- Basic - Bathroom door not self-closing. Kitchen restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling tile missing. Office area
- Basic - Clean utensils stored between equipment and wall. Turners
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Cookline **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered. Sausage walkin cooler onions potatoes **Repeat Violation**
- Basic - Food stored on floor. Oil dry storage
- Basic - Ice buildup in reach-in freezer. Chest freezer
- Basic - Ice buildup in walk-in freezer.
- Basic - Ice scoop handle in contact with ice. Beverage area
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair. Kitchen restroom
- Basic - Water leaking from faucet/faucet handle. Waitress station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waitress handsink
- 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 failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- 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 reaching cooler
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta cole slaw walkincooler
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Near dish machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line bowls. Wait area black pans. Small serving plates on wait line.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons stored in manner to promote contamination.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front hand wash sink area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water glass next to ice bin. White cup next to reach in cooler on cook line.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line
- Basic - Food stored on floor. Buckets of ice stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait staff area.
- Basic - In-use utensils stored in crack between equipment and wall on cook line.
- Basic - Interior of microwave soiled with encrusted food debris on cook line.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Stored food not covered in walk-in cooler. Onions and potatoes.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line area.
- Basic - Working containers of food removed from original container not identified by common name. Water container on cook line not labeled. White powder on wait line.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter held at room temperature at 84. Ranch held at 53.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Tomatoes held at 53 overnight.
- Intermediate - Employee used handwash sink as a dump sink. Food debris in back hand wash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in front hand wash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast beef reach in cooler on cook line.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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.
- Basic - Stored food not covered in walk-in cooler. Chicken, cooked pasta
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait area
- High Priority - Displayed food not properly protected from contamination. Lemons, wait area
- 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. Eggs, pancake batter **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various cooked food
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves with plates, cookline
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- 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. Cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting. Near dishmachine
- Basic - Food stored in holding unit not covered. Various food in tall reach in cooler next to stove
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
- Basic - Stored food not covered in chest freezer. Hash browns, shrimp
- Basic - Stored food not covered in walk-in cooler. Meat
- High Priority - Displayed food not properly protected from contamination. Lemons, wait area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat food in tall reach in cooler next to stove
- 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, cooler in wait area
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10/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom. Employee restroom
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
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8/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves on cookline
- Basic - Ceiling tile missing. Front county
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Cove molding at floor/wall juncture broken/missing. Under three compartment sink
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Current Hotel and Restaurant license not displayed.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food container near dishmachine area
- Basic - Floor tiles cracked, broken or in disrepair. Cookline
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered. Steam table
- Basic - Food stored on floor. Eggs in walk in cooler
- Basic - Garbage on the ground and/or pad around dumpster. Boxes
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris. Cookline
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women restroom
- Basic - Reuse of single-use articles. Milk jugs
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Stored food not covered in chest freezer. End of cookline, various frozen food
- Basic - Stored food not covered in walk-in cooler. Various food
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in wait area
- Basic - Working containers of food removed from original container not identified by common name. Powder sugar in wait area
- High Priority - Butter re-served to customers.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon, 52F, reach in cooler on cookline, chilled **Corrected On-Site**
- 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. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over pancake batter in reach in cooler, end of cookline
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw liver in reach in cooler across from the grill
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Clam chowder 125F, wait area, stirred **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter, 70F, dining room tables, cooked rice 67F, reach in cooler
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 used for purposes other than handwashing. Wiping cloth bucket in sink, wait area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chili in walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chili in walk in cooler
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided one **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler
- 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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6/7/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food
- Basic - Food stored on floor. Bag of potatoes, next to three compartment sink
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets. End of cookline next to waffle makers
- Basic - Stored food not covered in walk-in cooler. Sauce
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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.
- Observed expired Food Manager Certification.
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1/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. dry storage room
- Critical - Displayed food not properly protected from contamination. lemons in wait area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on iven handle
- 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.
- Observed employee with no hair restraint. cook
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor. box/jug of oil next to grill
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, 54f, dining room Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked potatoes in tall reach in cooler next to stove
- Critical - Observed uncovered food in holding unit/dry storage area. reach in cooler, end of cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melons in reach in cooler
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10/24/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. lemons in wait area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put on gloves without washing hands
- Critical - Observed food stored on floor. oil in dry storage room
- Critical - Observed handwash sink used for purposes other than handwashing. sani bucket in sink, wait area
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, 48f, reach in cooler Corrected On Site. chilled
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked potatoes in tall, stainless steel reach in cooler across from grill
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in freezer next to grill
- Critical - Observed uncovered food in holding unit/dry storage area. muffins in dry storage room
- Observed utensils stored in crevices between equipment. cookline
- Observed wall soiled with accumulated black debris in dishwashing area. dishmachine
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausage in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. on counter, wait area
- Critical - Working containers of food removed from original container not identified by common name. sugar bucket, under prep table with slicer
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. dry storage
- Observed employee with no hair restraint. cook
- Critical - Observed food stored on floor. in walk in cooler
- Critical - Observed food stored on floor. oil on cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. ach in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from stove
- Critical - Observed uncovered food in holding unit/dry storage area. salad dressings
- Critical - Observed uncovered food in holding unit/dry storage area. steam table on cookline
- Observed utensils stored in crevices between equipment. between grill and cutting board
- Wet wiping cloth not stored in sanitizing solution between uses. wait area Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour on cookline
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11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on oven handle
- Critical - Displayed food not properly protected from contamination. Bread in wait station
- Critical - Displayed food not properly protected from contamination. lemons in wait station
- Equipment and utensils not properly air-dried. near dishmachine
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in flour bin
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. under waffle makers
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. wearing gloves. cracking raw shelll eggs, then handling clean plates and scooped fruits without washing hands and switching gloves
- Critical - Observed food stored on floor. beef in buckets in walk in cooler
- Critical - Observed food stored on floor. oil in dry storage
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour bag
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. wait station
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler in wait station
- Critical - Observed raw animal food stored over cooked food. raw shell eggs stored over cooked meat in reach in cooler across from grill
- Observed single-service articles improperly stored. to go cartons not inverted, next to ovens
- Critical - Observed uncovered food in holding unit/dry storage area. reach in freezer near wait area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken for chicken salad in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodles in reach in cooleracross from stove
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. in wait station
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location....grill spatula stored under metal inbroil broiler Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...waitress touching toast,bread Corrected On Site...gloves worn
- Observed build-up of food debris on cart by waffle irons
- Observed build-up of food debris---shelf under hotline
- Observed build-up of food debris--crates by flattop grill not in use
- Observed build-up of food debris/grease under flattop grill
- Observed employee with no hair restraint...kitchen
- Critical - Observed food stored on floor...pans under walkin cooler shelf
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...ham slices held at 45 F Corrected On Site...amount lowered and lid closed
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit...flats of shell eggs held on top of microwave Corrected On Site...
