- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Required employee training expired 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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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. lid missing on one of the cup dispensers.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Sparks coming out of extension cord.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Operator agrees to use time as a public health control
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Lift top cooler. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage under heat lamp 108 degrees F.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small cooler under counter holding at 52 degrees F.nMove corn dogs to alternate cooler.
- Observed employee with no hair restraint.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed expired Food Manager Certification.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in crock pots 128 degrees F.
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6/13/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Small liftbtop cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hot dogs in reach in cooler 47 degrees F .Peak period, other coolers available if neddEd. Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed single-service articles stored without protection from contamination....cup dispeners lacking covers in kitchen.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Other conditions sanitary and safe operation
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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