- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface. Underneath grill top.
- Basic - Ceiling tile in disrepair.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knife stored in crevices between equipment.
- Basic - Exhaust system operated with some filters removed. No means to capture grease and/or condensation to prevent dripping.
- Basic - Floor soiled/has accumulation of debris. Underneath equipment.
- Basic - Food stored on floor. Cases of canned tonatoes **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning. At cook line
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled dry wiping cloth in use.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- 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. Chlorine, 10 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed on ric on ice- the following products Yogurt 48-52 f, chili 52 f,. Operator transferred products to walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed cooked White rice 71 f, cooked chicken 124 f
- High Priority - Raw animal food stored over ready-to-eat food.raw ground beef over rte ice cream.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On shelf on top of dish machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. Corrected On-Site** **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Yogurt,
- Intermediate - Soil residue in food storage containers.
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop
- Basic - Food stored on floor. Oil containers
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing system in disrepair. Hand wash sink not connected
- Basic - Sanitizing solution not maintained clean. Mixed with detergent
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. Yogurt 50-66 f, kept inside walk in cooler, prepared on 12/28/13
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Yogurt stored in deep container inside walk in cooler. At time of inspection yogurt temperature was between 50°- 66° and prepared on 12-29-2013 according to employee.
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12/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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