- Basic - Coffee filters not stored in a protected manner to prevent contamination. FRONT COUNTER. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. POOLED EGGS FROM 7/29/14 @ 55°. STOP SALE ISSUED. HAM @ 54°, CUT 2 HRS AGO **Warning**. AT CALL BACK: RAW EGGS @ 51°; SPAGHETTI SAUCE @ 52°. ALL PRODUCTS HAVE BEEN IN UNIT GREATER THAN 4 HRS. AND ARE NOT IN THE COOLING PROCESS.
- 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. HAM. **Warning**
- 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. a PROPER COOLING PROCEDURES; KEEPING TCS FOODS OUT OF THE "DANGER ZONE." **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. IN KITCHEN. **Warning**
- 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. JOE. **Repeat Violation** **Warning**
- 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. "TRUE" COOLER NORTHEAST KITCHEN WALL. COOLER SOUTH KITCHEN WALL. **Warning**. AT CALL BACK: SOUTH KITCHEN WALL IS FUNCTIONAL; NORTHEAST KITCHEN WALL (TRUE) IS NON-FUNCTIONAL TO CODE.
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07/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. FRONT COUNTER. **Warning**
- 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. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHILI 49° after 24 HRS. STOP SALE ISSUED. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. TURKEY BREASTS @ 100°AFTER 3 HRS. CORRECTIVE ACTIONS TAKEN. ICE BATH. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. CHILI, POOLED EGGS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. POOLED EGGS FROM 7/29/14 @ 55°. STOP SALE ISSUED. HAM @ 54°, CUT 2 HRS AGO **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. POTATO PIECES @ 100°. **Warning**
- 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. HAM. **Warning**
- 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. a PROPER COOLING PROCEDURES; KEEPING TCS FOODS OUT OF THE "DANGER ZONE." **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. CHICKEN, CHILI, PASTA, POTATO PIECES, TURKEY BREASTS. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. IN KITCHEN. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 12" DEEP PLASTIC CONTAINER. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. CHICKEN @ 90° **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. TURKEY BREASTS. **Warning**
- 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. JOE. **Repeat Violation** **Warning**
- 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. "TRUE" COOLER NORTHEAST KITCHEN WALL. COOLER SOUTH KITCHEN WALL. **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Employee personal items stored in or above a food preparation area. PURSE.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Unprotected ice machine in a customer/nonsecure area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Raw animal food not properly separated from ready-to-eat food. BREAD STORED ON TOP OF RAW EGGS IN REACH IN COOLER.
- 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. **Repeat Violation**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- 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. WASHING HANDS PRIOR TO PUTTING ON GLOVES; STORING FOODS TO AVOID CROSS CONTAMINATION.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. SAUSAGE LINKS @ 111°; 15 MINUTES LATER 111°. WITHIN 2 HOUR COOL DOWN. UN WRAPED FOOD; CORRECTIVE ACTIONS TAKEN.
- 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. MISSING DOCUMENTS FOR JOE.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. POTATOES.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. POTATOES.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up. REACH IN FREEZER.
- Basic - Soiled reach-in cooler gaskets. ALL.
- Basic - Unprotected ice machine in a customer/nonsecure area. BY RESTROOMS. EITHER RE-LOCATE MACHINE OR KEEP IT LOCKED.
- 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. BUCKET EMPTY NO READING ON TEST STRIP, 0 ppm.
- 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. CUTTING BREAD AT WAIT STATION. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. RAW FISH ABOVE COOKED LINGUINI IN REACH IN COOLER.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. RAW BEEF STORED IN CONTACT WITH COOKED MEAT IN REACH IN FREEZER.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. GROUND BEEF ABOVE FISH.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 85°
- 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 - Certified food manager fails to exhibit active managerial control. SAFE STORAGE OF FOODS TO AVOID CROSS CONTAMINATION, STORING FOOD OFF FLOOR, DATING OF RTE/TCS FOODS (NOTHING DATED), ENSURING PROPER SANITATION OF TABLEWARE.
- 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. PROPER STORAGE OF FOOD TO AVOID CROSS CONTAMINATION, NO HAIR RESTRAINTS.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. COOKED MEAT; NOTHING DATED.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. CHICKEN COOKED 10/9/13 @ 1100 HRS. NOT DATE MARKED. NOTHING DATED.
- Intermediate - Spray bottle containing toxic substance not labeled. RED LIQUID.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. Metal containers in kitchen area.
- Critical - Hand wash sink lacking proper hand drying provisions. In service area **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop store on top of ice machine.
