- 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. At flour container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline area.
- Basic - Soiled reach-in cooler gaskets. At reachin freezer at cookline. **Corrected On-Site**
- 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. 3 compartment sink set up with sanitizer, 100 ppm chlorine. dishmachine repaired, 100 ppm chlorine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 55° F, milk 65° F. Moved to working cooler. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over veal at reachin freezer. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Refrigerator not 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. Ambient temperature at 55° F. All potentially hazardous food removed from cooler . Corrective action taken.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Glass door cooler at cookline. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler and freezer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer at cookline. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. UNDER LEXANN. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. REMOVE FROM PREMISES. **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 - Slicer blade soiled with old food debris. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- 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. SALAD LETTUCE. **Corrected On-Site**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. NO BARE HAND CONTACT WITH READY TO EAT FOODS.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SERV SAFE.
- 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. FLOUR. Corrected On Site.
- 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. SEASONING. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BACON ABOVE BREAD IN REACH IN COOLER. Corrected On Site.
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6/13/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food being cooled by nonapproved method. WRAPED WITH PLASTIC,. 74 degrees AFTER 2 HOURS. CORRECTIVE ACTIONS TAKEN
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL COOKED FOOD.
- Critical - Observed raw animal food stored over ready-to-eat food. CORNISH HENS ABOVE DOUGH IN REACH IN FREEZER.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Informed operater to not use cooler until maintaining 41 degrees or below.
- Equipment and utensils not properly air-dried.
- Critical - Hot water not provided/shut off at employee hand wash sink, mensroom.
- Critical - No conspicuously located thermometer in holding unit, reach in coolers.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, 3 compartment sink.
- Observed gaskets with slimy/mold-like build-up, reach in cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beans, sauces and duck. Corrected On Site.Management moved to working cooler.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed debris on reach-in cooler gaskets.
- Critical. Observed buildup of debris in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/20/2010 | 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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