- Basic - Bathroom door not self-closing. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Dead rodent present......up stair in dry storage room. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food.....raw ground meat next to cut half melon contacting each other in glass door reach in cooler by the ice machine. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food......raw ground beef above ready to eat croissant in glass door reach in cooler by the ice machine. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.....8 dry rodent droppings in dry storage room in up stair. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. 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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......soups, pasta, cooked chicken in glass door reach in cooler in kitchen . **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.......bar.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.......with lid.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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......prepared sandwich with bare hands . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food......,with toast and above bread in kitchen. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink......dumped ice in handwashing sink .
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair....one glass door reach in cooler by the rest room . Must not stored any potentially hazardous food until maintain temperature at 41° or below. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Employee sliced bread with bare hands in cook line. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash brown 101° , batter 78° in cook line no under control temperature . Advise operator use 4 hours time temperature control or maintain temperature 41° or below. Ham, turkey 46° on bottom shelf in one glass door reach in cooler by the rest room. Food moved to another acceptable cooler. Cheese 45° in reach in cooler in up stairs. Adjusted themostate. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken, raw fish , liquid eggs above cheese, cut lettuce and cold cut meats in 2 glass door reach cooler and cook line reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, batter in glass door reach in cooler. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/28/2013 | Routine - Food | Warning Issued |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Dishmachine tested at 0 PPM.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ...Servers Handling Cash then Handling Food without handwashing.
- Intermediate - Handwash sink used for purposes other than handwashing. ...Center handwash sink used as dumpsink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ...CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/28/2013 | Routine - Food | Call Back - Complied |
- Observed ceiling in disrepair. --- 2nd floor storage area ceiling has leak causing plastered ceiling and insulation (rock wool or asbestos ???) to decompose and fall to floor in food storage area. --- Repeat Violation. --- Repeat Violation. --- Time Extension
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12/4/2012 | Routine - Food | Call Back - Extension given, pending |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. --- Blodgett convectioon oven has been located directly below an open exposed staircase. There is no easily cleanible protective ceiling above the oven. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed a nonfood-grade basting brush used in food. --- basting mop used on cook line --- Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- employee operating dishmachine transferring cooked bacon from one tray to another using bare hands.
- Observed ceiling in disrepair. --- 2nd floor storage area ceiling has leak causing plastered ceiling and insulation (rock wool or asbestos ???) to decompose and fall to floor in food storage area. --- Repeat Violation. --- Repeat Violation.
- 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. --- employee operating dishmachine transferring cooked bacon from one dish to another without washing hands
- 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. ---dishmachine operator working both solied then clean end of dishmachine without handwashing
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9/14/2012 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. --- Blodgett convection oven has been located directly beneath an open and exposed staircase. There is no easily cleanable protective ceiling above the oven
- Observed a nonfood-grade basting brush used in food. --- basting 'mop' used to butter breads on cook line
- Observed ceiling in disrepair. --- second floor storage area has ceiling (roof) leak that is causing plastered ceiling and insulation (rock wool or asbestos ???) to decompose and fall to floor in food storage area. --- Repeat Violation.
- Observed personal care item stored with food. --- cigarettes and lighter on shelf with food in dry storage area near back door.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM. Corrected On Site.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
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1/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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