- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Lid on ice machine
- 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.crunched chips
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Encrusted material on can opener blade.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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09/18/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Utensils in front counter
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Lid on ice machine
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Walking cooler with an average temperature of 46°
- Basic - Ice scoop handle in contact with ice.
- 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.crunched chips
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.chopped chicken and chopped beef found at 106° for about 3 hours according to operator
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken next to sauces in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 46, beef 46, sauces 46
- High Priority - Raw animal food stored over ready-to-eat food.raw beef over sauces
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/17/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair near walk in cooler
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. White reach unit next to kitchen cook line.
- Basic - Wall in disrepair near walk cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
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1/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Ceiling tile missing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Reach in cooler not in used . ( according to operator the compressor is out.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 109-124 f ( operator reheated chicken )
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken over raw beef sausage **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 - Encrusted, soiled material on slicer.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Live flies in kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.front/trash can in front
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed insect control device installed over food preparation area.on top of frig next to main line
- Critical - Observed raw animal food stored over ready-to-eat food.walkin
- Observed single-service articles improperly stored.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Handwash sink not accessible for employee use at all times.front/blocked
- Critical - Handwashing cleanser lacking at handwashing lavatory.front/broken
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed utensils stored in crevices between equipment.knives Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed handwash sink used for purposes other than handwashing.storage /front
- Observed hole in wall.behind hot water heater
- Observed ice scoop with handle in contact with ice.
- Observed ice scoop with handle in contact with ice.
- 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 live flies in kitchen.
- Critical - Observed plastic soda botle stored in ice used for drinks.
- Critical - Observed potentially hazardous food thawed at room temperature.hotdogs Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.open up freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- 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.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Wet mop not hung to dry.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed screen in door torn/in poor repair.
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12/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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