- Intermediate - Cutting board(s) stained. **Warning**
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in coolers not maintains food set 41°, corrective action taken was that person in charge said the setting was set to low and adjusted temperature dial yo see if unit could maintain 41° another cooler the reach in cooler in the front , the one facing the front counter is not maintaining food at 41°. **Warning**
- Basic - Food stored on floor to cool after cooking . **Corrected On-Site**
- Basic - Hole in wall on the side of the fish washing sink **Repeat Violation** **Warning**
- Basic - Milk received at greater than 45 degrees Fahrenheit.Creamers 63°-69°, butter 59°-66° corrective action taken was to put items on ice to bring items to 41°
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers.butter, cream cheese , and creamers. **Warning**
- Intermediate - Cutting board(s) stained. **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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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall. Hole by the bottom if the wall by the dish washing machine. **Warning**
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4/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.floors under tables and stove dirty eith debris and food debris. **Warning**
- Basic - Hole in wall. Hole by the bottom if the wall by the dish washing machine. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad at 45°, eggs at 48°, item iced down and brought to 43° **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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2/26/2014 | Complaint Full | Warning Issued |
- 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. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phone, shirt and backpack by the prep area at the cook line line cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand towel unit was removed from wall.
- Intermediate - No soap provided at handwash sink.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of food debris/grease on food-contact surface, bagel holders.
- Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. COS.
- Intermediate - Observed: Food-contact surfaces encrusted with grease and/or soil deposits, toaster at wait station.
- High Priority - Observed: License is expired and is more than 60 after expiration date.
- Intermediate - Observed: No soap provided at handwash sink, kitchen. COS.
- High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, half and half on tables 74°. MUST DISCARD WITHIN 4 HOURS.
- High Priority - Observed: Raw animal food mixed with cooked food, cooked eggs stored in raw eggs, employee discarded. COS.
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving above slicer soiled. Bottom shelving on Slicer table soiled. Shelving unit by prep cooler soiled. Plastic drawer unit in servers station soiled. Shelving in servers area soiled. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In front counter area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area shelving above cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By dishwashing area. **Repeat Violation** **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Warning**
- Basic - Soiled dry wiping cloth in use. Used to line shelving above cookline where spatula is stored. **Warning**
- Basic - Soiled reach-in cooler gaskets. FRIGIDAIRE freezer. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 72? F at servers station. Time mark . MUST DISCARD BUTTER WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Warning**
- High Priority - Container of medicine improperly stored. Medicine bottles stored in prep area shelving with food . **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage patties at 88? F , sausage links at 83? F on section of griddle that was not turned on . Turned on griddle. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
- High Priority - First aid supplies improperly stored. Rubbing alcohol stored above utensils in shelving unit near kitchens entrance. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese , ham and burgers at 52? F at cookline flip top. All food moved to working cooler. FOODS MUST BE DISCARDED WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes on cookline under no temperature control at 111? F. Placed on top of grill. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over tomatoes at glass door cooler at cookline. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temperature thermometers inside cooler at 54? F, food inside cooler at 52? F. All potentially hazardous food removed from cooler. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cutting board at flip top cooler at cookline heavily soiled. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Portable fire extinguisher missing from its designated location. On floor . For reporting purposes only. **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. cookline . Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. at cookline .
- Critical - No handwashing sign provided at a handsink used by food employees. men's restroom .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at cookline coolers and freezers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. white shelving unit next to flip top cooler soiled.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher did not wash hands from handling dirty dishes to handling clean dishes. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline soiled.
- Critical - Observed handwash sink used for purposes other than handwashing. plumbing pipe draining into inside of handwash sink at cookline.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken next to and touching cheese at FRIGIDAIRE FREEZER .
- Critical - Observed improper vertical separation of raw animal foods. raw chicken over raw beef at FRIGIDAIRE FREEZER .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on table near handwash sink in kitchen
- Observed personal care item stored with food. cellphone on top of cutting board at prep cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over cheese at flip top cooler.
- Observed wall in disrepair. by dishwashing machine .
- Observed wall soiled with accumulated food debris. by slicer.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing .
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes at 120 degrees on shelving above griddle. Corrected On Site. place directly on griddle to maintain a temperature of 135 degrees . MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. gloves not changed after cracking eggs and returning to prep/ using clean utensils . Corrected On Site.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.BUCKETS Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.FLIP TOP REACHIN 60degrees internal 9:45am FDS REMOVED TO ANOTHER REACHIN 50degrees at 10:30am
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN HANDWASH
- Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN
- Light not functioning.KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF FRIGIDAIRE UPRIGHT FREEZER
- Observed ceiling in disrepair.STAINS
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.2 door upright reACHIN BUTTER BUTTER PATS CREAM
- Wet mop not hung to dry.
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6/4/2012 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only.FRONT DOOR
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN PREPARATION AREA
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.2 DOOR REACHIN SIDE WAIT STATION
- Critical - No conspicuously located thermometer in holding unit.GE UPRIGHT Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED SHELVING 3DR REACHIN Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF GE UPRIGHT REACHIN
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR AIR GAP
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.ADDED MORE HOT WATER LESS THAN 4 hrs in unit APPROXIMATELY 30 minutes
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.WAIT STATION COUNTER
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.200ppm plus for saNITIZE buckets
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.BROKEN 3door reACHIN
- Critical - Handwash sink not accessible for employee use at all times.LARGE BAG ON HANDWASH
- Critical - No conspicuously located thermometer in holding unit.upright reACHIN
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Critical - Thermometers not calibrated according to manufacturer's specifications.BROKEN 2dr reaCHIN
- Wet mop not hung to dry.
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7/7/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SLICED DELI MEATS
- Critical. No conspicuously located thermometer in holding unit.GE UPRIGHT REACHIN
- Critical. No conspicuously located thermometer in holding unit.JORDAN REACHIN
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.TOAST STATION Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.RUSTED SHELVING 3 door REACHIN
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER
- Observed leaking pipe at plumbing fixture.UNDER 3cs
- Critical. Handwash sink not accessible for employee use at all times.BROOM HANDLE IN FRONT AND TWO LARGE BAGS OF POTATOES
- Critical. No handwashing sign provided at a handsink used by food employees.FRONT HANDWASH
- Wet mop not hung to dry.
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.3 door reACHIN less than 4 hours in unit removed to another unit This violation must be corrected by : 7/16/10. Repeat Violation. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door reachin ambient 50 This violation must be corrected by : 7/16/10.
- Critical. No conspicuously located thermometer in holding unit. REACHIN GE Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF FREEZER FRIGIDAIRE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF SMALL REACHIN NEAR STOVE
- Plumbing system in disrepair.CAN WASH DRAIN CLOGGED
- Wet mop not hung to dry.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Corrected On Site.
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7/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.POOLED EGGS @ 55fCorrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.COOKSLINE POTATOES 113f Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.SAUSAGE PATTYS 93f Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.WHITE GE REACHIN
- Critical. No conspicuously located thermometer in holding unit.FRIGIDAIRE REACHIN
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.CUTTING BAGELS Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Observed residue build-up on nonfood-contact surface.WHITE SHELVING UNIT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREP TABLE SHELF
- Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Observed ceiling in disrepair.
- Critical. Exit signs not properly illuminated. For reporting purposes only.BACK DOOR
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12/21/2009 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN
- Observed open dumpster lid.
- Observed unnecessary items on the premise. BROKEN REACHIN IN KITCHEN
- Critical. Exit signs not properly illuminated. For reporting purposes only. BACK DOOR
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/28/2009 | Routine - Food | Warning Issued |
| No report available. | 8/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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