Spring Hill News | MY NANNY'S RESTAURANT Restaurant Inspection Records

MY NANNY'S RESTAURANT

5323 COMMERCIAL WAY, SPRING HILL


Inspection records

Nov 19, 2021

HIGH
INTERMEDIATE
BASIC
0
1
2

Violations

  • Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unpainted wall in storage shed **Warning** - From follow-up inspection 2021-11-19: **Time Extended**
  • Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen Water damage to acoustic tile in side storage area **Warning** - From follow-up inspection 2021-11-19: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In side room, no hot water at small sink. **Warning** - From follow-up inspection 2021-11-19: Only Cold water available at hand sink **Time Extended**

Nov 18, 2021

HIGH
INTERMEDIATE
BASIC
4
2
8

Violations

  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food and beverages over food for customers at wait station, operator moved to bott shelf **Corrected On-Site** **Warning**
  • Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, phone, on shelf over food. Oper moved to bottom shelf. **Corrected On-Site** **Warning**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. On 1 cook, cook removed jewelry **Corrected On-Site** **Warning**
  • Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Corrected On-Site** **Warning**
  • Basic - Insect control device installed over food preparation area. Bug zapper over toaster, operator removed . **Corrected On-Site** **Warning**
  • Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool in kitchen Trash can holder in kitchen **Warning**
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unpainted wall in storage shed **Warning**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen Water damage to acoustic tile in side storage area **Warning**
  • High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under cooked bacon, operator replaced with coffee filter **Corrected On-Site** **Warning**
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes (56°°F - Cold Holding); cut leafy greens (55°F - Cold Holding); canned mushrooms (53°F - Cold Holding) **Warning**
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on cook line - sliced tomatoes (56°°F - Cold Holding); cut leafy greens (55°F - Cold Holding); canned mushrooms (53°F - Cold Holding) Glass door cooler in storage - cut potatoes (52°F - Cold Holding); cooked potatoes (51°F - Cold Holding) Refrigerator in storage shed - roast beef (54°F - Cold Holding); raw ground beef (51°F - Cold Holding); Swiss cheese (50°F - Cold Holding) Reach in cooler - diced ham (66°F - Cold Holding); diced tomatoes (68°F - Cold Holding); oatmeal (54°F - Cold Holding); sausage gravy (55°F - Cold Holding); pooled eggs (54°F - Cold Holding); sausage (53°F - Cold Holding); diced potatoes (53°F - Cold Holding); feta (51°F - Cold Holding); pancake batter (50°F - Cold Holding); sauerkraut (48°F - Cold Holding); hamburger patties (48°F - Cold Ho
  • High Priority - Toxic substance/chemical improperly stored. Cigarettes on shelf over steam table, operator removed **Corrected On-Site** **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans on sink **Corrected On-Site** **Warning**
  • Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In side room, no hot water at small sink. **Warning**

Mar 22, 2021

HIGH
INTERMEDIATE
BASIC
0
6
2

Violations

  • Basic - - From initial inspection : Basic - Food stored on floor. Bulk onions, bulk potatoes, bulk cornmeal, seasoned flour floor in outside storage room **Warning** - From follow-up inspection 2021-03-22: Not complied. **Admin Complaint**
  • Basic - - From initial inspection : Basic - Stored food not covered. Coffee grounds in filters at wait station **Warning** - From follow-up inspection 2021-03-22: Corn, cut lettuce, sliced cheeses **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - * all Interior of reach-in coolers and freezers soiled with accumulation of food residue. *cook line equipment and pans **Warning** - From follow-up inspection 2021-03-22: Improvement noted **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese, cut ham , cut turkey **Repeat Violation** **Admin Complaint** - From follow-up inspection 2021-03-22: Cut ham, corn, **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. No hand wash sink at front wait station. Ice machine, pouring juices from bulk containers , toasting and buttering bread. Ice machine, toaster and refrigerator added to wait station. There is a hand wash sink in the kitchen behind the door. Reviewed with District Manager Jon Truex **Repeat Violation** **Admin Complaint** - From follow-up inspection 2021-03-22: **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. No handwash sink for employees. No hand wash sink at front wait station. Ice machine, pouring juices from bulk containers , toasting and buttering bread. Ice machine, toaster and refrigerator added to wait station. There is a hand wash sink in the kitchen behind the door. Reviewed with District Manager Jon Truex **Repeat Violation** **Admin Complaint** - From follow-up inspection 2021-03-22: **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2021-03-22: Operator has 1 new book **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, brown gravy, tomato sauce **Repeat Violation** **Admin Complaint** - From follow-up inspection 2021-03-22: Tuna salad, cut tomatoes, brown gravy **Admin Complaint**

