- Basic - Build-up of grease on nonfood-contact surface. Inside hood
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cardboard reused to store single service items and cardboard is very soiled
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Plumbing system in disrepair. Discharge pipe At front handsink broken
- High Priority - License expired within 30 days after expiration date.
- High Priority - Toxic substance/chemical stored by or with single-service items. Degreaser by tortilla shell liners **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salt and pepper **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Food stored on floor. Soda boxes **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Front triple sink **Repeat Violation**
- Basic - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat 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 - Raw animal food stored over ready-to-eat food. Bacon over hot dogs **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Person in charge not even aware of alternative operating procedure.
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10/11/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - water in three-compartment sink/three-compartment sink draining onto floor.
- Basic - Build-up of grease/dust/debris on hood filters. Over grill
- Basic - Leaking pipe at plumbing fixture. Triple sink
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket
- Intermediate - Accumulation of food debris/grease on food-contact surface. Hot dog drawers
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - No hot running water at three-compartment sink. Front
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Lids
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish wash area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light is out.
- Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mixture
- High Priority - Employee wearing a bracelet. Cook
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue.
- 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.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on cookline. All potentially hazardous food over 41 F and thermometer reads 47 F.
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Lemons and cherries touched without sanitizing hands.
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired license from 6-1-12 displayed.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. Standing water in cookline reach in cooler.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee wiped face and continued working without washing hands.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 55 F, Cheese 53 F, Shredded cheese 51 F. Reach in cooler by cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/7/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. tomato and onion slicers
- Observed leaking pipe at plumbing fixture. triple sink
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over vegetables
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. exxpired 11-11
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/29/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. triple sink
- Critical - Violation: 53B-08-1 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.
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10/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin had standing water in bottom. Corrected On Site.
- 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 - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. shake collar in front handsink Corrected On Site.
- Observed leaking pipe at plumbing fixture. triple sink
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pepper jack cheese 51. Corrected On Site.
- Critical - Observed toxic item improperly stored. cleaner on top of ice machine
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. none Corrected On Site.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin freezer unit by fryers inoperable.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. submit provided form to district office w/in 7 days.
- Critical - No handwashing sign provided at a handsink used by food employees. near triple sink
- 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. Pro
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. onion ring machine
- Critical - Observed soiled reach-in cooler gaskets.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. filters dated 12-08
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3/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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