- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Keys
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles.
- Basic - Stored food not covered in reach in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cheese held at greater than 41 degrees Fahrenheit.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.eggs
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knifes found in wooden blocks
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment in poor repair. RIC door in back 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.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Found cheese at 51° F **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Required employee training expired for some employees. 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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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.in the women's bathroom
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - Handwash sink used for purposes other than handwashing. dirty utensils
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.that has milk and cheese
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.that has ham
- Critical - No thermometer provided to measure temperature of food product.
- 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 engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed tracking powder present in food prep area.in reach in cooler that in not in use
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. MEN RESTROOM. Corrected On Site.
- Critical - OBSERVED THERMOMETER INSIDE COOLING UNIT BROKEN.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Shell eggs held at room temperature. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBWERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED DUST AND FOOD DEBRIS ON HANDLE OF RIC. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLASTIC CONTAINER IN HAND WASH SINK. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PRE TABLE. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK HANDLED BREAD WITH BARE HAND.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK HANDLE MEAT AND THEN TOUCH BREAD WITHOUT WASHING HIS HANDS.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BY COOK LINE.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON CUTTING BOARD.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTH NOT IN SOLUTION. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED BUCKET IN HAND WASH SINK. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGNS IN MEN AND WOMEN RESTROOMS.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BACON 54 DEGREE AND SAUSAGE 46 DEGREES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IS NOT WORKING PROPERLY.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. OBSERVED EMPLOYEE CRACKING EGGS, HANDLE BACON, AND PROCEED WITHOUT WASHING HIS HANDS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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 : 9-26-10.
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7/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. BAG OF POTATOES.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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