- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile in disrepair. (Dry storage) **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.(bowls next to hand wash sink ) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(kitchen) **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(( All threaded spigots on property require a back flow preventer) **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Warning**
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10/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile in disrepair. (Dry storage) **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.(bowls next to hand wash sink ) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(kitchen) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Coleslaw 54°F, ham 48°F, cooked veggies 48°F, sliced cheese 48°F, sliced turkey 49°F, soup 45°F, )all items moved to working walk in cooler to lower temp) **Warning**(unit was empty with just a cup of water on re inspection temp read 44°F, )
- High Priority - Vacuum breaker missing at hose bibb.(( All threaded spigots on property require a back flow preventer) **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **Warning**
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10/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling tile in disrepair. (Dry storage) **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.(bowls next to hand wash sink ) **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(kitchen) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonfood-contact equipment in poor repair.(reach in on cooks line) **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(Sanitizer Bucket 0ppm chlorine ) **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **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. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Coleslaw 54°F, ham 48°F, cooked veggies 48°F, sliced cheese 48°F, sliced turkey 49°F, soup 45°F, )all items moved to working walk in cooler to lower temp) **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(coleslaw 54°F, ) **Warning**
- High Priority - Vacuum breaker missing at hose bibb.(( All threaded spigots on property require a back flow preventer) **Warning**
- Intermediate - Equipment drain line draining into handwash sink. **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.(improperly filled out) **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. **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.(dead lizard in glue trap at wter heater) **Corrected On-Site**
- Basic - Dead roaches on premises. (1 dead on dry storage shelf by canned juice) **Corrected On-Site**
- Basic - Holes in ceiling in back prep room where pipes run through or where ceiling tiles are missing corners.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. (Scoop lying on sugar in closed container) **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(over maketable at cook line) **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Over back prep room area and in walk in cooler on caged bulb.)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Bread ends in walk in cooler.) **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (25ppm at cook line) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. (46°F in ice bath)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Cook is tracking times for shell eggs and potatoes)
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead insects on bulbs over prep table.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Containers of whisks and scoops)
- Basic - Clean utensils or equipment stored in dirty drawer or rack. (Scoops)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Over main prep line near grill)
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (Grits in walk in, date marked 11/16, in full container.) discarded during inspection. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. (Saurkraut)
- 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. 0ppm after multiple cycles. **Repeat Violation**
- 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. (Observed cook push cooked sausage onto plate with bare hand) **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.( storage room)
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( cookline cooler)
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(damaged shelving/ surface)
- Basic - Reuse of ridged single-use container.( plastic containers) **Repeat Violation**
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( oatmeal on stove) **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( chicken salad,etc) **Repeat Violation**
- Intermediate - White scale soiled with food debris.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area[dining room]
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 11/29/2012.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 11/29/2012.
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9/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.[storage room]
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No conspicuously located thermometer in holding unit.[reachin cooler]
- 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. This violation must be corrected by : 11/29/2012.
- Observed a nonfood-grade basting brush used in food.[metal band brush with oil/cookline]
- Critical - Observed an unprotected ice machine in a customer/nonsecure area[dining room]
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/29/2012.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. This violation must be corrected by : 9/26/2012.[mixing tuna salad ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bowl with potatoes cookline and flour]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9/26/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[dairy creamer re-served on guest tables] This violation must be corrected by : 9/26/2012.
- Critical - Observed potentially hazardous food re-served to customers.[dairy creamer being reserved at dining room tables] This violation must be corrected by : 9/26/2012.
- Critical - Observed raw animal food stored over ready-to-eat food.[raw chicken over produce][walkin cooler]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[chicken salad]
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | Routine - Food | Warning Issued |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - No conspicuously located thermometer in waitress station cooler.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of dust/grease on kitchen wall fan grill and blades.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed canwash area not accessible.
- Critical - Observed container of medicine improperly stored in corner food preparation area.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on grill line cold holding units in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed grill line cooler door in poor repair. Secure loose insulation panel.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grill line wall soiled with accumulated grease.
