- Intermediate - Accumulation of encrusted food debris on/around mixer head. Both in kitchen
- 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. **Repeat Violation**
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk Squash in walk in cooler, removed **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dining room hand sink, **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Walk in cooler, beef 49°, chili 47°, beef 50°
- High Priority - Vacuum breaker missing at hose bibb. Meat room and under 3 sink in kitchen **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 sink 500and#43;, manager adjusted
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Both in kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub in kitchen, **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reads 28° when in ice bath
- 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. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. In dish pit area
- Intermediate - Walk-in cooler 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. All foods temped in cooler in danger zone. Thermometer in cooler reading 56°F. Cooler door does not close completely unless forced.
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. Meat room, discarded **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron on clean pan rack **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. In kitchen, at 3 sink, bakery sink, restroom **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Soft serve machine also has accumulation
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. At dish wash machine, no chlorine test strips available
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Right hand sink in dish area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan given.
- 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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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Batter scoop handle in contact with batter. Walk in cooler, corn bread **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Self rising flour container
- Basic - Build-up of grease/dust/debris on hood filters. Left side fry area
- Basic - Ceiling tile missing. By dish machine, over hot water heater
- Basic - Compartment of equipment subject to the accumulation of moisture is not draining. Meat cooler
- Basic - Covered waste receptacle not provided in women's bathroom. Handi-cap stall, nor by sinks
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen, cold meat room **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Body powder, hand creme **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cold meat room, dry dish rack
- Basic - Food storage container/container lid cracked or broken. In cold meat room, large, flat, white tub
- Basic - No handwashing sign provided at a hand sink used by food employees. Buffet area, wait station
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. On dry storage shelf **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Bakery prep sink, hot water
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - Toxic substance/chemical stored by or with food. Wait station, spray cleaner with hot sauce **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose By triple sink, cold meat room
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Large Hobart
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Dish soap, sanitizer bucket **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in grease additive. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food debris/dust/grease/soil residue on exterior of smoker.
- Basic - Food stored in dry storage area not covered. Grease additive. **Corrected On-Site**
- Basic - Objectionable odor in establishment. Pervasive chlorine vapors in walk in freezer.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door propped open, plastic sheeting and air curtain ineffective.
- Basic - Stored food not covered in walk-in cooler. Strawberries. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. One can dented on lid seam.
- High Priority - Live flies in kitchen and around outside smoker.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One can of Catsup dented on lid seam.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Smoker racks.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink. **Corrected On-Site**
- 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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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed wall in disrepair.SEVERE WATER DAMAGE WALK IN FREEZER LEAKING INTO WALL IN GUEST SEATING area
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12/3/2012 | Complaint Full | Call Back - Extension given, pending |
- No Violations Were Observed
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8/23/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed container of medicine improperly stored.ON WAIT STATION SHELF Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.THROUGHOUT
- Observed floor area(s) covered with standing water.THROUGHOUT
- Critical - Observed handwash sink used for purposes other than handwashing.UTENSILS IN HANDSINK AT COOKLINE
- Critical - Observed raw animal food stored over ready-to-eat food.CHICKEN OVER MILK
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.QUAT 500+
- Observed wall in disrepair.SEVERE WATER DAMAGE WALK IN FREEZER LEAKING INTO WALL IN GUEST SEATING AREA. WATER LEAKING DOWN WALL IN BAKERY AREA
- Plumbing system in disrepair.SINK COMING AWAY FROM WALL AT FRONT BAR AREA
- Wet wiping cloth not stored in sanitizing solution between uses.THROUGHOUT
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8/23/2012 | Complaint Full | Warning Issued |
- Critical - Displayed food not properly protected from contamination. BACON NOT UNDER SNEEZEGUARD Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations.RAID HOUSEHOLD
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of slime in the interior of ice machine.ALL
- Observed cutting board grooved/pitted and no longer cleanable.ON COUNTER SMALL WHITE Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor area(s) covered with standing ICE WALK IN FREEZER
- Critical - Observed food stored on floor.CABBAGE IN LARGE WHITE CAN ON KITCHEN FLOORCorrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.POTATOES IN WALK IN COOLER Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.SCOOP, KNIFE,TONGS 78 F
- Observed old labels stuck to food containers after cleaning.ON FOOD CONTAINERS IN USE AND ON CONTAINERS ON DRYING RACKS Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.MILK 64,PORK 80,CHICKEN 44 F,FISH 47 F,AT COOKLINE Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.RAW BEEF OVER PASTA
- Observed residue build-up on nonfood-contact surface.FOOD CONTAINERS
- Observed reuse of single-service articles.SPICE CONTAINER
- Observed soiled dry wiping cloth in use.ON COUNTER
- Plumbing system in disrepair.BAR HANDSINK FAUCET LOOSE
- Plumbing system in disrepair.ODOR IN WAIT AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.MASHED POTATO 120 F HOT HOLD UNIT Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.ON COUNTER
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6/14/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/15/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean pans placed on table with dirty pans and on dirty table.
