- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer at 0 ppm in bucket when tested. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 47°, cole slaw 46° in cooler on cooks line **Repeat Violation**
- 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. Missing for female employee working at time of inspection. She called and company can not locate her information to reissue card. **Repeat Violation**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Bucket of pickles on floor at front counter area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spring mix 49°, sliced and wedged tomatoes 48°, leaf lettuce 47°, all in top portion of make table. Corrective action-removed some product to keep below chill line **Repeat Violation**
- 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. Missing cards for a few employees at time of inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork in walk in cooler not re-dated when pulled from freezer **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in smoker room has excessive dust and grease built up on it **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Baskets with liners not inverted
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Packs of cigarettes in smoker room
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on refrigerator in smoker room has some black build up on them
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cup laying in bulk sugar container with handle buried in product
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink behind front counter
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm at time of inspection. Corrective action - added chlorine to bucket **Corrected On-Site** **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spring mix 45° in unit behind front counter
- High Priority - Live, small flying insects in food preparation area. Multiple flies in kitchen area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black build up on white shield and interior top behind white shield **Repeat Violation**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Unit in smoker room has old juices and food built up inside it
- 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. Female employee working at time of inspection does not have prof of food safety training
- 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 food items prepared on site not date marked (turkey, ham, pimento cheese, cut melon, pulled turkey)
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in BBQ smoker area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack on top of slicer **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm chl in triple sink **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing dishes
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 55? chicken in walk in cooler, corrective action: uncovered
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelving in walk in
- Critical - Observed interior of microwave soiled.
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11/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two door reach-in ambient air temp 49?. *Do not use this cooler for potentially hazardous foods until its maintaining 41? or below.
- Critical - No conspicuously located thermometer in holding unit. Reach in
- Observed build-up of food debris on nonfood-contact surface. Reach in gaskets
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Shelving in walk in
- Critical - Observed buildup of slime in the interior of ice machine. **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. Pork 120-130?, beans 92? sitting on counter. 20 minutes later pork 120? beans 92? **Repeat Violation**
- Critical - Observed food with mold-like growth. Tomato
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp salad 53?, tuna salad 52?, chicken salad 52?. All iced. Turkey 49?, ham 49?, sprouts 64? all discarded, potato salad 53? (cooling, moved to walk in), cheese 50? moved to walk in. All in two door reach in on cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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11/27/2012 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. sitting on counter Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed slime in the interior of ice machine. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melon Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on nonfood-contact surface. gaskets
- Critical - Observed buildup of slime in the interior of ice machine. light Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. pans stacked Corrected On Site.
- Critical - Observed live flies in kitchen.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - Observed buildup of slime in the interior of ice machine. light
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification. Bernard 7/25/05 Nat'l Reg. Repeat Violation.
- Critical - Observed food stored on floor. chips, storage area
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
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10/26/2010 | 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. chicken and cut melons Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. on shelf for 50 min, moved to cooler; explained proper cooling and gave chart 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; explained to him Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. explained to him Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. approved on 4/9/09
- Observed gaskets/seals on cold holding unit in poor repair. upright reachin by cash register
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
- Critical. Observed soiled reach-in cooler gaskets. upright by cash register and freezer by bbq pit
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing knife
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato, pasta salads in reachin
- Critical. Observed packaged food not labeled as specified by law. cookies, front counter
- Critical. Working containers of food removed from original container not identified by common name. cramberries, pickles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, chicken salad, prep unit; ice bath Corrected On Site.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. 160F, placed back in bbq Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw turkey over raw pork in upright freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 65F water, tongs Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Behind ice machine
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11/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board.
- Critical. Observed hand wash sink used for purpose other than washing hands. Washed pan Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 3 coomp sink.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Behind ice machine
- 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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9/14/2009 | Routine - Food | Warning Issued |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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