- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon callback observed employees wearing watches and wrist bracelets, instructed manager to have employees remove items. **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple units. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F. Upon callback on 7/23/14 observed ham 49 °F, pastrami 48 °F, pepperoni 46 °F, salami 58 °F, tuna salad 68 °F, salami 47 °F, provolone 52 °F, Swiss 57 °F, pepperoni 61 °F, roast beef 48 °F, sliced cheese 67 °F, sauerkraut 58 °F, jalapeos 58 °F, onions 58 °F, Philly slices 49 °F, and chicken 63 °F. Manager stated all items has been out less than 4 hours, except chicken. Manager discarded chicken. Employees had deli meats and cheeses on cart at room temperature. Instructed manager to keep items on ice or in walk-in cooler/walk-in freezer until reach-in coolers are fixed and able to maintain items at 41 or below. Note: this item must be corrected by 7/25/14 Upon callback on 7/25/14 observed sliced jalapeos 46 °F, sliced cheese 46 °F, mushrooms 51 °F, sauerkraut 51 °F, beef slices frozen in top portion of reach-in cooler next to cookline , chicken breast 43 °F (in bottom of reach-in cooler next to cookline), and ham 49 °F, pepperoni 51 °F, peppered ham 51 °F, tuna salad 51 °F, and Swiss cheese block 52 °F in front counter deli case. Operator stated items had been in units less than 1 hour. **Warning**
- Intermediate - Area around soda dispensing nozzles soiled. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Upon callback observed 4 employees engaging in food preparation with no certified food manager onsite.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Upon callback, the only available certificate available was for Chad Forsell (employed approximately 1year per employee). The certificate provided was from efoodhandlers (not an approved employee training program). Person in charge states all other employees have been employees less than 60 days. Viewed one photocopied record for John Rosenmeyer (SafeStaff) completed on 6/6/12. Reminder photocopies of certificates are not acceptable.
- 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. Deli case and grill reach-in cooler. Upon callback observed both units unable to maintain items below 41 °F. Instructed operator to not store potentially hazardous (time/temperature control for safety) food in these units until they are able to maintain 41 °F or below. **Warning** Note: this item must be corrected by 7/25/14. Upon callback on 7/25/14 observed deli case and reach-in cooler next to grill not maintaining foods at 41 °F or below.
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09/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon callback observed employees wearing watches and wrist bracelets, instructed manager to have employees remove items. **Warning**
- Basic - Exterior door (back door) has a gap at the threshold that opens to the outside. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Ice buildup in walk-in freezer on sprinkler head. **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple units. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F. Upon callback on 7/23/14 observed ham 49 °F, pastrami 48 °F, pepperoni 46 °F, salami 58 °F, tuna salad 68 °F, salami 47 °F, provolone 52 °F, Swiss 57 °F, pepperoni 61 °F, roast beef 48 °F, sliced cheese 67 °F, sauerkraut 58 °F, jalapeos 58 °F, onions 58 °F, Philly slices 49 °F, and chicken 63 °F. Manager stated all items has been out less than 4 hours, except chicken. Manager discarded chicken. Employees had deli meats and cheeses on cart at room temperature. Instructed manager to keep items on ice or in walk-in cooler/walk-in freezer until reach-in coolers are fixed and able to maintain items at 41 or below. Note: this item must be corrected by 7/25/14 Upon callback on 7/25/14 observed sliced jalapeos 46 °F, sliced cheese 46 °F, mushrooms 51 °F, sauerkraut 51 °F, beef slices frozen in top portion of reach-in cooler next to cookline , chicken breast 43 °F (in bottom of reach-in cooler next to cookline), and ham 49 °F, pepperoni 51 °F, peppered ham 51 °F, tuna salad 51 °F, and Swiss cheese block 52 °F in front counter deli case. Operator stated items had been in units less than 1 hour. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) foods. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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. Deli case and grill reach-in cooler. Upon callback observed both units unable to maintain items below 41 °F. Instructed operator to not store potentially hazardous (time/temperature control for safety) food in these units until they are able to maintain 41 °F or below. **Warning** Note: this item must be corrected by 7/25/14. Upon callback on 7/25/14 observed deli case and reach-in cooler next to grill not maintaining foods at 41 °F or below.
