- Basic - Hood soiled with accumulated grease. Over stove/oven at rear of kitchen. **Repeat Violation**
- 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. Milk at reach in cooler near cook line. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. Over stove and oven, at rear of kitchen.
- 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. Milk at whit "Kenmore" reach in cooler near cook line. **Corrected On-Site** **Repeat Violation**
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3/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. Over stove and oven, at rear of kitchen.
- 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. Milk at whit "Kenmore" reach in cooler near cook line. **Corrected On-Site** **Repeat Violation**
- 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. Sandra Orr hired on 11/5/13, and Richard Oliver hired on 1/20/2013. **Warning**
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1/27/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line.
- Basic - Hood soiled with accumulated grease. Near dry storage racks.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar scoop in bin near tea brewers.
- Basic - Lime scale build-up inside ice machine.
- Basic - Observed old food labels on clean stored lids and dishes near cook line.
- Basic - Soiled reach-in cooler gaskets. Left(white) reach in cooler near cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Frosting, milk, dressings at reach in cooler near office area.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Calcium build up in the interior of the ice machine.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon in bowl of chopped steak. **Corrected On-Site**
- Critical - Observed buildup of calcium on door of ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk. **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Lemon chicken soup not held more than 4 hours. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken breasts. **Corrected On-Site**
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED FOOD SERVICE ESTABLISHMENT LICENSE EXPIRED
- Critical - OBSERVED KITCHEN HAND WASH SINK USED TO STORE ICE, COS
- Critical - OBSERVED POTENTIALLY FOOD HELD LONGER THAN SEVEN DAYS AND HAS MOLD LIKE GROWTH. STOP SALE ISSUED.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HURS WITHOUT DATE MARKING; CHICKEN BREAST IN REACHIN COOLER 2, COS
- Critical - OBSERVED POTENTIALLY HAZARDOUS PROCESSED FOODS HELD MORE THAN 24 HOURS WITH OUT DATE MARKING; YOGURT, RICOTTA CHEESE AND MILK IN REACHIN COOLER. COS
- Critical - OBSERVED REACHIN GASKET SOILED.
- Critical - OBSERVED SIMPLE GREEN SOLUTION STORED ON PREP TABLE, COS
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 4-15-2012.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; raw chicken next to turkey sandwich meat. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to okra and lemons in reach in cooler. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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2/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - observed all purpose cleaner in unlabeled bottle
- observed ceiling light without cover
- observed dishes and equipment on floor behind cook-line
- Critical - observed employee drink cup without lid
- Critical - observed one dead roach behind stove - COS
- observed quiche stored out of temperature (COS)
- observed quiche stored without proper protection (lid)
- Critical - observed sanitizer at three-compartment sink at high concerntration (200 ppm) bleach (COS)
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10/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- 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.
- Observed in-use utensil stored in sanitizer water. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine not dated.
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3/9/2011 | Routine - Food | Warning Issued |
- 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.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- 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. Please see inspection report for more details.
- 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.
- During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. A handwashing lavatory may not be used for purposes other than handwashing.
- Please see inspection report for more details.
- Critical. Restriction. (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical. Please see inspection report for more details.
- Any operator of a public food service establishment may establish reasonable rules and regulations for the management of the establishment and its guests and employees; Any rules or regulations established pursuant to this section shall be printed in the English language and posted in a prominent place within such public food service establishment. Such posting shall also include notice that a current copy of this chapter is available in the office for public review.
- Mobile cleaning units shall be subject to the plan review requirements contained in rule 61C-1.002(5)(c), FAC.
- The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.
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4/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. sugar, flour, etc. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, butter, sausage, ham Repeat Violation. 11-25-09
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. 11-25-09
- Critical. No conspicuously located thermometer in any holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Repeat Violation. 11-25-09
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair reach-in cooler
- Observed nonfood-contact equipment in poor repair. reachin cooler Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination. to go boxes need to be inverted
- Critical. Observed handwash sink used for purposes other than handwashing. ice in handsink
- Violation: 37-14-1 Observed ceiling in disrepair.
- Observed ceiling in disrepair. Repeat Violation.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item stored by food. enamel
- Critical. Hotel and Restaurant license not properly displayed.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. License states 10, establishment currently has 16. Repeat Violation. 11-25-09
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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3/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-contact equipment in poor repair reach-in cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed reuse of single-service articles.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed ceiling in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 1-25-10.
- Critical. No professional hygiene and/or foodborne illness training provided.
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11/25/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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