- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Container of pickles in walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple substance in kitchen. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in walk-in cooler. /. 2 pots of beef soup stock
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. BEEF SOUP STOCK MADE ON MONDAY, IN WALK IN COOLER
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in the closet next to the register. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee hats and aprons stored next to the clean utensils on the rack **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping the foods for the buffet bar. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Bottle drinks in the closet next to the register. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Can opener holder. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Dented can of fancy tomato ketchup on the food can rack **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee prepping food, washed the soiled utensils, rinsed the soiled utensils then placed them on the rack without sanitizing. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken rice soup 130°. Reheated to 181°. Chili 131°. Reheated to 170° **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked turkey in the walk in cooler in a ziplock bag dated 11/26/13. Owner stated product was frozen, food was not marked when removed from the freezer. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. Turkey in the walk in cooler dated 11/26/14 **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the employee prepping food used the glove to wash, rinse utensils, used the same glove to wash the tomatoes. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran five times with the owner and the heat strip did not change. **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. The owner could not find the employee food handler training cards. **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. AT END OF TABLE, OUTSIDE WALK IN COOLER
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ON WORK TABLE OUTSIDE WALK IN COOLER
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer. BOX OF BREAD
- High Priority - Toxic substance/chemical stored by or with food. BOTTLE OF HANDSOAP ABOVE DRY FOOD IN STORAGE ROOM/AREA
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. BLUE COLOR SQUEEZE BOTTLE ON FOOD PREP TABLE, OUTSIDE WALK IN COOLER
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions./ dirty aprons stored on rack with clean utensils in kitchen.
- Critical - Observed employee putting clean gloves on without washing hands./ at burger bar.
- Critical - Observed encrusted material on can opener.
- Observed fan covers soiled with accumulated dust./ In walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ trays of raw shell eggs was 63F, stored at room temperature, at cookline, <4hrs. also pea and pasta salad were 47F at self-serve salad bar.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / Observed a tray of raw chicken stored above a tray of raw beef, in walk in cooler.
- Critical - Observed toxic handsoap stored by utensils./ on rack by dish room.
- Critical - Observed we cloth not stored in sanitizing solution between uses./ on table at dining room burger bar.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored; soup spoons not stored with handles facing in single direction; frontline kitchen. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container; inside container of flour - dry goods storage area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable; wiping cloth used under cutting board - frontline serving area.
- Observed a nonfood-grade basting brush used in food; frontline kitchen area.
- Critical - Observed an open beverage container on top food storage shelf - reach in cooler - frontline.
- Observed attached equipment soiled with accumulated dust; fan covers - walk in cooler.
- Observed build-up of food debris and broken glass - food serving plate storage cooler - frontline.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area; eating banana in kitchen area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on and after eat food [banana] in the kitchen. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands; frontline: hands not washed before placing new gloves on hands. Corrected On Site.
- Observed employee with no hair restraint ; at cookline and frontline.
- Critical - Observed encrusted, soiled material on slicer; behind slicer blade.
- Observed food debris accumulated on walk in freeze floor. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink; washing hands at 3-compartment sink. Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Frontline kitchen: employee wiping nose with gloves then handled ready to eat food. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food; cookline and frontline.
- Critical - Observed food stored on floor; box of oil - under hand sink near office [corrected on site]; tub of ice cream [walk in cooler]; box of chips [office]. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing; water for cooking obtained from hand sink at cookline.
- Observed nonfood-grade containers used for food storage; grocery bags for wrapping bananas - walk in freezer.
- Critical - Observed packaged food not labeled as specified by law; grab and go cookies at checkout counter. Capter 61C-4 of the Florida Administrative Code states that public food service establishments which prepare and package food products for sale must ensure that the food is labeled with: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit: cubed sausage - frontline prep cooler - at 49 degrees F. Corrected On Site - discarded by operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit: front self service area: tubs of Block and Barrel cream cheese and whipped butter not held at 41 degrees F or lower and time not used as a public health control. Items stored less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; front self service area: cut melon at 58 degrees F - not stored below 41 degrees F and time not used as a public health control. Melons stored less than 4 hours.
- Critical - Observed raw animal food stored over cooked food; frontline kitchen area: reach in cooler drawers below cookline: raw burger patties stored above drawer of cooked chicken. Corrected On Site.
- Observed residue build-up on nonfood-contact surface - storage counter mounted to ice machine for storage of ice scoop.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination; sandwich picks - frontline kitchen area.