Mar 18, 2021

HIGH
INTERMEDIATE
BASIC
2
6
3

Violations

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded **Corrected On-Site** **Warning**
  • Basic - Food stored on floor. Bulk onions, bulk potatoes, bulk cornmeal, seasoned flour floor in outside storage room **Warning**
  • Basic - Stored food not covered. Coffee grounds in filters at wait station **Warning**
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta (48°F - Cold Holding); oatmeal (53°F - Cold Holding, In cooler more than 24 hours **Warning**
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler make station: feta (48°F - Cold Holding); oatmeal (53°F - Cold Holding, In cooler more than 24 hours, see Stop sale ham (45°F - Cold Holding) On counter ; shell eggs (71°F - Cold Holding) Operator states out approximately 1 hour, put in reach in cooler to chill On counter : cooked potatoes (111°F - Cold Holding); cooked onions (89°F - Cold Holding); link sausage (91°F - Cold Holding) **Warning**
  • Intermediate - * all Interior of reach-in coolers and freezers soiled with accumulation of food residue. *cook line equipment and pans **Warning**
  • Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese, cut ham , cut turkey **Repeat Violation** **Admin Complaint**
  • Intermediate - No handwash sink for employees. No hand wash sink at front wait station. Ice machine, pouring juices from bulk containers , toasting and buttering bread. Ice machine, toaster and refrigerator added to wait station. There is a hand wash sink in the kitchen behind the door. Reviewed with District Manager Jon Truex **Repeat Violation** **Admin Complaint**
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. No handwash sink for employees. No hand wash sink at front wait station. Ice machine, pouring juices from bulk containers , toasting and buttering bread. Ice machine, toaster and refrigerator added to wait station. There is a hand wash sink in the kitchen behind the door. Reviewed with District Manager Jon Truex **Repeat Violation** **Admin Complaint**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
  • Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, brown gravy, tomato sauce **Repeat Violation** **Admin Complaint**

Jan 19, 2021

HIGH
INTERMEDIATE
BASIC
0
4
1

Violations

  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Cooktop, stove, hood, exterior of microwave, reach in cooler and reach in freezer , gaskets **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham , turkey **Warning** - From follow-up inspection 2020-11-17: Nit dared sliced turkey, sliced ham, cooked potatoes, Cole slaw. Discussed with cook **Time Extended** - From follow-up inspection 2021-01-19: Ham, turkey, sauerkraut, homemade ranch dressing, Boiled egg dated 1-7, ham dated 12-26, **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees in front server station room. * 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. Server took 4 slices of toast from toaster and pit on a plate with bare hands. Educated servers on no bare hand contact. *scooping ice from machine, pouring coffee, and refrigerator is in room. Reviewed with District Manager Jon Truex on 3-12-2020 and 11-16-2020. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Servers confuse to make toast at wait station without washing hands. Operator and server state that toast is being made for sandwiches. Bags of bread removed
  • Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine and toaster added to server station with no hand wash sink . There is a hand wash sink in the kitchen, behind the door. Reviewed with District Manager Jon Truex **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Not submitted **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Operator bought 4 books but employees have not completed. **Admin Complaint**

Jan 19, 2021

HIGH
INTERMEDIATE
BASIC
0
4
1

Violations

  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Cooktop, stove, hood, exterior of microwave, reach in cooler and reach in freezer , gaskets **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham , turkey **Warning** - From follow-up inspection 2020-11-17: Nit dared sliced turkey, sliced ham, cooked potatoes, Cole slaw. Discussed with cook **Time Extended** - From follow-up inspection 2021-01-19: Ham, turkey, sauerkraut, homemade ranch dressing, Boiled egg dated 1-7, ham dated 12-26, **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees in front server station room. * 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. Server took 4 slices of toast from toaster and pit on a plate with bare hands. Educated servers on no bare hand contact. *scooping ice from machine, pouring coffee, and refrigerator is in room. Reviewed with District Manager Jon Truex on 3-12-2020 and 11-16-2020. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Servers confuse to make toast at wait station without washing hands. Operator and server state that toast is being made for sandwiches. Bags of bread removed
  • Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine and toaster added to server station with no hand wash sink . There is a hand wash sink in the kitchen, behind the door. Reviewed with District Manager Jon Truex **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Not submitted **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended** - From follow-up inspection 2021-01-19: Operator bought 4 books but employees have not completed. **Admin Complaint**

