- Basic - Build-up of grease on nonfood-contact surface. / gap between deep fryer. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning** / at callback 10/20/14, manager stated that he already contact DBPR to request a duplicate license.
- 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. **Warning**
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. / gap between deep fryer. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / drinks and food on top of speedy rack / walk in cooler. **Warning**
- Basic - Ice buildup in reach-in cooler / milk shake station. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. / both drive through and wait station. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / whipped cream 59F / milk shake station / less than 4 hours / product was iced. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken strips 92F, fries 90F / by deep fryer hot holding / product discarded by employee. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. / a can of baked beans in dry storage room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hot dogs 52F for 20 minutes / on prep table / moved back to cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / cheese sauce 109F / dispenser / shift manager adjust temperature to 140F. **Warning**
- Intermediate - Cutting board(s) stained/soiled. / with black mold like substances. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing / observed shift manager dumped sanitizing solution into the kitchen hand sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / milk shake station reach in cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / manager on duty lacking food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / GM came in at the end of the inspection. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / sausage gravy 90F / cooling for 1.5 hours in plastics wrap / moved to walk in cooler for quick chill / temperature last check 68F in 20 minutes. **Warning**
- 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. **Warning**
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Ice cream shake station.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit next to office
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Corrective action: advised
- High Priority - Spray hose at dish sink lower than flood rim of sink. Dish washing area
- Intermediate - Accumulation of black like substance in the interior of the ice machine. In kitchen area.
- Intermediate - Accumulation of black like substance on/around soda dispensing nozzles. Drive way area.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Front counter.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. / salt container / **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / raw beef burger meat / walk in cooler / **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- 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 - Stored food not covered in freezer / ice cream / **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food / kitchen employees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ hot hold sausage patty at 127F / manager stated that it was made 35 minutes ago / recommended adding hot water and turn up the temperature.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / on clean utensils rack / **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of shakes area reach in freezer
- Basic - Soil residue build-up on nonfood-contact surface. Bulk milk dispenser
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottle, prepares **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, the head and body to the unit in the wait staff area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting boards are soiled.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. The spatula was in standing water at the dipper well by the ice cream station
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The ice cream unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50 (2 spoon full, discarded) cottage cheese 46 in DT1 on the cook line. Pasta 46 in DT2 on the cook line.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Damaged lens, makeline
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed dented/rusted cans. Blueberry compote. Do not use.
- Observed residue build-up on interior of server's microwave
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on walk in cooler shelves
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12/15/2011 | Routine - Food | Call Back - Complied |
- Observed attached equipment soiled with accumulated dust. Vent over handsink in kitchen
- Observed build-up of food debris on shakes area toppings covers/lids
- Observed build-up of food debris, dust or dirt on walk in cooler shelves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli poultry 45F, corn salsa 47F, butter 46F in bottom and drawers of salads makeline cooler for less than 3 hours. Moved into alternate cooler for temperature recovery
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. ABC kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage and eggs 116-118F for 30 minutes, reheated to 165F for continued hot holding. Possibly due to placing food on inverted styrofoam bowls losing hot surface contact
- Critical - Salads makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 45-47F. Advised to lower temperature to 41F or colder. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 12 14 11.
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12/14/2011 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.20F in icepoint Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Observed build-up of food debris on bulk milk dispenser nozzle
- Observed residue build-up on interior of shakes area cooler
- Observed residue build-up on interior of shakes area freezer
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap at bottom of back door
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed chili being cooled by ineffective method.Covered and quantity over 2 inches deep in walk in freezer Corrected On Site. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, microwave missing splatter guard
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level ovee 100 ppms. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired. This violation must be corrected by : 1 5 11.
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hot dogs 46F, pasta 46F,ground beef & yogurt 45F. Repeat Violation.
- Critical. Observed chili being cooled by ineffective method.Covered and quantity over 2 inches deep in walk in freezer Corrected On Site. Repeat Violation.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45-46F. Advised to lower temperature to 41F or colder. This violation must be corrected by : 1 5 11.
- Observed nonfood-contact equipment in poor repair, microwave missing splatter guard
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested toxic level ovee 100 ppms. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired. This violation must be corrected by : 1 5 11.
- Observed build-up of food debris on interior of shakes cooler. Corrected On Site.
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
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1/4/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pasta 45F in top makeline cooler. Advised to use ice as supportive means of temperature control.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hot dogs 45F and soft deli cheese 45F in top access cookline cooler. Advised not to double pan foods and use metal pans for better cold transfer
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Swiss cheese 60F in top access cookline cooler.Advised to discontinue placing food on inverted styrofoam cups for better cold transfer.
- Critical. Observed food being cooled by nonapproved method.Chili cooling covered in walk in freezer in amount over 2 inches deep
- Critical. Cookline reach in freezer incapable of maintaining potentially hazardous food at proper temperatures.Food not solid frozen
- Critical. Breakfast cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 45F. Advised to lower temperature to 41F or colder.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Breakfast cooler, thermometer reads -10F, food temperature 45F
- Critical. Observed interior of shake area reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on reach in freezer door handle.
- Critical. Hot water not provided/shut off at employee hand wash sink.Warewashing/preparation area handsink
- Faucet/handle missing at plumbing fixture.Warewashing/preparation aa handsink
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Chili cooling 2.75 hours 80F. Advised to shallow pan, uncovered mive to walk in freezer for quick chillng to 41F within 3.25 hours(5:53 pm)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandler placing cherries on foods with bare hands
- 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.Server Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.Plasticwares at drive through
- Observed wall soiled with accumulated black debris in dishwashing area.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.Chili cooling in covered pans and over food amount over 2 inches in depth. Advised
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Plasticware at drive through
- Critical. Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet Repeat Violation.
- Critical. Observed spray hose at dish sink lower than flood rim of sink at warewashing area
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 4/7/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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