- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Required employee training expired for all 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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09/16/2014 | Routine - Food | Warning Issued |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pastry 135° F
- 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 - Handwash sink used for purposes other than handwashing.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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 - Floor area(s) covered with standing water.in the back storage area
- Basic - Garbage on the ground and/or pad around dumpster.outside
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.bathroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Unnecessary items on the premise.
- Basic - Urinal not flushing/functioning properly.
- Basic - High Priority - Dead roaches on premises.1 dead roach found in the back storage are
- High Priority - Live flies in kitchen.
- 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 - Equipment drain line draining into handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.bathroom
- Intermediate - No soap provided at handwash sink.bathroom
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.in the front
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - High Priority - Dead roaches on premises.one dead roach in dry storage area
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.
- 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 - Equipment drain line draining into handwash sink.in front
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.front sink
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 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. **Corrected On-Site**
- Intermediate - Equipment drain line draining into handwash sink.from coffee machine in front
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 handwashing sign provided at a handsink used by food employees.front
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.drain hose from coffee machine inside of it front
- Critical - Observed live flies in kitchen.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT FRONT COUNTER NEEDS TO BE DEFROSTED TO WORK PROPERLY.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED HAM AT 48 DEGREES IN RIC FRONT COUNTER. Corrected On Site.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED EMPLOYEE HANDLING BREAD WITH BARE HAND WHILE MAKING BEEF STEAK.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 57 DEGREES IN RIC FRONT. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED GALLON OF MILK IN HAND WASH SINK. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.nHAND WASH SIGN IS MISSING FROM HAND WASH SINK AT FRONT COUNTER.
- Critical - Observed toxic item stored by food. RAID FOR ROACH STORE WITH FOOD ITEMS Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 11-15-10.
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11/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. BROKEN SHELL EGGS STORED OVER CHEESE AND HAM. Corrected On Site.
- 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 This violation must be corrected by : 11-15-10.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area. BREAD
- 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.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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