Nov 17, 2020

HIGH
INTERMEDIATE
BASIC
0
4
1

Violations

  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Cooktop, stove, hood, exterior of microwave, reach in cooler and reach in freezer , gaskets **Warning** - From follow-up inspection 2020-11-17: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham , turkey **Warning** - From follow-up inspection 2020-11-17: Nit dared sliced turkey, sliced ham, cooked potatoes, Cole slaw. Discussed with cook **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees in front server station room. * 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. Server took 4 slices of toast from toaster and pit on a plate with bare hands. Educated servers on no bare hand contact. *scooping ice from machine, pouring coffee, and refrigerator is in room. Reviewed with District Manager Jon Truex on 3-12-2020 and 11-16-2020. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine and toaster added to server station with no hand wash sink . There is a hand wash sink in the kitchen, behind the door. Reviewed with District Manager Jon Truex **Warning** - From follow-up inspection 2020-11-17: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2020-11-17: **Time Extended**

Nov 16, 2020

HIGH
INTERMEDIATE
BASIC
3
6
4

Violations

  • Basic - Accumulation of debris in three-compartment sink. Hand wash sink **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server all at server station and kitchen, discarded. **Corrected On-Site** **Repeat Violation** **Warning**
  • Basic - Floor and walls soiled/has accumulation of debris. **Repeat Violation** **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. Cooktop, stove, hood, exterior of microwave, reach in cooler and reach in freezer , gaskets **Warning**
  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook dried hands on apron **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Servers at server station **Repeat Violation** **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. Server took 4 slices of toast from toaster and pit on a plate with bare hands. Educated servers on no bare hand contact. Reviewed with District Manager Jon Truex , next day call back **Repeat Violation** **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Shelves with food and dishes, reach in cooler,, reach in freezer, microwave **Warning**
  • Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham , turkey **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hotel pans, removed so that inspector could wash hands **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - No handwash sink for employees in front server station room. * 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. Server took 4 slices of toast from toaster and pit on a plate with bare hands. Educated servers on no bare hand contact. *scooping ice from machine, pouring coffee, and refrigerator is in room. Reviewed with District Manager Jon Truex on 3-12-2020 and 11-16-2020. **Repeat Violation** **Warning**
  • Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Ice machine and toaster added to server station with no hand wash sink . There is a hand wash sink in the kitchen, behind the door. Reviewed with District Manager Jon Truex **Warning**
  • Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**

May 14, 2020

HIGH
INTERMEDIATE
BASIC
0
2
7

Violations

  • Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles, wait station in back room. Out side store room has exposed rafters, joists and partial board **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in outside food storage room. Particle board and plywood is used **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Light not functioning. Outside Store room and kitchen **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler and freezer gasket torn/in disrepair. **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. *cooktop and cook line equipment *reach in cooler *exterior or microwave *gaskets **Warning** - From follow-up inspection 2020-03-13: Progress noted **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken and unused equipment in back **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet from 3 compartment sink and third bay of 3 compartment sink **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - *Cutting board(s) stained/soiled. *microwave *reach in freezer *reach in cooler *prep tables *shelving with food storage *black debris on pans *ice machine *can opener **Warning** - From follow-up inspection 2020-03-13: Progress noted **Time Extended** - From follow-up inspection 2020-05-14: Some things cleaned **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. At wait station , making toast and scooping ice, preparing drinks, Reviewed with District Manager Jonathon Truex **Warning** - From follow-up inspection 2020-03-13: **Time Extended** - From follow-up inspection 2020-05-14: **Time Extended**

