service, she'll eggs cooked to order **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall tile damage near kitchen entrance door CB: new wall finish installed behind Dishmachine. Cleaning still required under 3 compartment sink. Some tiled coving has been replaced - work in progress
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers **Corrected On-Site**
- Basic - Food stored on floor. Boxes of meat - WIF, containers of juice (corrected on site)- WIC
- Basic - Hole in wall. Near dishmachine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet - omelet station
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.grab and go containers at bar - yoghurt parfait and mixed fruit cups.
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Dining area - cooler under bulk milk dispenser
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall tile damage near kitchen entrance door
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. **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. Pm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw burgers 44-46? - cooled to 43?, liquid egg 55? (corrected on site - discarded) - cook line RIC; buffet: butter pats 50?, cream cheese 63? - less than 3 hours - cooled to 38?. Omelet station: ham and cheese 48? (ham and cheese discarded)- not on time as PHC procedure
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 122-127?. Reheated to 167? **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries not stored behind/under sneeze guard
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm - cookline **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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 training for 3 employees - dishwasher, cook, buffet employee. Three managers have food manager certification
- Intermediate - No soap provided at handwash sink. Prep area **Corrected On-Site**
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1/22/2013 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwash employee failed to wash hands between handling dirty and clean dishes.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Breakfast buffet - all hot/cold foods, cream cheese tubs and butter pats discarded after 2 hours as informed by chef.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler by cookline.
- Observed hole in wall. Under 3 compartment sink.
- Observed residue build-up on nonfood-contact surface. Counters behind buffet line.
- Critical - Permanent employees have received food managers training with national Registry. No proof of employee training for dishwash employee and omelet cook - employed longer than a year.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Waste line not connected at soda gun holster. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.EMPLOYEE PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DICED SAUSAGE,BEEF,PEPPERONI AND SHREDDED CHEESE AT 48-50 Corrected On Site. PRODUCT PAST 4 HRS AND MGR DISCARDED ALL PRODUCT . OTHER REFRIGERATION UNITS AVAILABLE TO STORE PRODUCT
- Observed single-service articles stored without protection from contamination. LARGE COFFEE FILTERS Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.CORNSTARCH Corrected On Site.
- Critical - Observed toxic item stored by food. CHAFING DISH FUEL Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.FLOUR CUP HANDLE IN CONTACT WITH FLOUR Corrected On Site.
- No copy of latest inspection report.
- Observed PANTRY REACH -in cooler gasket torn/in disrepair.
- Observed ALL WHITE cutting boardS grooved/pitted and no longer cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. ORANGE JUICE IN FOAM CUP WITHOUT LID AT SILVERWARE WRAP STATION Corrected On Site.
- Critical - Observed dented/rusted cans. SYSCO BRAND BLUE BERRY FILLING CAN DENTED AT SEAM AND SEAM RUSTED Corrected On Site.CHEF DISCARDED THE CAN (RECEIVED ON 01/08/2010) NO STOP SALE ISSUED
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed pesticide-emitting strip present in food prep area. IN THE KITCHEN
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Vacuum breaker mising at hose bibb. AT MOP SINK
- Wet mop not hung to dry. Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner, cracked ice scoop. Corrected On Site.
- Floors not maintained smooth and durable, floor tiles and coving broken throughout kitchen as well as regrouting needed in some areas. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, bakery handwashing sink.
- Critical - Handwash sink not accessible for employee use at all times, blocked by box on top of handwashing sink in bakery room.
- Critical - Observed accumulation of debris in warewashing machine curtains.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water, in front of three-compartment sink.
- Critical - Observed food stored on floor, walkin freezer and walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey 47 degrees F and cheese 45 degrees F in prep cooler without timemarking. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, opened ham and capicola deli meats in walkin cooler 2. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, open bag of sugar in bakery room.
- Critical - Portable fire extinguisher not fully charged, by kitchen door. For reporting purposes only.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Not effective for the fruits and pastries, food is exposeed to the guest with no barrier.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The door to the walk in cooler rusted and the shelving inside the walk in cooler.
- Observed build-up of grease on nonfood-contact surface. On the side of the cook's line, stoves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. The ceiling tiles in the kitchen some are no longer cleanable.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. For the buffet plates.
- Floors not maintained smooth and durable. Some areas of the kithen needs regrouting, observed some broken tiles.
- Observed wall soiled with moderate accumulated black debris in dishwashing area.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Deep and cover, operator states that the carry an extended breakfast serve until 12pm Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. For seasoning food lemon ,herbs. Corrected On Site.
- Observed ice scoop with handle in contact with ice. At the bar. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Moderate amount of pink like substance at the main unit.
- Critical. Observed food-contact surfaces with grease and/or soil deposits. On the doors and sides of units of the cooks line.
- Observed residue build-up on nonfood-contact surface. At the walk in coolers shelving .
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. On container that need cleaning.
- Observed single-service articles stored without protection from contamination. For coffee filters. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb.Outside were the mop washing area is designated .
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cinammon , herb shakers .
- Critical. Observed food stored in undrained ice.cream cheese, butter at buffet line. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.At walk in cooler raw beef, shrimp over fully cooked raviolli .
- Observed gaskets/seals on cold holding unit in poor repair.At pizza make table reach in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Pizza oven.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.server station hotbox drawers .
- Observed residue build-up on nonfood-contact surface.walk in cooler shelving .
- Critical. Observed expired Food Manager Certification.Gamalier Burgos , 8/19/08,NRA Chef states booked onto cause in October, no documentation to verify.
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7/8/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.7/8/09 Chef states booked onto course in October 2009, no documentation available to verify.
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7/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/7/2009 | Routine - Food | Warning Issued |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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