- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pancake/waffle batter 56°f, product was not in the process of preparation or cooling. Product was not being controlled by time. Corrective Action: operator was asked to and did submerge the product in an ice bath.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives in back handsink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in back prep area, outside of walk in cooler. **Corrected On-Site**
- 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.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / at cook line
- Basic - Carbon dioxide/helium tanks not adequately secured. / by ice machine **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / by mixer **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. / at cook line
- Basic - Unwashed fruits/vegetables stored over with ready-to-eat food / liquid egg, in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. / observed cook filling pitcher with water at the cook line hand wash sink
- 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.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. At chemical storage area.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. At reach in cooler located in cook line.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Leafy greens at 51 F° and 57 F°, at cook line reach in cool and cook line counter. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed a open container of milk with no date mark. In walk in cooler.
- Intermediate - Cutting board(s) stained/soiled. At cook line area.
- 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.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cup in service area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over pasteurized egg
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed server carrying wet towel through a service cycle( dish area to dining room to service) **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. cook on line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepped meats at 45. Pancake batter on line 53 batter discarded batter in reach in cooler at 43. **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Hot glove used under gloves not changed noted cooks wiping you must have an employee sign about washing hands with gloves on soiled aprons
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair./ cracked clear plastic food container outside walk in cooler and cracked plastic lid at cookline
- High Priority - Vacuum breaker missing at hose bibb. / at mopsink faucet splitter
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tank not secured by ice machine
- Clean food containers not stored protected on inverted
- Cooked potato was 44F in WIC
- Dust build up on fan cover in WIF
- Critical - Employee did not wash hands when required
- Exterior of grit container with build up of residue
- Flats of raw shell eggs stored next to boxes of liquid egg in WIC
- Goat cheese was not date marked / held more than 24 hours
- Critical - Observed an employee drink cup with stored with food/cookline on worktable at cookline
- Critical - Observed cook touch inside of raw shell egg cup with egg residue then returned to other tasks without washing hands or changing gloves
- Critical - Observed server dumping liquid food residue at the handsink by dishmachine
- Old label residue stuck at clean food container
- Poppyseed salad dressing dated 8/4 expired 8/10, more than 7 days
- Residue build up at the underside of the soda dispensing head
- Server handling exposed food with no on effective hair restraint
- Critical - Soil build up at can opener
- Critical - Soil build up at slicer
- Critical - Soil build up inside ice machine
- Critical - Stop sale issued poppyseed salad dressing made with sour cream date 8/4 expired 8/10
- Critical - Toxic chemical stored with new gloves at back room
- Critical - Toxic sani bucket stored with sugar / flour. At wait station
- Unwashed vegetable stored above ready to eat vegetable in WIC
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Pancake batter 47 F at cookline / less than 4 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / whipped cream 45 F at wait station / less than 4 hours / Repeat Violation @ 10-17-11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / Observed potentially hazardous cheese has a date marking of 1/30 in WIC / Corrected On Site. Discarded by operator
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HAND SINK TO THE FAR WEST OF THE KITCHEN NEAR WALKIN COOLER WAS OBSTRUCTED, HAD TO MOVE THINGS TO GET TO IT. (COS)
- Critical - NO SOAP AT HANDSINK TO THE RIGHT OF THE REAR WALK-IN COOLER.
- OATMEAL CONTAINER SCOOP OBSERVED WITHOUT A HANDLE, SCOOP WAS LEFT IN THE OATMEAL. (COS)
- OBSERVED A BOX OF FOOD ON THE FLOOR IN THE WALK IN FREEZER. (COS)
- OBSERVED LADLE STORED IN CONTAINER WITH STANDING WATER AT 80. (COS)
- OBSERVED WHIPPED CREAM BEING STORED ABOVE TEMP 48F.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean cutting boards next to dirty dish racks, by dishmachine
- Critical - Observed dirty cutting boards
- Critical - Observed food workers changing taskswithout changing gloved
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [ boxes of raw shell eggs next to boxes of ready-to-eat vegetables, in WIC]
- Critical - Observed soil buildup iat ice scoop / at drink station
- Critical - Observed unwashed pineapples stored over ready-to-eat potato boxes, in WIC
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. / salt squeeze bottle at kitchen wait station / Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / pancake batter was 50 F at cookline / Corrected On Site.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed food stored on walk-in freezer floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee / female server with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed old food stuck to clean food containers
- Observed residue build-up on top of dishmachine
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10/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Cook on the cookline scratched her neck with gloves on hand, went back to the cookline without washing hands, changing gloves]. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items. [Observed trays of sanitized equipment,utensils sliding on metal strips attached to the three compartment filled with soiled water soakiing pots].
- Observed old food stuck to clean dishware/utensils. [Baking trays].
- Observed soiled dry wiping cloth in use, hanging from the rear pant pocket of cook. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean equipment stored on floor. [Dishwashing trays on the floor in water]. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Observed floor area(s) covered with standing water at the dishwashing area.
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Critical. Observed interior of ovens located over cookline grills soiled, must be cleaned.
- Critical. Observed food-contact surfaces soiled/residue. Tea containers' interior must be cleaned.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Dining room's rear door needs sealing at bottom.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/21/2008 | Routine - Food | Warning Issued |
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