- Basic - Equipment in poor repair, ice machine, dripping into catch basin. **Warning**
- Basic - Single-service items stored on floor, cups. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw pork over cheese in reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, pizza station. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by pizza station. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any 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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10/21/2014 | Routine - Food | Warning Issued |
- 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 with the employees at the cookline and prep table.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta in the walk-in cooler was in a heavy plastic container and covered.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, soap dispenser.
- Basic - Clean utensils or equipment stored in dirty drawer or rack, in cambro, prep area.
- Basic - Open dumpster lid.
- 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, employee touched calzone as he put it in pizza box. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter 51°, cookline. Employee time marked and will discard at 2 pm. Corrective action taken.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 66? in Cooke line. Ice down on food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.......pizza. Time marked on it. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can by dough machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products....broken, not function properly.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.....pizza.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......soups, sauce in walk in cooler. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food stored on floor....washed lettuce , green pepper in walk in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....garlic and oil in server station . Corrected On Site. time marked on it.
- Critical - Observed potentially hazardous food thawed in standing water......sausage . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....ham, salami , cheese in walk in cooler . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken above ready to eat sauce ,soup in reach in cooler , cooke line. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.......garlic n oil , server station . Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.....dining area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......reach in cooler , cooke line. Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions......by hobart machine . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.......obstructed by chair . Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of , dust or dirt on nonfood-contact surface.......in ceiling by pizza oven Repeat Violation.
- Observed build-up of grease on nonfood-contact surface..... reach in cooler, cooke line,
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods ......raw egg above egg plant in walk in cooler . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit........ham, salami , half and half, egg, 48 to 50 degrees in reach in cooler , cooke line. food being held less than 4 hours . foid moved to another acceptable cooler . Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair. cooke line.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......turbo air glass door refrigerator by the oven. Corrctive action taken, adjusted cooling meeter.
- Critical - No handwashing sign provided at a handsink used by food employees.....by hobart mixer hanwashing sink. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.....flour. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pasta, cheese 44 degrees F. turbo air refrigerator. Corrected On Site. adjusted cooling metter. food being held less than 4 hours. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......cheese, ham salmon ,walk in cooler. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken over tomato cucomber, walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken wings over heavy creame , sauce reach in cooler, cooke line. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored in food preparation area....blue glass cleaner spray bottle, coffee server station Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.....latuce turbo air refrigerator. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name....flour Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2011 | Routine - Food | Call Back - Complied |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.
- (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical - Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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9/13/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- in walk--in-cooler, fan blade protector requires cleaning.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. --- in walk-in-freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cook handling cooked pasta with bare hands.
- Observed employee with ineffective hair restraint. --- food prep salad maker.
- Observed employee with no hair restraint. --- cook on line
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Hand wash sink lacking proper hand drying provisions. --- server station near state licenses.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
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6/21/2010 | 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. --- containers of sauces & sliced cheeses in WIC. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- PHF temperatures in WIC. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- plastic up w/o handle used for scooping and left in croutons.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- kitchen/cook line.
- Critical. Observed the accumulation of dead insects, in control devices. --- ceiling light fixtures in kitchen. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. --- exposed bulb in WIC. Repeat Violation. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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12/31/2009 | Routine - Food | Administrative complaint recommended |
- Critical. FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical. Please see inspection report for more details.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location. (A) An area designated for REFUSE, recyclables, returnables, and, except as specified in Paragraph (B) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES and a public health hazard or nuisance is not created. (B) A redeeming machine may be located in the PACKAGED FOOD storage area or CONSUMER area of a FOOD ESTABLISHMENT if FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are not subject to contamination from the machines and a public health hazard or nuisance is not created. (C) The location of receptacles and waste handling units for REFUSE, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the food establishment.
- (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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8/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/3/2009 | Routine - Food | Warning Issued |
| No report available. | 1/7/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/7/2008 | Routine - Food | Administrative complaint recommended |
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