- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Observed with slimy /mold like substance in the freezer gaskets in dry storage area. **Warning**
- Basic - In-use tongs stored hanging , observed a cook with a pair of tongs hanging from his apron , **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed TCS food in the cooler across from the tortilla press has a range of 44°F to 48°F, corrective action food was iced down until unit can be repaired , service call was placed. **Warning**
- 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. Observed reach in cooler across from tortilla press has a ambient temperature of 44°F, corrective action food was iced down until someone can come look at the unit, service call was placed during the inspection. **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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09/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Observed cans of tomato sauce on the floor in the dry storage area. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area, operator will return for credit. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over cheese in upright reach in across from salad station. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. No CFM on site with six employees working. **Warning**
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07/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/11/2014 | Routine - Food | Call Back - Complied |
- 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. Observed line cook drinking a cup of coffee on the line. **Warning**
- 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. Observed cook cut tomatoes with bare hands for salads. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed double cooler in dry storage area at a ambient temperature of 49°F. Ham 49°F, turkey 49°F, yogurt 49°F.butter 49°F.chicken breast 49°F. Canadian bacon 49°F. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- 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. Observed cooler in dry storage area , not maintains temperature cooler has a ambient temperature of 49°F. **Warning**
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4/10/2014 | Routine - Food | Warning Issued |
- 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. Observed water on main prep area in kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter on tables at 56°F **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer wash dirty and then handle clean without washing hands.
- Intermediate - Employee used handwash sink as a dump sink. Observed hand at service station with ice in it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen area.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed windex bottle not labeled at server station.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Currently licensed for 20 seats, observed 40 seats inside and 36 outside for a total of 76 seats. Completed Seat Change Eval form due 8/12/13. **Warning**
- 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. **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. Observed plating toast for service with barehands. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fruit cups with cut melon at 73°F on front area counter. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs delivered one hour ago sitting on floor of kitchen at room temp. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Observed straws and coffee in handwash sink. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/11/2013 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. Observed clean food trays stored on floor **Warning**
- 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. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked and stored while still wet **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach on cooler and counter **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket on prep station **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Expired 12/01/2012 **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee put on gloves and begin food prep without washing hands **Warning**
- High Priority - Live flies in kitchen. Back in storage area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ham at 50?F in ice off cookline, added more ice to maintain temp. Observed 3 boxes of raw hard shelled eggs sitting on counter in back storage at 70?F. Observed chicken at 61?F in reach in cooler with ambient air temp at 40?F, chicken in too deep a bucket, placed on flat tray
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed tuna salad egg salad and chicken salad made today cooling in manners that will not allow cooling within 4 hours. Placed foodmon ice **Corrected On-Site** **Warning**
- Intermediate - Equipment drain line draining into handwash sink. Observed ice, straw, lemon wedge and other food particles in hand sink off cookline **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.observed chicken piled into deep container and covered then put into cooler. chicken laid out onto trays **Warning**
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1/31/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. observed large prep bowls and containers not inverted while stored
- Critical - Observed buildup of slime like substance in the interior of ice machine in kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly put on gloves and begin food prep without washing hands.
- Observed old labels stuck to food containers after cleaning.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves and begin food prep without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed melon at server station at 60 degrees f.
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6/12/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken breast made yesterday at 65 degrees f in reachin cooler across from grill. also observed tuna salad in reachin cooler across from salad station behind door at 46 degrees f made yesterday.
- Critical - Hand wash sink lacking proper hand drying provisions. did not observe paper towel available at handsink in kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle bread barehanded.
- Critical - Observed buildup of slime in the interior of ice machine. observed slime like substance in ice machine in kitchen and server station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly handle foods without washing hands between tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed ricotta cheese at 44 degrees f in reachin cooler in salad station. ambient air temperature at 40 degrees f. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed salmon stored above cantelope in reach in reachin cooler at salad station.
- Critical - Observed toxic item stored by food. observed chemicals stored next to food on bottom shelf of prep counter next to salad station. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed shrimp soup held at 125 degrees f in steam table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed tuna salad and soup made yesterday without date.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer solution not at proper temperature. Must wash, rinse and sanitize using other sinks.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler with ambient temperature of 47F, across from slicer.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed ice scoop on top of ice machine (greasy surface).
