- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line
- Basic - Floor area(s) covered with standing water. In front of men's bathroom
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter on cook line. Time is marked but no written plan
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. 127 F
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at hose bibb. Outside
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Grease behind grills and floor
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for butter
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish and beef over ready to eat foods **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink. Front counter and in front of ice machine
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Gaskets with slimy/mold-like build-up.Front counter.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.Tongs over hanging over fryer **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- 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. **Warning**
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2/27/2013 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.RAW CHIX NEXT RTE FOOD Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.BACON EGGES STRAWBERRY
- Plumbing system in disrepair.HANDWASH SINK NOT WORKKNG
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed hole in wall.
- Critical - Observed live FRUIT flies in kitchen.REAR
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification. issued 10/25/2006
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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11/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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3/30/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- 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 Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed reach-in cooler in poor repair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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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9/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping clothes. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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7/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/30/2010 | Complaint Full | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed roach activity as evidenced by 4 live roaches found dishwashing area
- Observed floor and wall junctures not coved. Molding is falling off
- Observed grease accumulated under cooking equipment.
- Observed grease and food debris accumulated under and between equipment.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall. Dishwashing area, chemical storage area, back preparation area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. FRONT COUNTER
- No suitable facilities provided to store employee clothing and other possessions.
- Observed personal care item stored with food.
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3/26/2010 | Complaint Full | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed insect control device installed over food preparation area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm
- Observed single-service articles improperly stored. plates inverted
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed reach in cooler in poor repair.
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7/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed reach in cooler in poor repair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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