- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents dusty in kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer 0 ppm chlorine, bleach added to bucket and retested 50 ppm chlorine. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed shell eggs over cheese in reach-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 comp sink. **Corrected On-Site**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed fish being thawed in standing water. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water underneath the dish washing sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook change gloves without washing his hands. **Corrected On-Site**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 not secure at wait station.
- Basic - Drain cover(s) missing. At mop sink.
- Basic - Employee personal items stored in or above a food preparation area. Observed a purse under the table near the toaster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. February 2012.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both reach in coolers in kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler sandwich unit. All food 50°f or warmer.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes at 76°f after cooling for at least 3.75 hrs according to operator.
- High Priority - Employee failed to wash hands before putting on new set of 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. Observed cookline employee angle fully cooked chicken with bare hands to top customer's salad. Item was not heat treated after bare hand contact occurred.
- High Priority - Employee washed hands with no soap. Cookline
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse metal food bowl but not sanitize item before returning it to use.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed employee drop spatula on floor and just rinse it under water and return it to use.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Container 6 inches deep or more.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Mashed potatos
- 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 cookline reach in cooler sandwich unit at ambient temperature of 50°f.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked sausage cooling 2 hrs according to operator at 125 degrees in glass-doored reach-in cooler in kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline prep table above toaster. Corrected On Site.
- Critical - Observed employee wash hands with no soap. at cookline after removing gloves after handling raw shell eggs.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. observed pasta salad prepared 6 hrs ago according to operator at 60 degrees in glass-doored reach-in cooler in kitchen.
- Critical - Working containers of food removed from original container not identified by common name. bulk white powder near kitchen entrance in large plastic bin
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to clean food wares without washing hands. observed cookline employee crack raw shell eggs then directly handle clean customer plats without removing gloves and washing hands inbetween tasks.
- Critical - Observed encrusted material on can opener. observed excessive dried food debris on can opener blade
- Critical - Observed food stored on floor. observed bag of potatos, bag of onions, and box of lemons stored on floor near back exit to establishment
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw sausage stored over milk in kitchen glass-doored reach-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked rice at 108 degrees in makeshift steam bin on flat grill
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed two flats of raw shell eggs sitting out at cookline with minimal orders coming in. Corrected On Site. operator moved one flat into reach-in cooler
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed frontline sanitizer bucket at 0ppm chlorine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell eggs with gloved hands then directly handle clean customer plate and biscuit without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spatula to handle raw shell egg then directly use it to plate fully cooked egg.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks
- Critical - Observed food being cooled by nonapproved method. observed oatmeal at 89 degrees and soup at 120 degrees covered in glass-doored reach-in cooler in front of establishment by cash register. Corrected On Site.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw fish sitting out in prep area at 86 degrees. Corrected On Site. threw away
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef observed stored over butter in front glass-doored reach-in cooler. Corrected On Site.
- Critical. Observed food stored on floor. bag of onions on floor next to dishmachine
- Critical. Observed employees using same utensil to handle raw and cooked product. observed cookline employees using same spatula to handle raw beef and to plate cooked chicken
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 sink Corrected On Site.
- Critical. Observed employee wash hands with no soap. cookline employee took off gloves after handling raw beef then washed hands with no soap before putting on new pair of gloves. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. observed tongs used to handle raw chicken washed and rinsed at 3 sink but not sanitized before being used at cookline again
- Critical. Observed handwash sink used for purposes other than handwashing. observed food tub sitting in kitchen handsink Corrected On Site.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at stove Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. waitline
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder near glass-doored RIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above hot-holding table
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. ice and lemon in front handsink
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
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