- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / containers of potatoes. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / walk in cooler. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / 0ppm / sanitizing bucket / front counter. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / 44F / walk in cooler / recommended adjust the thermostat to a lower temperature. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / French fries 47F / left at room temperature for 1 hour / moved back to reach in cooler. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw pork chop with deli meats. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / all employees training expired. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / clear liquid bottle over 3 sink / **Corrected On-Site** **Warning**
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On hood system below hood filters and in grease catch buckets.
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks next to the bag in box sodas in dry storage.
- Basic - Equipment in poor repair. Interior of microwave rusted. **Repeat Violation**
- Basic - Knife stored on top of lasagna in walk in cooler where handle touches food. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Top of reach in cooler at front counter has rust.
- Basic - Plumbing system in disrepair. Pool of water in front of walk in cooler. Operator state pipe is leaking. Next to water heater.
- Basic - Scoop handle in contact with potatoes in walk in cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy at 165f in walk in cooler to be be cooled more that 4 inches in container. Corrective action: food handler put gravy in an ice bath.
- Intermediate - Packaged food not labeled as specified by law. Flour under prep table by cookline.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.used to dispense cheese **Corrected On-Site**
- Basic - Equipment in poor repair. The interior of the microwave has rust. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The front counter reach in cooler
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 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. 10. PPM
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese cake 53. Cherry meringue 53. In the unit at the front counter, discarded.
- Intermediate - Encrusted, soiled material on slicer.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Existing ice machine located outside with no overhead protection.
- Basic - Floor tiles cracked, broken or in disrepair. Behind cooking equipment
- Basic - Food stored on floor. Coke box
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer
- Basic - Ice scoop handle in contact with ice. Icemaker
- Basic - Stored food not covered in walk-in cooler. Cooked items Slovakia.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over batter **Corrected On-Site**
- 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. Cottage cheese
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.Needs service per operator
- Critical - Violation: 22-23-1 Observed encrusted, soiled material and rust on slicer.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Front walk in cooler fan cover and ceiling.
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8/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 46 to 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8 1 12.
- Observed attached equipment soiled with accumulated dust. Front walk in cooler fan cover and ceiling.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled materialand rust on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage 61F, gyro 47F, hash 50F,chicken 50F,deli cheese 50F overnight per cook. This violation must be corrected by : 8 1 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 67F less than 3 hours, placed into desserts cooler for temperatures recovery Third Repeat Violation. 8-11, 12 11. This violation must be corrected by : 8 1 12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Needs service per operator
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7/31/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Cookline, damaged lens.
- Lights missing the proper shield, sleeve coatings or covers. Warewashing area
- Critical - Observed encrusted, soiled material on slicer
- Observed food debris accumulated on storage room floor between freezer and shelving
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter margerine blend 67-71F for 1 hour per manager, placed into walk in cooler for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers and whipped butter 65F server placed into walk in cooler upon my arrival. Repeat Violation.
- Critical - Observed unlabeled chemical spray bottle in warewashing area Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.Back of facility
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12/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dairy creamers 71F, whipped butter 73F on top of tables in lobby for 1.5 hours per operator. Moved into refrigerator for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soft deli cheese 52F in makeline cooler for less than 4 hours per operator. Operator placed food into cooler for temperature recovery
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.Casseroles dated 8-20-11.
- Observed residue build-up on server's walk in cooler fan cover
- Critical - Observed unlabeled chemical spray bottle.Warewashing area
- Critical - Working containers of food removed from original container not identified by common name.Bulk container under preptable.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Server's walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 9 11.
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4/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats 48F, potato salad 48F,individual whipped butters 51Ffeta cheese 48F over 4 hpurs per operator This violation must be corrected by : 2 9 11.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Individual butters 64-68F on tables and at front counter for 3.5 hours per operator , moved into refrigeration for temperature recovery.
- Critical - Violation: 04-01-1 Server's walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 9 11.
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Server's walk in cooler, food temperature 48-51F thermometer reads 38F.
- Violation: 14-37-1 Observed makeline cutting board grooved/pitted and no longer cleanable.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Cracking mixing bowl in clean storage area
- Critical - Violation: 22-23-1 Observed slightly encrusted, soiled material on slicer.
- Critical - Violation: 22-24-1 Observed buildup of slime/debris on soda dispensing nozzles.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease/dust over cookline .
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Over cookline
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 4 11 11.