- Critical - Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
- Equipment and utensils not properly air-dried.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. original certificates required
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes; before putting on gloves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee returned from outside, entered kitchen and began food prep w/ no handwash.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees dry hands on soiled cloth towels hanging from waist or shoulder.
- Critical - Observed food stored on floor. in large white containers
- Observed old food stuck to clean dishware/utensils.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. muffin batter in walkin dated 11-2 at 49.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on salad bar, chicken salad 51, pea salad 47, cottage cheese 48, potato salad 49, pasta salad 48. in soft serve machine, vanilla at 51. on dessert bar, sweet potato pie 61, whipped cream pies 50-61, puddings 50-61.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 49 on counter. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. salad bar
- Critical - Observed raw animal food stored over cooked food. pork, walkin cooler
- Critical - Observed toxic item stored by utensils. chemical storage next to clean dish shelving Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control being removed from time and placed back under temperature and then being reserved the next day.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pans of mac and cheese in hot box at 126-131. paans of sweet potato casserole in hot box at 130.
- Critical - Vacuum breaker mising at hose bibb. under triple sink, at mop sink
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12/14/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Stored under a bug light with bug catcher attachment missing.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on soda drainboard at register. Corrected On Site.
- Critical - License expired within 30 days after expiration date. Expired 6-1-11.
- Critical - No handwashing sign provided at a handsink used by food employees. Buffet and wait stations. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Rust on walk-in cooler shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher between dirty and clean dishes. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping liquids and rinsing utensils.
- Critical - Observed live flies in kitchen. (3)
- Observed nonfood-contact equipment in poor repair. Soap dispensor by fryer area sink.
- Critical - Observed toxic item stored by food. Spray bottle in salad area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Krates of milk in walkin cooler Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Behind ice machine. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Interior tops of icemachines
- Critical. Vacuum breaker mising at hose bibb. At faucet in meat room Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Employee rinsed out wiping cloth in handsink.
- Critical. No handwashing sign provided at a handsink used by food employees. Handsink by pastry area
- Lights missing the proper shield, sleeve coatings or covers. Above frying station Repeat Violation.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. BATTERS AND SOME BUFFET ITEMS. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. PIES IN WIC. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES .
- Critical. Observed employee engage in food preparation, handle clean utensils, or touch items without washing hands.WHEN HANDLING DIRTY THAN CLEAN UTENSILS AT DISH AREA. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. NO DATES.
- Observed nonfood-contact equipment in poor repair. USING TOWELS AS STOPPERS IN TRIPLE SINK.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Equipment and utensils not properly air-dried. LARGE PANS.
- Critical. Handwash sink not accessible for employee use at all times.UTENSILS AND SANITIZER BUCKETS ARE STORED IN THREE HWS. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. SEVERAL .
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees have not received training related to their assigned duties.DISH AREA AND T & T PERSONEL .
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EGG WASH FOR CHICKEN 72 to 77.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.PORK 118, BEEF 121, MEAT LOAF 117, PORK 97.
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7/24/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Repeat Violation.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WARMER & BUFFETHOT HOLD.
- Critical. Displayed food not properly protected from contamination.COOKIES.
- Critical. Observed food stored on floor.POTOTOES .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed single-service items stored on floor.
- Plumbing system in disrepair.TRIPLE SINK DRAINS ONTO FLOOR.
- Critical. Current Hotel and Restaurant license not properly displayed.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Person in charge failed to insure that employees properly reheat food.
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7/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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