- Basic - Building components, attachments or fixtures in poor repair. Door rusty to meat cooler. **Repeat Violation**
- Basic - Ceiling in disrepair. Meat room ceiling tile falling.
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Clean pots, pans not properly air dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - Dead roaches on premises.bakery area under counter where meter box is. Cleaned and sanitized area. Hot barn area under counters 10 dead. Cleaned and sanitized area. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Garbage door across from walkin coolers.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves soiled where clean pots, pans are stored.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dishmachine room walls and ceiling rusty. **Repeat Violation**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of food debris/grease on food-contact surface, waffle maker in clean, dry, storage. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream freezer, black debri where sliding glass sits.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishmachine room, filled paper towel holder, **Corrected On-Site**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting, storage plastic containers.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Meat room door rusty.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Small fruit flying insects in south wait station area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 94° ladies. Repairman arrived and turned up hot water in ladies room, 100° **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, nuts, sprinkles, cleaned. **Corrected On-Site**
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3/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed employee using cup as ice scoop. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Observed on drain rack. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in north side wait station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed at Hot bar mashed potato 111°f, brown gravy 111°, poultry gravy 111°, operator reheated to comply,*Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated black debris in dishwashing area, dishwash area. 5/18/13 , in the process of getting a new wall covering. Will check at the next unannounced inspection.
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6/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Floor area(s) covered with standing water, entire kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area, dishwash area.
- 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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4/9/2013 | Complaint Full | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, cookline at fryers. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment, fryers.
- Basic - No copy of latest inspection report available.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, dish room. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in prep sink in bakery area. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, fried chicken 109? discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meat holding cabinet at 49?, moved to walkin. Cabinet is turned off at night.don't place any food in cooler until it maintains 41? or under. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, eggs over OJ, walkin. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, raw fish over vegetables, entree cooler, cookline **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--49 degrees-meat cooler-just turned on; removed to freezer and returned at 12:15 at 41 degrees. Corrected On Site. Recommend not turning off when closed.
- Observed wall soiled with accumulated food debris-3-compartment sink area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-cooked shrimp, fries at buffet at 119 degrees-discarded. Corrected On Site.
- Wall not smooth and easily cleanable--next to emergency.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.Some floor tiles in disrepair thoughtout kitchen.
- Light not functioning.2 Lights wi frezer.
- Light not functioning.Wi cooler, Corrected On Site.
- Observed build-up of food debris, dust or dirt on storage counters throughout back prep area.
- Observed build-up of food debris, dust or dirt on storage counters throughout. Front line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair.Cracked plastic containers lids.
- Observed equipment in poor repair.Cracked plastic dishes, Corrected On Site.
- Observed equipment in poor repair.Meat pans.
- Observed food debris accumulated on kitchen floor.Prep area, front line.
- Observed grease and food debris accumulated under bar counters.
- Observed holes on ceiling. prep area, some corrected on site.
- Critical - Observed ladys bathroom's toilets not clean. Corrected On Site.
- Observed leaking pipe at water heater room.
- Critical - Observed roach activity as evidenced by 2 live roaches found in the water heater room, extermination in progress, report dated 6-27-12. See D.O. files for copy.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall holes throughout back prep area, ck and repair as needed.
- Observed wall soiled with accumulated black debris in dishwashing area, also under drainboard.
- Plumbing system in disrepair.Faucet in disrepair, ladys room.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
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6/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. no drop-celing in drystorage room
- Lights missing the proper shield, sleeve coatings or covers. vegetables display case.
- Mats and duckboards not removable or easily cleanable. pagoda area. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Observed food debris accumulated on kitchen floor. pagoda area. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. buffet cabinets. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham in an ice bath, Corrected On Site. added ice.
- Critical - Observed the presence of insects, rodents, or other pests. ants in waitress station close to bakery area.
- Observed wall in disrepair. hot bar next to oven.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching trash can then engaged in food preparation with out changing gloves. Corrected On Site.
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5/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad reach in cooler at the buffet line. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. waitress station. Corrected On Site.
- Mats and duckboards not removable or easily cleanable. the pagoda area. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. waitress station. Corrected On Site.
- Critical - Observed dead roaches on premises. 3 dead roaches under a buffet cabinet. Pest control conducted on 02/07/12. Corrected On Site, cleaned.
- Observed dusty ceiling tiles and/or air conditioning vent covers. buffet grill area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area.
- Observed floor area(s) covered with standing water. warewashing area.
- Observed food debris accumulated on kitchen floor. the pagoda area. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at the salad buffet area full with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with cups. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. buffet cabinets. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salads, shrimps, eggs in the salad station buffet reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers, cheese in ice baths at the buffet prep area. Corrected On Site. added ice. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw pork over cooked ribs in the meat walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza, miniburgers. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. burgers, zuchini at the buffert line. Corrected On Site. discarded.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE reach in cooler at the bakery station. potentially hazardous food must not be held in this unit until proper temperature can be maintained
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad buffet bar unit close to the restrooms. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. hush puppies. Corrected On Site.
- Mats and duckboards not removable or easily cleanable. pagoda station. Repeat Violation.
