- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler on wall to left of handwash sink.
- 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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09/29/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dish washing area.
- 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 personal items stored in or above a food preparation area.lighter and cell phone on front prep counter.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler on wall to left of handwash sink.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 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. Cheese 53°, diced tomato 45°, shrimp 45°, cheese 47°, potato salad 51°, shredded cheese 47°, pork 48°, butter 48°, potato salad 47°. All items placed into either reach-in freezer or walk-in cooler for quick chill. Retemped at end of inspection. Cheese 51°, diced tomatoes 45°, shrimp 41°, cheese 41°, pork 45°, butter 43°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over hummus in walk-in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Paint and cleaning products resting on top of sugar and flour containers. **Corrected On-Site**
- 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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09/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken. Multiple throughout.
- 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. Potato salad.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple units.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple units.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups by front dessert cooler.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Two deli-coolers at left end of cook line not holding temp.
- Basic - Floor area(s) covered with standing water. By CO2 tank.
- Basic - Food storage container/container lid cracked or broken. Multiple throughout.
- 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. Potato salad.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple units.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple units.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 48°, tomato 48°, cheese 48°, cheese 59°, potato salad 53°, lettuce 44°, lettuce 50°, tomato 53°
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Front prep counter by dessert cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. From sink between deli-style coolers.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area. Blocked by boxes, buckets and a hose.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area
- Basic - Food storage container/container lid cracked or broken. Dishmachine area
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine area
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area
- Basic - Food storage container/container lid cracked or broken. Dishmachine area
- 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. Flour bin **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Party platters, top shelf next to back exit
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler
- Intermediate - Manager lacking proof of food manager certification.
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1/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense dry ingredients.
- Basic - Cardboard used to line food-contact shelves. On cookline **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Tooth picks / frill picks stored in heavily soiled cup on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Gyro oven/ rotisserie has non working burner and broken/crumbled screen.
- Basic - Single-service articles not stored inverted or protected from contamination. Cookline. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving and racks in kitchen, prep areas.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Moved to standing cooler with an ambient temp of 35?
- High Priority - Employee washed hands with no soap. Directly in front of inspector. When questioned, employee rewashed hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef removed from original packaging and repackaged, stored in reach in freezer above uncovered raw fish.
- High Priority - cooking equipment not being sanitized. Surface of sandwich press not scraped/cleaned/sanitized.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer soiled.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler for salad preparation Corrected On Site Emptied not used.
- Equipment and utensils not properly air-dried.Wet nesting in plastic food containers stored on the clean equipment rack above triple sinks.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Critical - No conspicuously located thermometer in holding unit.Reach in freezer.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Food preparation and warewashing areas
- Critical - Observed encrusted material on can opener.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese and shrimp in reach in cooler at 46 Corrected On Site.All PHF placed in workiing cooler at 39 .
- Observed reach in cooler gasket torn/in disrepair.Deli style coolers on cook line
- Critical - Outer openings not protected with self-closing doors.Back door of warewashing area to outside needs new door sweep.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handsink by salad station lacking handsoap
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...feta cheese Corrected On Site...iced
- Observed wall soiled with accumulated food debris...behind flattop grill
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above....soup--reheated..and.warmer turned up
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed old food stuck to clean dishware/utensils...wedger-- Corrected On Site.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
- Observed build-up of food debris--top of dishwasher
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above...gyro meat on grill Corrected On Site...reheated
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils...over 3bay sink Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit... Corrected On Site...water reheated
- Critical - Observed interior of reach-in cooler drawers soiled with accumulation of food residue.
- Observed reachin cooler drawers gaskets in disrepair opposite stove
- Observed wall soiled with accumulated black debris in dishwashing area...at caulk
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair...drawers opposite stove
- 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.
- Observed wall soiled with accumulated black debris in dishwashing area...by chaulking
- Observed dusty ceiling tiles and/or air conditioning vent covers...rear kitchen
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit..roasted garlic feta. Corrected On Site...moved to working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....drawers cooler at island station.
- Observed gaskets/seals on cold holding unit in poor repair...walkin cooler glass door--middle door.
- Observed gaskets/seals on cold holding unit in poor repair...salads station...door on potato salad cooler
- Observed gaskets/seals on cold holding unit in poor repair....drawers at island cooler...and drawers under grill.
- Observed cutting board grooved/pitted and no longer cleanable...cashier expo station.
- Critical. Observed soiled reach-in cooler gaskets...salads station
- Critical. Observed soiled reach-in cooler gaskets...drawers under grill.
- Critical. Observed the accumulation of dead flies in ceiling light shields.
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[Pesto and artichokes with fresh garlic 53-55 degrees reach in cooler drawers on island]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[feta cheese 43-46 degrees in reachin on front wall]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin cooler drawers on island]
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[reachin on front wall bottom]
- Observed equipment in poor repair.[plastic containers burnt and cracked]
- Observed gaskets/seals on cold holding unit in poor repair.[reachin cooler drawers on island ]
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.[reachin cooler drawers on island ] Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed single-service articles stored without protection from contamination.[catering lids not inverted ]
- Critical. Establishment drainage system not designed and installed properly[condensation on bottom reachin cooler on front wall].
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.47 degrees cheeae spread in cooler drawer Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cooler drawer not maintaining temp
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.eggs over ready-to-eat foods Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of ice machine
- Observed gaskets/seals on cold holding unit in poor repair.drawers on cookline
- Observed cutting board grooved/pitted and no longer cleanable.under microwave
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.for dishmachine
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.drawers on cookline
- Critical. Observed encrusted material on can opener.
- Critical. Waste receptable not properly cleaned and/or the waste cleaning water improperly disposed.reachin left of handsink
- Critical. Handwash sink not accessible for employee use at all times.backmroom Repeat Violation.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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