- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Cookies , Berry soy mix, croutons, veggie chips on rack at dining area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Intermediate - Packaged food not labeled as specified by law.
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used as funnel for food.
- Basic - In-use mesh towel used under cutting board. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. At ric Corrected On-Site** **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Cookies , Berry soy mix, croutons, veggie chips on rack at dining area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm , quaternary **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ham 51 f, imitation krab 49 f, chicken 58 f, cheese 50 f at reach in cooler at front. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 124 f at steam table. (Operator transfer product to reheat( **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after preparation. See stop sale. Sauces stored in ric miso -expired on 10/16/14, lemon dill -expired 10/30/14, curry turkey 10/30/14, sour guacamole expired 10/30/14, crab Louis expired 10/23/14
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Reach-in cooler not 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. Observed ham 51 f, imitation krab 49 f, chicken 58 f, cheese 50 bf, at reach in cooler located at front area. **Repeat Violation**
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11/05/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/11/2014 | Complaint Full | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 63 f, mozzarella cheese 63 f. Product was transferred to reach in freezer for rapid cooling. As per owner, unit was working correctlly at mid morning. Operator called service company for unit.
- High Priority - Stop Sale issued due to food originating from an unapproved source.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by prep table by warewashing area, and bags in front of handwashing sink by front counter.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. **Repeat Violation**
- Intermediate - Reach-in cooler not 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. On 6/11/14, inside reach in cooler had ham at 63 f, mozzarella cheese 63 f. The ambient temperature inside the unit was marking 58 f.
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6/11/2014 | Complaint Full | Warning Issued |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Food stored in a location that is exposed to splash/dust. Prep product stored and covered next to hand washing sink **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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. **Corrected On-Site**
- 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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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.bottled drinks **Corrected On-Site**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Containers washed ( discarded voluntarily) **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at 110 f at steamer . Operator reheated product in microwave
- 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 - Handwash sink not accessible for employee use at all times. Boxes stored in front of hand ink, container stored inside
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.(front area)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2010 | Routine - Food | Call Back - Complied |
- Observed ice scoop with handle in contact with ice.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Air gap not installed.
- 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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10/7/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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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11/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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