- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sinks.
- Basic - Build-up of grease on nonfood-contact surface.Sides of equipment on cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - Employee beverages container on a food preparation table or over/next to clean equipment/utensils.Two coffee cups. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.Kitchen employee. **Repeat Violation**
- Basic - Floor area(s) covered with standing water.Back kitchen by mop wash area.
- Basic - Food placed in soiled containers /equipment.
- Basic - Food stored on floor.storeroom. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable.Some plastic dish racks.
- Basic - Foods stored in dry storage area not covered.
- Basic - Grease accumulated on kitchen floor. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled dry wiping cloths in use,and wet ones also throughout kitchen
- Basic - Stored food not covered in reach in coolers.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease.Throughout kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.Butane,and medicin- pills
- Intermediate - Accumulation of food debris/grease on food-contact surface.On all food tables in kitchen .
- Intermediate - Cold water not provided/shut off at employee handwash sink. Back kitchen
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Stove top burners.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket.
- 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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour back, back prep area
- 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 with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Seasoning
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Flour back, back prep area
- Basic - Ceiling tile missing. Cookline area
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Onions, back prep area
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Seasoning
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 70F, Individual packets, see stop sale. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat, reach in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Storage **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No soap provided at handwash sink. Near three compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coed meat in display reach in cooler
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Flour **Corrected On-Site**
- Basic - Food stored on floor. Oil, near back exit
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. Cookline **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over deli meat in back reach in cooler **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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9/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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