- Basic - Food stored on floor, coffee and juice cases in storage room.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, ham. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese on buffet 62°f for less than 4 hours. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Omelette 112°f/110°f/108°f ham 117°f on buffet for less than 4 hours.
- 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. Omelette 113°f/111°f for buffet.
- Intermediate - Handwash sink used for purposes other than handwashing, wetting towel. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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5/20/2014 | 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 on buffet at 52f for less than 4 hours. **Warning**
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3/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels in storage room. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Was putting sanitizer in middle sink. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese on buffet at 52°f for less than 4 hours. **Warning**
- 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. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, bucket in handsink. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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12/31/2013 | Routine - Food | Warning Issued |
- Basic - Single-service items stored on floor. (Case of styrofoam bowls)
- 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 not marked when opened) **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. (Pancake mix and Cans of gravy) **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area. (Dinner napkins, bowls) **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. (QA in 3 compartment sink over 400 ppm) **Corrected On-Site**
- 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 not marked with date opened)
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - MILK GALLON (OPENED) NOT LABELED (DATE)
- NO THERMOMETER IN REACH-IN COOLER
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine...chkorine test strios instesd of quatanary amonia test strips.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening...bulk milk gal.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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
- Critical - Observed food stored on floor...pancake mix and country gravy containers.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soil residue in utensil storage drawer below utensils...white towel.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...gallons (x2) of milk...
- Wet wiping cloth(s) not stored in sanitizing solution between uses.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed food and debris accumulated on kitchen floor...by trash recepticle.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not availablefor warewashing sanitation..ran out.... Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit...front line milk/yogurt cooler...
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food (banannas) stored on kitchen counter in no container...
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Clean wiping cloth not properly stored.
- Observed open dumpster lid.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- 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
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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