- Basic - Build-up of soil/debris on the floor under shelving. Under front counter
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler at front counter **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's and women's restrooms
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken gravy on deli case at front counter
- Basic - Working containers of food removed from original container not identified by common name. Ham and turkey in 2 door reach in cooler
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of ant killer in cabinet under hand sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 45° ham 44° in 2 door reach in cooler, sour cream 47° sliced tomatoes 46° shredded cheese 46° in 3 door reach in cooler Ambient temperature of units 41° **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Shell eggs over hot dogs in 2 door reach in cooler **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Under microwave. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 117°-119° on cooktop next to microwave. Corrective action had employee turn settings up.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Explained to employee proper hand washing techniques. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50°, shredded cheese 50° cream cheese 49°. In reach in cooler by register and in reach in cooler next to drink cooler. Corrective action had employee turn settings down for reach in cooler next to drink cooler. Suggested they get reach in cooler by register serviced until it is able to maintain foods at 41° or below.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over hot dogs in reach in cooler by microwave.
- Intermediate - Reach-in cooler not 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. Reach in cooler by register ambient air temperature 47°
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting board.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs 68f. Corrective action eggs put in reach in cooler.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- Observed equipment in poor repair. Dishmachine not working.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45, milk 46, reach in cooler. Corrected On Site. Keep refrigerator closed.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Dishmachine not working.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using griddles for eggs.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site. Chicken.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Dirty cloth ion shelf reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Bread in cupboard. Manager discarded.
- Critical. No conspicuously located thermometer in holding unit. Upright silver doored reachin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used to scoop ice. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quat test strips
- Critical. Observed handwash sink used for purposes other than handwashing. Dirty container soaking in handsink. And observed sanitizer bucket being filled up in handsink.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300+ in sanitizer bucket
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using table top griddle.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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3/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed packaged food not labeled as specified by law. Grab and go items
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 45 f, hot dogs 45 f, milk 44 f reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler under griddle.
- Critical. Observed potentially hazardous food thawed in standing water. Ham
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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3/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk, sourcream, cheese
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. electric griddle used for eggs and precooked bacon
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
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10/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-21-1 Observed food container not properly labeled.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk, sourcream, cheese
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. electric griddle used for eggs and precooked bacon
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
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8/13/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. eggs offered
- Critical. Observed food container not properly labeled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. milk, sourcream, cheese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin cooler foods btwn 47-49 2nd counter reachin foods 49-50
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler and other counter reachin cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reachin cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing dishes in handsink Repeat Violation.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. electric griddle used for eggs and precooked bacon
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No Certified Food Manager for establishment.
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8/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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