- Basic - Cloth used as a food-contact surface. Observed packages of eggs stored on wiping cloths Located in refrigerator. **Corrected On-Site**
- 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. Front Desk notify dishmachine company 0 ppm sanitizer
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per Employee working in breakfast bar 5 months Manager provided proof of training material for food handling. **Repeat Violation**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan used in kitchen dirty **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist watch on attendant
- Basic - Food stored on floor. Juice containers
- Basic - No copy of latest inspection report available.
- 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. Reading 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63f
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maintenance used as buffet runner. No training
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food in Reach in cooler **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Noted frozen eggs thawed in standing water
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Noted prep cooked eggs held at temp 107 F, 125F. Advised use of thermometer to ensure proper minimum temperature. Product heated to proper temperature
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Buffet **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two kitchen RIC **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths not stored submerged in sanitizer bucket
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: butter tubs 53? - less than 4 hours. Recommend improved storage on ice **Repeat Violation**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 51? using ice point method
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed bulk milk dispenser with dispensing tube improperly cut. Buffet line.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring with diamond and watch.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Margarine butter blend 68F, margarine with sweet cream butter 60F - buffet - recommend improved storage on ice.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed REACH -in cooler gasket torn/in disrepair.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm. (don't use until repaired)
- Critical - No handwashing sign provided at a handsink used by food employees, lobby restrooms used by employees.
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed employee with no hair restraint, both employees serving breakfast area.
- Observed personal care item stored with food, jacket and purse stored on shelf with food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, waffle mix 77 degrees Fahrenheit without timemarking. Corrected On Site.
- Observed single-service items stored on floor, box of napkins stored on floor in dry storage room.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. For bulk milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For bulk milk at 47 f. Operator voluntary discard.
- Critical. Observed uncovered food in holding unit/dry storage area. Waiting to be serve on the kitchen counter under a fan that is heavily soiled.
- Critical. No cleaning agent provided in first compartment of sink. This sinks can't be set up due to missing the plug this must be fix ASAP.
- Observed build-up of dust on nonfood-contact surface. The fan guards at the wall.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening for the bulk milk.
- Critical. Observed food being cooled by nonapproved method. Cover ia deep pan. Corrected On Site. The food was discarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. For sausage at 70f cooling from 10 am.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.For the pancake batter at 66 f from 10am.
- Critical. Observed interior of microwave soiled.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese at buffet line.
- Observed employee with no hair restraint.
- Critical. Food-contact surfaces not cleaned after being contaminationed.Food thermometer soiled.
- 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. Isabel.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/3/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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