- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Nonfood-grade bags used in direct contact with food. Chest freezer. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - First aid supplies improperly stored.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions.
- Basic - Ceiling in disrepair. Small hole in ceiling near dish machine ... Leaks.
- Basic - Clean pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water near dish machine from ceiling leak.
- Basic - Ice buildup in chest freezer. Cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Light not functioning. Dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Frigidaire cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chest freezer.
- Basic - Raw eggs not properly separated from unwashed produce. Reach in cooler.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Insecticide use not in compliance with regulations. TAT roach and ant killer.
- High Priority - Pesticide/insecticide stored next to clean utensils. TAT roach and ant killer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. Water pitchers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Frigidaire cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler. **Repeat Violation**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Food stored in holding unit not covered. Reach in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Raw eggs stored above unwashed produce. Reach in cooler.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Cut lettuce/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46°F I the front line cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Reach in freezer.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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. Reach in cooler.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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2/24/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- 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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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw eggs stored over ready-to-eat food.
- Intermediate - Food manager certification expired. There was another certified manager here that was current. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
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9/18/2013 | Routine - Food | Warning Issued |
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