- Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler
- Basic - Gaskets/seals on holding unit in poor repair. Wal kin cooler **Warning**
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler
- Basic - Food storage container/container lid cracked or broken. Large plastic containers **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Wal kin cooler **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground meat tubes **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 51°, mozzarella cheese 49°, cut sausage 50° less than 4 hours. Recommended rapid chill **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Less than 2.5 hours **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough mixer **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza line **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 10-12° lower than actual temperature **Corrected On-Site** **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**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cheese dispensed with 5 pz solo cup. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under island table.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Cutting board has cut marks and is no longer cleanable. Long board at salad station **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable. Walk in cooler floor and threshold. **Repeat Violation**
- Basic - Heavy Build-up of soil/debris and grease on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Interior of microwave heavily soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Young man at salad station.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat dough.
- Intermediate - Accumulation of food debris/grease on food-contact surface Floor in kitchen
- Intermediate - Food manager certification x 2 expired.
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink basin.
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Solo type plastic cup used to scoop items including grated cheese.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable-WALK IN COOLER FLOOR.
- Basic - Soil residue build-up on nonfood-contact surface-soap dispenser at Handwash sink in kitchen.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bathroom door not self-closing. Men's restroom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.reach in freezer door handle
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Hallway to bathrooms
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Open dumpster lid.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in freezer gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date. Operator states payment was sent out last Tuesday
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Cutting board has cut marks and is no longer cleanable- both sides heavily stained.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation. One employee. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair-threshold/step into walk in cooler Brocken down and no longer smooth and easily cleaned.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish washing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength-sanitizer tested at less than 50 ppm. had operator change out solution and retested at 100 ppm. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Cup and soap bottle in sink basin. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor. Brown sack of flour on floor by mixer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. portioned Pasta, opened bulk cold cuts, lasagna.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Sandwich baskets piled in basin of handwash sink. Corrected On Site.
- Critical - Hot water at handwash sink takes a long time to reach 100+F.
- Critical - No conspicuously located thermometer in holding unit.
- Observed cooler gasket torn/in disrepair.
- Observed cutting board grooved/pitted and no longer cleanable-Several boards
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5/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener blade.
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5/21/2012 | Complaint Full | Call Back - Complied |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener blade.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 1 live roach found on floor gy 3 bin sink and 1 dead in same area. This violation must be corrected by : 5-18-2012.
- Violation: 36-13-1 Observed grease accumulated under equipment-3 bin sink area. Corrected On Site.
- Violation: 37-10-1 Observed attached equipment, hood and filters moderately soiled with accumulated grease. Corrected On Site.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer measured at 300+ ppm. Corrected On Site.
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5/18/2012 | Complaint Full | Call Back - Extension given, pending |
- Observed attached equipment, hood and filters moderately soiled with accumulated grease. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed encrusted material on can opener blade.
- Observed grease accumulated under equipment-3 bin sink area. Corrected On Site.
- Critical - Observed roach activity as evidenced by 1 live roach found on floor gy 3 bin sink and 1 dead in same area. This violation must be corrected by : 5-18-2012.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer measured at 300+ ppm. Corrected On Site.
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5/17/2012 | Complaint Full | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable-small long board at salad station and long board at sandwich making unit.
- Observed mop/service sink in disrepair-curbs broken down and PVC type piping broken.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken salad, butter and dressings holding 44F. Advised quick chill in walk-in cooler.
- Observed reach in cooler gasket torn/in disrepair-salad station.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. 2 slices of pizza left, manager states it's been out less than 1/2 hour. Advised time marking per 4 hour plan-if found untimed again, it will be stop saled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta, chicken salad, tuna salad, cheese if more 24 hours old etc.
- Critical - Vacuum breaker mising at hose bibb-faucet at mop sink with hose attached.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich unit at back cookline.
- Observed cookline freezer gasket torn/in disrepair as well as sandwich make table gaskets.
- Critical - Observed encrusted material on can opener blade.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Parm-type cheese dispensed with 5 oz. plastic cups.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Marinated chicken and chicken wings-both holding at 47-49F.
- Observed residue build-up on nonfood-contact surface-CIP mixer head.
- Observed white paper used as shelf cover.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken holding at 47F.
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table on cookline holding att 48 ish. Adviised All PHFs moved to another unit.
- Critical - No conspicuously located thermometer in holding unit walk-in cooler.
- Observed cutting boards heavily grooved/pitted and no longer cleanable - most long boards at cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee not washing in between glove changes.
- Critical - Observed food being cooled by nonapproved method. Operator put hot foods in deep container. Gave info and educated employees on proper cooling processes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken holding-reach-in cooler52-54 F. Advised quick chill to 41 or colder.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Anchovies, sliced cold cuts and cooked meatballs.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting boards heavily grooved/pitted/stained and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee left kitchen, was nowhere to be seen then rushed in to pull pizza out of oven.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat foods as well as non rready to eat foods-bulk materials.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-Cheesecake, slliced cold cuts etc.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans-one #10 can on shelf in storage shed-heavily dented and product comprimised. Black olives.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings holding at 54 F. Advised quick chill to 41 F or colder. Corrected On Site-repanned and placed in freezer.
- Observed cutting board grooved/pitted and no longer cleanable. Several long boards attached to reach-in coolers.
- Critical. Water pressure lacking at fixtures that require the use of water-Restrooms, hot water pressure very low.
- Observed attached equipment, hood filters, heavily soiled with accumulated grease. Scheduled in the next couple of weeks.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer tested at +200 ppm. Corrected On Site.
- 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. Proof for 1 of 3 not found.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast and raw chicken wings-holding at 50 F. Operator states product left out advised to quick chill to 41 or colder, then holding Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-long board at reach-in. Repeat Violation.
- Critical. Chlorine sanitizer solution not at proper temperature.
- Wet wiping cloth not stored in sanitizing solution between uses. cloth on cutting board.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors-mens restroom door.
- Observed food debris accumulated on kitchen floor under racks in walk-in cooler.
- Critical. Observed unlabeled spray bottle-spray bottle at front counter.
- 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. One new new kitchen employee.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings-holding-this was rhe only product in reach-in cooler that was out of temp, employee must have had out. Advised uick chill back to 41 or cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed in 3 bin sink. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair-up right freezer on cookline.
- Observed cutting board grooved/pitted and no longer cleanable. Both long boards at prep tables. Boards were turned over to new side, exposing un marred and unstained surface. Repeat Violation.
- Critical. Observed minor encrusted material on can opener blade.
- Critical. Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Operator stated fans mess with temperature of grill, fryer and oven. Manager turned on system when cooking.
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1/6/2010 | 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-pizza holding, plan implemented and developed with operator. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. several items in reach-in coolers holding at 50 F. Advised to quick chill to 41 F or cooler then hold at 41. Corrected On Site.
- Observed cutting board heavily grooved/pitted, stained and no longer cleanable.
- Observed moderate residue build-up on nonfood-contact surface-fan blade cover and ceiling in walk in cooler.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed-200* wiping cloths. Corrected On Site.
- Critical. Observed unlabeled spray bottle-blue liquid at 3 bin sink area. Repeat Violation.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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