- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / eggs 47F / 15 minutes on prep table per employee / moved to reach in freezer / temperature last checked 39F.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / butter 46F / bottom drawer / reach in cooler / recommended ice pack on top.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / **Corrected On-Site** **Repeat Violation**
- 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. / only 1 employee training certificate available / **Repeat Violation**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2013 | Routine - Food | Call Back - Complied |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / kitchen / **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing / 2 towels inside hand sink / **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / female employee in kitchen / establishment has other employee certificates
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / at 0ppm / **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 53F, milk at 46F / reach in cooler door was opened for a few minutes / products moved to another cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / eggs in microwave at 110F / product discarded by manager. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. / observed employee dumped coffee into the hand sink.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / hard boiled eggs at 45F / less than 4 hours / product moved to reach in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket.
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. / female employee.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 45F / manager stated that milk was out for 30 minutes.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / Corrected On Site.
- Observed single-service articles stored without protection from contamination / forks in storage cabinet / Corrected On Site.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. / observed unwrapped apples at breakfast bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed boiled eggs at 47F / operator stated that product was out for one hour.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed milk at 44F / operator stated that product was out for about one hour.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket .
- Unwrapped single-service utensils not presented so that only the handles are touched. / breakfast bar.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed three-compartment sink no set up correctly had only 2 compartment set up and the sanitizing bucket was stored inside .
- Critical - Observed handwash sink used for purposes other than handwashing, holding wiping cloth.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, was over 300 ppm.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, sneezegard was mounted too high.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sinknitizing compartment was not set up.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, was over 300 ppm. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, around orange juice machine nozzle.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cream cheese 56 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, for bagels guard is not adequate to prevent contamination of food. When customer lifts lid food is exposed.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on service bar 52 F, less than 2 hours. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Roper refrigerator.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No copy of latest inspection report.
- 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. Employee, Janet Mitchell, has worked more than 60 days and can not provide proof of training.
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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