- 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
- Critical - Observed food being cooled by nonapproved method. Observed chicken at 107F in speed rack, across from handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad and chicken salad at 47F, reach in cooler across from slicer. Corrected On Site. Items on ice.
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9/19/2011 | Routine - Food | Warning Issued |
- Critical - Observed open beverage container beside ric- cook line.
- Observed pooled eggs @ 45 degrees F on ice, tuna salad @ 44 degree F and chicken salad also @ 48 degree F -ric/salad prep unit.
- Observed tongs placed on rim of trash container - COS.
- Observed turkey bacon placed on top of egg flat, unit by burners also egg flat above container with lettuce - COS
- Observed utensils placed in sanitizer water (300 ppm quat). **Employee (proof) training cards must be available for inspection.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw cracked pooled shell eggs observed at 60F. Quiche observed sitting out on counter at 62F. Tuna salad in non functional reach in cooler observed at 53F. Chicken salad in non functional cooler observed at 53F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to door ambient temperature observed at 53F. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Uncovered muffins on counter at register. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in sanitizer water in cook line and preparation area by dish machine.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handling dirty food wares and clean equipment without washing hands in between tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands before putting on clean gloves.
- Critical. Observed handwash sink used for purposes other than handwashing.Observed employees dumping drink right into handsink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Handsink in kitchen.
- Observed hole in ceiling. Two ceiling tile missing above clean equipment, utensils and preparation area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment currently licensed for 20 seats, observed approximately 125.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. lemons and limes.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. lettuce sitting on flatt of eggs in reach cooler.
- Critical. Observed food stored on floor. onions on floor under prep table, uncovered. Repeat Violation.
- Observed in-use utensil stored in standing water with sanitizer.
- Wet wiping cloth not stored in sanitizing solution between uses. wet wiping rag on countertop needs to be in sanitizer bucket.
- Critical. Observed handwash sink used for purposes other than handwashing. plastic tupperware in handsink by cookline.
- Critical. Observed toxic item stored by food. butane fuel on spice rack.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. quaternary ammonium at 300+ sanitizer bucket.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. COMPLIED LICENSE PAID
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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled egg 51, cheese 71 in reach in cooler. also raw pooled eggs on ice at 54. Corrected On Site. This violation must be corrected by : 4/12/10.
- Critical. Observed food stored in ice used for drinks. energy drink stored in ice machine . Corrected On Site. This violation must be corrected by : 4/12/10.
- Critical. Observed food stored on floor. onions on floor under prep table in kitchen . This violation must be corrected by : 4/12/10.
- Critical. Raw animal food not properly separated from ready-to-eat food. chubs of raw ground beef in same tub as lunchmeat and cheese in reach in cooler by kitchen enterance. This violation must be corrected by : 4/12/10.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee observed cutting mushrooms with no gloves. Corrected On Site. This violation must be corrected by : 4/12/10.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. This violation must be corrected by : 4/12/10.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee on prep line wearing watch. This violation must be corrected by : 4/12/10.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. employee observed cracking wholeshell eggs and switching to cutting vegetables with no glove change. This violation must be corrected by : 4/12/10.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed handling dirty foodwares then handling clean without washing hands in between. This violation must be corrected by : 4/12/10.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee observed not washing hands between glove change. This violation must be corrected by : 4/12/10.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to bread. Repeat Violation. This violation must be corrected by : 4/12/10.
- Critical. Observed handwash sink used for purposes other than handwashing. thawing raw shrimp in kitchen handsink. This violation must be corrected by : 4/12/10.
- Critical. No handwashing sign provided at a handsink used by food employees. handsink closest to front counter. kitchen. Repeat Violation. This violation must be corrected by : 4/12/10.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen . Repeat Violation. This violation must be corrected by : 4/12/10.
- Critical. License expired more than 30 days
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2/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. lunchmeats
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 50 quick chilled
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. plus 8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. front reach in
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Equipment and utensils not properly air-dried. wet nesting
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. wait station
- Critical. Observed toxic item stored by food. propane tube on lemons
- Critical. Observed unlabeled spray bottle. on prep
- Critical. Observed incorrect information on Hotel and Restaurant license. seating, complete enclosed form for increase
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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