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2/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Server's walk in cooler, food temperature 48-51F thermometer reads 38F.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.25F in icepoint
- Food-contact surface not smooth and easily cleanable.Cracking mixing bowl in clean storage area
- Lights missing the proper shield, sleeve coatings or covers.Over cookline
- Critical - No proof of required employee training provided. This violation must be corrected by : 4 11 11.
- Critical - Observed open employee beverage containers stored over onions/potatoes on storage shelf.
- Critical - Observed buildup of slime/debris on soda dispensing nozzles.
- Observed ceiling soiled with accumulated grease/dust over cookline .
- Critical - Observed encrusted material on can opener.
- Critical - Observed food (liquid shortening) stored on floor/dry storage area
- Observed makeline cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meats 48F, potato salad 48F,individual whipped butters 51Ffeta cheese 48F over 4 hpurs per operator This violation must be corrected by : 2 9 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Individual butters 64-68F on tables and at front counter for 3.5 hours per operator , moved into refrigeration for temperature recovery.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Par cooked bacon 47F on cookline, moved to cooler for cold holding
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Provolone cheese 48F held outside of temperature control on makeline cooler for a short time, relocated to pan IN top of cooler for temperature recovery
- Observed residue build-up on exteriors of beans/rice containers/dry storage area
- Critical - Observed slightly encrusted, soiled material on slicer.
- Critical - Server's walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-51F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 2 9 11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/8/2011 | Routine - Food | Warning Issued |
- Violation: 14-27-1 Icemaker filter has not been inspected or serviced according to manufacturer's instructions.Dated 11-07
- Violation: 33-11-1 Missing drain plug at dumpster.
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7/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked bacon 47-49F in walk in cooler over 4 hours per operator
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ground beef and chicken 45F in walk in cooler. This violation must be corrected by : 7 26 10.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Advised to liwer temperature to 41F or colder. This violation must be corrected by : 7 26 10.
- Icemaker filter has not been inspected or serviced according to manufacturer's instructions.Dated 11-07
- Observed nonfood-grade containers used for food storage.Meatballs in frontline freezer in cardboard box.
- Critical. Observed slight buildup of slime in the interior of ice machine.
- Observed build-up of grease on wall and outlet by cookline
- Critical. Hot water not provided/shut off at employee hand wash sink. on cookline
- Missing drain plug at dumpster.
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7/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/23/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler food temperatures 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 3 10 10.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.Elaine Welson This violation must be corrected by : 5 11 10.
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5/11/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler foid temperatures 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 3 10 10.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.Cookline household refrigerator
- Violation: 15-30-1 Walls in walk-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Hole in wall exposing food to insulation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.On hose side of Y fitting added to mopsink faucet Repeat Violation.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.Elaine Welson This violation must be corrected by : 5 11 10.
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3/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham 55F, beef 50F in makeline cooler for less than 3 hours per cook. Advised to shallow pan and quick chill to 41F within 1 hour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese cake 44F. Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Gyro meat 44F in household cookline cooler due to putting hot sausage cooked earlier into unit.Second Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Makeline cooler foid temperatures 50-55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 3 10 10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Desserts cooler food temperature 44F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 3 10 10.
- Critical. No conspicuously located thermometer in holding unit.Cookline household refrigerator
- Critical. No conspicuously located thermometer in holding unit.Desserts cooler
- Walls in walk-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Hole in wall exposing food to insulation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Interior of cookline reach in freezer
- Critical. Vacuum breaker mising at hose bibb.On north corner of building
- Critical. Vacuum breaker mising at hose bibb.On hose side of Y fitting added to mopsink faucet Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.Elaine Welson This violation must be corrected by : 5 11 10.
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3/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cottage cheese,sour cream.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Gyro meat 47F in small cooler due to putting hot food into unit for cooling. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler food temperatures 43F. Advised to lower temperature to 41F or colder Repeat Violation.
- Critical. No conspicuously located thermometer in walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food.Beef over cookies in reach in freezer
- Icemaker filters have not been inspected or serviced according to manufacturer's instructions.Dated 11-07 Repeat Violation.
- Critical. Observed heavily soiled makeline reach-in cooler gaskets.
- Critical. Observed buildup of slime/black Moldlike substance on the interior of ice machine door area
- Critical. Vacuum breaker mising at hose bibb.Move to hose side of Y fitting added to mopsink faucet
- Observed wall and ceiling soiled with accumulated grease and dust.By corner of hood.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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