- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on back prep table, corrected manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Most lights uncovered in storage and kitchen area,
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook area reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout establishment, corrected manager placed in bucket. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler salsa 47° hummus 48° ham 48°. Corrected manager placed on ice.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked eggs held at 70°, gave operator time as a public health control paperwork.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid by dish area, corrected manager labeled. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on mop sink.
- Basic - Bowl or other container with no handle used to dispense food. In prep area small cup used for corn salsa. **Corrected On-Site**
- 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. Drinks with no straws by dish machine. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers below slice/prep area.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen near dish washing area.
- Basic - Ice buildup in chest freezer. Near rear exit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At back hand wash sink. Provided operator with sign. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. In prep area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prior to handling cupcakes. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black build up on deflector shield.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and lox.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving cold smoked salmon/lox. Provided operator with sign. **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan cover, sliding door reach in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Intermediate - Accumulation of brown mold-like substance inside the ice bin. Left one, by cash register.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Black pepper on dry storage shelf in prep area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup put in cooler at 8pm last night, temperatures taken during inspection at 10:30am at 47-48?F. Temperatures verified with Operator.
- 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, corrective action ran machine through several cycles to work through air bubbles in sanitizer line. Sanitizer at 50ppm.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken, corrective action replaced with new.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Corrective action food manager arrived at establishment.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single service articles stored without protection from contamination. Cups exposed to splash, front handsink.
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9/5/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cups in multiple containers, corrective Action removed.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler sandwich prep area. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Food manager arrived.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon must be fully cooked until proper destruction can be obtained.
- Critical - Observed employee food stored with restaurant food. 2 door glass cooler. Corrective Action. Removed items.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Milk at coffee counter.
- Critical - Observed food stored on floor. Box of chips across from slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. Dump sink. Front counter.
- Observed reuse of single-service articles. Milk jugs used for tea.
- Observed single-service articles stored without protection from contamination. Cuups exposed to splash from handsink. Front counter.
- Critical - Outer openings not protected with self-closing doors. Rear exit.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Milk at coffee counter.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Raw smoked salmon. Corrective Action, form provided.
- Critical - Vacuum breaker mising at hose bibb. Mop sink spliter. Corrected On Site. Repeat Violation.
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8/31/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment has damaged quat test strips, need chlorine test strips. Repeat Violation.
- Critical - No complete 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. Employees have taken tests, certificates need to be filled out. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Refrigerator style reach in cooler next to office. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Chicken curry cooling 115F, covered with lid. Corrected On Site. Shifted lid to allow proper airflow to aid in cooling.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Stir straws unable to be taken without touching multiple straws at self service area.
- Critical - Vacuum breaker missing at hose bibb. Left side of splitter with black hose attached at mop sink faucet. Repeat Violation.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Next to triple sink. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop in bucket on floor.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips wet, no quat strips.
- Critical - No complete 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. Tests taken, no certificates filled out. Repeat Violation.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in milk cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter, cream cheese both 75 degrees F, at front counter. Corrected On Site. Put on time as a Public Health Control. Given TPHC form.
- Observed single-service articles improperly stored. Boxes of cups, back storage room.
- Critical - Observed unlabeled spray bottle. Clear liquid, cleaner, under triple sink. Corrected On Site. Labeled.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink, black hose attached.
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9/26/2011 | 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/ 60 days for food safety training. This violation must be corrected by : 05/03/2011.
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5/9/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times./ use for storing dirty utensils.
- 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/ 60 days for food safety training. This violation must be corrected by : 05/03/2011.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed non-service animals in the food establishment or on premises./ Observed customer with dog dining at the exterior patio./ Establishment has no permit from City of Neptune Beach. This violation must be corrected by : 05/03/21.
- Observed single-service items stored on floor.
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3/3/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served./ no time llimit for foods./ owner started time for foods time in lieu.
- Critical. Observed food stored on floor./ kitchen area.
- 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./ souffle cup inside foid container wuth food.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. scooping ice./ employee rewashed hands and wear gloves.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ water filter under counter.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ pot & pans.
- Critical. Observed handwash sink used for purposes other than handwashing./ dumping sink.
- 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/ no original certificate of training.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
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