- Intermediate - No certified food manager for establishment. Left at home **Warning**
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10/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handsink faucet, cart in kitchen, exterior microwave, fan in 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. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee food over customer in work in cooler **Warning**
- Basic - Equipment in poor repair. Walk in cooler not properly working, thermometer reading 50°, don't use this cooler unlit thermometer reads 41° or below **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- High Priority - Container of medicine improperly stored. Over prep table **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 53° milk, chicken, turkey, Mac and cheese, pasta, eggs in walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 85° gravy at cook line hot held, corrective action: heated again, 120° dressing and mac and cheese on buffet area, corrective action: reheated **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over fries-opened bag in freezer **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No certified food manager for establishment. Left at home **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. 2 employees, 3 months here, they are reading the books already **Warning**
- Intermediate - No soap provided at handwash sink. By ice machine **Corrected On-Site** **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. A couple of foods made 2 days ago **Warning**
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10/30/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. Expired 6-1-13. mgr called call center on site and renewed license. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter in ice bath on cook line temp 53°F. Corrective Action, employee placed container in reach in cooler.
- High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner next to slicer. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Intermediate - No soap provided at handwash sink. Next to walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Gravy with a temp above 140°F attempting to cool in deep 20qt buckets. Corrective Action: Employee submerged buckets in an ice bath.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout establishment.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Large fan in kitchen.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from cooking equipment.
- Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Interior of freezer soiled with accumulation of food residue. Upright freezer across from cooking equipment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple pans of food on rack in walk in cooler. **Repeat Violation**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at the end of front line.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink next to ice machine in storage area. Also no paper towels.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. Across from cooking equipment in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in prep sink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Also pans of food on speed rack in walk in cooler.
- Observed unnecessary items on the premise. Clutter in kitchen and storage area. Also unused equipment. Repeat Violation.
- Critical - Screening is not 16-mesh to the inch. Rear exit door. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. On front line.
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11/1/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By meat slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Table under meat slicer.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food. Glass cleaner on spice rack.
- Observed unnecessary items on the premise. Unused ice machine.
- 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. Class K extinguisher on floor.
- Critical - Screening is not 16-mesh to the inch. Rear door.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed cooked meatloaf, got gloves Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach in cooler
- Critical - Observed live flies in kitchen. two
- Observed nonfood-contact equipment in poor repair. shelves in upright reach in cooler rusted
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48F roast sliced, walk-in cooler, discarded Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 400ppm quaternary in bucket Corrected On Site.
- Critical - Observed toxic item improperly stored. spray bottles by mixer Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 38F in ice water Corrected On Site.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed food being cooled by nonapproved method. Food wrapped tightly while warm- pork 44-45 degrees dated yesterday and meatloaf 47 degrees from today. Placed in freezer to quick cool to 41 degrees F. or less. Corrective action taken.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, sterlite boxes.
- Critical - Violation: 53B-08-1 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. Dishwasher, new employee and front employee need certification. Cook certified.
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cream cheese, milk, butter, etc.
- Critical. No conspicuously located thermometer in holding unit, sliding door cooler.
- Observed nonfood-grade containers used for food storage, sterlite boxes.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces dirty, cutting board on prep cooler with black stains.
- Critical. Observed interior of sliding door reach-in cooler soiled with accumulation of food residue, also door tracks and shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, metal bottom shelves behind buffet, shelf in drink area.
- Observed single-service items stored on floor, carton of hinged containers.
- Plumbing system in disrepair, drink station handwashing sink stopped up-full.
- Critical. Vacuum breaker mising at hose bibb- mop sink has splitter.
- Critical. No handwashing sign provided at front handsink used by food employees.
- Observed food debris accumulated on floor under buffet.
- Critical. Observed toxic item stored by dishware, on counter behind buffet.
- Critical. Observed unlabeled spray bottle, drink station.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise, excessive clutter.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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1/4/2011 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment, ice scoop on dirty top of ice machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, chlorine.
- Critical. Observed buildup of stain in the interior top of ice machine.
- Observed clean equipment stored on paper towels, drink cups, wait area.
- Observed single-service items stored on floor, carton of drink lids.
- Critical. Vacuum breaker mising at hose bibb outside and at triple sink faucets.
- Critical. Hand wash sink lacking proper hand drying provisions, waitress drink area.
- Critical. Handwashing cleanser lacking at handwashing lavatory, waitress drink area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, green bucket, +200 ppm chlorine.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Electrical outlet missing cover plate, behind ice machine. For reporting purposes only.
- 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. 3 employees just hired.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. prep area
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. 3 of them
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper
- Critical. Vacuum breaker mising at hose bibb. mop sink and faucet where washer was
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. still painting
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings not protected with self-closing doors. rear door
- Wall not smooth and easily cleanable. still placing tiles
- Ceiling not smooth and easily cleanable. ceiling tiles on beverage and food service area
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. fryers Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. on both panels
- Critical. Electrical outlet missing cover plate. For reporting purposes only. several, because of painting, inside walk-in
- No Heimlich maneuver sign posted.
- 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. 60 days to obtain
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1/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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