- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- 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 - 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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07/21/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food temperatures in second reach in cooler from right in kitchen, eggs 52° f, creamer 51° f, Butter in buffet cooler 54° f,. Corrective action - move eggs, milk to other large cooler **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer bucket empty. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Second cooler from right in kitchen, small cooler on buffet. **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 - Handwash sink not accessible for employee use at all times. Cereal left in handsink. **Corrected On-Site** **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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07/18/2014 | Routine - Food | Warning Issued |
- 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. Out of temperature less than 4 hours.
- 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. Joanne Chroniberry employed for sixty days.
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese in second cooler in the kitchen from the right 49° f. Other working coolers on premises, maintenance will defrost and confirm cooler is capable of holding food at 41° f or below.
- 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 mark. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Second cooler from the right in kitchen.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Temperature in small milk cooler on breakfast bar - eggs 50? f, butter 51? f. Corrective action taken, cooler turned down - operator will monitor temperature move to alternate refrigeration if needed.
- 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. No time stamp on pancake batter.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs on buffet 126 degrees F . Out of temperature less than 4 hours. Discarded at end of breakfast service.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of butter inside reach in cooler 54 degrees F. This violation must be corrected by : 11/17/11.
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11/16/2011 | Routine - Food | Warning Issued |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of dust or dirt on nonfood-contact surface. Dust buildup on cooling coils inside back of reach in coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of butter in reach in cooler kitchen 52 degrees F. Move food to alternate refrigeration until repaired.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-scrambled and sausage gravy. Corrected On Site.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed non-bagged garbage in dumpster.
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above- eggs at 114F and sausage at 96F on buffet.
- Critical. Displayed food not properly protected from contamination- unwrapped apples on buffet.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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