- No copy of latest inspection report.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food being cooled by nonapproved method. tightly wrapped container, carts covered with plastic bags. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor. pagoda station
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. bakery station, meats station, salads station. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Observed nonfood-contact equipment in poor repair. buffet cabinets. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans salad in the buffet line, salads station. moved to another unit. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers, cheese in an ice bath on the meat station, fish in an ice bath on the prep area. operator put the food container inside, fish was moved to a cooler. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatos on the prep area. operator discarded the product. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperoni, sauces in the pizza station reach in cooler. discarded. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped cream in a TRUE reach in cooler at the bakery station. moved to another unit. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over washed vegetables in the walk in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the pagoda station buffet line. (double pans) operator reheated the product and placed it on single containers. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat loaf, cheese sauce, pot roast, fish at the buffet line (lighthouse bay station). product on double trays, operator reheated the product and placed it on single trays. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza, enchiladas, miniburgers at the buffet line. operator reheated or discarded the product. Repeat Violation. Corrected On Site. explained time control procedure
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line desserts area. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet line salad bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. restrooms.
- Mats and duckboards not removable or easily cleanable. hot bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed floor area(s) covered with standing water. mopsink area, dishwashing area.
- Critical - Observed food being cooled by nonapproved method. covered. Corrected On Site.
- Observed food debris accumulated on kitchen floor. drystorage
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair. buffet cabinets.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, beef on ice baths othe prep area. Corrected On Site. added ice or moved to a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs, desserts on the glassdoor reach in cooler, desserts area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, shrimps, beans salad on the buffet line. Corrected On Site. moved to another unit or ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped cream at the buffet line. Corrected On Site. ice bath.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza, sausages, fried chicken. Corrected On Site. reheated or discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups, sauces at the cookline. Corrected On Site. reheated.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. cooling in closed, stacked containers or covered with plastic.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair buffet cabinets.
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. chemical sanitization needed until dishwashing machine has been fixed and proper temperature can be achieved.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. dishwashing area.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-21-1 Mats and duckboards not removable or easily cleanable. hot bar.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. mopsink area, dishwashing area.
- Violation: 39-06-1 Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. meats area.
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11/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers in an ice bath. Corrected On Site. added ice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood salad, potato salad in the buffet line.less than 4h out of temperature. Corrected On Site. ice bath.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at the buffet line. less than 4 h out of temperature according to PIC. Corrected On Site. placed in a deeper tray
- Critical. Observed food being cooled by nonapproved method. cooling in closed, stacked containers or covered with plastic.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.buffet line seafood salad unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed nonfood-contact equipment in poor repair buffet cabinets.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. chemical sanitization needed until dishwashing machine has been fixed and proper temperature can be achieved.
- Critical. Food-contact surfaces not cleaned after being contaminationed. metal pans in dishwashing area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. buffet cabinets.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. waitress station.
- Critical. Observed dead roaches on premises. observed dead roaches inside buffet cabinets, 2 on desserts area, 10 on meats area, 8 in salad area. pest control conducted on 11/04/10.
- Floors not maintained smooth and durable.
- Observed food debris accumulated on kitchen floor. drystorage
- Mats and duckboards not removable or easily cleanable. hot bar.
- Observed floor area(s) covered with standing water. mopsink area, dishwashing area.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. meats area.
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed some food with wrong dates on stickers (according to mgr)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the prep area. Corrected On Site. ice bath.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, melons in buffet line. less than 4h out of temperature according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish in ice bath, Corrected On Site. cooked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken in the meat WIC. according to MGR the WIC door was left open during delivery. ambient temp in the cooler 41 degrees at the time of the inspection.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. buffet RIC (melons)
- Observed equipment in poor repair. alto-shaam gaskets and door handle
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. chemical sanitization needed (3C sink) until dishmachine will be capable of maintain proper temperature.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. buffet cabinets, next to produce area.
- Critical. Handwash sink not accessible for employee use at all times. desserts station. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. waitress station, no-working soap dispenser.
- Critical. Observed live flies in kitchen. fruit flies.
- Observed food debris accumulated on kitchen floor. under buffet line equipment, next to produce area.
- Observed food debris accumulated on kitchen floor. drystorage area.
- vent cover missing. next to backdoor
- Observed hole in ceiling. next to backdoor
- Ventilation system inadequate as evidenced by condensation on walls/ceiling. dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepperoni and sauces in pizza station RIC. (RIC door was left open).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces, Corrected On Site. reheated.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed leaking pipe at plumbing fixture. ice machine.
- Observed leaking pipe at plumbing fixture. 3C sink.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor
- Observed worn, torn and/or soiled floors/carpeting.
- Observed food debris accumulated on kitchen floor. dishwashing aa.
- Observed floor area(s) covered with standing water. mopsink area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
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5/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burgers in ice bath. Corrected On Site. added ice.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, burgers in buffet line. Corrected On Site. (reheated)
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over pepperoni in WIF. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink. men's restroom. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated dust. grill station.
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9/2/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2009 | Complaint Full | Call Back - Complied |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Facilities to maintain product temperature
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Lighting provided as required. Fixtures shielded
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7/10/2009 | Complaint Full | Warning Issued |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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