- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy build up on bottom shelving.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy build up.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins, etc.
- Basic - Cloth used as a food-contact surface. Over bread. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. In wait station
- Basic - Food-contact surface not smooth and easily cleanable. Walk in cooler shelves. Wood.
- Basic - Grease accumulated under cooking equipment. Very heavy build up.
- Basic - Leaking pipe at plumbing fixture. Under cook line hand sink.
- Basic - Light not functioning. Dry storage room.
- Basic - Wall in disrepair. Wall has peeling and holes throughout.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Will use chlorine 50-100 ppm chlorine in triple sink. Will call ecolab.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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. Cook line ice bath, not surrounding pans. Just changed. Added more ice. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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. Some employees rehired do not have certification.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in wait station. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler shelving made of non sealed wood.
- Basic - Food stored on floor.
- Basic - Wall in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy build up.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Case of mayo in back room and multiple cases in wait station.
- Basic - In-use ice scoop stored on soiled surface between uses. In walk in cooler, scoops stored directly on non sealed wood shelves.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Nn sealed wood shelving in walk in cooler. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On soap dispenser, cook line.
- Basic - Wall in disrepair. Peeling, in disrepair. Has began replacing.
- Intermediate - Spray bottle containing toxic substance not labeled. Squirt bottle in wait station. And dish room.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood.
- Basic - Wall in disrepair. Throughout.
- Basic - Wall soiled with accumulated grease.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In wait station. Will discard when close at 3 pm. Discussed 4 hour rule
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage, will discard after 4 hours, no warning issued, equipment working, but sausage was double panned.
- High Priority - Raw animal food stored over ready-to-eat food. Pooled egg mixture over vegetables. **Corrected On-Site**
- 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. Walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. And covered. **Corrected On-Site**
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4/11/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom **Corrected On-Site**
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.chef cooks line with shredded cheese, server doing toast re- educated **Repeat Violation**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves **Corrected On-Site**
- Critical - Observed food stored on floor.coffee, tea under counter front line
- Critical - Observed heavy soil buildup inside ice bin.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.utilizing bowl to scoop potatoes **Corrected On-Site**
- Observed moderate build-up of grease on nonfood-contact surface.on hood filters
- Observed single-service items stored on floor.condiment cups and other paper good sunder shelf on floor behind counter front line
- Critical - Observed unlabeled bottle/ bleach **Corrected On-Site**
- Observed wall in disrepair.several walls through out kitchen peeling cracking/ holes
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.walk in cooler **Repeat Violation**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife, between equipment . 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. cutting tomatoes . Corrected On Site.
- Observed employee with no hair restraint. prepping food. Corrected On Site.
- Observed equipment in poor repair. dry bulk good containers.
- Observed floor area(s) covered with standing water. by dish machine, from dish area.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. storing soiled dishes in handsink. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. non handled Bowl used for scooping potatoes . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets, on counter. will discard after 4 hours
- Observed single-service items stored on floor. under counter, lids, etc.
- Critical - Observed unlabeled chemical bottle. bleach,mwait station. Corrected On Site.
- Observed wall in disrepair. from robbery.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage. reheated to 165 and moved into direct contact of heat.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared meats, vegetables , etc.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood. Repeat Violation.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation. will call repairman. will sanitize in triple sink with chlorine at 50 ppm until repaired.
- No copy of latest inspection report.
- Observed build-up of grease on nonfood-contact surface. hodd filters.
- Observed food debris accumulated on kitchen floor/ under equipment , corners.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, ice bath.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed unlabeled spray bottle. bleach in squirt bottle.
- Observed wall in disrepair. holes, damage throughout .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. smoked fish dip, melon, etc. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood. Repeat Violation.
- Wall not smooth and easily cleanable. peeling.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. called repairman, will sanitize in double sink set up with chlorine 50-100 ppm until repaired. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. wait area. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. non handled bowl, cubed cooked potatoes .
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
- Observed employee with no hair restraint. dish worker.
- Critical - Observed food being cooled by nonapproved method. noodles, covered. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall. by dish.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. wrapped muffins stored directly on wrapped beef. walk in. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets, wait station. Corrected On Site. will discard after 4hours. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed uncovered food in holding unit/dry storage area. tuna, walk in. Corrected On Site.
- Critical - Observed unlabeled spray bottle. bleach.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. green beans, tuna, etc. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood . Repeat Violation.
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5/5/2011 | 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. mac chs, vegetables, cooked meats, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hash patties,panned in ice bath. Corrected On Site. out 45 minutes , rapid chilled for immediate use.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets on ice, wait station, 61. been out three hours. Corrected On Site. will discard remaining product in an hour.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes .
- Critical. Observed food being cooled by nonapproved method. beef, covered. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. raw chicken, under prep table.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelving.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. will sanitize in 50-100 ppm chlorine solution until machine is repaired. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. heavy, hood filters.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. scoop on unsanitized woods shelves in walk in.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Current license properly displayed
- Unwrapped or potentially hazardous food not re-served
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food not properly date marked. Cooked meats, pastas; walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash in ice bath at cookline, 46F. Corrected On Site.
- Critical. Observed food, boxed crackers and coffee, stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed build-up of grease on exterior of fryer and oven.
- Critical. Employee bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in employee restroom and customer ladies restroom.
- Critical. No handwashing sign provided at a handsink used by food employees- ladies room and wait station.
- Observed wall exhaust fan soiled with accumulated dust.
- Observed purses stored with boxed food- under front counter.
- Critical. Observed unlabeled spray bottles.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed holes/cracks in tops of food containers.
- Critical. Observed bare hand contact of ready-to-eat food by employees- tortilla wrap and cheese prior to grilling. Advised.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Critical. Employee Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/26/2008 | Routine - Food | Warning Issued |
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