- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings not protected with self-closing doors. Door at outside shed
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Above food slicer
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Interior of reach-in freezers soiled with accumulation of food residue. In shed
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Especially on the top part of dishmachine
- Basic - Food debris accumulated on dry foods storage shed floor.
- Basic - Outer openings not protected with self-closing doors. Outside storage door
- 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. 0ppm
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line, reach in cooler has an accumulation of water
- Intermediate - Slicer blade guard soiled with old food debris.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter patties at room temperature, less than 4 hours. Advised
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook pick something off the floor did not wash hands afterward
- 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. Cook cut tomatoe **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mac salad has a date of 06/19
- High Priority - Toxic substance/chemical stored by or with food. In dry storage
- 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. Block of deli meat
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Nonfood-grade basting brush used in food. Using paint brush
- 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. Gravy, grill chicken
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. At outside exhaust fan's wall and on ground. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty #10 can at cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Outer openings not protected with self-closing doors. Outside she'd door **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
- 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. Cook
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to ready to eat food on top of reach in cooler at cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter temp at 68?, less than 4 hours-advised
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bacon at cook line not cooked to crisp in order to leave out at room temperature.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 400ppm
- High Priority - Wiping cloth sanitizing solution bucket stored near cleaned and sanitized utensils at cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BBQ **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**
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3/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In grits, flour containers
- Basic - Build-up of grease on nonfood-contact surface. At outside hood/ hood wall and ground
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. At food storage shed
- Basic - Employee personal items stored in or above a food preparation area. Jacket, purse
- Basic - Food debris accumulated on kitchen floor. Under and between cooking equipments at cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Outer openings not protected with self-closing doors. Door at outside food shed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dice ham temp at 47?, raw shell eggs temp at 48?, -advised
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Around joints, connections area
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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. Tub of cottage cheese
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulated
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked grill chicken
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. At food storage shed, shatter proof bulb is acceptable
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves at foods storage shed
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fans
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelves at cookline
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
- Observed food debris accumulated on kitchen floor. Under fryers Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook making salad with bare hand, touching lettuce which will not further cook for food safety
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touching pickles and onion with bare hand to put on top of sandwich, sandwich will not cook any further for food safety
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of raw pork over ready to eat foods in reach- in freezer Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Not fully cook bacon temp at 76 degree at cookline, less than 4 hours Advised Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Blocks of deli meats
- Plumbing system in disrepair. Drain clogged at hand sink in dish room Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.dishwash area Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cook line.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at make table . Placed in freezer to rapid chill. Temped at 43d.f. at inspection end.
- Critical - Observed raw animal food stored over cooked food.raw pork over french fries. Corrected On Site.
- Observed single-service articles stored without protection from contamination.coffee filters.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.bacon not cooked crisp at 88d.f. Cooked to fully done. Corrected On Site.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm-cookline
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- Mop/service sink installed with no hot and cold water available.
- Critical - No proof of required employee training provided. This violation must be corrected by : 12/14/2011. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Need a thermometer with a range of 0-220 degree
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. Sausage gravy
- Observed employee with no hair restraint. Cook
- Critical - Observed food-contact surfaces encrusted soil deposits. Handle of ice scoop at drink dispenser
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In home fries
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In reach in freezer at cookline raw chickens, raw beef over ready to eat foods
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Ready to eat chickens storec with raw pork in reach in cooler
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil residue in storage containers. Ice scoop holder
- Critical - Observed toxic item stored by utensils. Chemical spray bottles Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy, grits temp between 120 degree to 117 degree, C/A-operator turn steamed well higher, re-take temperature sausage gravy at 138, grits at 136 degree Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Oppm-cookline
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10/14/2011 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Lights missing the proper shield, sleeve coatings or covers. Above reach in cooler
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in freezer
- 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.
- Critical - No water system approval reports on-site.
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. Thermometer needs to be in the front of reach in coolers
- Observed employee with ineffective hair restraint. Wait staff Corrected On Site.
- Observed food debris accumulated on dry dry storage floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook Advised
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Observed grease accumulated under cooking equipment. Cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens next to ready to eat ham in reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cottage cheese
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300ppm
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters need to be inverted
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use mayo jugs
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods in steamed well Advised Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
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6/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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