- 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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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three sink was filled with degreaser. 200ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza placed on the rack at 10:05am per employee. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sandwiches delivered were 127°-129° on the top rack of the delivery bags. Sandwiches were reheated.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink was 0ppm. Sink was filled with degreaser. **Corrected On-Site**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Turkey legs were placed in unit at 10:00am . Time control was put in place. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solution.**Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. Provide employee training within 60 days . Cards expired 6/25/11. *Warning** **Warning**
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2/15/2013 | Routine - Food | Warning Issued |
- 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. Orignal proof of all employee training must be provided at the next unannounced inspection.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of energy drink at the pizza preparation area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Open cup of coffee on the shelf at the cooking area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Turkey legs 110/123 degrees inside the warmer. Turkey returned to cooking. rechecked at 191 degrees .
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 89 seats, establishment has well over 89 seats. Operator was issued seating change evaluation form.
- Critical - Observed hand wash sink lacking proper hand drying provisions. Hand sink next to kitchen entrance. Corrected On Site.
- Critical - Observed hand wash sink lacking proper hand drying provisions. Hand sink on frontline. Corrected On Site.
- Observed no Heimlich maneuver sign posted.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. In men's restroom.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Operator stated that Cheesecakes in frontline display cooler were opened/prepared more than 24hours ago. Products were not date labled.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / front counter / Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. /
- Critical - No handwashing sign provided at a handsink used by food employees. / men's restroom.
- 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 / certificates are all copies / no original copies provided.
- Observed employee with no hair restraint. / male employee in kitchen.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / sanitizing bucket / prep area.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters not equipped with a drip tray. For reporting purposes only. Observed gap in between filters on both sides of the hood.
- Critical - Observed a beverage container on a food preparation table next to open container of red potatoes.
- Observed ceiling and fan tubes soiled with mold like substance.
- Critical - Observed handwash sink used for purposes other than handwashing.Employee on the food prep line.
- Critical - Observed missing/inaccurate warewashing machine data plate. On hot wash dish machine.
- Observed residue build-up on nonfood-contact surface. Soda nozzle spouts were soiled.
- Critical - Observed unlabeled spray bottle. Below the tea machine next to walkin cooler.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Open top reach in cooler at the front counter is in op, Do not use the unit for temperature controlled foods until certain it is capable of maintaining foods at 41 f or below
- Critical - Employees have not received training related to their assigned duties. employee unable to calibrate a thermometer. provided instruction
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hot box used for turkey legs is in op.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer multi tasking handling both soiled items and removing sanitized items from the dish machine without washing hands to break the contamination cycle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 53, chicken salad 49, cheese 50 in open top reach in cooler at the front counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 46, coldcuts 46, cold cut 44 im the walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 117-120 chicken under heat lamps at front counter
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken sandwiches 125 x2 in portable bag. (chic-fil-a)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry 120-130 in warmer
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. ran the machine three times
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4/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
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2/18/2011 | Routine - Food | Warning Issued |
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