- Basic - Cutting board has cut marks and is no longer cleanable-small board at cookline. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on spice shelf over meatballs in the crock pot. **Corrected On-Site**
- Basic - Food debris accumulated on walk in cooler floor.
- Basic - Food stored on floor. Bag of onions on floor near rear of kitchen. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease-behind cooking equipment.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food-several different containers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens-50°, lettuce was cooling in Ambiant air. **Corrected On-Site**
- Intermediate - Employee failed to use sanitizer while facility uses bare hands or food per plan. **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. 2 new employees.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Brown salad like bowl used for various jobs heavily cracked and chipped.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface-portable fan blowing o to cook line, heavily soiled.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Sterilite container filled with cut lettuce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precut/shredded lettuce 50°
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair-lid to chest freezer rusted and pitted.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad, diced ham and diced turkey holding at 45°-cut less than 1 hour...advised rapid chill.
- 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. Sour cream opened several days earlier not dated and cooked chicken cooked 2 days prior not date marked.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair-top of chest freezer on cook line.
- Basic - Food storage container/container lid cracked or broken-fryer/fry bowl.
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination-cut lemons at check out.
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed attached equipment soiled with accumulated dust-exhaust fan in mens room.
- Observed attached equipment soiled with accumulated dust. Fan blade covers in walk-in cooler.
- Observed ceiling in disrepair-several water stained tiles.
- Observed employee with no hair restraint-several employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs-holding in reach-in cooler temped at 46F. Advised quick chill to 41F or colder. Manager took active steps to chill product.
- Observed residue build-up on nonfood-contact surface-handwash sink in mens room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. First heat of processed food found at 120F. Advised reheat to 165 due to time.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-cookline cooler.
- Critical - Covered waste receptacle not provided in women's bathroom-lid appears to be broken in up position.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Employee certs from National Restaurant Association-ServSafe.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoops stored in dirty container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification-5 days expired scheduled 4-5-12.
- Critical - Observed food with mold-like growth. Ricotta cheese in walk-in cooler with mold like growth. Operator discarded product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelving by prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tarter sauce and raw hamburger holding in 50s.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Homemade tarter sauce dated 3-23-12, operator discarded product.
- Observed wall soiled with accumulated grease-behind grill and fryer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Tarter sauce and raw burger holding 50-51-52. Stop sale issued.
- Critical - Working containers of food removed from original container not identified by common name. Roast beef in sour cream container. Corrected On Site.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave moderately soiled.
- Observed old labels stuck to food containers after cleaning.
- Observed wall in disrepair./by baack doorr rotted wood
- Observed wall in disrepair./hood molding
- Wet wiping cloth not stored in sanitizing solution between uses./several areas
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Employee stated she was done and was now going to swiitch out wash/rinse/sanitiize basins.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambiant air thermometer reads 50. Advised operator to check cooler and determin iif it is unit or just the one product in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed heavy grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs holding in reach-in cooler-advised quick chill to 41 or cooler then hold at 41. Manager took acton to correct.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. mac Salad,54F, cooled with lid on individual containers. Suggested cooling macroni first then prepping when both are cooled. Suggested quick cool for now. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rings, bracelettes etc. Corrected On Site.
- Food-contact surface not smooth and easily cleanable and non absorbable. Towel under cleaned/sanitized dishes.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham holding at 48F. Advised cooling meets after slicing.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. Rubbermade type plastic containers on walk-in cooler.
- Observed wall soiled with accumulated food debris. Wall behind crock pot/food warmer heavily soiled.
- Observed attached equipment soiled with accumulated dust-hood area over pizza-type oven.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of black slime on soda dispensing area-flat surfaces around nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Dish shelves in cupboard by soup area.
- Critical. Observed handwash sink used for purposes other than handwashing. Employee rinsed utensil in handwash sink.
- Observed attached equipment soiled with accumulated dust-exhaust fans in restrooms.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowl used for french fries.
- Observed wall soiled with accumulated dust. Wall behind ice machine, over soup holding area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager returned from errands.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 9/12/2008 | Food-Licensing Inspection | Warning Issued |
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