- Basic - Soil residue build-up on nonfood-contact surface. Observed residue build up on floor in walk in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *tomatoes at 50°F. Operator stated the tomatoes were prepped one hour before inspection. Cooling unit is serviceable.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees next to register behind counter.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes, pickles, cheese between 49°F and 52°F at reach in cooler at end of cook line. Ambient at same unit measured at 56°F. Cook stated the unit is opened frequently during morning rush hour. Manager will place mentioned items on ice to cool down. **Corrected On-Site**
- Intermediate - Employee mixing raw animal food with their bare hands. Observed cooks without gloves on cook line. Manager addressed the issue to use gloves while cooking. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed chair used as staging area place in front of HWS at enterence to back room.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mushrooms, tomatoes, ham etc in reachin cooler by cookline at 48-52°F, ambient temperature of cooler at 48°F, however bottom of unit is frequently opened for each waffle order. Corrective action then, items placed on ice.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage Air cooler on far left of cook line; cooler on right side of hood system
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 Expired 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. For further information on employee training can go to www.myfloridalicense.com/dbpr/hr certificates expired 3/20/2012. next unannounced inspection.
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 61 F ambient temperature of salad cooler left of cookline
- Critical - Expired 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. For further information on employee training can go to www.myfloridalicense.com/dbpr/hr certificates expired 3/20/2012.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 61 F waffle batter, 59 F ham slices in salad cooler left of cookline
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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7/19/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee wash hands with no hot water. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. accumulation of water at bottom of reach-in cooler, right of waffle makers
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. only reaching 140 F Need to manually wash, rinse, sanitize in 3 compartment sink until unit is serviced. Please fax repairs to 239.344.4995
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings. blade rusted
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site. solution changed
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach-in cooler in cookline on right side.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using non-handled cup to scoop ice
- Critical. Observed employee improperly washing hands. washing hands a few seconds, please take the recommended time required by food code to wash hands.
- Observed gaskets with slimy/mold-like build-up. reach-in coolers in cookline
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall in disrepair. below back area handwash sink
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-09-1 Lack of use of thermal test kit when using hot water as sanitizer at warewashing machine. Comply by next unnanounced inspection .
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8/18/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. reachin cooler right of coffee station
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee rinsed gloves off in handwash sink, then went back to food preparation without removing gloves. Corrected On Site.
- Critical. Observed employee improperly washing hands. washed gloved hands then went back to food preparation Corrected On Site.
- Critical. Lack of use of thermal test kit when using hot water as sanitizer at warewashing machine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed buildup of black-like slime in the interior of ice machine. as indicated by alcohol swab
- Critical. Observed flammable material stored around gas water heater. For reporting purposes only. paint cans stored nearby.
- Critical. Manager lacking proof of Food Manager Certification. manager on duty
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees on duty engaged in various types of food handling with no CFM on duty.
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6/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 49 F, beef 45 F in walkin cooler which were put on ice during inspection, some meats - philly steaks were still thawing and were at proper temperature 41 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 54 F ambient temperature of walkin cooler, thawed meats were put on ice during inspection.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. buttering toasted bread with bare hands Corrected On Site. now gloved
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wiped hands on soiled wiping cloth after cracking shell eggs. Need to wash hands right after touching raw animal product. Manager spoke with employee
- Critical. Observed an employee with long fingernails working with exposed food. Corrected On Site. washed hands and put on gloves
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12/21/2009 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork chops and raw chicken stored together in reachin cooler drawer
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken and raw pork chops over tomatoes, walkin cooler
- Critical. Observed food stored on floor. bag of onions, back area
- Critical. Cold water not provided/shut off at employee handwash sink. women's bathroom Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. front handwash sink
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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