- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored on meat slicer in the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. And lettuce **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front counter unit : 55°F. Cheese 57°F. Ambient 48°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef, poultry stored over cooked ham. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front counter sandwich prep unit: 55°F. Cheese 57°F. Ambient 48°F.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen hand wash sink.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Back room.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Held at room temperature.
- 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 does not have enough water pressure to properly wash hands. Hot water side, both rest rooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/20/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Food prep being done at the front counter, no hand wash sink in that prep area.
- 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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9/6/2013 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Employee washed hands with no soap. Observed employee rinse hands at the three compartment sink.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. Big 5
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Food prep being done at the front counter, no hand wash sink in that prep area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes, located in storage room.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In dis -repaired sink in the storage room.
- Intermediate - No handwash sink for employees. In the kitchen, a hand wash sick is located 3-5 ft from the kitchen in a small storage room, sink in disrepair and not being used at the time of inspection, employees wash ing hands in three compartment sink. **Warning**
- 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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9/5/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Working containers of food removed from original container not identified by common name.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken
- Critical - Observed rodent activity as evidenced by 15+ fresh rodent droppings found in the kitchen on top of the microwave, on top of can goods on food shelves, and underneath food shelf floor.
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6/15/2012 | Routine - Food | Emergency order recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed hole in wall.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed utensils stored in crevices between equipment.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the end caps.
- Lights missing the proper shield, sleeve coatings or covers.
- 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
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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1/27/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 38-07-1 Lights missing end caps.
- 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. EXPIRED 06/28/08
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11/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 22-16-1 Observed soiled reach-in cooler shelves.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 26-01-1 Observed take-home food container refilled with potentially hazardous food.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 38-07-1 Lights missing end caps.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. 07/01/10 EXPIRED
- 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. EXPIRED 06/28/08
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7/27/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed take-home food container refilled with potentially hazardous food.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed bathroom facility not clean.
- 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.
- Critical. Observed 1 live roach in the kitchen area.
- Observed hole in wall.
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated dust.
- Lights missing end caps.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed expired Food Manager Certification. 07/01/10 EXPIRED
- 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. EXPIRED 06/28/08
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7/26/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination.
- Faucet/handle missing at plumbing fixture.
- Critical. Lack of toilet tissue at each toilet.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in ceiling.
- Lights missing the proper shield, sleeve coatings or covers.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/24/2008 | Routine - Food | Warning Issued |
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