- No Violations Were Observed
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10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed server use bucket with no handle to scoop ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle in standing water. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employee change one glove and replace it without washing his hands. **Corrected On-Site** **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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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed sani bucket on floor by the cookline under the handwashing sink.
- High Priority - Live flies in kitchen. Observed approximately 15 live small flies in the kitchen near the mop sink.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash across from ice machine **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed cookline sanitizer bucket at 0ppm quat at end furthest from office. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked sausage held at 114?f in cookline steam table at end furthest from office. Operator turned up heat dial.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher handle dirty dishes with gloved hands, remove gloves, put on new gloves, then handle clean dishes. All without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. In back prep area **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at 53?f in cookline reach in cooler top closest to office. Operator placed bagged ice on top of food. Observed cream at 52?f in reach in cooler across from coffee on expo line. Placed in cooler at 35?f **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line handsink nearest office
- Intermediate - No soap provided at handwash sink. Cookline handsink nearest office
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee remove gloves and not wash hands before grabbing new pair Repeat Violation.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. oatmeal scoop at cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs at 53 degrees and blue cheese crumbles at 53 degress in cookline reach-in cooler top closest to office. observed shredded cheese at 50 degrees in cookline reach-in cooler top furthest from office Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. no time-mark observed on baking tray of cracked raw shell egg cups at cookline.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed cooked sausage at back prep area steam table at 110 degrees. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink nearest office
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves after cracking raw shell eggs but not wash hands before grabbing a new pair. Corrected On Site.
- 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. observed dishwasher handle dirty food wares then directly handle clean without washing hands inbetween tasks Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. oatmeal scoop at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken salad in cookline reach-in cooler top at 52 degrees. Corrected On Site. placed in bottom of unit.
- Critical - Observed potentially hazardous food thawed at room temperature. multiple bags of soup in 3 compartment sink. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife on back prepline. Corrected On Site.
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2/14/2012 | 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. observed employee switch gloves without washing hands inbetween pairs. also double-gloving with cutting glove and not replacing cutting glove with each latex gloves.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee wearing large watch while engaged in food preparation
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 49 degrees in cookline reach-in cooler top at end closest to office. observed diced ham at 57 degrees and diced lunchmeat at 59 degrees in cookline reach-in cooler top in center of line. Repeat Violation.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 observed handling dirty food wares, then sweeping and mopping floor, then handling clean food wares without fully washing hands inbetween tasks Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cut melon at 51 degrees in coolers reach-in cooler top. observed lunchmeat at 49 degrees in reach-in cooler top. Corrected On Site. Repeat Violation.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. raw cracked eggs in portion cups at cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. marinated salad found at 52 degrees in cookline ice bath. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at cookline found at 122 degrees. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in granola bin at cookline Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. next to dry oats on cookline
- 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 observed handling dirty food wares then handling clean food wares without washing hands inbetween tasks Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. employee observed filling up pitcher in cookline handsink. Repeat Violation. Repeat Violation.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over pasturized boxed egg in walk-in-cooler
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watch on cookline employee
- 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 observed scraping/sorting/handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline employees observed wearing cloth gloves underneath latex. employees observed switching latex gloves and not washing hands before next latex pair. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline employee observed rinsing out crock pot in cookline handsink Repeat Violation.
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2/18/2010 | 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. when switching pairs of gloves hands must be washed inbetween pairs. cloth gloves do not excuse proper handwashing
- Critical. Observed employee improperly washing hands. washed hands with gloves on
- Critical. Observed handwash sink used for purposes other than handwashing. ice dumped in cookline handsink Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by back exit door and at cookline nearest to office
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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