- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service articles not stored inverted or protected from contamination- plastic take-out trays/ and lids by coffee machine.
- Basic - Soiled reach-in cooler door gaskets- prep line cooler. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for one employee on duty- Clayton. 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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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving in dry storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees, both restrooms. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees(men's and women's restrooms).
- Basic - Shelf handwash sink on makeline soiled.
- Basic - Soiled reach-in cooler gaskets on makeline.
- Basic - Water leaking from faucet/faucet handle on handwash sink by Three Compartment Sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm corrected to 200ppm. **Corrected On-Site** **Repeat Violation**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation** **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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10/18/2013 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink used for purposes other than handwashing, knife in frontline handsink. **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food, jacket. **Corrected On-Site**
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing, brown liquid in handsink dishwashing area.
- Observed single-service articles stored without protection from contamination, platters/lids backroom. Corrected On Site.
- Critical - Observed uncovered food in walkin freezer, dough. Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, dishwashing area.
- Critical - Handwash sink not accessible for employee use at all times, blocked by cooking trays.
- Observed single-service articles stored without protection from contamination, salad platter lids not inverted, storage area.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in walkin freezer, trays of sandwich dough.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler at 44 degrees fahrenheit, repairman has been called.
- Critical - Observed employee improperly washing hands. Employee washed hands for 9 seconds, not the required 20 seconds.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed handwash sink used for purposes other than handwashing, bottle in frontline handsink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna in walkin cooler at 45 degrees varified and 46 degrees fahrenheit, product discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs at 106 degrees fahrenheit broccoli/cheese soup at 112 degrees fahrenheit for less than 4 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/2/2011 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable, tiles in front of freezer cracked. Work has been done to adhere tiles to subfloor.
- Observed single-service articles stored without protection from contamination, platters not inverted..
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, 100 ppm. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2010 | Routine - Food | Call Back - Complied |
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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8/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor, pizza in walkin freezer. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, frontline. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, bread pans not inverted. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gap at bottom of backdoor.
- Floors not maintained smooth and durable, tiles detaching from subfloor in front of walkin freezer.
- Observed ceiling in disrepair by backdoor has black mold like substance on ceiling.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable, tile detaching from subfloor in front of walkin freezer.
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1/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor, chips and tea bags in storage room.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, 0 ppm.
- Critical. Observed soiled reach-in cooler gaskets, reachin cooler frontline.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, bread pans. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees, frontline. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. preptable.
- Floors not maintained smooth and durable, tile detaching from subfloor in front of walkin freezer.
- Wall not smooth and easily cleanable, drivethru window blocked by raw wood that has water damage.
- Critical. Food Manager Certification not from approved provider. Using Worldwide Subway Training.
- 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. No proof for employee on duty, employed 7 months, has taken test.
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11/17/2009 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed spray bottles of water not labeled...
- Critical. Observed uncovered food in holding unit/dry storage area...bag of onions lefr open...
- Critical. Observed cigarettes & soiled/used apron on prep??? table in back of rest.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed (x1) live fly in back kitchen area.
- Observed food debris accumulated on kitchen floor...food and minor ash build up under/around hard to reach equip. areas...
- Critical. Observed toxic item improperly stored over an open bag of onions......bottle of rest room cleaner... Corrected On Site.
- Wet mop not hung to dry.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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