- Basic - Build-up of grease/dust/debris on hood filters. ( filters over fryers has build-up of grease)
- Basic - Dead roaches on premises. (4 dead roaches behind equipment - Corrective action taken)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Tuna 47°f, sliced tomatoes 46°f, hot dogs 47°f, ham 47°f, turkey 46°f, milk 46°f)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shell eggs over RTE hot dogs in upright refrigerator)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Chlorine sanitizer in towel bucket over 200 ppm - corrected to 100 ppm) **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. (Milk shake mixer soiled) **Corrected On-Site**
- 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. (Milk not marked when opened) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. (Chair blocking sink) **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. (Pans in sink) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bun, lettuce
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
- Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Eddie
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
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11/27/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bun, lettuce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger 47, hot dogs 47, turkey 53 in reachin. **Admin Complaint** **Repeat Violation**
- High Priority - Sewage/wastewater backing up through floor drains. Waste water with food debris bubbling up through floor drain when triple sink or handsink is used. This kitchen is approximately 12 ft by 12 ft. Cook has to walk through the waste water due to size of kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
- Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Eddie
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
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11/13/2013 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bun, lettuce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger 47, hot dogs 47, turkey 53 in reachin. **Admin Complaint** **Repeat Violation**
- High Priority - Sewage/wastewater backing up through floor drains. Waste water with food debris bubbling up through floor drain when triple sink or handsink is used. This kitchen is approximately 12 ft by 12 ft. Cook has to walk through the waste water due to size of kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
- Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- 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. Eddie
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
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11/12/2013 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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5/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Observed case/container/bag of food stored on floor in dry storage area. Box of potatoes. Corrected On-Site Priority: Basic
- Intermediate - Observed cold holding equipment incapable of makintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do no store potentially hazardous(time/temperaturecontrolforsafety)food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 6 door reach in cooler ambient thermometer reads 58 degrees Fahrenheit. Priority: Immediate
- High Priority - Observed dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrected On-Site.
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various items 51-54 degrees Fahrenheit. Corrective action. Moved to another unit. Priority: High Priority
- High Priority - Observed wiping cloth sanitizing solution bucket stored near/on/above foodpreparation surface or food. On prep table near grits. Corrected On-Site. Priority: High Priority
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4/12/2013 | Routine - Food | Assigned to Inspector |
- No proof of required state approved employee training provided. 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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2/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed single-service articles improperly stored plastic ware not protected. **Warning**
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11/20/2012 | Routine - Food | Warning Issued |
- No copy of latest inspection report.
- Observed residue build-up on nonfood-contact surface inside chest freezer.
- Critical - Observed soil buildup inside ice shoot.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated on kitchen floor around fryer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparationraw burgers above plant food.
- Critical - Observed unlabeled spray bottle sanitizer Repeat Violation.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced cheese/hot dogs.
- Critical - Observed soil buildup inside ice shoot by snack bar.
- Critical - Observed unlabeled spray bottle window cleaners.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food eggs above salads. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed unlabeled spray bottle.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil buildup inside ice shoot.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period to tv. For reporting purposes only. Corrected On Site.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit in freezer.
- Critical. Observed soiled reach-in cooler gaskets white refrigerator.
- Critical. Observed soil buildup inside ice shoot.
- Critical. Observed unlabeled spray bottle in dinning area.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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