- Basic - Build-up of mold-like substance on nonfood-contact surface. HWS at front counter. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Through out kitchen . **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At vent area on multiple units.
- Basic - Interior of broiler has accumulation of black grease/food debris. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall reach in near office.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Near dish machine area. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Deli case in front and tracks of multiple cooler through out kitchen.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's rest room. **Corrected On-Site**
- 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. Operator has new certificates and will update training ASAP.
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. At reach in freezer near cook line. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler tracks where door slides , multiple coolers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over fish and shrimp, at cook line reach in. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
- Intermediate - Nonfood-grade brush used in food. **Corrected On-Site**
- 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. TCS cooked foods from commissary thawed in walk in , PIC put on dates. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Inside and under broiler at cookline.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair. Ice machine leaking in store room.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Under shelf at dish machine area and along wall.
- Basic - Water leaking from faucet/faucet handle. At steam table
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at cook line, Discussed with PIC. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 94° at cook line , Employee heated to 169°. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Discussed with PIC, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waiters station. **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Under broiler over grill . **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Meat fork stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Plastic wrap still attached to reach in at salad station.
- Basic - Ripped/worn tin foil used as cover at cooking station area.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. At knive rack. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Eggs over spinach, reach in. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cutting board cook line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. broiler at cookline , Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over coffee station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut fruit at 52 degrees , prep area, PIC put in walkin until remaining fruit arrived. 43 degrees end of inspection. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after using cellnphone, Discussed with PIC * Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee at cookline changing gloves.
- Critical - Observed handwash sink used for purposes other than handwashing. dumpsink at sandwich station, Corrected On Site.
- Critical - Observed interior of microwave soiled. at cookline , Corrected On Site.
- Observed residue build-up on food-contact surface. cutting boardm, cookline.
- Observed residue build-up on nonfood-contact surface. oven at cookline .
- Observed residue build-up on nonfood-contact surface. reachin gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy ay cookline at 95 degrees, PIC heated to 169 degrees, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with raw chicken ,then using oil and spice container and returning to shelve .
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. broiler. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over coffee machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. roasted potatos at cookline at 109, provided time as a public health control. Corrected On Site.
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2/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm PIC called to have adjusted.
- Equipment and utensils not properly air-dried. knive at front counter
- Critical - Handwash sink not accessible for employee use at all times. sheet pan on sink and trash can in front ,dishmachine area. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin waiters station , Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. cleaning knive at front counter sink, Corrected On Site.
- Critical - Observed improper vertical separation of animal foods and ready-to-eat foods. smoked salmon over coleslaw ,reachin . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/26/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand sink missing paper towels in waiters station HWS . Corrected On Site.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable. cookline , PIC has on order.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. marinara sauce with vegies at 112, cookline ,reheated product, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meats in hot hold box at 84 degrees, reheated by PIC, Corrected On Site.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. gravy and phfoods at 123 and 138,steam table reheated, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee touched food after wiping hands on apron. Discussed with PIC, Corrected On Site.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. salad at front wait station Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves, Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards, cookline
- Observed grease accumulated under cooking equipment. cookline at fryer
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink at coffee station, Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PHF soup at wait station at 119,reheated by PIC Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy and PHF sauces at cookline steam table at 112,reheated, Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half and half creamers out of temperature , moved to reachin . Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. beef in steamer at 141, reheated. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. reachin Corrected On Site.
- Critical. Observed food stored on floor. walkin freezer Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed single-service articles stored without protection from contamination. cookline Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. at steamer
- Critical. Hand sink missing soap at wait station area. Corrected On Site.
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6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. STUFFED CABBAGE
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.LEFT OVER CORNNED BEEF AT122 degrees ON STEAM TABLE
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.PASTRAMI AT 130 degrees ON STEAM TABLE
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding.WHOLE CORNED BEEF AT 117 degrees on steam table
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. PASTRAMI AT 124 degrees ON STEAM TABLE
- Critical. No conspicuously located thermometer in holding unit. SEVERAL REACHIN
- Critical. Raw animal food not properly separated from ready-to-eat food. CREAM STORED NEXT TO RAW SHELL EGGS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER BETEWEEN CLEAN AND DIRTY DISHES
- Critical. Observed employee dry hands on clothes/apron after washing. DISHWASHER
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS ON LINE
- Critical. Hand wash sink lacking proper hand drying provisions. DISHWASHER
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11/13/2009 | Routine - Food | Warning Issued |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. EXPOSED TO SPLASH NEXT TO HANDSINK IN WAIT STATION
- Observed gaskets/seals on cold holding unit in poor repair. REACHIN
- Observed cutting board grooved/pitted and no longer cleanable.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 PPM Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. PLATES NEXT TO HANDSINK IN WAIT STATION Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. WAIT STATION Corrected On Site.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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