- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - Unnecessary items on the premise.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for all 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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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.
- Intermediate - Encrusted material on can opener blade.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Big spoon
- Intermediate - Accumulation of food debris/grease on convection oven.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Repeat Violation**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee changes gloves without washing hands.
- Critical - Observed employee dry hands on clothes/apron.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. inside walkin freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 46 degrees beef 47 degrees
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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food thawed in an improper manner. FISH Corrected On Site.
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Manager lacking proof of Food Manager Certification.07/25/2010 This violation must be corrected by : 07/25/2010.
- 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 This violation must be corrected by : 07/25/2010.
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5/25/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.FISH IN STANDING WATER
- Critical. Observed potentially hazardous food thawed in standing water.FISH
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
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