- Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
- 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.coffee **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.shrimp
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Wall soiled with accumulated grease.under prep table, handwash sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cove molding at floor/wall juncture broken/missing.need to repair molding near cookline
- 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 - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Soil residue build-up on nonfood-contact surface.sinkmsprayer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 - Single-service articles not stored inverted or protected from contamination.on cookline, not consistent
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.on buffet 50deg
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.on shelf over prep cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Container of medicine improperly stored.on shelf over prep cooler
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.meat in cooler
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.washed hands with one glove on
- Intermediate - Handwash sink not accessible for employee use at all times.blocked with cutting board
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface.sprayer nozzles
- Observed single-service items stored on floor.styrofoam cups
- Observed utensils stored in crevices between equipment.knife
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.bulk sugar
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/4/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No 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.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.on sprayer nozzles on dish sink
- Critical - Observed container of medicine improperly stored. mouthwash on prep areas
- Critical - Observed dented/rusted cans.bamboo shoots
- Observed employee with no hair restraint. male employees
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. kitchen and buffet ,rice spatula
- Observed single-service articles stored without protection from contamination.styrofoam trays not inverted on cookline
- Critical - Observed uncovered food in holding unit/dry storage area. condiment ,sauces on buffet line
- Critical - Observed unlabeled spray bottle. clear liquid ,
- Observed wall soiled with accumulated black debris in dishwashing area. wall behind dishmachine
- Critical - Pesticide use not in accordance with manufacturer's directions. for household use only
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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6/28/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.
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2/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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