- Basic - Employee personal items stored in or above a food preparation area. Employee food sitting on top of a box of dressings used for establishment in reach in cooler behind cash register, employee corrected. **Corrected On-Site**
- Basic - Food stored on floor. Large plastic containers of pickles on floor in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sinks in bathrooms used by employees (shared with Landstar building). **Repeat Violation**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Above triple sink.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks, knives, going different directions in plastic bins in customer self service area, corrected by manager. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets on reach in cooler drawers under cook line have excessive food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on far end of prep next to microwave across from grill.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chl sanitizer bucket by hand sink by front kitchen entrance 0 ppm, corrected to 50 ppm.
- High Priority - Raw animal food stored over ready-to-eat food. Bag of raw hotdogs stored over cooked Philly steak in middle reach in cooler, container of whole shell eggs stored over open bowl of pickles in reach in cooler across from cookline. Corrected by manager. **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. Milk opened Friday per cook in reach in cooler behind cash register, dressing opened last week per manager in walk in cooler. **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Sour cream in prep cooler, opened last Thursday according to employee. **Warning** At callback- blue cheese dressing opened last week per employee.
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07/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On top of coffee machine. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under microwave on prep table. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Microwave by reach in cooler behind front counter. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink end of cookline by soda machines. **Corrected On-Site** **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. On triple sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 46°, coleslaw 48°, cucumber salad 48°, in reach in cooler by cash register, corrective action, turned down reach in cooler, turned down cooler and reached 38° ambient. Sauerkraut 46°, tzatsiki 46°, coleslaw 45°, eggs 48° in reach in cooler under front counter end of cookline by soda machines. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Behind soda nozzles on soda machine end of cookine. **Warning**
- 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. Reach in cooler reading 47° degrees ambient end of cookline by soda machines. **Warning**
- 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. Sour cream in prep cooler, opened last Thursday according to employee. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager states that some employees have training but has no proof on site. **Warning**
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5/12/2014 | Routine - Food | Warning Issued |
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cutlery in self service area not all facing same direction under overhanging trays.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid on shelf under prep table in kitchen. Discarded. **Corrected On-Site**
- Intermediate - Accumulation of old debris on juice/drink dispensing nozzles/equipment. Around cappuccino machine nozzles at self service area.
- Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid cleaner, on back counter by hand sink.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - food stored near sink exposed to splash. Pitas biscuits near hand wash sink
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cookline **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over uncovered pickles **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Near 3 comp sink blocked by bucket, dolly **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce. Bacon over onions walkin cooler
- Basic - Walk-in freezer floor soiled.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over pickles prep table **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.-changing gllves Corrected On Site.
- Critical - Observed interior of microwave soiled/can opener blade
- Critical - Observed raw animal food stored over ready-to-eat food.-beef over produce Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.-meatballs were temped @56 and one hour later only 82-corrective action taken
- Wet wiping cloth not stored in sanitizing solution between uses.-front line
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dead roaches on premises. 2 under hand sink near radio Corrected On Site. cleaned up no callback per dwayne bussell.
- Critical - Observed food stored on floor. boxes of tilapia in walk in freezer Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad, sliding door reach in cooler, 44'F Corrected On Site. Temp turned down
- Observed single-service articles improperly stored. inverted on top of toaster Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta salad, potatoe salad, cole slaw
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. Plastic knives different directions.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Clean clothes, hair restraints
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Original container: properly labeled, date marking
- Please see inspection report for more details.
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Toxic items properly stored, labeled and used
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403(Q)(3)-(5), nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart B Nutrition Labeling.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in reach in cooler sliced meats AND original loaf of meat
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese Corrected On Site- product discarded by owner voluntarily
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. grilled chick container left on counter to make a salad Corrected On Site- owner to reheat to 165F before service of this item
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.3 compartment sink Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Corrected On Site. Repeat Violation.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ice Used as Exterior Coolant, Prohibited as Ingredient. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODs such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- (A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical. Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/4/2008 | Routine - Food | Warning Issued |
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