- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table with kale, employee moved it **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Ice machine, employee got handle up **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brownish powder on top of one door unit
- High Priority - Container of medicine improperly stored. Mineral oil above prep table, employee moved it **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moving delivery boxes, then went to cash register to take and charge order and then made shake, explains to her and she washed hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-48° chicken salad, 53° cut lettuce, all overnight in 1 door cooler, employee discarded some and some were placed in another cooler **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items. Deodorizer sprays by cups, register tea, employee moved chemicals **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 22° in 1 door unit **Repeat Violation**
- 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. 46° my probe thermometer reads in 1 door cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ran out, employee got napkins **Corrected On-Site**
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cilantro lime **Corrected On-Site** **Repeat Violation**
- Basic - Clean linens stored in improper location. Under chemicals by mop sink rack **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fruit cooler, cut spinach in it
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 35° cooked peppers, 40° rice on table, corrective action: placed in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 70° on table, corrective action: placed in cooler, explained ice bath and time as public health control, 48° cheeses on prep unit, corrective action: ice down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Chicken 108-120° chicken reheated at 6:45, now 10:20am, corrective action: discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20°, foods at 39°, one door prep unit
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 55° cut lettuce, left on table after cutting, corrective action: placed in cooler
- Intermediate - Probe thermometer not used to ensure proper food temperatures. when reheating foods **Repeat Violation**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Condiment food side small unit has thermometer way in the back as do others.
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop, in salad table.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk in freezer. Light not working. .
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale for smoothies is 54° on prep top. Corrective action- moved to underneath part of cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes from this morning were at 47°. Corrective action, moved to working unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad in portioned cups is 49° corrective action, moved to working cooler. Prepped this am about 11.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD-40 over prep table. **Corrected On-Site**
- Intermediate - Accumulation of crusty substance in tea dispensing nozzles/equipment.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. Employees are to take food temperatures frequently.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. REAR **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Condiment food side small cooler. (Establishment has other sufficient coolers. ) Noted inside unit was frozen ice block. This unit has recently had work done on it.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Keys in cell phone **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. In dish washing area.
- Basic - Equipment in poor repair. Tomato and onion cutter in disrepair.
- Basic - Single-service articles improperly stored. Under ice bin which is leaking water.
- High Priority - Displayed food not properly protected from contamination. Iced tea without a lid. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. 0ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Badly discolored also. Prep surface in rear kitchen area.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled food after mopping without washing hands.
- 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. Employee crushed banana for smoothie with his bare hands for immediate service.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. pitchers
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed dusty air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Observed nonfood-contact equipment in poor repair. reach-in pooling water
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed slime in the interior of ice machine.
- Critical - Vacuum breaker mising at hose bibb. needed after splitter at mop sink, side for hose
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11/5/2012 | Routine - Food | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings.
- Observed single-service articles improperly stored in cup with handles down. Corrected On Site.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Has ordered from FRLA.
- Observed employee with ineffective hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad in prep unit is 46 degrees F. Corrective action taken, moved to inside of unit from on top of unit.
- Critical - Vacuum breaker mising at hose bibb, mop sink splitter.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Has ordered correct materials.
- Observed employee with no hair restraint.
- Observed employees with ineffective hair restraint, ponytails.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes. (bagged portioned Chicken )
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/24/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 53B-08-1 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.
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12/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, open liquid egg.
- Critical. No conspicuously located thermometer in small cold holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - styrofoam cup used at prep table.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, on smoothie prep line- handles are touching products.
- Wet mop not hung to dry.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty apron hung up on food storage rack.
- No Heimlich maneuver sign posted.
- 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.
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10/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, under hot well table. Corrected On Site.
- Critical. Observed food stored on floor, sugar at front counter. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, tongs in water at 126 degrees. Corrected On Site.
- Critical. Observed employee handle cash register, put on gloves then start food preparation without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed food debris accumulated on kitchen and serving area floor.
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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with ineffective hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, front counter. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, employee filing water bottle at handwashing sink. Corrected On Site.
- Critical. Observed toxic item stored by food, cleaner stored next to bananas. Corrected On Site. Repeat Violation.
- Critical. Hotel and Restaurant license not properly displayed.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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