Mar 13, 2020

HIGH
INTERMEDIATE
BASIC
1
4
11

Violations

  • Basic - - From initial inspection : Basic - Accumulation of debris in three-compartment sink. Plastic bucket inside 3 compartment sink are used to rinse and sanitized. Buckets are soiled, as is the 3 compartment sink **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles, wait station in back room. Out side store room has exposed rafters, joists and partial board **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in outside food storage room. Particle board and plywood is used **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Food stored in a prohibited area. Chest freezer in tool shed outside in the back **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Light not functioning. Outside Store room and kitchen **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler and freezer gasket torn/in disrepair. **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. *cooktop and cook line equipment *reach in cooler *exterior or microwave *gaskets **Warning** - From follow-up inspection 2020-03-13: Progress noted **Time Extended**
  • Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, cook line **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken and unused equipment in back **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line and prep **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet from 3 compartment sink and third bay of 3 compartment sink **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • High Priority - - From initial inspection : High Priority - Toxic substance/chemical stored by or with food. Paint and chemical in chest freezer in store room **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - *Cutting board(s) stained/soiled. *microwave *reach in freezer *reach in cooler *prep tables *shelving with food storage *black debris on pans *ice machine *can opener **Warning** - From follow-up inspection 2020-03-13: Progress noted **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. At wait station , making toast and scooping ice, preparing drinks, Reviewed with District Manager Jonathon Truex **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2020-03-13: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, potatoes **Warning** - From follow-up inspection 2020-03-13: Gravy, soup, **Time Extended**

Mar 12, 2020

HIGH
INTERMEDIATE
BASIC
7
8
27

Violations

  • Basic - Accumulation of debris in three-compartment sink. Plastic bucket inside 3 compartment sink are used to rinse and sanitized. Buckets are soiled, as is the 3 compartment sink **Warning**
  • Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles, wait station in back room. Out side store room has exposed rafters, joists and partial board **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station **Repeat Violation** **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Purses on counter with food, purse on bulk sugar , cell phones, removed **Warning**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several bracelets on Waitress **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Exposed studs/joists/rafters present in outside food storage room. Particle board and plywood is used **Warning**
  • Basic - Floor soiled/has accumulation of debris. Throughout **Warning**
  • Basic - Food stored in a prohibited area. Chest freezer in tool shed outside in the back **Warning**
  • Basic - Food stored in dry storage area not covered. Rice **Warning**
  • Basic - Food stored on floor. Bulk sugar, salt **Warning**
  • Basic - Food stored outside. SS refrigerator store outside , tomatoes, potatoes, lettuce **Warning**
  • Basic - Garbage can located outside has no lid open, garbage bags are piled too high. **Warning**
  • Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
  • Basic - Light not functioning. Outside Store room and kitchen **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
  • Basic - Open dumpster lid. **Warning**
  • Basic - Reach-in cooler and freezer gasket torn/in disrepair. **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. *cooktop and cook line equipment *reach in cooler *exterior or microwave *gaskets **Warning**
  • Basic - Soiled dry wiping cloth in use. Removed **Repeat Violation** **Warning**
  • Basic - Standing water or very slow draining water in handwash sink, cook line **Warning**
  • Basic - Table fan had accumulation of dust/debris. **Warning**
  • Basic - Unnecessary items/unused equipment on the premises. Broken and unused equipment in back **Warning**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line and prep **Warning**
  • Basic - Water leaking from pipe and/or faucet/handle. Faucet from 3 compartment sink and third bay of 3 compartment sink **Warning**
  • Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Removed **Repeat Violation** **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. Cornmeal **Warning**
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm Corrected on Site: 100 ppm **Warning**
  • High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms **Repeat Violation** **Warning**
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. No hand wash sink at wait station , scooping ice and touching toast. **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. Wait station: No hand wash sink at wait station , scooping ice and touching toast multiple times after Bussing dishes and answering the phone , touching menus, wiping hands on aprons. Reviewed with District Manager Jonathon Truex **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. potatoes (68°F - Cold Holding); scrambled pooled eggs (61°F - Cold Holding); shell eggs (78°F - Cold Holding) Time as Public Health form emailed , operator states out approximately 2 hours **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Waitress took butter packets off of a table and placed them in the reach in cooler , Corrected on Site: discarded **Warning**
  • High Priority - Toxic substance/chemical stored by or with food. Paint and chemical in chest freezer in store room **Warning**
  • Intermediate - *Cutting board(s) stained/soiled. *microwave *reach in freezer *reach in cooler *prep tables *shelving with food storage *black debris on pans *ice machine *can opener **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. Cook line **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids and containers at cook line, removed **Warning**
  • Intermediate - No handwash sink for employees. At wait station , making toast and scooping ice, preparing drinks, Reviewed with District Manager Jonathon Truex **Warning**
  • Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Emailed **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. Oatmeal, potatoes **Warning**

