- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by handsink and by steamer, cook line
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer. Taking temp of greens, explained to her, mgr sanitized net time **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm chl, cook line, mgr changed solution **Corrected On-Site** **Repeat Violation**
- High Priority - Food not properly protected from contamination. Ribs in containers stacked on top of each other, bottom of tray touching cooked rib, employee placed foil in between **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° coleslaw standing in water, cook line, corrective action: mgr added ice
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Baked beans placed at 8 am in steam table 115° now and it is almost 11am, corrective action: mgr discarded them
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw 55° made yesterday, have not gotten container out of cooler today, corrective action: mgr discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 opened on Monday, employee wrote date **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big container and covered, for coleslaw
- Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating tcs foods
- 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. Found two certificates, missing 3 employee certificates
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Mats-cloth at cook line
- Basic - Ceiling soiled with accumulated dust. Cook line
- Basic - Single-service articles not stored inverted or protected from contamination. Tray lids, dry storage
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in kitchen. Three in cook line
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over cooked hamburger in freezer, raw eggs over sauce in wic **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink
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3/3/2014 | 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. Also on top of food cart
- Basic - Employee personal items stored in or above a food preparation area. Mouth rinse at cook line **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 110-125° hush puppy and fries, explained time s public health control, corrective action: wrote time
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and fish -opened bag over veggies in freezer
- High Priority - Toxic substance/chemical improperly stored. By turkey lifter **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Under table at cook line **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, ribs cooked a couple of days ago in wic **Repeat Violation**
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in the walk in cooler.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping foods.
- Critical - Observed food stored on floor. Bread on shallow rack on floor under cookline. Corrected On Site.
- Critical - Observed live flies in kitchen. Also dining area. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. Knife in knife rack next to warmer.
- Observed residue build-up on nonfood-contact surface. Around soda machine nozzles in lobby. Also reach in freezer gaskets in smoker room.
- Critical - Observed uncovered food in holding unit/dry storage area.Pork and chicken on cooling racks in walk in cooler. Also containers of green beans. Repeat Violation.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils stored in dirty drawers. Crumbs in bottom of drawer.
- Critical - Dented can of green beans. Voluntary discarded.
- Dust buildup on portable fan in kitchen.
- Employee phone with dry goods.
- Critical - Flies in kitchen.
- Soiled reachin cooler gaskets. Smoker room.
- Torn gasket. Upright reach in.
- Critical - Uncovered food in upright reach in. Bag of sour cream touching uncovered potatoes.
- Critical - Unlabeled bulk container. Sugar.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in cold holding unit. Glass door on counter unit.
- Critical - Observed live flies in kitchen and dining areas.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee cigarettes on cart. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2011 | Routine - Food | Call Back - Complied |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, on septic tank.
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3/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, hot box. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar bin.
- Critical. Observed employee eating in a food preparation or other restricted area while working.
- Observed employees with no hair restraint.
- Critical. Quaternary ammonium sanitizer not at proper temperature, water too hot.
- Critical. Observed buildup of stain on soda dispensing nozzles and ice chute.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, on septic tank.
- 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. Only 2 trained.
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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed buildup in the interior of ice machine.
- Critical. Observed toxic item stored by food. Spray bottle next to canned foods. Corrected On Site.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, breading. Corrected On Site.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
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