4185 MARINER BLVD, Spring Hill, FL 34609
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers wet nesting.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface: The reach in cooler across from the cook line on the left side the interior by the gasket solid mold-like substance or slime. The operator cleaned the interior of the reach in cooler. Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks near the walk-in cooler were found unchained. The operator chained them up. Corrected On-Site
Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR 5030-105 poster. The operator posted. Corrected On-Site
Basic - Old labels stuck to food containers after cleaning. There is an old label on 1 container in the kitchen shelving unit.
Basic - The interior of the microwave by the server wait station has an accumulation of grease. The operator cleaned the interior of the microwave. Corrected On-Site
Basic - Three ceiling vents in the kitchen are soiled with accumulated dust.
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Operator turned on cool running water. Corrective Action Taken
Complaint Full
Inspection Completed - No Further Action
Basic - Employee with no beard guard/restraint while engaging in food preparation on cook line.
Basic - Employee with no hair restraint while engaging in food preparation.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Observed partially cooked sausage patties stored over ready-to-eat squeeze bottles filled with salad dressings not in original commercially sealed packaging in reach-in cooler on cook line. Operator stated that the sausages are cooked up to 145F. Operator moved and stored correctly. Discussed in depth with operator. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready-to-at frozen berries and raw beef liver stored over ready-to-eat frozen croissants in reach-in freezer off cook line. Corrected On-Site Repeat Violation Warning
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in wait station area with cold water handle not working. Only water running to the handwash sink is at 135F and employees are using handwash sink in kitchen until repaired. Operator has service scheduled to repair handwash sink. Corrective Action Taken Warning
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at handwash sink to the right of the dishmachine. Employee replaced soap with hand pump. Corrected On-Site Warning
Complaint Full
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Observed container of tums stored above rack of bread in the kitchen. Employee moved. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored on shelf above container of sliced turkey and ham in walk-in cooler and raw shell eggs stored on shelf above containers of hashbrowns and sliced pastrami. Employee moved. Corrected On-Site
Basic - Bathroom located inside establishment not completely enclosed with self-closing door in women's bathroom.
Basic - Dead roaches on premises. Observed two dead roaches on floor in dry storage pantry area. Employee discarded dead roaches, cleaned, and sanitized the area. Corrected On-Site
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar in bin. Employee moved. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical glass door cooler Repeat Violation Warning - From follow-up inspection 2023-01-05: Time Extended
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floor. Threshold of walk in cooler Warning - From follow-up inspection 2023-01-05: Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (57F - Cold Holding); sliced roast beef (58F - Cold Holding); sliced corned beef (48F - Cold Holding); shredded cheddar cheese (60F - Cold Holding); sauerkraut (57F - Cold Holding); tzatziki (51F - Cold Holding) Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line - chicken salad (57F - Cold Holding); sliced roast beef (58F - Cold Holding); sliced corned beef (48F - Cold Holding); shredded cheddar cheese (60F - Cold Holding) sauerkraut (57F - Cold Holding); tzatziki (51F - Cold Holding)see stop sale Repeat Violation Admin Complaint
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, operator discarded. Warning
Basic - Food storage container/container lid cracked or broken. Cracked lids Warning
Basic - Food stored on floor. Fry oil in prep area Corrected On-Site Warning
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle is soda on shelf over food in walk in cooler. Operator removed Corrected On-Site Warning
Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical glass door cooler Repeat Violation Warning
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning
Basic - Worn, torn and/or soiled floor. Threshold of walk in cooler Warning
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 11/ 2017. Warning - From follow-up inspection 2022-07-26: Time Extended - From follow-up inspection 2022-07-27: ordered Time Extended
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (53F); tuna salad (53F - Cold Holding); potato salad 60 (53F - Cold Holding); pooled eggs (47F - Cold Holding); canned mushrooms (47F - Cold Holding); Warning - From follow-up inspection 2022-07-26: Raw steak 57F, cooked chicken strips 53F, Canadian bacon 53F, tzatziki 54F, Admin Complaint
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler at wait station, butter pats (53F - Cold Holding)operator had our on counter a few minutes ago, then put back in cooler, discussed possible time as public health control. chicken salad (53F); tuna salad (53F - Cold Holding); potato salad 60 (53F - Cold Holding); pooled eggs (47F - Cold Holding); canned mushrooms (47F - Cold Holding); Pork (46F - cold holding);Beef (43F - Cold Holding); Pork (43F - Cold Holding) Warning - From follow-up inspection 2022-07-26: In reach in cooler on cook line - steak 57F, cooked chicken strips 53F, Canadian bacon 53F, tzatziki 54F, see stop sale Butter pats added to time control Admin Complaint
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 11/ 2017. Warning - From follow-up inspection 2022-07-26: Time Extended
