- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above coffee machine **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
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11/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door window broken at bottom, back door bottom rusted out **Repeat Violation** **Warning**
- Basic - Ice buildup in reach-in freezer. Single door by equipment rack **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above coffee machine **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered in chest freezer. Stand up freezer by equipment rack **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 42°f, cheese 43°f, ham 40°f **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer by pasta noodles and sauces in dry storage **Warning**
- Intermediate - Cutting board(s) stained. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave copy **Warning**
- Intermediate - Required 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. Using servsafe food handler THIS MUST BE CORRECTED BY: November 3, 2014 **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in dry storage room **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- 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. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in dry storage room **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Plumbing system in disrepair. Faucet on hand sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bread flour **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service items stored on floor.
- Basic - Working containers of food removed from original container not identified by common name. Sugar label worn off
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken on steamtable at 125° stuffed potato in hot holding cabinet at 130°
- 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.
- 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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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Food with mold-like growth. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 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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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site**
- Critical - Equipment food-contact surfaces and utensils not sanitized. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler next to cooks line
- Observed attached equipment soiled with accumulated dust. Fan in back prep room next to prep table
- Observed ceiling in disrepair. Bathroom
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food. Green unlabeled spray bottle stored next to fry oil in storage room
- Critical - Observed uncovered food in holding unit/dry storage area. Reachin cooler next to cooks line
- Critical - Observed unlabeled spray bottle. Green spray bottle in storage room
- 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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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish inside 2 door cooler in kitchen. Corrected On Site.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Observed ceiling in disrepair. bathroom
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed single-service items stored on floor.
- 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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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, ham, salami
- Critical - Pesticide use not in accordance with manufacturer's directions. labeled house hold use only
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats
- Critical - Unlabeled toxic container does not bear the manufacturer's label. glass cleaner ?
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed dented/rusted cans.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Single service items properly stored, handled, dispensed
- Wiping cloths clean, used properly, stored
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
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2/1/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Observed employee with no hair restraint. cook
- Observed utensils in poor condition.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets
- Observed utensils stored in crevices between equipment. knife in storage room
- Observed reuse of single-service articles. milk container Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No copy of latest inspection report.
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.bottle of vitamins on shelf above sandwich prep cooler
- Walking or driving surfaces not maintained.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ceiling in disrepair.complete repairs to ceiling in rear area.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ceiling in disrepair.due to ongoing roof repairs
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.pails in storeroom s
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bulk container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees men's rest room.
- Observed ceiling in disrepair.rear storage area due to leak
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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