- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates for pizza under paper towel dispenser next to hand sink. Pizza station. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers in pizza station. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for butter in 76°F water by reach in cooler in server area near door to pizza station. Removed by manager. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen by steam tables. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In server station reach in cooler with salad dressings. Unit is broken.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 47°F, slaw 51°F in reach in cooler near door to pizza area in kitchen. Lid covered by manager.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns at 88°F in kitchen under flat top. Moved to walk in cooler by employee.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Mozzarella labeled 9/26 in walk in cooler by back door. Voluntarily discarded by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. By walk in cooler by back door.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Keys and cigarettes above prep tabe near sandwich station in kitchen. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Near steam table. Moved by manager. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Coolers by door heading into server station.
- Basic - Working containers of food removed from original container not identified by common name. Multiple in establishment. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 51°F, egg wash 51-55°F in cart by stove. Put ice in containers by employee. Suggested time as a public health control with owner.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over fruits in walk in cooler by back door. Moved by owner. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. By employee restroom.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Under bacon in kitchen. Removed by manager. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 66°F water by reach in cooler in server area. Removed by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Repeat Violation**
- Basic - Single-service items stored on floor. Case of pizza boxes. Moved by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour container near walk in cooler near bread station.
- 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. Spinach in kitchen by steam table. Labeled 8 AM by manager. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage patties labeled 1/12. Cream sauce labeled 1/5. Voluntarily discarded by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By walk in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chopped spinach in kitchen. Added to plan by manager. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Pizza boxes by pizza oven. **Warning**
- Basic - Wiping cloth/towel used under cutting board. Multiple cutting boards in kitchen. **Warning**
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8/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Sleeve of pizza boxes in dry storage. Moved by manager. **Corrected On-Site** **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by hand sink in serving window.
- Basic - Cloth used as a food-contact surface. Cups T bar drying on cloth towel. Moved by employee. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone over prep table in kitchen. Moved by manager. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- Basic - Spray bottle containing a food product not labeled. With water by baking station.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in sanitizer bucket.
- Basic - Wiping cloth/towel used under cutting board. By salad station. Moved by manager. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw bacon over dough in walk in cooler. Moved by manager. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. I've in hand sink at pizza station.
- Intermediate - Encrusted material on can opener blade. By employee restroom.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In hash browns in kitchen. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Pizza boxes by pizza oven. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Thermos on prep table in kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee chopping mushrooms by walk in cooler. **Warning**
- Basic - Equipment in poor repair. Reach in cooler by hand sinks in pizza area not able to hold temperature. All TCS above 41°F. Reach in cooler with dressings in server area not able to hold temperature all TCS over 41°F. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit containing salad dressings in server area. **Warning**
- Basic - Wiping cloth/towel used under cutting board. Multiple cutting boards in kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in kitchen. Labeled by manager. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All items in dressing cooler above 41°F. Items iced down by employees. **Warning**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Curd Cheese in walk in cooler dated 5/26. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen Touched food part of clean plate after cracking eggs. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen wiped sweat off face and then continued cooking. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping tomatoes in pizza area for later storage. Educated put on gloves. Employees educated on procedures. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Clarified butter in kitchen. Found at 85°F sitting for multiple days. **Warning**
- 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. Potatoes and hollandaise sauce in kitchen. Items put out at 9:30 per employee.m **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Clarified butter was not cooled from 135°F to 41°F within 6 hours. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bottle next to clean drink containers above triple sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food container at hand sink by front counter. **Warning**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Hollandaise sauce contains raw eggs and is not noted on menu. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler. **Warning**
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6/4/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of beef on floor in walk in cooler. Moved by manager. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back of establishment. Moved by manager. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Sun glasses above prep table by employee restroom. Moved by employee. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. By back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths throughout establishment.
- Basic - Working containers of food removed from original container not identified by common name. Container of salt in back of kitchen by walk in cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In deli. Deli meats and blocks of cheese at 47-48?F. Moved to functioning unit.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. On cook line.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink in server area.
- 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. Deli unit.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple containers throughout establishment.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee bathroom.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler reading 45 F.
- Critical - Hand wash sink lacking proper hand drying provisions. Multiple handsinks throughout establishment.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink by bar.
- Critical - No handwashing sign provided at a handsink used by food employees. Multiple handsinks throughout establishment.
- 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 food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards on deli case soiled with black buildup.
- Critical - Observed toxic item improperly stored. Cleaning agents over paper towels in dry storage area.
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9/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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