- 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. Observed barehand contact with ready to eat toast. **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Open dumpster lid. Note: Establishment uses dumpster #4 at strip mall.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes not stored inverted.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed precooked noodles cooling covered in reach in cooler. **Corrected On-Site**
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5/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Observed bags of onions on floor in middle prep station.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives at cookline stored between reach in coolers.
- Basic - Reuse of single-service articles. Observed metal cans reused.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties 109°F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw hamburger stored over box butter in reach in cooler at front service area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink near middle prep area used to rinse of utensils.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed chlorine with concentration of 0ppm in wiping cloth solution.
- Critical - No handwashing sign provided at a handsink used by food employees at cook line.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Observed unlabed bottle containing bleach.
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11/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed wiping cloth solution with chlorine concentration at 0 ppm. Corrected On Site. New solution 50 ppm. Repeat Violation.
- Critical - Observed no handwashing sign provided at a handsink used by food employees (near cookline and near tea dispensers). Repeat Violation.
- Critical - Observed unlabeled bottle containing pure bleach (Krafyt bottle). Repeat Violation.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Found at 0 ppm in wiping cloth solution. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Found at 0 ppm. Corrected On Site. Now, 50 ppm chlorine
- Critical - No handwashing signs provided at a handsink used by food employees, neae cookline and near bar station.
- Critical - Observed unlabeled bottle. Observed three food Kraft bottles filled with bleach and not labeled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - found at 0ppm in dining room sani. bucket.
- Critical - Observed employee improperly washing hands - dishwasher rinsing hands in 3 comp. sink between clean dishes and dirty dishes. Corrected On Site.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths - Observed sani. bucket used for storage of wipe cloth with a mixture of soap and chlorine.
- Observed personal care item stored on food contact surface - observed cellphone and watch stored on top of reach-in cooler on cookline, purse hung on bread rack, keys and other personal items stored on slicer.
- Critical - Observed raw animal food stored over ready-to-eat food - observed raw beef stored above bread in small black reach-in cooler on cookline. Corrected On Site.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit - white reach-in cooler on cookline
- 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.
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3/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions - by cookline.
- Lights missing the proper shield, sleeve coatings or covers - dry storage area.
- Critical - No conspicuously located thermometer in holding unit - white reach-in cooler on cookline
- 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
- Critical - No thermometer provided to measure temperature of food product - per cook.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed cook on cookline cracking raw whole shell eggs with left hand then handling clean plates for food plating with soiled hand without washing hands.
- Critical - Observed employee improperly washing hands - observed cook ot drying hands after washing hands and vefore utilizing hand sanitizer.
- Critical - Observed food stored on floor - raw potatoes on flat ray on floor under kitchen cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked potatoes/hashbrowns on cookline found at 60 F, corned beef hash at 72 F on cookline.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef over sausage and ham in black reach-in cooler on cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - sausage on cookline found at 120 F.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - on cookline at ambient temp. and in reach-in cooler at ambient temp. of 49 F.
- Single-serviceegg craddlers used to store food contact metal pressor on cookline.
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3/9/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - found at 60 F, no time marking on cookline. found at 53 F, in reach-in cooler on cookline. Corrected On Site. Implementation of time as public health control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - precooked potatoes found at 52 F in cookline reach-in cooler, ham found at 46 F on cookline, whole shell eggs on cookline found at 60 F. Corrected On Site - Implementation of time as public health control.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - sausage on cookline found at 121 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - ambient temp. found at 52 F on cookline - reach-in has plastic/rubber curtains for door.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - handled raw beef with gloves then handled RTE cheese. Corrected On Site. Washed hands and changed gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handle chlorine sanitizing wipe cloth with bare hands then go onto handle bread with bare hands (AOP) without washing hands first. Corrected On Site. Washed hands and applied hand sanitizer.
- Critical. Observed presetting of unwrapped silverware - dining room tables.
- Lights missing the proper shield, sleeve coatings or covers - on cookline.
- Critical. Observed toxic item stored in food preparation area - sanitizing bucket on cookline.
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9/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - in reach-in cooler across from flat top. Ambient air temperature found at 56 F. Corrected On Site. Provided time as public health control information as only small amounts of product that last up to 3 hours is kept here.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw whole shell eggs on cookline found at 81 F Corrected On Site. Implemented time as public health control.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-in cooler across from flat top with curtains used to hold whole shell eggs found at an ambient temp. of 56 F. Corrected On Site. Cooler is used for small amount of product up to 3 hours therefore establishment must utilize time as public health control.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm. found at 0ppm in servers sanitizing Bucket.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - after cracking eggs with bare hands employee must wash hands before handling clean equipment like ticket rotator handled by othe employees with clean gloves or stepping out of cookline and handle doors to reach-in coolers. On 3/30/10 callback observed employee engage in food prep. and failed to take off gloves and wash hands after cracking eggs and before putting ready to eat ham on grill handle packaged hashbrowns to put on grill, handle all other clean surfaces like spatula, tongs, reach-in cooler doors. Uses wipe cloth stored on counter to wipe off egg whites and continues foid prep. No handwash sink on cookline, closest handwash sink is 9 feet away from cookline. Owner is working on estimate for handwash sink on cookline and training employees.
- Violation: 26-02-1 Observed reuse of single-service articles - milk and juice jugs not easily cleanable [inside groves] used to store tea. On 3/30/10 observed reuse of single-service articles - milk jugs to dispense ice tea, juice jugs to dispense ice tea, syrup bottles to dispense butter alternative. All of which are not easily cleanable - have inside groves or bottle necks - owner is working on switching these out slowly for cost purposes , but is working on it.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing - refilling customer's water jugs, disposing customers drinks. On 3/30/10 callback observed handwash sink for purposes other than handwashing - disposing consumers old drinks, rinsing coffee filter holders, refilling jugs with water. Only one handwash sink in establishment, one 3 comp. sink . Owner is working on solution for sink to hold string hose for other purposes.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 3/25/10. On 3/30/10 callback Manager Trudy Mayes was certified on 10/25/04. States she took test on 3/11/10 and has not received certificate.
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3/31/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meats in reach-in cooler.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal food stored over cooked food - raw beef stored over cooked ground beef in reach-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - spoon by coffee machine, knifes stored in sanitizing bucket.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - after cracking eggs with bare hands employee must wash hands before handling clean equipment like ticket rotator handled by othe employees with clean gloves or stepping out of cookline and handle doors to reach-in coolers.
- Critical. Observed employee wash hands with no soap - after handling dirty equipment, used hand sanitizer, closed water knob with bare hand, used cloth tow l to dry hands. Corrected On Site.
- Observed employee with no hair restraint - engaged in food preparation.
- Observed reuse of single-service articles - milk and juice jugs not easily cleanable [inside groves] used to store tea.
- Critical. Observed handwash sink used for purposes other than handwashing - refilling customer's water jugs, disposing customers drinks.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed chlorine in sanitizing bucket found at 200+ppm should be Between 50-100ppm.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 3/25/10.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 3/25/10.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. OBSERVED BLACK LIKE SUBSTANCE ON GASKETS OF REACH-IN AT FRONT
- OBSERVED CEILING TILE COMMING DOWN IN DISH AREA
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
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