- Basic - Carbon dioxide/helium tanks not adequately secured. ( 3 tanks by back door not secure)
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. ( observed case of single service cups on floor in dry storage area)
- Basic - Cloth used as a food-contact surface.( observed paper towel used to line pan for bacon on cook line)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.( observed drink without lid and straw on prep table in kitchen)
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.( observed spoons in standing water temping at 94°F)
- Basic - Interior of microwave soiled with encrusted food debris. ( cook line)
- Basic - Single-service articles not stored inverted or protected from contamination.( observed styrofoam containers not inverted on top shelf of prep table)
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.( observed gaskets with build up in reach in cooler located by ice machine)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ( observed cook change gloves without hand wash) **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.( observed raw chicken on shelf above raw beef in walk in cooler)
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( observed several containers of prepared food not date marked that's held over 24 hours in reach in coolers)
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. ( 3 CO2 tanks not secure by back door)
- Basic - Case/container/bag of food stored on floor in dry storage area.( 2 cases of ketchup and 1 case of Everglades seasoning on floor in dry storage area)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook line)
- Basic - Equipment in poor repair.( ceiling of white microwave peeling)
- Basic - Interior of microwave soiled with encrusted food debris. ( white microwave)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.( light not covered in walk in cooler in kitchen area)( light not covered over ice machine)
- Basic - Newspaper used to line nonfood-contact shelves. ( waitress area)
- Basic - Raw animal food stored above unwashed produce. ( raw bacon stored on top of case of unwashed tomatoes in walk in cooler)
- Basic - Single-service items stored on floor.( styrofoam containers stored on floor in back room near can rack)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.( walk in cooler in kitchen area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.( 2 wet wiping cloths resting on prep table in kitchen)
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ( cook went in walk in cooler to grab sausage took off gloves and went to put new pair on without washing hands) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( raw pork on top of RTE Cole slaw container in reach in cooler in back room)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( several plastic containers in all reach in coolers in kitchen)
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( rack above cook line,utensils hand from it)
- Basic - Carbon dioxide/helium tanks not adequately secured. ( 2 tanks by back door, 1 tank in screen room, 1 tank hooked up at soda fountain) **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( cook line)
- Basic - Employee with no hair restraint while engaging in food preparation.( cook line and prepping food)
- Basic - In-use knife/knives stored in crack between equipment and wall.( spatula in crevice between wall and knife rack)
- Basic - Interior of microwave soiled with encrusted food debris. ( both microwaves on cook line)
- Basic - Newspaper used to line nonfood-contact shelves. (kitchen)
- Basic - Ripped/worn tin foil used as food-contact shelf cover.(kitchen)
- Basic - Stored food not covered in walk-in cooler.( raw beef patties)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.( all coolers)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.( raw beef stored on case of tomatoes)
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.( bottle of lotion)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( several containers in walk in and reach in coolers)
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( bulk seasoning container on shelf under prep able with can opener)
- Basic - Carbon dioxide/helium tanks not adequately secured. ( 1 carbon dioxide tank by soda machine, 1 carbon dioxide tank in dry storage)
- Basic - Employee with no hair restraint while engaging in food preparation.( observed employee engaged in food preparation without hair restraint on cook line)
- Basic - Food stored in holding unit not covered.(several plastic containers containing food not covered in reach in cooler by drink machine)
- Basic - Ice scoop handle in contact with ice.( drink machine) **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. ( backside of cookline)
- Basic - Newspaper used to line nonfood-contact shelves. (waitress area)
- Basic - Ripped/worn tin foil used as food-contact shelf cover. ( shelving in cook area)
- High Priority - Container of medicine improperly stored. ( bottle of medicine on top of microwave in kitchen)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.( raw beef patties on top of gallon jugs of red beets and shelf above butter in reach in cooler by back door)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.( plastic container with milk sitting on top of flat of raw shell eggs in walk in cooler by back door)
- High Priority - Raw animal food stored over ready-to-eat food. ( raw bacon stored on shelf above cut vegetables in reach in cooler by soda machine)
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. ( on top of microwave back side of cook line)
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.[ tank not secured at bag in box rack ]
- Critical - Incomplete 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
- Observed employee with no hair restraint.[ employee engaged in food preparation without hair restraint on cookline ]
- Critical - Observed encrusted material on can opener.[ sticky residue on blade ]
- Critical - Observed food stored on floor.[ can of spaghetti sauce proping door open in back room ]
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [ styrofoam cups being used as scoop in bulk everglades seasoning and bacon bits ]
- Observed single-service articles stored without protection from contamination. [ styrofoam to go plates not stored inverted on shelf above prep table ]
- Critical - Working containers of food removed from original container not identified by common name.[ 4 plastic containers in walk in freezer not labeled with common name ]
- Critical - Working containers of food removed from original container not identified by common name.[ plastic containers in walk in cooler not labeled with common name ]
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile damaged in storeroom..
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed dented cans of corn beef hash-return or discard.
- Observed residue build-up on nonfood-contact surface on kitchen walkin cooler shelves.
- Observed wall soiled with accumulated debris in storeroom.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. racks rusted in 2 door reach in
- Critical - Observed potentially hazardous food thawed at room temperature. steaks setting out to thaw
- Critical - Observed raw animal food stored over ready-to-eat food. pork stored above tomatoe in walk in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. date marking not observed
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. at ar storage area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib at 46 degrese cooked in pm
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bowl store in cole slaw
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink at pass thru
- Observed equipment in poor repair. racks in 2 door reavh in rusted
- Critical - Observed food being cooled by nonapproved method. prime ribs stacked on a pan in walk in cooler at 46 degrese
- Critical - Observed food stored on floor. box of tomatoes on floor in walk in
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. racks in 2 door reach in thick buildup
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish stored above dox of tomatoes
- Observed residue build-up on nonfood-contact surface. outside of cole slaw containers are dark from food debris
- Observed residue build-up on nonfood-contact surface. outside of storage container
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. prime rib stacked on top of each other in walkin cooler at 46 degrese discussed with owner about prope cooling
- Critical. Observed food stored on floor. in walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. potatoes stored under hand sink in rear area
- Observed gaskets/seals on cold holding unit in poor repair. hanging down on 2 door reach in cooler
- Critical. Hand wash sink lacking proper hand drying provisions. in rear area
- Carbon dioxide/helium tanks not adequately secured. by back door
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11/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. collard greens can badly dented
- Critical. Observed raw animal food stored over ready-to-eat food. raw burger stored on top of potatoes salad
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf under prep table covere in oil soake card board
- Critical. Observed encrusted material on can opener.
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8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored above creamers in walk in cooler
- Critical. Observed raw animal food stored over cooked food.chicken stored above cooked beef
- Critical. Hand sink missing in food preparation room or area. food prep aa has missing hand sink
- Critical. Observed handwash sink used for purposes other than handwashing. 4th bay used for sorting silverware
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2/23/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup not under sneeze gaurd
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken above tomatoes in walk in
- Critical. Observed food stored on floor. tomatoes on floor in w lk in cooler
- Observed nonfood-grade containers used for food storage. galvanized container used for sugar storage
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. wash rinse only Corrected On Site.
- Critical. Observed encrusted material on can opener. hard encrusted blade
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 door reach in has 54 degrese Corrected On Site. all phf removed to colder location
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup cooked 9/16/09 at 60 degrese Corrected On Site.discarded
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. whisk stored handle down
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine is greater than 200 ppm
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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