- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Open bag of potatoes, walk in cooler.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Three compartment sink area
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm cl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In triple cookline cooler: ham 46F, sour cream 48F, turkey 44F. In glass cooler in dining room, half and half 52F, milk 44F, out and returned to cooler per operator.
- High Priority - Produce with mold-like growth. Strawberries. Operator discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes
- Intermediate - Refrigerator 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. Triple cookline cooler
- 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. Expired 9/28/14.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm cl. **Corrected On-Site**
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm cl. **Corrected On-Site**
- High Priority - Foul smelling water backing up through floor drain. Floor drain under shelving in prep area when main kitchen handsink is used. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes 72F in reach in cooler, returned to cooler after being out per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 117F. Advised to reheat to 165F to hot hold at 135F or above.
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6/26/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can with straw. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drink cooler **Corrected On-Site**
- High Priority - Dented/rusted cans present. Hunts pasta sauce.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach cleaner spray bottle. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along white guard.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler shelves soiled with food debris. Bottom of interior, triple cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Three compartment sink area.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk, shredded cheese and sliced cheese 44 in walk in cooler overnight per operator. Bacon 52, out to cook and returned to cooler. Anchovies 43, sausage 40, beef 41.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Observed unnecessary persons entering kitchen area.
- Intermediate - Slicer blade guard soiled with old food debris.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent. BLack buildup
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust, cookline wire rack. Top of ice machine, wire rack above 3 compartment sink. Timer, shelf under grill.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard, walk in cooler shelf
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked pasta
- Basic - Uncleanable knife block in use to store knives
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chili in walk in cooler dated 4/15
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - Slicer blade soiled with old food debris.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer in use contains fragrance. Use only chlorine for sanitizer.
- Lights missing the proper shield, sleeve coatings or covers. over prep area
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bagged ice over raw chicken tenders, chest freezer
- Observed build-up of grease/debris around stove burners, sides of equipment
- Critical - Observed buildup of black material in the interior of ice machine.
- Observed debris accumulated on kitchen floor.
- Critical - Observed encrusted, soiled material on waffle maker
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 45F, ham 54F, beans 66F, out during prep. Advised to return to refrigeration
- Observed residue build-up on chest freezer door, clean dough pans under slicer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meat sauce, lasagna, pasta, walk in cooler
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- 15-31-1 Observed door to walkin cooler does not close properly.
- 36-13-1 observed grease accumulated under cooking equipment .
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8/24/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,chicken ,salami 45F to 46F in walk in cooler. Manager adjust temperature/walkin cooler. 6/22/12 ham,meat balls, cheese,salami 46F to 47F. 8/24/12 Cheese 47F,chicken 45F and 46F.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/walk in cooler.
- Violation: 23-03-1 Observed build-up of grease on stove around burners.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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8/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable/by drive thru window.
- Lights missing the proper shield, sleeve coatings or covers over 3 compartment sink.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Manager states has taken test.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Observed door to walkin cooler does not close properl.y
- Observed food debris accumulated on kitchen floor under all equipment.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing/storage of coffee cup. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue/cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 78 cooked potates advised to place in reach in cooler.
- Critical - Observed raw animal food stored/plastic wrappred over ready-to-eat food/chess freezer.
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7/25/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,chicken ,salami 45F to 46F in walk in cooler. Manager adjust temperature/walkin cooler. 6/22/12 ham,meat balls, cheese,salami 46F to 47F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/refrigerator. 6/22/12 Ice product done.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/walk in cooler.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue/cookline.
- Violation: 23-03-1 Observed build-up of grease on stove around burners.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers over 3 compartment sink.
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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6/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit/refrigerator.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/refrigerator.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/walk in cooler.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions/cookline and by 3 compartment sink.
- Lights missing the proper shield, sleeve coatings or covers over 3 compartment sink.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Observed build-up of grease on stove around burners.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed expired Food Manager Certification.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue/cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese,chicken ,salami 45F to 46F in walk in cooler. Manager adjust temperature/walkin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,cheese 49F to 53F/refrigerator./Advised.
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6/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs at 43-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Hot water faucet in disrepair, cookline
- Lights missing the proper shield, sleeve coatings or covers. cookline, dish area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled while covered
- Observed food debris accumulated on under equipment
- Observed food debris accumulated under shelving, walk in cooler
- Observed gaskets/seals in poor repair, interior water leak, reach in cooler
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gravy at 86F on counter for per operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 46F, cheese at 49F in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Single serve potentially hazardous half and half held on counter and returned to refrigeration
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta an peas 44F, soup 45F in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes at 61F, canned meat at 71F, hash browns at 72F and pasta at 112F sitting out on cookline. Advised
- Observed purse/bag stored on food and pizza boxes
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over cooked pasta, walk in cooler
- Observed residue build-up on shelving, sides of equipment, probe thermometer
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2/8/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 16-03-1 Observed accumulation of black buildup on three compartment sink
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets and interior, cookline.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 37-01-1 Ceiling tile missin over three compartment sink
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.over dish machine, cookline
- Violation: 42-03-1 Wet mop not hung to dry.
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12/1/2011 | Routine - Food | Call Back - Complied |
- Bowl stored in flour used as scoop
- Ceiling tile missin over three compartment sink
- Critical - Employee training expired/new certificates not completed
- Critical - Hot water not provided/shut off at employee hand wash sink. next to three compartment sink
- Lights missing the proper shield, sleeve coatings or covers.over dish machine, cookline
- Critical - No sanitizer at handwash sink with AOP in use.
- Critical - Observed accumulation of black buildup on three compartment sink
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half at 63F on tables. Advised to keep refrigerated or use UHT
- Observed residue build-up on shelving, cookline
- Critical - Observed soiled reach-in cooler gaskets and interior, cookline.
- Wet mop not hung to dry.
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9/29/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. By 3 compartment sink.
- Critical - No proof of required employee training provided. Cards have expired.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
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4/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - No proof of required employee training provided. Cards have expired.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Critical. Fire extinguishers - proper and sufficient
- Thermometers provided and conspicuously placed
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12/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food maintained at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-connection, back siphonage, backflow
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Fire extinguishers - proper and sufficient
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Meatballs.
- Critical. Observed raw beef stored over ready-to-eat food. Freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed unlabeled spray bottle.
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of grease on exterior of fyers.
- Observed residue build-up on storage shelves under preparation table.
- Observed residue build-up on shelves inside walk in cooler.
- Observed build-up of debris, dirt and grease in mopsink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees by 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions by 3 compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory by 3 compartment sink.
- Observed food debris accumulated on kitchen floor under shelves inside walk in cooler.
- Observed ceiling in disrepair in preparation area.
- Lights missing the proper shield, sleeve coatings or covers in kitchen.
- Lights missing the proper shield, sleeve coatings or coversinside walk in cooler.
- Critical. Observed toxic item stored by utensils.
- Critical. Observed unlabeled spray bottle with clear substance.
- Observed unnecessary items on the premise. Old toaster, utensils and boxes etc. by old drive thru window.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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12/4/2009 | Routine - Food | Warning Issued |
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on storage shelves.
- Observed residue build-up on hood filters.
- Observed grease accumulated under cooking equipment.
- Observed ceiling in disrepair in preparation area.
- Lights missing the proper shield in kitchen area.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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