- Basic - Food stored on floor. Sugar packages in a box
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 and the time removed from temperature control cannot be determined. Butter at waitress station **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- 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. Meat ends **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Mens room
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Mensroom
- Basic - The spatula is laying on the egg carton
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.. Oppm Chlorine Manually sanitize dishes until repaired
- 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. **Corrected On-Site**
- High Priority - Omelet was made a pushed down with bottom egg pan
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese provolone 52f, swiss 52f. Corrective action taken
- 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 and the time removed from temperature control cannot be determined. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Chili 125f reheated to 171f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 120f the grits were heated to 142f prior to leaving
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tuna 8/30. Discarded on site
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tuna discarded by operator
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Blue polish onserver
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. New thermometer givia gratis of the State of Florida
- 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 onions
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
- Basic - Food stored on floor. Sugar packs
- Basic - Hole in wall. By kitchen door
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. The utensils are on the ehh carton.
- 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. Slicing tomatoes
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. black flag
- 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. Meat ends
- 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.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Clas k
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives on the line
- Basic - In-use tongs stored on equipment door handle between uses.
- 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. There are 2 utensils on the dirty egg crates...
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46f. Overstocked in prep box
- 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 and the time removed from temperature control cannot be determined. See stop sale. Cooked potatoes 62f, batter 70f., whole shell egs 60f, hash browns 69f **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. Ham ends in 3 door cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Quiches are not date marked
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands fruit Corrected On Site.
- Observed residue build-up on nonfood-contact surface.cardboard Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Manually sanitizer dishes until ecolab comes in
- 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. Dishwasher
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 57f overstackedcorrective action taken to quick cool cheese
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hash browns 77f. Time not marked to use time/temp
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham end Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.turkey end Corrected On Site.
- Critical - Observed toxic item stored by utensils.pine sol by utensils Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.lids in container on the floor
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Box lid left open
- Critical - Observed food stored on floor.sugar box
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.bucket with clean untensils is dirty Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.rack for onions Corrected On Site.
- Observed grease accumulated under cooking equipment.under cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2 oz souflee in sugar
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Observed personal care item stored with food.dayquil by sauces Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 53f box lid open Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed fruits/vegetables not washed prior to cutting
- Critical - Observed raw animal food stored over cooked food.fish over links
- Critical - Observed utensils on egg crate
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.provolone 53f
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.54f cheddar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hash 59 Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.swiss 54f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.whole shell 60f Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg wash CH 64 Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelets
- Observed personal care item stored with food.sunglasses with sauce Corrected On Site.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving and cardboard
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9/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse ham in prep box discarded by cook
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.feta 52,cheese 51,ham 63,peppers 52f
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.prep box
- Critical. Observed hand wash sink used for purpose other than washing hands.clean lids Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable.old labels on containers in cooler
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelving and cardboard
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knive between cracks in tables Corrected On Site.
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9/25/2009 | Routine - Food | Warning Issued |
| No report available. | 2/13/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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