- Critical - Observed interiors of microwaves soiled.
- Observed kitchen / storeroom walls soiled with accumulated food debris.
- Critical - Observed raw ground beef stored over ready-to-eat food in walk in cooler.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled grill line reach-in cooler gaskets.
- Observed styrofoam trays in kitchen stored without protection from contamination.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed walk-in cooler gasket torn/in disrepair.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris on kitchen storage shelves and racks.
- Observed coffee filters not stored without protection from contamination in cabinet.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in coolers between use.
- Observed walls soiled with accumulated food debris.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Working containers of food removed from original container not identified by common name.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Violation: 26-02-1 Observed reuse of single-service articles.[cheese containers]
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3/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.{SUGAR,FLOUR,ETC IN BULK CONTAINERS}
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/01/2011.
- 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 : 5/01/2011.
- Observed cutting board grooved/pitted/burnt and no longer cleanable.[cookline]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[handling ready-to-eat food with gloves and proceeded to move floor mat with gloves on and then back to food with same gloves] Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.{FLOUR}
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 3/012011.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed reuse of single-service articles.[cheese containers]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 3/01/2011.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna,chicken salad]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/28/2011 | Routine - Food | Warning Issued |
- Violation: 37-13-1 Observed hole in ceiling.[kitchen ]
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 11/01/2010.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/31/2010.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[Upright] This violation must be corrected by : 8/31/2010.
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container.[tongs hanging on oven door handle]
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.[pan rims]
- Critical. Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 26-02-1 Observed reuse of single-service articles.[plastic containers]
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture.{ABOVE SHELF UNDER RADIO}
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.[designate one compartment at 2-compartment prep sink as a handwash sink] This violation must be corrected by : 11/01/2010.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.[faded]
- Violation: 37-13-1 Observed hole in ceiling.[kitchen ]
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 41B-10-1 Pesticide use not in accordance with manufacturer's directions.[glue board placed atop large oven]
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only.[dining room]
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8/31/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[milk]
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 11/01/2010.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/31/2010.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[Upright] This violation must be corrected by : 8/31/2010.
- Critical. Observed raw animal food stored over cooked food.[raw eggs over cooked pork]
- Critical. Observed food stored on floor.[bag of onions]
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[employee washed hands with gloves on] Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[tongs hanging on oven door handle]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. This violation must be corrected by : 11/01/2010. Repeat Violation. This violation must be corrected by : 8/31/2010.
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed old food stuck to clean dishware/utensils.[pan rims]
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed reuse of single-service articles.[plastic containers]
- Observed leaking pipe at plumbing fixture.{ABOVE SHELF UNDER RADIO}
- Critical. Observed less than 1 handwash sink or number required by law for employees.[designate one compartment at 2-compartment prep sink as a handwash sink] This violation must be corrected by : 11/01/2010.
- Critical. No handwashing sign provided at a handsink used by food employees.[faded]
- Observed hole in ceiling.[kitchen ]
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Pesticide use not in accordance with manufacturer's directions.[glue board placed atop large oven]
- Critical. Exit signs not properly illuminated. For reporting purposes only.[dining room]
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 11/01/2010.
- Observed smoking in an enclosed indoor workplace.[employee at rear door inside kitchen ] Corrected On Site.
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8/30/2010 | Routine - Food | Warning Issued |
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Potentially hazardous food properly thawed
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items properly stored
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. tuna salad
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham, turkey.
- Critical. Working containers of food removed from original container not identified by common name in walkin cooler
- Critical. Observed shell eggs stored over deli meats in reachin cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 100 ppms
- Critical. Observed soiled reach-in cooler gaskets.
- Observed residue build-up on fan near 3 compartment sink.
- Critical. Employee must wash hand sign in disrepair.
- Wet mop not hung to dry. Stored in can wash
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/19/2008 | Routine - Food | Warning Issued |
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