- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Manager lacking proof of food manager certification.
- 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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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed handwash sink used for purposes other than handwashing.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Working containers of food removed from original container not identified by common name.
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair reach in freezer in lid broken.
- Critical - Observed expired Food Manager Certification.
- Critical - Working containers of food removed from original container not identified by common name.
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7/29/2011 | Routine - Food | Warning Issued |
- Critical - Observed expired Food Manager Certification.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. SERVING EGGS Corrected On Site.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. SERVING EGGS
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. STORING ICE CREAM SERVING UTENSILS IN HANDSINK
- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For FRYING FOOD WITHOUT HOOD SYSTEM IN PLACE reporting purposes only. Repeat Violation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Repeat Violation.
- 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.
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2/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. SERVING EGGS
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed handwash sink used for purposes other than handwashing. STORING ICE CREAM SERVING UTENSILS IN HANDSINK
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated dust. LAMP HANGING OVER FOOD PREPARATION AREA ACCUMULATED WITH DUST
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For FRYING FOOD WITHOUT HOOD SYSTEM IN PLACE reporting purposes only. Repeat Violation.
- Critical. Observed expired Food Manager Certification. Repeat Violation.
- 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.
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- No Heimlich maneuver sign posted.
- Critical. Observed expired Food Manager Certification.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2009 | Routine - Food | Call Back - Complied |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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