- Basic - Single-service items stored on floor. Upstairs dry storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood holding at 46°F. in grill station drawers. Corrective Action: operator is utilizing ice to cool products. Repairs are on order.
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Grill station drawers holding at 46°F.
- 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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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Shelving in dry storage area.
- High Priority - Employee handled raw seafood, then grabbed spice container without washing hands first. **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. Cook making sandwich with bare hands. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sliced pork dated 4/27/14 in upright cooler. Operator discarded product. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Dessert freezer.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken holding at 45°F. in grill station cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Grill station cooler holding at 45°F.
- Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°F.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room. **Corrected On-Site**
- High Priority - Dented cans present. jalape?o cheese sauce in dry storage room. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm at bucket.
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws used for drinks touched with bare hands
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10/23/2012 | 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. employee handling sandwiches with bare hands. Corrected On Site. gloves utilized
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. sandwich station
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven
- Critical - Observed small flying insects in dry foods area.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. need 0-220 F.
- Observed a scoop with no handle stored in flour. Corrected On Site.
- Observed utensils stored in crevices between equipment. knife on cookline. Corrected On Site.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented cans. storage room
- Critical - Observed food stored on floor. potatoes
- Critical - Observed improper vertical separation of raw animal foods. grill station
- Critical - Observed raw animal food stored over ready-to-eat food. beef in cookline upright cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline. Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods. raw ground beef stored over raw seafood in grill station cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef in reachin cooler and raw eggs in walkin cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook and sandwich maker handling sandwiches with bare hands. Corrected On Site. gloves utilized
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee scooping ice cream wearing a watch. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Lights missing the proper shield, sleeve coatings or covers. storeroom
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.burgefs@50f crab cakes 50f 4 dr box
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.4 dr bx on k line
- Observed equipment in poor repair. exposed insulation ice machine lid
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service articles improperly stored. tableware not xtored same directiion
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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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