- Critical - License expired within 30 days after expiration date. This violation must be corrected by 2/14/13 **Warning**
- Critical - No conspicuously located thermometer in holding unit in service station and throughout kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. In service station
- Observed attached equipment soiled with accumulated dust. Electrical fixtures throughout kitchen.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Employees restroom.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Used to disperse in used coffee.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed ice scoop with handle in contact with ice.in service station
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. She'll eggs and bread in reach in cooler.
- Critical - Observed objectionable odors in bathroom.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed single-service items stored on floor. Take out cups next to ice machine.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. All purpose cleaner found in waiter station.
- Critical - Vacuum breaker mising at hose bibb., outside mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/14/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.container in cornbeef
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cummuniated meats , ham, beef,chicken ,cheese 49 degrees F in reach in cooler ; see stop sale
- Critical - Observed shell eggs that are not clean. Corrected On Site.
- Observed single-service items stored on floor. cups in storage Corrected On Site.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce in reach in cooler
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , sauce in reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. metals inserts in kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed objectionable odors in bathroom.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed soiled reach-in cooler gaskets. glass cooler
- Critical - Observed unlabeled spray bottle, degreaser found in kitchen Corrected On Site.
- Observed wall soiled with accumulated black debris in waitstation area. splash guard Repeat Violation.
- Observed wall soiled with accumulated dust through kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats , sauces , plantfood in reach in cooler
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue, true unit.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, microwave door.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.
- Violation: 25-04-1 Observed single-service items stored on floor, cups by ice machine.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, employee restroom.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris at waitstation, splash gaurd.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust, lights on cookline .
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10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler. This violation must be corrected by : 11/26/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees, employee restroom.
- Observed attached equipment soiled with accumulated dust, lights on cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.
- Critical - Observed cloth used as a food-contact surface, bacon. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, true unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, milk, butter, eggs and potatoes. All 50 degrees. Glass reach in cooler.
- Observed residue build-up on nonfood-contact surface, microwave door.
- Observed single-service items stored on floor, cups by ice machine.
- Observed wall soiled with accumulated black debris at waitstation, splash gaurd.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/25/2011 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. UNEVEN AREAS THOUGHOUT KITCHEN
- Lights missing the proper shield, sleeve coatings or covers. MISSING END CAPS
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING KITCHEN
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed gaskets/seals on cold holding unit in poor repair. COOKLINE
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. FOOD NOT COVERED BEING STACKED ON OTHER FOOD IN REACHIN Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. PREPARATION AREA KITCHEN
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. burger in standup reachin 61 degrees tuna in baine marie 62 degrees repair man notified items relocated
- Critical. Observed food being cooled by nonapproved method. several items at 90 degrees 120 degrees 70 degrees in plastic containers with plastic wrap over top as cover in reachin . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. standup reachin 61 degrees and baine marie 62 degrees all products relocated to large reachins
- Critical. Observed food stored in a prohibited area. reachin in customer area should have a lock on it
- Observed exhaust system operated with filters removed. For reporting purposes only. filters in disrepair and on order
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. waitstation bar area
- Non-prewrapped utensils not properly presented. on tables
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. 5/09
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8/12/2010 | 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.
- Observed ice scoop with handle in contact with ice.waitstation Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue track sliding glass doors.
- Observed build-upof dust or dirt on nonfood-contact surface shelving in dishmachine room
- Non-prewrapped utensils not properly presented tables preset.
- Observed clean utensils knives stored in dirty containers near cookline
- Observed utensils stored in crevices between equipment knive cookline.
- Observed reuse of single-service articles containers from other food products being used.
- Observed grease accumulated under cooking equipment/shelving.
- Observed attached equipment soiled with accumulated dust ceiling fans.
- Observed hole in ceiling.
- Critical. Observed unlabeled spray bottle.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED NO DATE LABELING.
- Critical. OBSERVED EGGS OVER READY TO EAT FOOD.
- Critical. OBSERVED RAW PORK OVER VEGGIES.
- OBSERVED UTENSILS IN STANDING WATER-WAITSTATION. CORRECTED ON SITE
- Critical. OBSERVED OPEN BEVERAGE ON PREP TABLE KITCHEN.
- OBSERVED UTENSILS NOT IN SAME DIRECTION WAITSTATION.
- OBSERVED NO PAPER TOWELS WAITSTATION. CORRECTED ON SITE
- Critical. OBSERVED NO PAPER TOWELS WAITSTATION. CORRECTED ON SITE
- OBSERVED FLOOR SOILED UNDER EQUIPMENT.
- OBSERVED BROKEN TILES- KITCHEN FLOOR.
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9/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Emergency order recommended |
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