- Basic - Cardboard box used as garbage container. By sandwich station
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen ceiling tile have lots little holes, please change different style ceiling tiles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open bottle drink on the counter next to microwave, service area **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Slight build up, sandwich station
- Basic - Interior of microwave soiled with encrusted food debris. By sandwich station **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Green Reach in cooler by service station. Manager put not on **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Holland aisle sauce put our this morning by grill, no time mark, per manager
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Build up around the ice dispensing area
- Intermediate - Accumulation of food debris/grease on food-contact surface. Grease build up on the small grill by sandwich station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Slight build up, Sandwich station
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Cardboard on shelf for pei, kitchen by oven
- Basic - Clean knives/utensils stored in crevices between equipment. Knife keep under slicer, prep table by oven **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on the prep table by oven **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating in the kitchen, prep table by ice machine **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust accumulate on the fan cover, Walk in Cooler
- Basic - Interior of microwave soiled with encrusted food debris. 2 microwave by the make table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Green color double doors Reach in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table Reach in cooler on the right side
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on the shelf by make table in the kitchen **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg stuff pie 74°F took out about 2 hours ago, chicken salad 45° correctives action taken, move to Walk in Cooler **Repeat Violation**
- Intermediate - Employee dumping mop water in the three-compartment sink. Per manager
- 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. Stacie Dern doesn't have proof of training and manager certification is expired
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Soiled dry wiping cloth in use. Large prep table.
- Basic - Soiled reach-in cooler gaskets. Make table.
- Basic - Walk-in cooler/walk-in freezer walls soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sharp cheddar cheese spread. 71-72°. Cheese and cracker table in kitchen. Explained Time as Public Health Control. Form provided. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Food manager certification expired. Stacie Dern, certificate expired on April/ 2013
- Intermediate - Manager lacking proof of food manager certification. Kirk.
- Intermediate - No certified food manager for establishment.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large container of cooked chicken. Walk in cooler. **Corrected On-Site** **Repeat Violation**
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8/15/2013 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. On table in kitchen where bread is cut.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk in is not working.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on counters.
- Basic - Working containers of food removed from original container not identified by common name. Red top bucket labeled pickles was powered ingredient.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pan of chicken salad in center of prep top unit was 47 degrees F. Corrective action: Replaced with chicken from walk in cooler that was 35? . Ice bath was placed around the container until service could check this one well.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On edge of shield.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wait person and person in rear.
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large container of cooked chicken in walk in cooler was 65-70 degrees. Corrective action:uncovered.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pies in front cooler.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Uses quaternary, has chlorine test kit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, salads.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced ham.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under bread/cooling rack
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. throughout kitchen
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. behind storage at make line
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11/15/2011 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Noted on 02/11 inspection, license notes 40 seats, 53 seats counted- Seating Change form provided last inspection
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under bread/cooling rack
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reach in cooler-make table
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. throughout kitchen
- Critical - Observed food being cooled by nonapproved method. large plastic containers stacked with chunk chicken cooling Corrected On Site- unstacked product and set lids askew
- Observed food debris accumulated on kitchen floor. behind storage at make line
- Observed gaskets/seals on cold holding unit in poor repair. Make table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. *egg salad on make table *quiche sitying out on counter - normally kept in cooler Corrected On Site.-ambient temperatures at 41 F, manager is icing down product for lunch
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9/6/2011 | Routine - Food | Warning Issued |
- Observed bottom of interior of prep cooler soiled with food debris build-up.
- Observed establishment licensed for 40 seats and 53 seats are present.
- Observed exterior of walk-in cooler door soiled. COS
- Observed fan cover in walk-in cooler dusty.
- Observed hood filters not installed vertically. Hood not currently used.
- Critical - Observed ice machine interior severly soiled.
- Critical - Observed manager on duty does not know "The Big Five" foodborne illnesses.
- Observed numerous boxes of single service items stored on floor.
- Critical - Observed open employee drink above clean dishes.
- Critical - Observed potentially hazardous food not cold held at greater than 41 degrees F. In main prep cooler: tuna salad at 45 degrees F, boiled eggs at 46 degrees F, ham at 45 degrees F.
- Observed small hole in wall next to dry storage door.
- Critical - Observed unlabeled chemical spray bottle.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Throughout walkin cooler, bulk containers and other food items not labled. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Stem type in make table reachin.
- Critical. Observed cloth used as a food-contact surface. Used to cover and touching container of chicken in walkin cooler Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs behind make table cooler on dirty cloth napkins Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed server bare hand lemon wedges, which isn't part of their approved AOP
- Observed nonfood-grade containers used for food storage. Plastic rubbermaid containers in walkin cooler
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Bottom of two door reachin freezer
- Critical. Observed interior of microwave soiled. by cookline Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles. Pepsi dispenser only
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean knifes and utencils stored on cloth surface
- Critical. Vacuum breaker mising at hose bibb. At mop sink, in storage room
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Walkin cooler interior exiting handle missing. Persons can be locked in walkin, with no means of escape.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, PIE BATTER. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, APRON ON TOP OF PIE.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, KNIFE STORED BETWEEN PANS ON COOK LINE.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, SCOO: IN CUP OF WATER
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, KITCHEN PREP TABLE
- Critical. Observed interior of microwave soiled, KITCHEN .
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, ON PORTABLE MIXER ON UPPER HOUSING UNIT.
- Observed single-service items stored on floor, CUPS
- Light not functioning, MEN RESTROOM .
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only, LARGE BOXES; .
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only, LIGHT SOCKET MEN RESTROOM UNPROTECTED.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION ILLNESS POLICIES .
- 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, 3 MISSING BIRTH DATE.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site/processed and held more than 24 hours with not properly date marked. desserts, etc
- Critical. Observed food stored in a prohibited area. wrapped mints in restroom
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup used in sugar
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop on box, cups on top of ice machine
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site. went to gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sandwich line shelves
- Equipment compartment not equipped to properly drain accumulation of moisture. reach in cooler has soiled water under grate
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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. 1 employee expired
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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