Sep 2, 2021
Routine - Food
Call Back - Complied
22-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of mold like substance on ice chute of self service drink machine. - From follow-up inspection 2021-09-02: Some debris remain. Time Extended
53B-13-5
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. Two employees on site over 60 day with no certificates. - From follow-up inspection 2021-09-02: Tests have been completed it but certificates not filled out. Time Extended
36-37-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in back prep area are porous acoustical tiles. - From follow-up inspection 2021-09-02: No change Time Extended
Sep 1, 2021
Routine - Food
Warning Issued
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes (58, 59, 58°F - Cold Holding); pepper jack cheese (59, 59, 60, 60°F - Cold Holding); provolone cheese (58, 57, 57, 58, 58, 58°F - Cold Holding); Ham (59, 58, 58, 59, 59, 58, 58, 58°F - Cold Holding); Steak (58, 58, 57, 59, 59°F - Cold Holding); Tuna (59, 59°F - Cold Holding); turkey (60, 61, 58°F - Cold Holding); teriyaki chicken (58°F - Cold Holding); cold cut combo (55, 55, 56, 56, 49, 50°F - Cold Holding); shredded chicken (58°F - Cold Holding); Swiss cheese (58, 58, 58, 58°F - Cold Holding); shredded lettuce (49, 55°F - Cold Holding). All items in walk in cooler. Items have been in cooler overnight. Last food delivery received 2 days ago.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes (58, 59, 58°F - Cold Holding); pepper jack cheese (59, 59, 60, 60°F - Cold Holding); provolone cheese (58, 57, 57, 58, 58, 58°F - Cold Holding); Ham (59, 58, 58, 59, 59, 58, 58, 58°F - Cold Holding); Steak (58, 58, 57, 59, 59°F - Cold Holding); Tuna (59, 59°F - Cold Holding); turkey (60, 61, 58°F - Cold Holding); teriyaki chicken (58°F - Cold Holding); cold cut combo (55, 55, 56, 56, 49, 50°F - Cold Holding); shredded chicken (58°F - Cold Holding); Swiss cheese (58, 58, 58, 58°F - Cold Holding); shredded lettuce (49, 55°F - Cold Holding). All items in walk in cooler. Items have been in cooler overnight. Last food delivery received 2 days ago.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of mold like substance on ice chute of self service drink machine.
53B-13-5
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. Two employees on site over 60 day with no certificates.
36-37-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in back prep area are porous acoustical tiles.