- Intermediate - Handwash sink used for purposes other than handwashing......ice dumped and spoon stored in handwashing sink server station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......meat loaf, turkey, roasted beef in storage reach in cooler. **Corrected On-Site**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Bathroom facility not clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses......stored in handwashing sink. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw shell eggs with ( together)ready to eat lettuce in storage reach in cooler in kitchen. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink....ice dumped in handwashing sink, front line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....potato cheese, cole slaw in storage reach in cooler .
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled surface 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 washed hands with no soap and hot water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg salad 48°, chicken salad,feta cheese, macaroni salad 46° flip top reach in cooler next to 3 door reach in cooler. Operator stated that lunch rush food being in and out . Advised operator keep food food in cooler and maintain proper temperature at 41° or below. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food....bleach cleaner spray bottle with coffee and clean utensils by coffee maker. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, meat loaf, roast turkey, sauce, soups in 3 door reach in cooler.
- Intermediate - Required employee training expired for all 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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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. ...handling/packing wrap-sandwich "to-go" with bare hands
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- turkey 51 degrees F., ham degrees 51., cooked rice 50 degrees F., tuna salad 50 degrees F., chicken salad 50 degrees F. --- Corrective Action Taken (PHF moved to other refrigeration). --- Repeat Violation.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2009 | Routine - Food | Call Back - Complied |
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 10/11/09.
- 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. Sandra and Jodi This violation must be corrected by : 10/11/09.
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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