Sep 20, 2019

HIGH
INTERMEDIATE
BASIC
5
0
5

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. White shelves on end of cook line Under flat top **Repeat Violation**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In glass door cooler in back kitchen, open can of soda on top shelf over plated pie, moved to bottom shelf **Corrected On-Site**
  • Basic - In-use tongs stored on equipment door handle between uses. On oven door
  • Basic - Paper towel used as liner for food container. Under bacon **Corrected On-Site**
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage shed with freezers and refrigerators
  • 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. Server buttered toast, touched toast with bare hand, then put on plate to serve. See stop sale. Discussed bare hand contact with owner and staff **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In refrigerator in kitchen beans 47°, spaghetti 47°, mushrooms 45°, all made or opened last night . moved to freezer for quick chill Spaghetti down to 40/44°, beans down to 42° **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beans 47°, spaghetti 47°, covered and more than 4 inches deep. Moved to freezer. **Corrective Action Taken**
  • 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. Eggs on counter by stove, time not marked, taken from refrigerator an hour ago. Manager wrote time on refrigerator. **Corrective Action Taken**
  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with toast

Mar 05, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Under grill Soil/ food residue buildup on cooler door hinges on cook line Storage shelves in kitchen on end of cook line. **Warning** - From follow-up inspection 2019-03-05: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. On cook line - From follow-up inspection 2019-03-05: **Time Extended**

Mar 04, 2019

HIGH
INTERMEDIATE
BASIC
2
2
3

Violations

  • Basic - Build-up of grease on nonfood-contact surface. Under grill Soil/ food residue buildup on cooler door hinges on cook line Storage shelves in kitchen on end of cook line. **Warning**
  • Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray with butts and half smoked cigarette. Discussed with owner, moved ash tray outside **Corrective Action Taken** **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. On cook line
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In lift top on cook line - cut tomatoes 61°, mushrooms 60°, sausage 57°, pooled eggs 57°, all food moved to other coolers Butter pats at wait station in refrigerator 48°, move to other cooler . **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on front counter. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic jug , removed **Repeat Violation** **Warning**
  • Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine **Warning**

Feb 21, 2019

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Dec 14, 2018

HIGH
INTERMEDIATE
BASIC
0
1
2

Violations

  • Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Under and next to flat top grill Soil/ grease build up on hood filters On stool in kitchen by microwave **Repeat Violation** **Warning** - From follow-up inspection 2018-12-14: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In 2 door cooler and vertical cooler in kitchen 2 door cooler gaskets torn Ice build up in 2 freezers in storage area **Repeat Violation** **Warning** - From follow-up inspection 2018-12-14: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test kit to test sanitizer bucket or 3 compartment sink, has pool test strips **Warning** - From follow-up inspection 2018-12-14: **Time Extended**

Dec 13, 2018

HIGH
INTERMEDIATE
BASIC
8
7
10

Violations

  • Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closer on unisex door **Warning**
  • Basic - Build-up of grease on nonfood-contact surface. Under and next to flat top grill Soil/ grease build up on hood filters On stool in kitchen by microwave **Repeat Violation** **Warning**
  • Basic - Cardboard used to line food-contact shelves. In vertical cooler **Warning**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottled beverage on top shelf of refrigerator at wait station, employee labeled and moved to bottom . **Corrected On-Site** **Warning**
  • Basic - Employee with ineffective hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
  • Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. In 2 door cooler and vertical cooler in kitchen 2 door cooler gaskets torn Ice build up in 2 freezers in storage area **Repeat Violation** **Warning**
  • Basic - Screen in door torn/in poor repair. Screen in kitchen torn **Warning**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas in kitchen **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, moved to sanitizer bucket **Corrected On-Site** **Warning**
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs with right hand, then picked up cup of gravy to serve to guest. Discussed proper hand washes with cooks **Corrective Action Taken** **Warning**
  • High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of approximately 10 seconds, cook washed glove. Discussed proper hand wash, 20 seconds. **Corrective Action Taken** **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. Cook took biscuit out of bag, cut , put on plate, **Repeat Violation** **Warning**
  • High Priority - Food with mold-like growth. See stop sale. 4 cucumbers in glass door refrigerator in storage area, moldy. See stop sale **Warning**
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly in kitche **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes on flat top grill 103°, moved to hotter part of grill to reheat **Corrective Action Taken** **Repeat Violation** **Warning**
  • High Priority - Toxic substance/chemical improperly stored. Chlorine sanitizer bucket on prep table next to box of biscuits, moved to bottom shelf. **Corrected On-Site** **Warning**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer > 200 ppm, corrected to 50 ppm **Corrected On-Site** **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. On fry baskets **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 3 milk jugs, removed **Corrected On-Site** **Warning**
  • Intermediate - Lack of toilet tissue at each toilet. In unisex bathroom **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 servers. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site** **Warning**
  • Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test kit to test sanitizer bucket or 3 compartment sink, has pool test strips **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Oatmeal made at 8 am, 61°, potatoes made at 8:30 am 103°, both moved to cooler **Corrective Action Taken** **Warning**

