- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dead roaches on premises. 5 dead roaches behind cabinet.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza
- High Priority - Roach activity present as evidenced by live roaches found. Found approximately 10 live roaches by hand wash sink located in the kitchen area.
- 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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08/05/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on RIC THAT IS USED STORAGE.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Shelving in back area.
- Basic - Equipment in poor repair. RIC is not working , used for dry storage.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- 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.
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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 with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on shelf storing food behind walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Marinara Sauce
- High Priority - Toxic substance/chemical improperly stored. Windex spray bottle on top of the microwave by food prep area. **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.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed single-service items stored on floor. Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condensation or other drainage not disposed of according to law.Walk-in cooler.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Pizza cutters
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen. FLYING INSECTS IN KITCHEN, PREP AREA, DISHWASHER AND 3 COMPARTMENT SINK AREA.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation. SQUEEZE BOTTLES, SPICES, DRESSINGS ETC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED CHEESE PIZZA
- Observed cutting board grooved/pitted. Repeat Violation.
- Observed nonfood-grade containers used for food storage. THE BAGS BEING USED TO STORE CHICKEN WINGS
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in light coverings.
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9/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed soil residue in food storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime/moldlike substance in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer surfaces.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Observed the presence of insects, rodents, or other pests. INSIDE LIGHT COVERINGS
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed container of medicine improperly stored. BY FOOD
- Critical. 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. NOT EVERYRYONE IS TRAINED 9 REMAINING
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6/24/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.Coolers.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Coolers under prep tables.
- Observed open dumpster lid.
- Critical. Outer openings not protected with self-closing doors.Back door open no screen protection.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED LASAGNA AT COOLER.
- Critical. Observed buildup of soiled material on mixer head.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
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