- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling in disrepair.over dish area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in holding unit not covered. Front cooler in hall way
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen area **Repeat Violation**
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09/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair.over dish area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor in walk in cooler
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in holding unit not covered. Front cooler in hall way
- Basic - Food stored on floor. Bags of onions
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front cooler in hallway
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle on top of pizza dough
- Basic - Pizza peel stored on floor between uses. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 80°f, Eggs 57°f, cheese 52°f, tomato 60°f, less than 4 hrs. Corrective action taken by operator. Remove items back in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken 85°f,less than 2 hrs. Corrective action taken by operator
- High Priority - Raw animal food stored over ready-to-eat food. Eggs
- High Priority - Roach activity present as evidenced by 1 live roaches found.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen area
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen area **Repeat Violation**
- Intermediate - Reach-in cooler not 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/16/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cloth used as a food-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No hot running water at mop sink.
- Basic - Plumbing system in disrepair at men's restroom urinal out of order.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Condensation or other drainage not disposed of according to law.reach in cooler on the cook line next to the oven **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.over prep area in the kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.three compartment sink **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner **Warning**
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured.in the kitchen area next to the oven **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot with sauce **Warning**
- Basic - Ceiling soiled with accumulated grease. **Warning**
- Basic - Condensation or other drainage not disposed of according to law.reach in cooler on the cook line next to the oven **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.over prep area in the kitchen **Warning**
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor.in the kitchen **Warning**
- Basic - Food stored in a location that is exposed to splash/dust.the bread on top of the pizza oven stored in a bread rack next to shelf that has a lot of dust **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Bread **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service items stored on floor in wait station.pizza boxes **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine heads **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.in the mens bathroom **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Basic - High Priority - Dead rodent present.three dried up dead rodent on glue traps in the dry storage area **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.three compartment sink **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.bread rack used to store bread that is no package , rap or stored in plastic **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Raw animal food stored over cooked food.raw egg over cooked fish chicken and pasta **Warning**
- High Priority - Toxic substance/chemical stored by or with food.glass cleaner next to peppers **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.on the mixer in the back next to the three compartment sink **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.oven in the kitchen area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner **Warning**
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7/23/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves by slicer
- Critical - Observed dead roaches on premises.4 found around the mixer on trap and on the floor
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.mixer where dough is made
- Critical - Observed roach activity as evidenced by live roaches found one found under prep table where dough is made
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11/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.back area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.back prep area
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated grease.ac vent in kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.mixer and all storage container and shelves and in front by cashier
- Observed ceiling soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.back area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.in walk in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.front
- Critical - Observed objectionable odors in bathroom.mens
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food.raw chicken and raw steak over cooked sauce
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.that holds pizza dough front and back
- Critical - Observed toxic item improperly stored.next to pots and pans
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated dust.next to slicer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED FOODS PREP THE DAY BEFORE HAVE NOT REACHED 41 DEGREES IN WIC.
- Critical - Observed food being cooled by nonapproved method. OBSERVED FOOD COVERED AND IN BIG CONTAINERS IN WIC. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FOOD PRODUCTS IN WIC ARE ABOVE 41 DEGREES.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED FOOD PREP 24 HOURS AGO HAS NO DATE MARKING.
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12/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED LASANA IN WIC AT 44 DEGREES . MANAGER SAID THAT IT HAS BEEN THERE SINCE THE DAY BEFORE. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSRVED VEAL IN RIC AT 44 DEGREEE Corrected On Site.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed food stored on floor. BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED LASANA AT 44 DEGREES IN WALK IN COOLER. INSPECTOR HAD THE COVER REMOVED. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.observed food prepared 24 hours ago without date marking.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SAUSAGE AT 96 DEGREES, MEAT BALLS AT 95 DEGREES, SOUP AT 112 DEGREES. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES SAUCE 47 DEGREES AND SPAGHETTI 63 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED LASANA AT 47 DEGREES. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER CANNOT MAINTAINED FOOD AT 41 DEGREES.
- Observed leaking pipe at plumbing fixture. FAUCE FOR COLD WATER AT HAND WASH SINK IS BROKEN.
- Critical. No handwashing sign provided at a handsink used by food employees. AT HAND WASH SINK THROUGHOUT.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE AND FOOD DEBRIS ACCUMULATED UNDER THE EQUIPMENT IN THE KITCHEN AND THE FRONT AREA WHERE PIZZA IS PREP.
- 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. Pro This violation must be corrected by : 11-15-10.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
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7/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUP 50 DEGREE, MEAT BALLS 50 DEGREE, LAZANA 50 DEGREE Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors.
- Observed ceiling soiled with accumulated food debris.
- 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. Pro This violation must be corrected by : 7-21-10.
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5/21/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. walking coolER .
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover. walking coolER .
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers. food prep area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by food. bleach.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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