- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By microwave and prep uni, cook placed it on bottom shelf **Corrected On-Site**
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. Touched bread, explained to her, she got sanitizer **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, employee placed it in bucket **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked picked something from floor then went back to get sliced tomatoes, explained to her, she washed hands **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 70-75° cooked Phili beef in wic, corrective action: uncovered
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Big one, storage area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 65° shredded cheese, 60°' jar peppers on table, corrective action: placed in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 113° hot dogs on table, corrective action: reheated
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cooked sausage in wic **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink by prep table **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. Chili taken from freezer Monday **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85° water, grits spoon **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen and front counter
- Basic - Outer openings not protected with self-closing doors.
- Basic - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. One employee not trained nod it is bare handing, got gloves **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger-open container over fries in upright reach in freezer **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On table by cook line Explained time as public health control, corrective action: wrote time
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Above triple sink **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know minimum reheating temperature for left overs, didn't remember big 5 food borne illnesses
- Intermediate - No chlorine chemical test kit color chart provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. One day, oil most 3 months here
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad ade yesterday morning, noodles made 2 days ago **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple containers in dry storage room.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service items stored on floor in dry storage area. Cups.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep surfaces.
- 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 prepared wrap with bare hands.
- High Priority - Shell eggs in use or stored with cracks or broken shells.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pan of steak tightly covered while cooling temp 67?F.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Main make table. Ambient air temperature reads 48F-50F. Corrective Action, manager removed all popotentially hazardous foods from unit and placed them walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Bucket of sour cream in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple meats sliced in-store not date marked in walk in cooler.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Nonfood-contact equipment not designed and constructed in a durable manner. Shelves walkin cooler lined with cloth towels.
- Observed clean equipment stored on floor. Make table lid on floor.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, not inverted.
- Critical - Observed toxic item improperly stored on ice machine. Corrected On Site.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, lunch beef, hot dogs, hamburgers. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Observed employees with no hair restraint.
- Critical. Observed buildup of mildew stains in the interior of ice machine, behind shield.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, not inverted under grill. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wet towel bucket. Corrected On Site.
- 1 Carbon dioxide/helium tanks not adequately secured.
- 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. 2 expired food employees certifications, and Susan has none.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee improperly washing hands, LESS THAN 20 SECONDS .
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths,3 COMPARMENT SINK .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed unlabeled spray bottle., NEAR T REAR HANDWASHING SINK.
- Critical. Observed unlabeled SANITIZER CONTAINER .
- Carbon dioxide/helium tanks not adequately secured, 2 LARGE CONTAINERS /STORE ROOM.
- 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. Pro/ INCOMPLETE / Corrected On Site.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, front counter reach-in. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed unlabeled spray bottle above mop sink. Corrected On Site.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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