- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Rear prep area.
- Basic - Food storage container cracked or broken. Garlic and oil storage container.
- Basic - Food stored on floor. Bananas on the floor in the rear prep area and dough on the floor at walkin cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At sugar container in rear prep area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store croutons.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in rear prep area.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food (sauce) At walkin cooler.
- Basic - Wall soiled with accumulated food debris. Near HOBART mixer in rear prep area.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 75° F at cookline under no temperature control. Made about an hour ago. Placed in cooler to cool down. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauce at walkin cooler.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with single-service items. Rustoleum next to takeout boxes in rear prep area.
- Intermediate - Hot water at three-compartment sinks does not reach 100 degrees Fahrenheit. At 94° F .
- Intermediate - Hot water not provided/shut off at employee handwash sink. At 94° F in cookline and dishwashing area. At 85° F in restrooms.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle in rear prep area.
- Portable fire extinguisher missing from its designated location. On floor in coffee station. For reporting purposes only.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty air conditioning vent covers. At end of cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets/seals on holding unit in poor repair. At juice bar 3 door cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at cookline.
- Basic - Reuse of single-service articles. Reuse of chicken base container to store heart of Palm at walk-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout container lids in rear prep area.
- Basic - Soil residue build-up on nonfood-contact surface. On rolling cart in rear prep area.
- Basic - Stored food not covered in walk-in cooler. Breadcrumbs, pork, bacon, heart of Palm, prepped onions and beans.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauce at walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled. Juice bar and dishwashing area. **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cookline and dishwashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded chicken and cooked pork at walk-in cooler.
- Intermediate - Soil residue in food storage containers. Breadcrumbs container at cookline.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. K class.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler at cookline. **Warning**
- Basic - Wall soiled with accumulated food debris. Rear prep area room. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Juice station. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On curtains on table in rear prep room. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Oranges. **Warning**
- Basic - Hole in wall. By chest freezer in rear prep area. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At flour container. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler at cookline. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken nuggets in chest freezer in rear prep area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Platter containers not properly inverted in rear prep room. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cut onions and bacon. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated food debris. Rear prep area room. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 95° F and grilled onions at 98° F on top of grill . Increase heat on grill to maintain foods at 135° F or above. Corrective action taken. **Warning**
- 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. Cheese and ham at walkin cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Juice station. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Portable fire extinguisher gauge in red zone. Fire extinguishers also on the floor. For reporting purposes only. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, several items.
- Basic - Equipment in poor repair, lids on reach in freezers. **Repeat Violation**
- Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, chemical spray bottle used for water in bakery area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, melons, ham and cheese 60?. Corrective Action taken. Manager time marked and will discard at 12:00 pm.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage on buffet 91?. Management reheated. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food chicken over plantains in walk in cooler.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, mozzerella, sausage, cooked chicken, All food 53 degrees. At time of callback ham, sausage, mozzerella and cooked chicken 52 degrees.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken, raw beef, cooked yucca and cooked plantains, in reach in cooler drawers on cookline. All food 45 degrees. At time of callback raw chicken, raw beef, cooked yucca and cooked plantains 52 degrees.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers on cookline, Ambient air temperature 45 degrees. This violation must be corrected by : 08/30/12. Ambient air temperature 48 degrees at time of callback.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, pizza station. This violation must be corrected by : 08/30/12. Ambient air temperature 52 degrees at time of inspection.
- Violation: 14-33-1 Observed equipment in poor repair, all freezer lids broken in storage area.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, disharea.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb, mop sink.
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8/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers on cookline, Ambient air temperature 45 degrees. This violation must be corrected by : 08/30/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler, pizza station. This violation must be corrected by : 08/30/12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air temperature 48 degrees.Bev Air, reach in cooler, on cookline.This violation must be corrected by : 08/30/12.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, Bev air reach in cooler on cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink, disharea.
- Observed equipment in poor repair, all freezer lids broken in storage area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage, to go bags in reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, mozzerella, sausage, cooked chicken, All food 53 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken, raw beef, cooked yucca and cooked plantains, in reach in cooler drawers on cookline. All food 45 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage, potato salad and hot dogs, All food 45 degrees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb, mop sink.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on espresso wands.
- Observed nonfood-contact equipment in poor repair, all reach in freezer lid.
- Observed nonfood-contact equipment in poor repair, gaskets on reach in cooler drawers.
- Critical - Observed unlabeled spray bottle, cleaner.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, reach in freezer lids.
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name squirt bottles on cookline.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 60 degrees, garlic and oil. Disscussed time as a public health control with operater.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bev air reach in cooler. This violation must be corrected by : 09/21/11. No potentially hazardous food in reach in at time of callback.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit, beverage air reach in cooler .
- Critical - Violation: 08A-28-1 Observed food stored on floor, flour sacs in dry storage.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, reach in freezer lids.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, reach in freezers.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, beverage air cooler.
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9/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, bev air reach in cooler. This violation must be corrected by : 09/21/11.
- Critical - No conspicuously located thermometer in holding unit, beverage air reach in cooler .
- Critical - Observed buildup of slime in the interior of ice machine, bakery counter.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, beef on floor.
- Critical - Observed food stored on floor, flour sacs in dry storage.
- Critical - Observed food with mold-like growth, lemons. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, beverage air cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, chicken on cookline.
- Observed nonfood-contact equipment in poor repair, reach in freezer lids.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 60 degrees, garlic and oil. Disscussed time as a public health control with operater.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mozzerella, sausage, ham, eggs and beef. All 54 degrees. Bev Air reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw beef in walk in cooler.
- Observed residue build-up on nonfood-contact surface, reach in freezers.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, not facing same direction.
- Observed utensils stored in crevices between equipment, knives on pizza line.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name squirt bottles on cookline.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, pulled chicken.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, yucca, beans and pasta all tightly covered.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in cooler doors.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed gaskets with slimy/mold-like build-up ach in coolers throughout.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, reach in freezer lid, pizza station.
- Observed nonfood-contact equipment in poor repair, reach in freezer lid.
- Observed nonfood-grade containers used for food storage, to go bags. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham.
- Critical - Observed raw animal food stored over ready-to-eat food, beef over tamales. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw beef, reach in cooler drawers. Corrected On Site.
- Observed reach in cooler drawers gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, cookline.
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed in cooked bean pot
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-contact equipment in poor repair observed reachin freezer door in poor repair
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand sink missing in food preparation room or area. observed in pastry room
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed food debris accumulated on kitchen floor. observed behind equipment
- Observed wall soiled with accumulated food debris. observed in pastry room
- Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Insecticide/rodenticide use not in compliance with regulations.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 No 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. Pro This violation must be corrected by : 1-4-10.
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1/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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. Observed hand wash sink used for purpose other than washing hands.
- Observed equipment in poor repair. observed ice machine in poor repair
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No 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. Pro This violation must be corrected by : 1-4-10.
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11/4/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6-28-09.
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7/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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