- Basic - Hole in ceiling from removal of security camera.
- High Priority - First aid supplies improperly stored on soda racks. Moved by District Mgr to paper goods rack. **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers at cook line.
- Basic - Water leaking from faucet at 3 compartment sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink out back.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee pot emptied and rinsed in front line hand wash sink.
- Intermediate - Incomplete 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.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [Attempted several times with gaps in-between to allow water to reheat. Employee also emptied and refilled with fresh water.] Repeat Violation.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl without handle lying in closed bowl of chopped onions in reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw shell eggs over open containers of reconstituted hashbown potatoes]
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [Technician on-site to immediately replace elenents.] Dishes to be sanitized in 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. [On counter] Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in 2 containers. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. [50ppm and heavily soiled near entrance to back of kitchen] Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Bleach is used while quaternary ammonium strips are provided.
- Critical - No thermo test strips available for heat sanitizing dish machine. Gauge reads 160degF during rinse cycle but test strips do not turn even partially black.
- Observed in-use syrup bottles stored on tray containing approximate 1/4" puddle of water at 66degF. Corrected On Site by using sanitizer water.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [2 attempts at different times of inspection. Several loads run prior to inspection. Dishes to be sanitized in 3 compartment sink until maachine reaches proper temperature.] Repeat Violation. Dishes to be sanitized in 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. [on counter by coffee station.] Corrected On Site.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Establishment must use three compartment sink to wash rinse and sanitize dishware.Upon callback heat strip failed to turn black, establishment must use three compartment sink.
- Violation: 33-11-1 Missing drain plug at dumpster.
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8/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in prep cooler holding ambient air temperature of 51 degrees fahrenheit. Foods had been in cooler less than four hours and moved to working cooler
- Missing drain plug at dumpster.
- Observed broken egg shelves and food debris accumulated under grill.
- Observed clean pans and utensils(under cookline ) stored in drawers with debris and grease accumulation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese, ham, pancake batter held between 49-50 degrees fahrenheit. Foods had been in cooler less than four hours and were placed on ice bath or in working cooler .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Establishment must use three compartment sink to wash rinse and sanitize dishware.
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8/8/2011 | Routine - Food | Warning Issued |
- Violation: 36-13-1 Observed debris accumulated under cooking equipment.
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4/21/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Observed drinking cups stacked on top of each other and still wet.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching ready to eat toast with barehands. Employee then corrected on site by putting on sanitary gloves, but bare hand contact was then observed again by inspector by touching ready to eat bread when cutting bread.
- Critical - Observed dead roaches on premises. Observed one large dead roach inside dry storage area under rack.
- Observed debris accumulated under cooking equipment.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee cracking shelled eggs, touching raw bacon and sausage and then ready to eat toast without first removing gloves and washing hands. Informed manager of cross contamination issue. Later during inspection observed an employee continue to touch raw animal products and then touch clean dishes that were served to customers without washing hands before touching clean dishware.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed to go cups stored in dispenser and lacking lid on top of dispenser.
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4/20/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit-prep cooler holding cut ham
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Establishment must use three compartment sink to wash rinse and sanitize.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up in reach in cooler holding raw meats.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Observed clean dishes stored in drawer accumulated with grease like substance along cookline.
- Equipment and utensils not properly air-dried- plastic drinking cups
- Observed single-service articles stored without protection from contamination. Observed single service cups stored in dispenser and dispenser lacking cover. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees-mens room
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name-sugar and salt like substances.
- Critical. No conspicuously located thermometer in holding unit-back cooler holding milk
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls Observed clean pans stored in soiled drawer at cookline
- Observed single-service articles stored without protection from contamination. To go cup dispenser holding to go cups lacking cover
- Critical. Observed toxic item stored by food. Spray cleaner stored next to food products.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw beef patties stored over milk containers in back reach in cooler and shell eggs over hashbrown cartons. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch cooked egg with barehands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in reach in cooler. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Establishment must use three compartment sink to wash rinse and sanitize dishware until dishwash machine is capable of properly sanitizing dishware. Repair for dishwash machine on order.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Operator informed inspector that dishwash machine was not at proper temperature and repair is on order.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination. Observed no lid on cup dispenser to protect single service to go cups from contamination. Corrected On Site.
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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11/25/2009 | Routine - Food | Call Back - Complied |
- Wiping cloth chlorine sanitizing solution not at proper strength. Observed chlorine sanitizer bucket at 200ppm. Operator corrected sanitizer strength to 100ppm. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Floors not maintained smooth and durable. Observed cracked tiles under dishwash area in kitchen floor.
- Observed floor area(s) covered with standing water.
- 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. Operator has not trained all employees. Operator ordered books for training.
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9/30/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
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