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...cook touched cracked egg yolk with gloves and didn't change gloves Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit..omelet foods --ham chunks temps at 51 F Corrected On Site...placed in cooler below--was sitting on top section with no refrigeration to it.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle--cook's line
- Critical. Observed employee not washing hands in between glove changing.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...and door gaskets--unused cooler under black microwave on cook's line.
- Critical. Observed interior of reach-in freezer--foods buildup--bottom shelf..upright freezer by flattop grill.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...bottom shelves and door gaskets--cooler opposite 1st flattop on cook's line.
- Observed build-up of grease on crates by 4burner stove by front doorway --cook's line.
- Observed build-up of food debris--cart that waffle irons sit on--cook's line
- Observed build-up of food debris---under flattop grill.
- Observed build-up of food debris--under microwaves
- Observed build-up of food debris/grease under hotline--shelf
- Observed soda gun holster with accumulated slime/debris...by front cashier area.
- Observed clean utensils/equipment stored in dirty bin---cheese grater parts--above flour bin in rear kitchen
- Cleaned and sanitized plastic lids stored in used cardboard box---container should be easily cleanable =dishmachine area,
- Floors not maintained smooth and durable...missing floor tiles under fryers/ main flattop grill
- Observed grease accumulated under cooking equipment...under fryer
- Observed wall in disrepair...coving strip peeling under handsink in employee restroom
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed raw animal food stored over cooked food.[raw eggs over cut melon in reachin ]
- Critical. Observed raw animal food stored over cooked food.[liquid eggs over ready-to-eat food]
- Critical. Observed uncovered food in holding unit/dry storage area.[in upright freezer]
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.[throughout]
- Critical. Observed hand wash sink used for purpose other than washing hands.[front one used as dump sink]
- Critical. Observed hand wash sink used for purpose other than washing hands.[back one used as a prep sink]
- Critical. Observed hand wash sink used for purpose other than washing hands.[front one for rinsing out cloths]
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[between dirty and clean dishes]
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair[walkin freezer door damaged]
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.[mold like build up on top of ice cream freezer]
- Critical. Observed soiled reach-in cooler gaskets.[throughout ]
- Critical. Observed interior of microwave soiled.[by fryers]
- Critical. Observed interior of microwave soiled.[by door to bar area]
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.[hood filters over fryers]
- Observed residue build-up on nonfood-contact surface.[dry storage shelves]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[area under vulcan oven dirty pans, dirty storage space]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[both stove tops]
- Observed gaskets with slimy/mold-like build-up.[unused reachin on cookline full of mold and soil]
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[dish storage under waffle makers dirty]
- Observed utensils stored in crevices between equipment.[spatula between shelf and wall]
- Critical. Establishment drainage system not designed and installed properly.[condensation build up in reachin by door to bar area]
- Critical. Observed bathroom facility not clean.[employee restroom ]
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed floor and wall junctures not coved.[damaged in employee restroom ]
- Observed attached equipment soiled with accumulated dust.[ceiling fans in prep area cookline ]
- Observed ceiling in disrepair.[peeling paint over coffee pots]
- Observed moldy ceiling tiles and/or air conditioning vent covers.[over prep areas on cookline ]
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- No copy of latest inspection report.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed open packages/bags of food exposing the contents to contamination.in dry storage Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop in dirty bucket Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.reused gloves at toaster area
- Observed gaskets/seals on cold holding unit in poor repair.reachin on cookline
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.around top of reachin cooler both on cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.reachin upright
- Observed build-up of grease on nonfood-contact surface.on hood filters
- Observed soda gun holster with accumulated slime/debris.
- Critical. No handwashing sign provided at a handsink used by food employees.at bar Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated food debris.throughout
- Observed wall soiled with accumulated grease.in kitchen
- Observed attached equipment soiled with accumulated dust.ceiling and emergency light over reachin cookline
- Observed ceiling in disrepair.paint peeling over coffee maker
- Observed ceiling soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.in dry stotage
- 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
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Tiffany's Family Restaurant, 35000 N Us Hwy 19, Palm Harbor, FL »