- No Violations Were Observed
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 50° F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed pastry **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No certified food manager for establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves.
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food-contact surface not smooth and easily cleanable.shelves in the kitchen
- Basic - Wash solution not clean.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Faucet/handle missing at plumbing fixture.three compartment sink
- Lights missing the proper shield, sleeve coatings or covers.broken light sheld in kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No person in charge of establishment.
- 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.all expired certificates
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.over prep table in kitchen
- Critical - Observed food stored on floor.sugar and orange
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler on cook line
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.mop sink
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. OBSERVED SOAP MISSING FROM HA D WASH SINK. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. OBSERVED THERMOMETER MISSING FROM COOLER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CHEESE AND SAUSAGE AT 47 AND 48 DEGREES IN RIC.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED HAND WASH SINK HAS NO PAPER. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.OBSERVED NO SOAP AT HAND WASH SINK. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. OBSERVED SHELL EGGS ON PREP TABLE. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED CHOPPED MEAT IN REACH IN COOLER AT 59 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE 58, BEEF 53 DEGREES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IS NOT WORKING PROPERLY
- Critical. Hand wash sink lacking proper hand drying provisions. HAND WASH SINK IN KITCHEN HAS NO PAPER. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. DISCARDED Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. OPERATOR USING BIG ALUMINUM POT
- Critical. No conspicuously located thermometer in holding unit.
- Equipment or utensils not designed or constructed in a durable manner. PLASTIC CONTAINER FOR SCOOP Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. ALUMINUM WALL
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Critical. Establishment operating without a current Hotel and Restaurant license. CALL 850-487-1395 TO PAY LICENSE
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored in a prohibited area. Repeat Violation.ONIONS & PLAINTAINS STORED OUTSIDE
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. Outer openings not protected with self-closing doors.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.
- Observed wall soiled with accumulated dust.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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