- Observed single-service items stored on floorl; box of single service containers - frontline.
- Critical - Observed uncovered food in holding unit/dry storage area; container of potatoes soaking in water - walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area; frontline kitchen: reach in freezer: onion rings and fish; uncovered bowls of sugar and raisins on top of hot holding food display - frontline serving area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above; macaroni and cheese at 100 degrees F in hot hold cabinet - cookline. Corrected On Site - reheated to 165 degrees F in 2 hours. Sausage at front line hot hold table at 110-120 degrees F. Corrected On Site. Reheated to 165 degrees F in 2 hours.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface; high temperature dishwash machine.
- Wet wiping cloth not stored in sanitizing solution between uses; frontline serving area and frontline kitchen area.
- Critical - Working containers of food removed from original container not identified by common name; bottles of oil and water - front food serving area [repeat violation]; container of flour - frontline kitchen area.
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1/24/2012 | Routine - Food | Warning Issued |
- Critical - Observed bag of ice stored on walk-in freezer floor.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cheese American cheese and chicken was not date marked in walk-in cooler
- Observed residue build-up on underside of soda dispensing heads, at buffet line
- Critical - Observed toxic/glass cleaner spray bottle stored by food./ potato chips in office
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / observed ham sandwiches in grill kitchen with a date mark of 8/23, expired 8/29
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / observed ham sandwiches in walk-in cooler has a date mark of 8/23, expired 8/29
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / observed swiss cheese in walk-in cooler has a date mark of 8/22, expired 8/28
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. / pork has date marke of 8/23, expired 8/29, brisket has date mark of 8/16, expired 8/12
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name. / squeeze bottle on table outside walk-in cooler
- Critical - Working containers of food removed from original container not identified by common name. / squeeze bottles at service line kitchen
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions. [CLOTHING/JACKET STORED ON WORKTABLE, AT GRILL KITCHEN ]
- Observed build-up of grease on HOOD FILTERS, AT GRILL KITCHEN .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ MACARONI SALAD, CHEESE, EGGS were 47-50 F, AT GRILL KITCHEN ]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [CHILE AND SOUP WERE 110 F, AT GRILL KITCHEN ]
- Critical - Raw animal food not properly separated from ready-to-eat food. [ BAGS OF RAW BEEF AND BAGS OF READY-TO-EAT CORNED BEEF STORED IN THE SAME SHEET PAN, IWIC]
- Unwrapped single-service utensils not presented so that only the handles are touched. [ COFFEE STIRRERS AT CHECK-OUT CASH REGISTER STATION]
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. [ AT GRILL KITCHEN ]
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. [ham, turkey, hotdogs in WIC with marked date as 7/19, 7/23]
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. [hotdogs, turkey, ham in WIC with marked dates as 7/19, 7/22]
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [hotdogs, ham, wings in WI cooler]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [potato salad, pea salad at buffet table was 50 F] less than 4 hours
- Critical. Observed food being cooled by nonapproved method. [covered containers of grit, gravy was 120 F in WI cooler, products were taken down from morning buffet service and stored in WI cooler.]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Cutted lemons at check out counter lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Soup and onion at self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [ container of cooked wings next to container of raw chicken, in WI cooler]
- Critical. Observed raw animal food stored over cooked food. [raw burgers over cooked chicken in RI cooler, in dining room grill kitchen]
- Observed reach-in cooler gasket torn/in disrepair. [in both dining room grill kitchen ]
- Critical. Observed soiled reach-in cooler gaskets. [at frontline kitchens]
- Critical. Observed toxic item stored by utensils. [spray bottles stored on rack with clean pans and utensils ]
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8/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Observed sliced eggs inside walk in cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. Observed underneath ice dispensor location on self service area.
- Observed utensils stored in crevices between equipment. Observed knife stored near salad and sandwich cooler. Corrected On Site.
- Observed single-service items stored on floor. Boxes plastic cups stored on floor located on front line. Corrected On Site.
- Light not functioning. Walk in cooler
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stacking too high at salad buffet. Cottage cheese, PH salads at 46-47 Degrees F at top, 42 Degrees F at bottom. Corrected On Site.
- Critical. No thermal test kit when using hot water sanitizer at warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual sanitizing. Reading 100PPM. Corrected On Site. Out of quat, establishment used chlorine.
- Observed dirty mop water stored in mop bucket, and wet mop not hung to dry. Corrected On Site.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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