- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table while prepping , prep table by Three Compartment Sink **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle drink, personal fruits, food in the double door Upright Reach in cooler by dry storage shelf
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by Three Compartment Sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of cold cut 46°F chicken 50°F roast beef 48°F, take out less than 30 min ago, from Reach in cooler, make table cooler by register, correctives action taken move back to Reach in cooler in prep area
- Intermediate - No soap provided at handwash sink. By Three Compartment Sink **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Joden worked at the establishment about 1.5 years had complete the test but the certificated not been fill out. Also, several employee certificated fill our the wrong expired date on the certificates.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over clean equipment on shelf **Corrected On-Site**
- Basic - Food stored on floor. Fry oil, front counter
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored. Mineral oil over prep table **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To make sandwich **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweatshirts on shelf with single service items.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep top unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 104?
- Intermediate - Accumulation of sticky substance on/around soda dispensing nozzles.
- 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. Prep unit, ambient air 45?
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at rear hand wash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Plant food in reach in 70? covered while still cooling. Condensation on inside of lid noted.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site, found in back, moved to front of prep unit.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple temperatures of potentially hazardous food taken at 45-46 degrees F in tall 3 door reach in cooler at end of cookline. Corrected On Site. Called AC technician who arrived by end of inspection.
- Critical - No current 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. Shown 1 expired certificate.
- Critical - No handwashing sign provided at a handsink used by food employees. Next to triple sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On storage rack over clean containers in rear prep area. Corrected On Site. Moved.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean lids in bus tub soiled with food debris. Storage racks in rear prep area.
- Observed personal care item stored with food. On storage racks in rear prep room, clothes, purse, otger items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats ranging in temperature from 45-46 degrees F in tall 3 door reach in cooler at end of cookline. Corrected On Site. Called AC technician who arrived to check cooler by end of inspection.
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3/22/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- No copy of latest inspection report.
- Critical - Observed encrusted material on can opener.
- Critical - Observed unlabeled spray bottle.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- 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 - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Thermometers provided and conspicuously placed
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date observed on filter above soda fountain boxes, in back kitchen area.
- Critical. Observed soiled reach-in cooler gaskets. 3 door upright reachin cooler, behind cash register
- Critical. Observed interior of microwave soiled. Interior top, at far end of open kitchen line. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils and lids stored in dirty bus pans, in back kitchen area.
- Observed single-service items stored on floor. To go boxes on floor at far end of open kitchen area. Corrected On Site.
- Observed toilet leaking/in disrepair. Mens bathroom, toilet constantly running.
- Critical. No proof of original certificate or cards available. One original certificate, rest are photocopies. An original certificate or card are now required for each employee.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, BOXES OF POTATOES CHIPS
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECONDS.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled, BOTTOM OF PREP TABLE .
- Critical. Observed encrusted material on can opener, METAL SHAVING .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, KNIIVES / DINNING ROOM.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Wet mop not hung to dry.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
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4/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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10/15/2009 | Routine - Food | Call Back - Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Storage. Except as specified under Sections 7-207.12 and 7-208.11, EMPLOYEES' shall store their PERSONAL CARE ITEMS in facilities as specified under Paragraph 6-305.11(B).
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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10/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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