- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored on top of ice machine. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Cake.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Lime scale build-up inside ice machine.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Customer self serve area, bagels, English muffins. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 52f, cheese 53f-54f, ham 52f. **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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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 65f.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Eggs 123f, sausage 119f.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 80f. Item discarded.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Displayed food not properly protected from contamination. Fruit salad.
- Critical - Observed food stored on floor. Store room.
- Critical - Observed handwash sink used for other purposes. Wiping cloth stored in sink. Corrected On Site.
- Critical - Observed ice bin soiled.
- Observed residue build-up on nonfood-contact surface. Hand sink , kitchen. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter, ice machine.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed ice bin soiled.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Notified Sanford Fire Inspector Mark James, 321-436-3609.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed damaged/inaccurate thermometer at dishmachine utilizing hot water sanitization.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 63F advised to use time as a public nealth control.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Waffle batter 50F. Recommend establishment use "Time as a Public Health Control".
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment. Corrected On Site.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 50F and Waffle batter 58F. Advised operator to use Time as a Public Health Control.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage 124F/advised.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit/thermometer.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wet mop not hung to dry.
- No copy of latest inspection report.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 50F/advised
- Critical. No conspicuously located thermometer in holding unit/reachin breakfast bar.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Warning Issued |
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