- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Front line reach in cooler, left of oven, accumulating moisture.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 on front line over prep table next to oven. 1 on Saran Wrap box in kitchen. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Old Label residue on more than 5 containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. Liquid cold/flu medication, and Advil gels in front reach in cooler, left of oven. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD-40 on shelf over prep table with silverware, in the back of the kitchen. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Blue spray next to pizza boxes on front line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. A white handled knife was in the back hand wash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both restrooms. Water was run for over 1 minute.
- 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.
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans on shelf above 3 compartment sink stacked wet)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. (At sink next to 3 compartment sink)
- Basic - Reach-in cooler gasket torn/in disrepair. (On unit directly behind pizza make station)
- Basic - Single-service articles not stored inverted or protected from contamination. (To go trays in kitchen) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. (Pink slime inside chute) **Repeat Violation**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. (Does not have chlorine test kit)
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered. (Pizza sauce on counter not covered) **Corrected On-Site**
- Basic - Food stored on floor. (Case of pizza sauce)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. (Sliced tomatoes 48°f on cold table)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Steak meat on cold table 47°f)
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. (Employee forgot to time when pizzas came out of oven. Temperatures of pizzas were meat lovers 163°f, Stromboli 174°f, Hawaiian pizza 176°f. Temperature had not reached 135°f) **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Raw chicken in cook line reach-in cooler 46°f)
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. (Knives and scrubbing pads in hand wash sink) **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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9/13/2013 | 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. Pizzas at front counter
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. She'll eggs over sauce
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. Icing bag
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical - Observed employee improperly washing hands. Less than 20 seconds. ( about 10)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Lasagna
- Critical - Observed unlabeled spray bottle. Glass cleaner, degreaser, etc
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2012 | Complaint Full | Admin. Complaint Callback Complied |
- 03A-07-1: OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES F. Callback: Pepperoni 50 and provolone cheese 53 degrees f.
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1/19/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walkin cooler: Padta cooked and cooled 1/18/12. Temperature taken on 1/19/12 @ 11:15 am was 46 degrees f. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee improperly washing hands.Less than 20 seconds. (about 7-9 seconds) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reachin cooler: Pepperoni 50 and provolone cheese 53 degrees f. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Large portions of deli meats not date marked.
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1/19/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich Prep Coooler. Food Temperature Range is 45 to 52 degrees f. Repeat Violation.
- Equipment and utensils not properly air-dried. Utensils stored on a papertowel.
- Exhaust fan inoperable in bathroom. women's restroom
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored in crevice between wall and table.
- Critical - Observed employee improperly washing hands. Less than 20 seconds
- Critical - Observed food being cooled by nonapproved method. Cooked peppers are not actively cooling. Cooling @ room temperature (71 degrees f)
- Critical - Observed food stored on floor. oil Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. pizza prep cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsing a towel in the handwash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. grated cheese
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 45F, ham 47F, Salami 47F and mozzarella cheese 52F in sandwich prep cooler. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Pizzas on racks.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Large portions ondeli meats
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. pies
- Critical - Proof of required employee training provided expired. 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. Two employees certifications expired.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. lemons
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9/12/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-38-1 Observed utensils in poor condition.LIDS ON PIZZA DOUGH CONTAINERS
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. CUTTING BOARDS
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6/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. TWO IN WALKIN -ONE READS 40, THE OTHER READS 50 Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED PASTA 46 IN WALKIN - PREPARED PRRVIOUS DAY. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. CUTTING BOARDS
- Food-contact surface not smooth and easily cleanable. IN USE PIZZA PADDLE SPLINTERING
- Critical - Hand wash sink lacking proper hand drying provisions.NEXT TO STOVE
- Critical - Handwash sink not accessible for employee use at all times. NEXT TO STOVE IN FRONT AREA. SINK BLOCKED BY TRASHCAN
- Critical - Inadequate number/capacity ofcold holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Observed container of medicine improperly stored. PEPTO BISMOL STORED IN WALKIN OVER FOOD
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer - BLADE AND AREA UNDER METAL GUARD.
- Critical - Observed food being cooled by nonapproved method. LARGE CONTAINERS. Repeat Violation.
- Critical - Observed food stored on floor. GROUND BEEF AND OTHER MEAT ITEM AND GARLIC BUTTER ON WALKIN FLOOR Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SOLO CUP IN BULK SUGAR
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN 44-45, GROUND BEEF 45-46 IN WALKIN COOLER. LASAGNA 48, PASTA 53 IN PREP UNIT
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. STROMBOLI ON FRONT COUNTER
- Observed utensils in poor condition.LIDS ON PIZZA DOUGH CONTAINERS
- Plumbing system in disrepair. PLUMBER ONSITE AT TIME OF INSPECTION
- Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS CLOTHS SITTING ON COUNTER
- Critical - Working containers of food removed from original container not identified by common name. SUGAR, etc.
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6/17/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method items in walkin in large pots.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours spagetti made 12/16 in large pot at 46. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit 2 in walkin one reads30 other 40.
- Critical. Observed food stored on floor cokes in shed.
- Critical. Observed uncovered food in holding unit/dry storage area croutons on shelf, Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs on stove handle.
- 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.
- Observed employee with no hair restraint.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination forks & knives.
- Missing drain plug at dumpster.
- Critical. Observed toxic item stored by food spray bottle.
- Critical. No complete 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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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit all meats at makeline 45-46. Corrected On Site.
- Critical. Observed food stored on floor chicken. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area bread crumbs.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable using cardboard for shelf liner.
- Observed attached equipment soiled with accumulated dust fan guard in walkin.
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6/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked meatballs. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment stored in cracks. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue 2 door.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Food management certification valid
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8/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitization-concentration and/or temperature
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Food management certification valid
- Critical. Employee training validation
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
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