- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Container of dry spice in back.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Food stored on floor. Meat in walk in cooler.
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Container of dry spice in back.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in back of kitchen Had a metal container covering the faucet so that it was not possible to wash hands.
- 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.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. /. Portion cups
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. /. Licensed with 12 seats, observed 24 seats in the dining room. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. At cl
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. See stop sale.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. / AT MIXER **Repeat Violation**
- Basic - Squeeze bottles containing a food product not labeled.
- Intermediate - Encrusted, soiled material on slicer.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface. / WIPING CLOTH IN OIL TO BRUSH FOOD PAN
- Basic - Employee with no hair restraint while handling clean dishes / DISH WASHER
- Basic - Food stored on floor. / IN WIF
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / PRECOOKED WING ON COUNTER
- High Priority - Toxic substance/chemical stored by or with food. / CAN OF SPRY PAINT WITH FOOD ITEM **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. AT FRONTLINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (1) OPEN WATER BOTTLE ON SHELF WITH FOOD ITEMS (2) OPEN WATER BOTTLE IN FRONT LINE REACH IN COOLER
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. (1) CONTAINER OF OIL ON FLOOR BY MIXER. (2). FOOD CONTAINERS ON FLOOR IN WALK IN FREEZER
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Soil residue build-up on exterior of mixer
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. CONTAINER OF CORN MEAL ON FOOD SHELF, SUGAR CONTAINER
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked. OPERATOR STATED THAT PIZZAS WERE MADE ABOUT 30 MINUTES TO ONE HOUR AGO **Repeat Violation**
- 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 PIZZAS WERE MADE ABOUT 30 MINUTES TO ONE HOUR AGO **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. OBSERVED PIZZA WAS 79F AT FRONTLINE DISPLAY CASE
- High Priority - Toxic substance/chemical stored by or with single-service items. TOXIC SPRAY BOTTLE NEXT TO A BAG OF SINGLE-SERVICE CUPS, UNDER FRONT COUNTER
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT FRONT LINE
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/21/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. / at frontline maketable
- Critical - Violation: 22-27-1 Observed soiled cutting board at frontline maketable
- Critical - Violation: 53B-08-1 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. Repeat Violation.
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9/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. / in kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit. / RIC at frontline cookline
- No copy of latest inspection report.
- 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. Repeat Violation.
- Observed RIC gaskets with residues build up
- Observed cutting board grooved/pitted and no longer cleanable. / at frontline maketable
- Critical - Observed encrusted, soiled material on slicer.
- Observed fan covers in WIC soiled with accumulated residues .
- Critical - Observed food stored on WIC floor. / eggs, chicken
- Critical - Observed food stored on floor. / oil container in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. / observed a meat tenderizer hammer inside a handsink in kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / observed employee drink bottle on top of pizza maketable at fro
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / observed employee drink bottle stored on paper napkin, in back room
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cheese in WIC
- Critical - Observed soiled cutting board at frontline maketable
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. / cheese/meat pizza at frontline display case Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / displayed cheese/meat pizza at frontline was 76 F, out of temperature for about 2 hpurs per operator
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / pasta/sausage in WIC
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/18/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No original food employee training certifications available
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of soiled material on mixer bowl.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up. / at cookline pizza maketable
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
- Wet mop not hung to dry. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. / flour container on pizza maketable
- Critical - Working containers of food removed from original container not identified by common name./ oil squeeze bottle at cookline
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handwashing sink in the back obstructed by a laundry cart.
- Missing drain plug at dumpster.
- No copy of latest inspection report.
- 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. Using copy instead of original.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Using bare hands to touch ready to eat cheese and peporoni. Not using an AOP.Using gloves. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Female adult. Corrected On Site.
- Observed employee with no hair restraint. All food handlers at time of inspection.
- Critical - Observed food stored on floor. Vegetable oil by rear handwashing sink. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Front reach in cooler.
- Observed hole in wall. In the back next to hot water heater.
- Observed open dumpster lid.
- Critical - Observed unlabeled spray bottle. Next to handwashing sink up front.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza temped 87 on front counter . Operator stated that it had been put out less than four hours earlier.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cheese, peporoni, stewed tomato. Walk in cooler.
- Wet mop not hung to dry. In back prep area.
- Wet wiping cloth not stored in sanitizing solution between uses. Walk in cooler shelf.
- Critical - Working containers of food removed from original container not identified by common name. Half and half in walk in cooler.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 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 with 12 seats. Observed 20 seats in the dining room]
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / oil in garlic was 70 F
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / uncommercially packaged squids over RTE fries, ham, in RIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / observed male worker handling cooked chicken at frontline
- Observed employee with no hair restraint. / kitchen cooks
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Handwashing cleanser lacking at handwashing lavatory. / in kitchen
- Lights missing the proper shield, sleeve coatings or covers. / ceiling lights over foid prep counter at frontline
- Observed personal care item stored with food. / hats, clothings in back room
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / Establishment was licensed as 12 seats. Observed 20 seats in the dining room. Seating change form provided to operator. / Repeat Violation.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [ham in frontline maketable ]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [sausage, in frontline maketable ]
- Critical. No conspicuously located thermometer in holding unit. [frontline maketable ]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [container of raw wings next to carton of heavy cream, in frontline maketable ]
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. [in bulk food containers]
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Hand sink missing at dishwashing area. [ operator took out handsink in 3 bay sink]
- Critical. Hand wash sink lacking proper hand drying provisions. [at back area]
- Critical. Observed toxic item stored by utensils. [ glass cleaner next to pizza boxes, under frontline counter
- 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 with 12 seats. Observed 20 seats in the dining room]
- Carbon dioxide/helium tanks not adequately secured. [under frontline handsink ]
- 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. Observed 6-1-10, 9-13-10
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9/13/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed raw wood on storage shelves located in the back area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No suitable facilities provided to store employee clothing and other possessions. Observed sunglasses and cell phone stored on storage shelves in kitchen.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizing bucket has no label
- No copy of latest inspection report.
- 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 All employees must have food handling training.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat amm chemical used
- Critical. Hand wash sink lacking proper hand drying provisions.
- No Heimlich maneuver sign posted.
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4/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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