- Intermediate - Soda dispensing nozzles soiled. **Warning**
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07/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon callback observed employees wearing watches and wrist bracelets, instructed manager to have employees remove items. **Warning**
- Basic - Exterior door (back door) has a gap at the threshold that opens to the outside. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment (grill). **Warning**
- Basic - Ice buildup in walk-in freezer on sprinkler head. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Single-service articles stored below front counter, exposed to food debris. Observed soiled to go counters under front counter. **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple units. **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F. Upon callback observed ham 49 °F, pastrami 48 °F, pepperoni 46 °F, salami 58 °F, tuna salad 68 °F, salami 47 °F, provolone 52 °F, Swiss 57 °F, pepperoni 61 °F, roast beef 48 °F, sliced cheese 67 °F, sauerkraut 58 °F, jalapeos 58 °F, onions 58 °F, Philly slices 49 °F, and chicken 63 °F. Manager stated all items has been out less than 4 hours, except chicken. Manager discarded chicken. Employees had deli meats and cheeses on cart t room temperature. Instructed manager to keep items on ice or in walk-in cooler/walk-in freezer until reach-in coolers are fixed and able to maintain items at 41 or below. **Warning** Note: this item must be corrected by 7/25/14
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meatballs 83 °F. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F. Upon callback observed chicken 63 °F, manager stated item has been in reach-in cooler since this am. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, multiple units. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) foods. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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. Deli case and grill reach-in cooler. Upon callback observed both units unable to maintain items below 41 °F. Instructed operator to not store potentially hazardous (time/temperature control for safety) food in these units until they are able to maintain 41 °F or below. **Warning** Note: this item must be corrected by 7/25/14
- Intermediate - Soda dispensing nozzles soiled. **Warning**
- Observed electrical wiring in disrepair. For reporting purposes only. Light in walk-in cooler hanging by wires. **Warning**
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07/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on cabinet doors across from front counter. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Exterior door (back door) has a gap at the threshold that opens to the outside. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment (grill). **Warning**
- Basic - Ice buildup in walk-in freezer on sprinkler head. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in reach-in cooler next to grill. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees (front counter). **Warning**
- Basic - Raw animal food (Philly slices) stored above unwashed produce (onions). **Warning**
- Basic - Single-service articles stored below front counter, exposed to food debris. Observed soiled to go counters under front counter. **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple units. **Repeat Violation** **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Wall soiled with accumulated food debris, by back prep slicer. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food (salt and cornmeal) removed from original container not identified by common name. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 83 °F, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meatballs 83 °F. Chicken breast 53 °F, cheese 46 °F, pastrami 54 °F, breaded chicken 50 °F. pastrami 54 °F, salami 54 °F, pepperoni 54 °F, Swiss 54 °F, turkey 46 °F, provolone 56 °F, ham 54 °F, hot ham 54 °F, peppered ham 49 °F, Swiss 54 °F, turkey 54 °F, **Warning**
- Intermediate - Handwash sink disconnected in food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, multiple units. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of received potentially hazardous (time/temperature control for safety) foods. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **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. Deli case. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris, prep area slicer. **Warning**
- Intermediate - Soda dispensing nozzles soiled. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
- Observed electrical wiring in disrepair. For reporting purposes only. Light in walk-in cooler hanging by wires. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Gap between hood filters.
- Basic - Light build-up of grease on hood filters.
- Basic - Reach-in cooler gasket torn/in disrepair... display cooler.
- Basic - Soiled reach-in cooler door gaskets.
- High Priority - Toxic substance/chemical stored by or with single-service items... glass cleaner next to plastic food wrap.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food scraps buildup on sandwich wrap/paper dispenser components.
- Basic - Moderate build-up of grease on hood filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Roast beef 50, display cooler. Transferred to wic. **Corrected On-Site**
- Intermediate - Lack of temperature monitoring.
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9/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Food scraps buildup on sandwich wrap/paper dispenser components.
- Basic - Moderate build-up of grease on hood filters.
- High Priority - License is expired and is more than 60 days after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Roast beef 50°, display cooler. Transferred to wic. **Corrected On-Site**
- Intermediate - Lack of temperature monitoring.
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8/19/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not secured.
- Basic - Light soiled buildup on reach-in cooler door gaskets.
- Basic - Moderate build-up of grease on hood system.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/2/2013 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed moderate build-up of grease on hood system.
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11/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Incomplete copy of latest inspection report... missing pgs 2 and 3.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign posted at a handsink used by food employees... men's restroom.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed moderate build-up of grease on hood system.
- Critical - Observed soiled reach-in cooler door gaskets.
- Critical - Observed soiled soda fountain... all components.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... meatballs @ 128 f., bainmarie. Corrected On Site.
- Wet mop not hung to dry.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not displayed.
- Lights missing the proper shield, sleeve coatings or covers... back.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit available for measuring the concentration of sanitizer solution.
- Critical - No thermometer in prep cooler.
- Observed build-up of grease on hood filters.
- Observed gaskets/seals on cold holding unit in poor repair... prep cooler.
- Observed moderate grease buildup on wall... left side of grill.
- Critical - Observed no hand wash sign posted at men's restroom handsink.
- Critical - Observed no hand wash sign posted at service counter handsink.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not secured.
- Critical - Display cooler not maintaining potentially hazardous food at proper temperatures.
- Critical - Hotel and Restaurant license not displayed.
- Lights missing the proper shield, sleeve coatings or covers... back.
- Critical - Manager lacking proof of Food Manager Certification... just hired.
- Critical - No chemical test kit provided for measuring the concentration of quarterinary ammonium sanitizer.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request.
- Critical - No thermometer in 2 identified reach in coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... pastrami @ 45 f. Corrected On Site.
- Critical - Observed soiled reach-in cooler door gaskets.
- Observed torn reach in cooler door gaskets... prep cooler.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in walk in cooler not accurate within +/- 3 degrees Fahrenheit.
- Carbon dioxide/helium tanks not secured.
- Critical - Current Hotel and Restaurant license not displayed.
- Dripping sink faucet.
- Critical - No chemical test kit provided for measuring the concentration of sanitizer solutions.
- Observed broken glass to reach in cooler door.
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked...tuna salad.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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