- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of potatoes
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- 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. Servers station
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes, cell phone, personal items on prep table **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Cooks line
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- 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. Corn beef hash
- Basic - No handwashing sign provided at a hand sink used by food employees. Servers HWS
- Basic - Reuse of single-service articles. Tuna single service re used to hold and reheat soup.
- Basic - Stored food not covered in walk-in cooler. Onions and potates
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler with rust that has pitted the surface.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 Server buttered toast with bare hands with no hand wash and no AOP. Observed cook cut RTE tomatoes with bare hands no AOP. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID under microwave
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled. Servers station
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping Sani bucket **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS servers station
- Intermediate - Nonfood-grade basting brush used in food. At servers station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed cabbage
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, cigarettes, drink.
- Basic - Employee smoking in a food preparation, storage or warewashing area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in coolers and glass door cooler in front.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. Front coolers.
- Basic - Stored food not covered in reach/walk-in cooler. Potatoes in walk in cooler, multiple items in reach in cooler on cook line. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Potatoes next to handwashing sink in kitchen. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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. 0ppm **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 58° held at room temp.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 53°. Eggs moved into walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 - Unnecessary persons in the food preparation, food storage, or warewashing area.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light not functioning. Kitchen **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Stored food not covered in walk-in cooler.potatoes, cabbage, sauces **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Potatoes **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.bulk items **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Light not functioning. Kitchen **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Stored food not covered in walk-in cooler.potatoes, cabbage, sauces **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Potatoes **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.bulk items **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- 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. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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12/13/2013 | 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 employee drinking from cup with straw but no lid while working behind service counter in dining room.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, pens and glasses stored on cutting board in active prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Soiled dry wiping cloth in use. On door handle to oven.
- Basic - Stored food not covered in walk-in cooler. Observed sauces, lettuce and refried beans stored in walk in cooler uncovered.
- 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. Eggs on counter on cookline not time marked and butter pats on counter top in dining room. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator washing hands with gloves on. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, deli meats, soups etc.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site. baked potatoes
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket stored inside sink in service area. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/30/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [child highchairs in dining room]
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. potatoes being cooled in pot with undrained ice. Corrected On Site.
- Critical - Observed food with mold-like growth. operator discarded
- Critical - Observed handwash sink used for purposes other than handwashing. sink being used to dump food/water from cookline. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. standing freezer in prep, reach in cooler in prep area
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.[in kitchen ]
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[waitstaff handling toast] Corrected On Site.
- Critical - Observed food stored on floor.[in freezer]
- 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.[in spices] Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[butter packets 77 degrees F on counter ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[coffee creamer non-UHT 78 degrees F]
- Critical - Observed potentially hazardous food re-served to customers.[butter packets] Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.[beef over salad]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[salad,, stuffed peppers]
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured....sodabox rack area
- Critical - Containers of cooked sausage links/patties stacked directly on top of each other.bottom sausage not covered with plastic wrap....reachin cooler--cook's line
- Critical - Employee training cards not filled out properly.
- Critical - Handsink at waitress station lacking paper towels
- Critical - Observed food stored on floor...under shelves in walkin cooler--pan of cooked potatoes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop at hotline in kitchen
- Critical - Observed potentially hmixazardous food cold held at greater than 41 degrees Fahrenheit...pancake Corrected On Site...placed in cooler
- Critical - Observed uncovered food in walkin cooler---cooked rice, beef, cooked potatoes
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above....gravy Corrected On Site...reheated
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked....cooked chicken in walkin cooler
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10/31/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/23/2011 | Routine - Food | Call Back - Complied |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. next to ice machine
- Critical - No handwashing sign provided at a handsink used by food employees. wait area
- 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 stored on floor. walk in cooler
- Critical - Observed food stored on floor.walk in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over rte food in walk in cooler
- Critical - Observed soiled reach-in cooler gaskets. wait area
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
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6/22/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees...restrooms
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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