- Basic - Bowl or other container with no handle used to dispense food.......ground cheese in reach in cooler , cook line.
- Basic - Food placed in soiled container/equipment......ham with out wrap stored in shelf in reach in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit....reach in cooler
- Basic - Reach-in cooler shelves with rust that has pitted the surface......2 door reach in cooler by the mop drink room.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....grave cheese with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cheese, stuffing grape leaves, ham 47° in flip top reach in cooler across from flat grill in cook line , cream cheese, butter, milk, sauce 45° in flip top reach in cooler in wait station. Adjusted thermostats . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler........raw chicken above ready to eat hot dog, cheese , raw turkey burger top of spinach deep in reach in cooler, cook line. .....raw turkey above cheese in 2 door reach in cooler by the mop sink room **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.......raw turkey burger and raw beef burger stored together in same container in 2 door reach in cooler by the mop sink room. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......dumping ice in handwashing sink by coffee machine. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ......washing hands in sanitize bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.......by 3 compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....cooked turkey, feta cheese, open hot dog , Lenten soup in reach in cooler.
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3/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.......employee grave cheese with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......stuffing grape leaves, cheese 47° in reach I cooler, cook line. Milk, butter, cream cheese 45° in reach in cooler wait station. Food being held less than 4 hours. Adjusted thermostats . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw turkey above cheese, hot dog in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler......raw turkey burger and raw ham burger stored in same container . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........Lenten soup, cooked turkey, feta cheese in reach in cooler. **Corrected On-Site**
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food stored in ice used for drinks. Juice bottle in ice machine. Operator discarded ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter , cream cheese 48° in flip top reach in cooler in server station . Adjusted thermostat . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. .........raw chicken with cold cut meats in reach in freezer. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- 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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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water. ... Through kitchen.
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. ... Exterior mopsink not draining and full of water.
- Basic - Soil residue build-up on nonfood-contact surface. ... Table under smaller flat grill
- 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. ... Tested at 0 PPM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH IN COOLER ... Cook Line, Cold Table (opposite open top range) grape leaves 51? cooked greens 50? cooked onions 50? diced ham 48? smoked salmon 53? (reach in below) spinach pie 47? sliced salami 50? **Corrective Action Taken** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. ... Three live roaches scattered when employee swept debris and rodent feces from floor behind reach in cooler.
- High Priority - Roach excrement and/or droppings present. ... Numerous roach droppings were observed behind reach in cooler and in mop sink room next to reach in cooler.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Rodent activity present as evidenced by rodent droppings found. 35A-02-4 Observed: Live, small flying insects in food preparation area. ... 10 fresh rodent droppings were observed behind reach in cooler and in mop sink room next to reach in cooler. Cooler and mop sink room are located in hallway directly behind cook line. No evidence of infestation observed in COOKLINE area.
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5/1/2013 | Routine - Food | Warning Issued |
- Clean pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- Cook Line Cold Table / Reach in Cooler.
- Critical - No conspicuously located thermometer in holding unit. ---- Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- prep table (holding electric slicer) undershelving.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. --- to right of toaster.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. --- at rear hand sink. Repeat Violation.
- Observed personal care item stored with food. --- cell phones stored on shelves with food, utensils, food contact surfaces.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Cold Table: - tuna salad 51 degrees F., - egg salad 52 degrees F., - cole slaw 52 degrees F. Cook Line Reach in Cooler: - smoked salmon 52 degrees F., - cole slaw 52 degrees F.
- Critical - Observed soil buildup inside ice bin.
- Plumbing improperly installed. --- rear hand sink water tap. Repeat Violation.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- in servers station.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed fish/molluscan shellfish recreationally caught offered for sale or service. --- FIVE whole pompano fish in rear 2 door reach in cooler.
- Observed floor area(s) covered with standing water. --- near kitchen back door.
- Plumbing improperly installed. --- water faucet TAP on handsink near rear door runs on rim of sink, splashes on floor and does not allow for proper handwashing.
- Critical - Stop Sale issued due to adulteration of food product. --- whole pompano recreationally caught.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2011 | Routine - Food | Call Back - Complied |
- 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. TRAINI EXPIRED 10/06/10
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED PREPARATION TABLE UNDER SLICER STORAGE OF CLEAN POTS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BLEU CHEESE @ 47 Corrected On Site. COOKSLINE REACHIN
- Critical - Vacuum breaker mising at hose bibb.JANITOR SINK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/13/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in reachin cooler for storage improperly labeled
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin cooler
- Carbon dioxide/helium tanks not adequately secured. iced tea station
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. Missing handle
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Carbon dioxide/helium tanks not adequately secured.
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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