- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean coffee mugs stored on soiled tray.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair, front panels missing from fryers. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface, shelving in kitchen.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above clean utensils and tea bags.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface, stove. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Equipment in poor repair, duct tape used to repair lid to ice machine. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site** **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over three bay sink. **Warning**
- Basic - Nonfood-contact equipment in poor repair, front panels missing from fryers. **Warning**
- Basic - Stored food not covered in walk-in cooler, quiche. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Plastic storage containers on shelf next to walk in cooler. **Repeat Violation** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter at 70°f at cookline. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, eggs and cheese at cookline 51°, manager stated out of cooler 1.5 hours. Advised manager to ice. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, Handsink at cookline blocked by trash can. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, above prep area.
- Basic - Old labels on containers. 4-603.15(A)
- Basic - Storage of tools on shelf above food.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster, front counter area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit, whipped butter at 68° at cookline. Operator iced.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham and sausage at cookline at 50°f, out half hour, operator iced.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, shelving at cookline.
- Basic - Build-up of grease on nonfood-contact surface, cooking equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface, ice machine.
- Basic - Stored food not covered in walk-in cooler, quiche.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, ladies restroom
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, numerous items in walk in cooler.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Food manager certification expired. Don Burke, NRFSP, 09/05/2007. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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4/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, food storage container. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, kitchen. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair, front panels missing from fryers. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food manager certification expired. Don Burke, NRFSP, 09/05/2007. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front counter. **Warning**
- Intermediate - No soap provided at handwash sink, front counter. **Warning**
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1/25/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Must sanitize in three bay sink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.Thermometer broken in ric.
- Observed build-up of food debris on exterior of food storage containers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, whipped butter at 71f at cookline. Out 1 hour, moved to cooler.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed spay bottle of oven cleaner stored over bag of onions.
- Critical - Observed uncovered food in holding unit/dry storage area,flour on food storage rack.
- Critical - Working containers of food removed from original container not identified by common name.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cookline reach in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, handsink at end of cookline.
- Critical - No conspicuously located thermometer in holding unit, cookline reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, clarified butter at 76f at cookline. out 2 hours moved to cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, deli meat and chicken salad at 53f in reach in cooler. In cooler over night. stop sale issued.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/2/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler at end of cookline. Operator turned unit down. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, tray of fish in front of handsink.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime on ice dispenser.
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mozzarella cheese and hard boiled egg at 54f in top portion of reach in cooler at cookline. Operator stated in cooler twenty minutes, in walk in cooler overnight.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sausage and ham at 59f at cookline. Operator stated out 1 hour. iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, whipped butter at cookline at 69f. Out one hour. Operator iced.
- Critical - Observed uncovered food in holding unit/dry storage area, floyr in dry storage area.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served, cooked sausage in walk in cooler dated 09/12 . Discarded.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No conspicuously located thermometer in holding unit, cookline reach in cooler.
- Critical - No conspicuously located thermometer in holding unit, glass front cooler.
- Observed build-up of grease on nonfood-contact surface, cooking equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dust on ceiling of walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter at cookline at 78f, moved to walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, grits and flour in dry storage area.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Missing hood filter.
- Critical - No conspicuously located thermometer in holding unit, reach in cooler.
- Observed build-up of grease on nonfood-contact surface, cooking equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, doors missing on front of fryer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, clarified butter at cookline at 70f, moved to cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and sausage at 60f at cookline, out 2 hours, moved to cooler and iced.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical - Observed unlabeled chemical spray bottle.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked rice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, mango dipping sauce in reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sausage gravy in walk in cooler.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Meatballs in walk in cooler dated 8/27, Alfredo sauce dated 8/21. Discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, hollandaise sauce.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, crab, sausage, ham, chkn at 52f at cookline. Operator stated out for 1.5 hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, hollandaise at 75f at prep area, operator stated out for half hour.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop storedvon top of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed floor area(s) covered with standing water.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, whipped butter at 76F, out two hours, moved to cooler.
- Critical. No conspicuously located thermometer in holding unit, glass front cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed utensils stored in sanitizer. Corrected On Site.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
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