- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over prep table and over hot table lack shielding
- Basic - No handwashing sign provided at a hand sink used by food employees. Landlord maintained general restrooms lacking Hand wash signs
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in freezer **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat stock 44F made in morning. Product reheated and recooled **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid under storage disposed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noted foods held for buffet rotation temping 118f -130F ( cabbage, squash, dressing, liver, okra). Product reheated. Suggested using ovens with a bain marie for hot holding. Reviewed proper holding temperatures and processes **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Cubed steak over smoked turkey **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish in walk in cooler **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Left hand sink in men's room maintained by landlord . Sink i. Women's restroom maintained by landlord
- Intermediate - Hot water not provided/shut off at employee handwash sink. Landlord maintained restrooms lacking hot water
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Meat stock in pot . Temp 44F product reheated and recooled **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Meat stock in covered pot 44F over 6 hrs . Product reheated and recooled **Corrected On-Site**
- 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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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet potato pie 64°f, Product was not in the process of preparation or cooling. Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. Product was not stop saled due to operators testimony about time.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 94°f rice hot holding on top of stove, product was not in the process of preparation or cooling. Operator stated product was hot holding. Corrective Action: operator was asked to place product under heat so that it could hot hold at 135°f or higher.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen handsink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near three compartment. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature below 50°f.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
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8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. At both handsinks.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Establishment thermometer does not go below 50°f.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. On flour container in dry storage area. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw beef and raw turkey stored in the same container. In walk in cooler. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Near walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink near walk in cooler. **Warning**
- 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. **Warning**
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6/5/2013 | Routine - Food | Warning Issued |
- Observed knife block in use. **Warning**
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2/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On food prep counter. **Corrected On-Site**
- High Priority - Unwashed vegetables stored over ready-to-eat food in walk in cooler.
- 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. Milk in walk in cooler.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. At both handsinks in kitchen. inspector provided handsigns. **Warning**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Was set up sanitize, wash, rinse. **Warning**
- Observed knife block in use. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Operator stated that product was opened this past Sunday. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Stored on front food prep counter. **Corrected On-Site** **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Salt and sugar containers next to countertop next to stove. **Warning**
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12/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Observed Hand wash sink lacking proper hand drying provisions. Handsink next to walk in cooler.
- Critical - Observed Manager lacking proof of Food Manager Certification.
- Critical - Observed No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Operator stated that product was prepared on Sunday. Product was not date labled.
- Observed Wet wiping cloth not stored in sanitizing solution between uses. Stored on center food prep countertop in kitchen. Corrected On Site.
- Critical - Observed food stored on floor. Container of salt and flour in kitchen next to stove. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags used to store green peppers in walk in cooler.
- Critical - Observed raw shell eggs stored on rack directly above ready-to-eat squash in walk in cooler.
- Observed residue build-up on nonfood-contact surface. In cabinet across from stove.
- Critical - Observed working containers of food removed from original container not identified by common name. Flour and salt containers next to cookline stove.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed Hand wash sink lacking proper hand drying provisions. At hand sink next to walk in cooler.
- Critical - Observed Handwashing cleanser lacking at handwashing lavatory. Next to walk in cooler.
- Critical - Observed No handwashing sign provided at a handsink used by food employees. Hand sink by cookline.
- Critical - Observed No handwashing sign provided at a handsink used by food employees. In womens or mens restroom.
- Critical - Observed 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.
- Critical - Observed Working containers of food removed from original container not identified by common name. Salt and sugar containers in dry storage area.
- Observed build-up of grease on nonfood-contact surface. On outside of waffle machines.
- Observed leaking pipe at plumbing fixture. At three compartment sink faucet head.
- Observed nonfood-grade containers used for food storage. Observed salt and sugar containers not food grade.
- Observed open dumpster lid.
- Observed scoop inside salt container with no handle in contact with product.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed Rudabegas, zucchini and squash stored on rack directly above ready to eat macaroni and cheese and banana pudding in walk in cooler. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. Womens restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Coconut base in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Stuffing in walk in cooler temped 50oF. Operator stated that product was prepared over 24 hours ago.
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3/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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