Nov 27, 2018

HIGH
INTERMEDIATE
BASIC
9
3
9

Violations

  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Dead roaches on premises. 4 dead On shelf next to refrigerator in kitchen, 1 dead under 3 compartment sink
  • Basic - Employee with ineffective hair restraint while engaging in food preparation. One cook **Corrective Action Taken**
  • Basic - Food stored on floor. In storage shed, fry oil on floor
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
  • Basic - Ice buildup in reach-in freezer. Vertical in kitchen 3 door cooler baskets torn Reach in cooler shelves rusted **Repeat Violation**
  • Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
  • Basic - Plumbing system in disrepair. Leak under hand wash sink in kitchen
  • Basic - Soil residue build-up on nonfood-contact surface. On side of microwave On legs of bar stool in kitchen Gaskets of coolers on cook line Under flat top and sides of stove
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then took biscuit out of bag and put in microwave. See stop sale
  • High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Approximately 5 seconds **Corrective Action Taken**
  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After cracking shell eggs, wipes hands on dirty apron **Corrective Action Taken**
  • 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. Cook cook biscuit from bag with bare hands and put into microwave. See stop sale
  • High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Biscuit touched after cracking shell egg.
  • High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Cook dipped knives in chlorine sanitizer for 1 second, then put in drain tray. Inspector discussed proper sanitizing of dishes with owner. **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage n counter by stove 73°, put on flat top to reheat **Corrective Action Taken**
  • High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live on side of refrigerator between shelf and refrigerator in kitchen, 2 live in front panel of reach in cooler in kitchen.
  • High Priority - Roach excrement and/or droppings present. On wall by shelf brackets over 3 compartment sink
  • Intermediate - Cutting board(s) stained/soiled. At prep table
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink **Corrective Action Taken**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Has been ordered

Nov 27, 2018

HIGH
INTERMEDIATE
BASIC
0
2
6

Violations

  • Basic - - From initial inspection : Basic - Build-up of grease/dust/debris on hood filters. - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Food stored on floor. In storage shed, fry oil on floor - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Vertical in kitchen 3 door cooler baskets torn Reach in cooler shelves rusted **Repeat Violation** - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leak under hand wash sink in kitchen - From follow-up inspection 2018-11-27: **Time Extended**
  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. On side of microwave On legs of bar stool in kitchen Gaskets of coolers on cook line Under flat top and sides of stove - From follow-up inspection 2018-11-27: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. At prep table - From follow-up inspection 2018-11-27: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Has been ordered - From follow-up inspection 2018-11-27: **Time Extended**

Jul 19, 2018

HIGH
INTERMEDIATE
BASIC
0
4
3

Violations

  • Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple coolers, gasket torn in reach in cooler on cook line and vertical cooler in storage room, ice build up in freezer in kitchen **Repeat Violation** - From follow-up inspection 2018-07-19: **Time Extended**
  • Basic - - From initial inspection : Basic - Soil residue build-up on nonfood-contact surface. Handles and doors of freezers and refrigerators, legs of stool in kitchen - From follow-up inspection 2018-07-19: **Time Extended**
  • Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Refrigerator in storage area, wood shelf not sealed - From follow-up inspection 2018-07-19: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained. - From follow-up inspection 2018-07-19: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. - From follow-up inspection 2018-07-19: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. **Corrected On-Site** - From follow-up inspection 2018-07-19: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** - From follow-up inspection 2018-07-19: **Time Extended**

