- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw chicken over beef burgers in reach in cooler
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in romaine lettuce
- Basic - Working containers of food removed from original container not identified by common name. Oil bottle
- 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. Cutting romaine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cook line
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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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9/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In rice **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for coffee **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. Sugar **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Eggs to toast **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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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7/12/2013 | Routine - Food | Warning Issued |
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked bacon
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Working containers of food removed from original container not identified by common name.oil bottle
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- 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.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. prep Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands/changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork patties 112-126
- Critical - Raw animal food not properly separated from ready-to-eat food. eggs/cucumbers
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood shelf over mopsink
- Observed gasket torn/in disrepair.front reach-in
- Observed gaskets with slimy/mold-like build-up. front reach-in
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only.k class
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottle
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cuban sandwiches at 54F, milk at 46F at callback.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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12/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair.storage container cracked
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- No copy of latest inspection report.
- 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
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10/12/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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