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-07-26: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (53F); tuna salad (53F - Cold Holding); potato salad 60 (53F - Cold Holding); pooled eggs (47F - Cold Holding); canned mushrooms (47F - Cold Holding); Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler at wait station, butter pats (53F - Cold Holding)operator had our on counter a few minutes ago, then put back in cooler, discussed possible time as public health control. chicken salad (53F); tuna salad (53F - Cold Holding); potato salad 60 (53F - Cold Holding); pooled eggs (47F - Cold Holding); canned mushrooms (47F - Cold Holding); Pork (46F - cold holding);Beef (43F - Cold Holding); Pork (43F - Cold Holding) Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 11/ 2017. Warning
Basic - Employee with no hair restraint while engaging in food preparation. One cook Corrected On-Site Warning
Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator removed Corrected On-Site Warning
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line, operator inverted Corrected On-Site Warning
Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, moved to bucket . Warning
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, 0 ppm, corrected to 50 ppm Corrected On-Site Warning
Complaint Full
Inspection Completed - No Further Action
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 100 ppm, operator primed, changed tube that was leaking, corrected to 100 ppm. Corrected On-Site
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to cook after drinking from open cup. Discussed with staff and manager on duty . Corrective Action Taken
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait station- greater than 200 ppm, corrected to 100 ppm. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, discarded. Corrected On-Site Repeat Violation
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from styrofoam cup on cook line. Discussed with manager on duty and staff Corrective Action Taken
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers, phone on prep table on cook line, operator removed Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance in caulk in cooler Warning - From follow-up inspection 2022-03-15: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hydrated hash browns 44°, in walk in cooler, prepped 3 days ago. Sausage gravy put in steam table to reheat 3 hours ago 82F. Repeat Violation Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Hydrated hash browns 44°, in walk in cooler, prepped 3 days ago Repeat Violation Warning
High Priority - 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. Corned beef hash, home fries, shell eggs, removed from refrigeration less than 3 hours ago, no time mark. Repeat Violation Warning
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy reheating 82F, started3 hors ago, see stop sale Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen- sausage gravy (82F - Reheating); brown gravy (114 F - Hot Holding); (114 F); dk brown gravy (118F - Hot Holding); hollandaise (124F - Hot Holding)put on stove or microwave to reheat. Re check- hollandaise 174F, Warning
High Priority - Toxic substance/chemical improperly stored. On prep table, operator removed Corrected On-Site Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep table and cooler, operator moved to lower shelf Corrected On-Site Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance in caulk in cooler Warning
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, bucket on cook line and at wait station, corrected to 50 ppm Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Operator buttered toast with bare hands, discussed with staff and manager on duty. Warning
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. Unapproved sanitizer being used at dish machine, operator put jug on approved sanitizer. Corrected On-Site Warning
High Priority - Non-food grade paper/paper towel used as liner for food container. Under bacon by cook line, operator replaced with deli paper Corrected On-Site Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over cooked bacon, operator moved eggs Corrected On-Site Warning
High Priority - Stop Sale issued due to adulteration of food product. Employee buttered toast, touched toast with bare hands Repeat Violation Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - diced tomatoes (45°F - Cold Holding); raw sausage links (44 °F - Cold Holding); canned mushrooms (44°F - Cold Holding); In drop in cooler on cook line -tuna salad (68°F - Cooling); chicken salad (58°F - Cooling); sliced ham (58°F - Cooling); sliced turkey (58°F - Cooling); pastrami (58°F - Cooling); raw beef patties (56°F - Cooling); tzatziki (49°F - Cold Holding), all moved to freezer Corrective Action Taken Repeat Violation Warning
High Priority - 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. Shell eggs, home fries, pancake batter, discussed with manager on duty. Corrective Action Taken Repeat Violation Warning
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at wait station > 200 ppm, corrected to 100 ppm . Corrected On-Site Warning
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Server does not know how to test sanitizer Warning
Basic - Cleaned and sanitized equipment or utensils not properly stored. To go containers on floor in closet Warning
Basic - Duct tape used to repair nonfood-contact surface. Black tape used to repair cart by flat top cook line Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open canned beverages on prep table, operator moved to bottom Open cup on top of microwave, moved to bottom shelf , 2 beverages over cooler at wait station, moved to bottom shelf Corrected On-Site Repeat Violation Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone o;cutting board, operator removed Corrected On-Site Warning
Basic - Employee with no hair restraint while engaging in food preparation. On prep cook, put hat on Corrected On-Site Warning
Basic - Food stored on floor. Fry oil on kitchen floor by stove Bucket of pickles on floor in walk in cooler Corrected On-Site Warning
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle Corrected On-Site Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan in kitchen Warning
Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning