- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed cook not use antiseptic after washing hands **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour on cooks line
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door up right reach in
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Dishwasher
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observer dishwasher rinse hands in three compartment sink **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pooled water
- 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.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. By ice machine.
- Basic - Hole in wall. Right of ice machine by cove molding.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48°, ham 45°, chicken 45°, pancake batter 63°, tomato 44°, lettuce 44°. Upon reinspection 5/5/14, ham 45°, fish 46°.
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5/5/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Bowl or other container with no handle used to dispense food. Stew in Koch cooler and cole slaw in deli-style cooler.
- Basic - Cove molding at floor/wall juncture broken/missing. By ice machine.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sunglasses and cell phone on pancake mix on dry storage shelf.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall. Right of ice machine by cove molding.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deli-style cooler.
- Basic - Nonfood-contact equipment in poor repair. Spatula handle wrapped in tape.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Shelf by slicer.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 48°, ham 45°, chicken 45°, pancake batter 63°, tomato 44°, lettuce 44°.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 comp sink. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.(throughout)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(raw pork over cooked gyro meat ) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(200 ppm chlorine ) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(operator has a time chart and is following TPHC protocol but has no written plan)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
- Basic - Soiled reach-in cooler gaskets. Near steam tables
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dishwashing area **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher towel dried dishes as unloading **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and stacking of foods - sausage in reach in cooler **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. 10/18/11
- Equipment and utensils not properly air-dried. plastic cups at front counter
- Critical - Observed employee with cloth brace contacting ready-to-eat food -toast Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee cracking eggs without washing hands before touching clean plate Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee drying dishes with towel Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm wiping buckets at front counter/cookline
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. open bags of batter mix, dry storage Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats , reach in cooler
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic cups at front counter
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. highchairs , dining area
- Observed dumpster overflowing garbage.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled bowl of cooked vegetables, reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad, reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. back prep table Corrected On Site.
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4/2/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. employee peeling cooked potatoes with cloth contact Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. hardboiled eggs, meatloaf, reach in coolers
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean clothes, hair restraints
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7/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[handling dirty dishes than bare hand butter toast, did not wash hands inbetween ]
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.[not washing hands after dipping bread in egg mixture] Corrected On Site.
- Critical - No proof of current 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. Expired 2007 This violation must be corrected by : 6/30/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[bottom shelves of tables through out kitchen ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises.[one under small freezer--one dead bug unknown by soda box ]
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.[and cold storage equipment ]
- Observed personal care item stored with food.[cell phone and wallet]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[potatos 57 degrees F, sausage100 degrees F on kitchen counter]
- Critical - Observed potentially hazardous food re-served to customers.[half-n-half]
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.[chicken over beef] Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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4/26/2011 | Routine - Food | Warning Issued |
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