Jul 18, 2018

HIGH
INTERMEDIATE
BASIC
3
7
5

Violations

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line **Corrected On-Site**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple coolers, gasket torn in reach in cooler on cook line and vertical cooler in storage room, ice build up in freezer in kitchen **Repeat Violation**
  • Basic - Soil residue build-up on nonfood-contact surface. Handles and doors of freezers and refrigerators, legs of stool in kitchen
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket on cook line 0 ppm, corrected to 50 ppm **Repeat Violation**
  • Basic - Wood food-contact surface not properly sealed. Refrigerator in storage area, wood shelf not sealed
  • High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Discussed proper sanitizing **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line-Swiss chard 50°, tzatziki 49°, steak sauce 58°, oatmeal 49°, spinach 50°, pooled eggs 51° see stop sale In refrigerator in back storage - butter 45°, moved to other cooler
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. steak sauce 58°, oatmeal 49°
  • Intermediate - Cutting board(s) stained.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Server washing dishes was not sanitizing properly, less than 7 seconds in chlorine sanitizer. **Corrective Action Taken**
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Equipment drain line draining into handwash sink. From air conditioner, plans to drain hole through counter so line goes to floor drain
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher, to go box in front **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Jan 18, 2018

HIGH
INTERMEDIATE
BASIC
2
1
10

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On microwave exterior, freezer door, stove top
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glasses on prep table next to food. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. One cook
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment
  • Basic - Ice buildup in reach-in freezer. In kitchen **Repeat Violation**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator at wait station
  • Basic - Reach-in cooler gasket torn/in disrepair. Lift top on cook line
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Lift top on cook line
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100 ppm **Corrected On-Site**
  • High Priority - Container of medicine improperly stored. Above lift top **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried potatoes 104° on flat top, owner will add to time as a public health control **Corrective Action Taken**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Jul 11, 2017

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Jul 07, 2017

HIGH
INTERMEDIATE
BASIC
4
3
8

Violations

  • Basic - Buildup of food debris/soil residue on equipment door handles. Vertical cooler door, and freezer door **Warning**
  • Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Next to and over hand sink at drain board. Discussed splash guard installation **Corrected On-Site** **Warning**
  • Basic - Clean utensils or equipment stored in dirty drawer or rack. Pans and lids above stove, on dirty wire rack **Warning**
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. wait station **Corrected On-Site** **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave above prep **Corrected On-Site** **Warning**
  • Basic - Ice buildup in reach-in freezer. In storage and kitchen **Warning**
  • Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On egg tray **Corrected On-Site** **Warning**
  • Basic - Soiled reach-in cooler gaskets. On cook lines **Repeat Violation** **Warning**
  • High Priority - Container of medicine improperly stored. Inhaler on prep table **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats in refrigerator at wait station, 48°. Discussed time as a public health control and proper cold holding temperatures, moved butter to freezer **Corrective Action Taken** **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. Shell eggs on counter, out for 1.5 hours, operator wrote time on tray **Warning**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked eggs on 2 flats, stop sale 12 eggs. **Warning**
  • 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. Ham, turkey , opened 5 days ago. Operator will freeze and track time **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by dish rack **Corrected On-Site** **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Aug 18, 2016

HIGH
INTERMEDIATE
BASIC
2
0
5

Violations

  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment
  • Basic - Soiled reach-in cooler gaskets. On cook line **Repeat Violation**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. By wall fan in kitchen **Repeat Violation**
  • Basic - Wood food-contact surface not properly sealed. In refrigerator at server station **Repeat Violation**
  • High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Cv, does not say for contact surfaces
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Utter pats, 58°, moved to freezer, down to 38° at end of inspection **Repeat Violation**

Jul 12, 2016

HIGH
INTERMEDIATE
BASIC
2
1
6

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above stove
  • Basic - Food debris/dust/grease/soil residue on exterior of oven. Sides and took of stove
  • Basic - Soiled reach-in cooler gaskets. On cook line **Repeat Violation**
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around wall fan in kitchen
  • Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At server station **Corrected On-Site**
  • Basic - Wood food-contact surface not properly sealed. Shelf in refrigerator
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid, **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats, 51°, moved out of bottom drawer. **Corrective Action Taken**
  • Intermediate - Cutting board(s) stained/soiled.

All data from myfloridalicense.com