- Basic - Ice buildup in reach-in freezer. Ice build up in bottom of stand up freezer in kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Missing in small refrigerator in breakfast area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 48°, butter 67°, yogurt 52°, all on small refrigerator on breakfast line. Hard boiled eggs 55° in refrigerator in kitchen area. Corrective action-manager moved product to large refrigerator in kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter not discarded at end of breakfast. Butter placed back in coolers Breakfast attendant discarded product
- Intermediate - Reach-in cooler not 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. Small cooler in breakfast area ambient temperature 55°
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Breakfast attendant did not post times for the past 2days. Suggested she complete form at the beginning of the day instead of the end. All products discarded
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Claudia's card expired
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle,under sink in kitchen not labeled
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of pancake mix on floor **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Gaskets on left side cooler in kitchen are torn
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit in kitchen has old food built up in it. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Containers of milk in cooler on buffet line not discarded at end of breakfast. Corrective action-operator states it will be given to employees
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed 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 maintaing foods at 41 degree Fahrenheit or colder. Refrigerator on buffet line ambient temperature 59 degree Fahrenheit. Repeat violation. Priority: Intermediate
- Basic - Observed employee personal food not properly identified and segregated from food to be served to the public. Personal food items in refrigerators in kitchen not separated from establishment foods. Priority: Basic
- Basic - Observed interior of microwave soiled with encrusted food debris. Unit in kitchen. Priority: Basic
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Skim milk - 47 degrees, 2% milk - 46 degrees Fahrenheit, butter - 49 degrees Fahrenheit, yogurt - 50 degrees Fahrenheit, hard boiled eggs - 58 degrees Fahrenheit, cream cheese - 48 degrees Fahrenheit, pancake batter - 72 degrees Fahrenheit. All items voluntarily discarded. Priority: High Priority
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler on buffet line ambient temperature of 50f. All items removed and either discarded or placed in reach in cooler in kitchen. Do not store any potentially hazardous foods in unit until it is able to maintain an ambient temperature of 41f or below.
- Critical - Observed buildup of slime around juice dispensing nozzles. Area around juice nozzles has black build up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2% milk 47f, skim milk 45f, yogurt 47f, cream cheese 46f, activia 47f. Corrective action-skim milk and activia discarded as they were put in cooler yesterday morning. All other items were from today and were moved to reach in cooler in kitchen.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. some plastic containers cracked
- Observed build-up of food debris on nonfood-contact surface. crumbs on bottom of glass door reach-in
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. cooler on buffet
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11/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 28F and 34F Corrected On Site. Repeat Violation.
- 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. copies only, Must get original certifications by next unannounced inspection
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood not seal in storage room Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. eggs, sausage, gravy, milk in reach-in cooler
- Observed single-service articles stored without protection from contamination. knives not inverted Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. re-using plastic gloves
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/16/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese 53F in reachin, stop sale form ; and omelets 43-46F - thawing on counter, placed in reachin Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bred upright reachin, cream cheese in there; don't use this reachin for potentially hazardous food until maintaining 41F or below
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 35F
- Critical. No conspicuously located thermometer in holding unit. small reachin at front counter
- Critical. Observed potentially hazardous food thawed at room temperature. omelets and sausage on kitchen counter, placed in reachin Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning and sanitizing the thermometer.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood palet in storage room nit sealed
- No copy of latest inspection report. found it Corrected On Site.
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8/10/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese on counter; explained time as public health control; discarded Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy, discarded Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over milk in reachin
- Critical. Observed food stored on floor. box with coffee and juices in storage area
- Observed equipment in poor repair. missing a lid on bread container, front counter
- Observed nonfood-contact equipment in poor repair. missing cabinet door
- Critical. Equipment food-contact surfaces and utensils not sanitized. washing and washing only; explained her
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on sneeze guards
- Observed single-service articles stored without protection from contamination. plates and tooth pick Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. mop in handsink Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. employee restroom
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Light not functioning. on warmer, front counter
- Critical. Observed toxic item stored by utensils. bleach by plastic utensils in storage area
- Critical. Observed unlabeled spray bottle. orange solution
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know cold holding temperature and sanitizer type
- 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.
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2/3/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Sausage gravy.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
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