- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. For clean lids and utensils under shelf.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack in walk in cooler. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer. **Corrected On-Site**
- Basic - Equipment in poor repair. Broken lid of batter container in walk in cooler.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food stored under dripping water line. Batter container in walk in cooler has pooled water on lid from leaking compressor above. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Large ice machine in back.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait area knives and spoon stored in standing water. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink on cook line.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In hallway to cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line batter reach in cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish washer and on cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Plumbing system in disrepair. Water leaking in walk in cooler onto food shelf.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Scooping food into bowl for customer no hair restraint.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Reach in coolers on cook line no lights inside.
- Basic - Walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Underneath machine shelving.
- Basic - Working containers of food removed from original container not identified by common name. Water container on cook line.
- 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. 25 ppm of chlorine when tested, was in use when checked.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over ready to eat liquid eggs in walk in cooler and cook line reach in cooler. Raw beef over batter in cook line reach in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Lingonberry butter in walk in cooler supposed to be discarded on 7/29 according to date sticker. French toast batter supposed to be used by 8/11.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Picked up marker from ground without changing glove and washing you must have an employee sign about washing hands.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored on ice bin. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Y connection faucet by chemicals.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Plates stored as clean by fryer had food debris on them.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies restroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in batter cooler on cook line.
- Intermediate - Lack of toilet tissue at each toilet. Ladies restroom.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shell eggs, omelette batter, lichen berry butter and hashbrowns. **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. Missing proof of training for one server.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce containers labeled with wrong date. And ricotta cheese. **Corrected On-Site**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Milk spout in dining room was not cut at a large enough angle.
- Basic - Soil residue build-up on nonfood-contact surface. At bottom of out of use reach in cooler on cookline.
- Basic - Uncovered food stored near sink exposed to splash. Sauces on cookline next to handsink.
- Basic - Working containers of food removed from original container not identified by common name. Large flour container in the back of the establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shell eggs, 74°f products were not in the process of preparation or cooling. Salsa with added cut tomatoes 62°f. Corrective Action: operator placed ice directly on top of product.
- 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. For real butter on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 133°f suasage patties hot holding, stove, product was not in the process of preparation or cooling, Corrective Action: operator spread product out over stove so that it could heat evenly.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitizer bucket stored on top of ice cream bin in wait station area.
- Intermediate - Ice scoop container in back was soiled at the bottom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back near ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Hash browns cooling from approximately 7am temped at approx. 9:20am, walk in cooler 58°f at the center. Second temperature taken at approx. 10am. 58°f at the center of the product 58°f. Operator was advised to place product in to freezer and open lid for rapid cooling.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Orange dry spices in container on frontline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At front wait station area near milk.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table on cookline.
- Basic - Food stored on floor. Pickles in the walk in cooler.
- Basic - Milk spout to milk machine was almost longer than two inches. **Corrected On-Site**
- Intermediate - Ice scoop to ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hashbrowns cooling from approx. 6am taken at approx. 9:12am 67°f second temp at 9:50am 62°f. Product is not cooling fast enough due to being covered. Inspector recommends uncovering while cooling.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cookline. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.strawberries on kitchen countertop. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg mix on cookline temped 66?f. Product was not in the process of preparation or cooling.
- Intermediate - Accumulation of soiled debris in ice scoop container in back. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Hashbrowns cooling in the walk in cooler temped 86?f cooling from 6:15am temped at 9:18am. Operator uncovered the hashbrowns and put them into the walk in freezer to cool. 2nd temperature of product at 9:52am product temped 68?f.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment is licensed for 86 seats has over 95 seats. Seating change evaluation form provided.
- Critical - Hand wash sink lacking proper hand drying provisions. Back handsink. Corrected On Site.
- Light not functioning. Over fryer.
- Critical - No conspicuously located thermometer in holding unit. In cookline reach in cooler.
- Critical - Observed an employee water container on top of kitchen shelf next to food. Corrected On Site.
- Observed dusty vent covers to walk in cooler.
- Critical - Observed employee washing hands with used/soiled gloves on. Then proceed to handling clean dishes. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Inspector provided proper form.
- Observed floor under dishmachine soiled.
- Critical - Observed food handler clean knife in sanitizer bucket. Object must be washed rinsed and sanitized.
- Critical - Observed food handler preparing a watch while preparing food. Corrected On Site.
- Critical - Observed ice scoop container soiled with debris.
- Observed milk spout approximately 2 and 1/2 inches long.
- Critical - Observed mop sink area soiled with debris.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter and batter on cookline, products were not in the process of preparation or cooling. Corrected On Site. Time procedure in use.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of butter in reach in cooler, operator was unable to verify opening date of product. Operator discarded of product by his own free will. Corrected On Site.
- Critical - Observed raw steak stored directly above raw shell eggs in cookline reach in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On outside of cookline microwave.
- Critical - Observed rusted cans stored in back dry storage area. 4 7lbs 2oz. Heinz cocktail sauce cans (See stop sale notice)
- Critical - Observed sanitizer bucket stored on top o frontline countertop next to food. Corrected On Site.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. For hashbrowns, see violation 1B.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Hashbrowns, 3 temperatures were taken over the course of 2 hours. Products failed to cool properly. Manager observed temperatures with inspector.
- Wet mop not hung to dry. In back storage area.
- Critical - Working containers of food removed from original container not identified by common name. Container of seasoning on dry storage rack in kitchen.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cookline handsink not equipped with a splash guard. Sink is situated a few decimeters from an open uncovered container of egg mix. Microscopic amounts of splash debris could potentially have fallen into container of eggs.
- Observed food debris accumulated on kitchen floor. Underneath dish machine in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed metal scrubber and scrubbing pad stored in cookline handsink. Corrected On Site. Repeat Violation.
- Observed personal care item stored with food. Cell phone stored on food prep counter in kitchen on top of latex gloves. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped cream on front service line temped 62of. Operator was advised and did moved product to a cooler that had an ambient air temperature 41of or below.
- Critical - Observed soiled ice scoop container next to ice machine.
- Critical - Observed toxic item stored by utensils. Sanitizer bucket on frontline service area. Stored next to open uncovered metal knives. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Suasage patties in walk in cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area. Behind dishmachine.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacles not provided in women's bathroom.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 98 seats in establishment. Number of seats on licensing checklist was 86. Operator was issued seating change evaluation form.
- Floors not maintained smooth and durable. In dry storage room.
- Floors not maintained smooth and durable. Observed broken floor tile under entrance door to air conditioning unit room upstairs.
- Lights missing the proper shield, sleeve coatings or covers. Lights in dry storage room.
- Observed dumpster/cans improperly located. Dumpster was on non absorbant surface. Sitting on the grass.
- Observed dusty vent covers in walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler gaskets on frontline. Behind stove.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee rinsing a wash cloth off in handsink next to dishwashing machine.
- Observed open dumpster lid.
- Observed residue build-up on nonfood-contact surface. In cabinets upstairs.
- Critical - Observed unlabeled spray bottle. Observed bottle with blue liquid in it not labled. On chemical rack. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Observed gap at bottom of rear kitchen exit door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Observed roof entrance door with gap at bottom of the door.
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5/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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