- No Violations Were Observed
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08/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup in sauce, sour cream
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak in cookline cooler at 52-53F, cooked onions 49F overnight per operator. All other TCS foods in cooler less than 1 hour: sour cream 53F, shredded cheese 53F, cut tomatoes 47F. See stop sale / advised of 6 hour time limit for TCS food at this temperature. To download written procedures for time as a public health control visit myfloridalicense.com and search for "time as a public health control". The first result is the blank form.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Refrigerator 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.
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08/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In several sauces/cut tomatoes
- Basic - Faucet/handle missing at plumbing fixture. Handle for cold water, 3 compartment sink.
- Basic - Raw mushrooms not washed prior to cutting. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- 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 (SafeStaff) 866-372-7233. One employee does not have certificate.
- 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 rice
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9/10/2013 | 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. Raw pork in bottom of glass cookline cooler 45-46F over night per operator. Operator moved to walk in cooler. Advised to remove anything blocking air flow; other cooler temps 39-41F overnight
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice buildup, shelving of cookline reach in freezer
- Observed single-service items stored on floor. single service plates. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. approximately 10ppm. cl. Corrected On Site.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooling from 4/25/12 47F at edge to 50F in center. see stop sale
- Critical - Observed food material on can opener. Corrected On Site.
- Observed ice scoop with no handle in ice. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/26/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed garbage on the ground and/or pad around dumpster.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on hood filters.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Vacuum breaker mising at hose bibb.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb.
- Observed grease accumulated under cooking equipment.
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8/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/wiping cloths,
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
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