- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment operating with 168 seats, licensed for 80 seats. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit at open top cooler: Chicken 52°f, ham 47°f, sausage 53°f, Mariana 45°f. Food not out for 4 hours. Upon callback observed in open top reach-in cooler: ham 47°f and Marinara sauce 45°f. Food not out for 4 hours.
- 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. Note: this violation must be corrected by 6/10/14. **Warning**
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4/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean plates not stored inverted or in a protected manner at waitress station. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment operating with 168 seats, licensed for 80 seats. **Repeat Violation** **Warning**
- Basic - In-use tongs stored on fryer door handle. **Warning**
- High Priority - Cut lettuce cold held at 46°f on salad bar. Food not out for 4 hours. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit at open top cooler: Chicken 52°f, ham 47°f, sausage 53°f, Mariana 45°f. Food not out for 4 hours. Note: this violation must be corrected by: 4/10/14. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed in reach-in freezer raw beef over corn dogs. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation surface or food. **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. Note: this violation must be corrected by 6/10/14. **Warning**
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4/9/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in kitchen. Pizza boxes on floor behind make table. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 80 seats has 150 seats.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Above three compartment sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Food containers on make line. **Corrected On-Site**
- Basic - Waste line missing at soda gun holster.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 47° f, Diced tomatoes 46° f, Chicken 51° f, Ham 49° f. Moved food into proper refrigeration. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Dated 10/18 potato soup. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato soup marked 10/18.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings left at room temp. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, plates for salad bar. **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. 0ppm corrected to 50ppm. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, filling bucket. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in silver refrigerator. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit, ham on buffet at 60?f less than 4hours. **Repeat Violation**
- Intermediate - Interior lid of reach-in cooler soiled with accumulation of food residue, cookline.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Broken thermometer in wings cooler. Corrected On Site.
- Critical - No conspicuously located thermometer in 2 door upright cooler. Corrected On Site.
- Critical - Observed handsink not clean next to dishmachine. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, leftside cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, rightside cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham on buffet at 60 degrees fahrenheit, product discarded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 55 degrees fahrenheit ham at 57 degrees fahrenheit beef at 57 degrees fahrenheit in makeline for less than 4 hours. Keep lids closed when not in use.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with pot, shoes. Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 37-02-1 Observed wall behind handsink in womens restroom not easily cleanable, raw wood exposed.
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3/26/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in silver refrigerator. Repeat Violation.
- Critical - Observed expired Food Manager Certification, expired 12-07-11.
- Observed gaskets/seals on pizza toppings cooler in poor repair.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed knife block in use to store knives.
- Observed wall behind handsink in womens restroom not easily cleanable, raw wood exposed.
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1/25/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- Critical - No conspicuously located thermometer in silver refrigerator.
- Critical - Observed door track of upright cooler soiled with accumulation of food residue, glass sliding door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hotdogs at 46 degrees fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food, shell eggs over ham.
- Observed silver refrigerator with ice buildup.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Rightside reachin cooler thermometer broke.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, container empty, corrected to 50ppm. Corrected On Site.
- Grease trap has small amount of residue on top. Establishment installed new grease trap but received wrong gasket for lid, correct seal is on order.
- Critical - No conspicuously located thermometer in leftside reachin cooler. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with debris build-up, storage units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef at 45 degrees fahrenheit for less than 4 hours.
- Observed reachin cooler rightside with ice buildup.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in reachin cooler leftside.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, after answering phone.
- Critical - Observed employee with open sores/cuts/burns handling food. Burn on hand, employee put glove on. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat food held more than 24 hours not properly date marked after opening, gallon containers of food.
- Critical. Observed shirt stored on food-contact surface, cutting board.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, moving between job tasks(food order to preparation of food)
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, reachin cooler leftside.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices between equipment, pizza cutter between wall and table.
- Critical. Establishment operating without a current Hotel and Restaurant license, license expired 6-01-10.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedure.
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8/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, gallon jugs.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name, salt.
- Violation: 15-32-1 Observed upright cooler gasket will not seal tightly.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical. Violation: 22-17-1 Observed soiled reach-in freezer gaskets.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
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5/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, gallon jugs.
- Critical. Working containers of food removed from original container not identified by common name, salt.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45 degrees fahrenheit tuna at 45 degrees fahrenheit potatoe salad at 48 degrees farienhiet reachin makeline reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham topping at 60 degrees fahrenheit beef at 59 degrees fahrenheit sausage at 57 degrees fahrenheit chicken at 64 degrees fahrenheit topping reachin cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Makeline cooler at 48 degrees fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Topping reachin cooler at 52 degrees fahrenheit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed upright cooler gasket will not seal tightly.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, bowls.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact.
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5/20/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chili.
- Critical. No conspicuously located thermometer in reachin cooler glass doors.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, glass door.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, chicken cooler.
- Observed residue build-up on dough preptable.
- Floors not maintained smooth and durable, mens restroom.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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12/15/2009 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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