Sunrise Family Restaurant Improves its Sanitary Rating
365 W Cocoa Beach Causeway
Cocoa Beach, FL 32931
Health Inspection Reports
12/13/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
12/13/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
11/15/2016 | 6 Violations | Rating 4.75/5
Basic - - From inspection on 2016-11-14: Basic - Bathroom facility in disrepair. Toilets out of order. Portolet out front until line is fixed **Warning** - From follow-up inspection on 2016-11-15: **Time Extended**
Basic - - From inspection on 2016-11-14: Basic - Build-up of grease on nonfood-contact surface. Side of fryer **Warning** - From follow-up inspection on 2016-11-15: **Time Extended**
Basic - - From inspection on 2016-11-14: Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Repeat Violation** **Warning** - From follow-up inspection on 2016-11-15: **Time Extended**
Basic - - From inspection on 2016-11-14: Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning** - From follow-up inspection on 2016-11-15: **Time Extended**
Basic - - From inspection on 2016-11-14: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Outside cooler **Repeat Violation** **Warning** - From follow-up inspection on 2016-11-15: **Time Extended**
Intermediate - - From inspection on 2016-11-14: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. Extension given until December 13 per prior warning - From follow-up inspection on 2016-11-15: **Time Extended**
11/14/2016 | 32 Violations | Rating 1.5/5
Basic - Bathroom facility in disrepair. Toilets out of order. Portolet out front until line is fixed **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under scale **Warning**
Basic - Build-up of grease on nonfood-contact surface. Side of fryer **Warning**
Basic - Build-up of mold-like substance on nonfood-contact surface. Shelves in walk in cooler **Warning**
Basic - Cardboard used to line food-contact shelves. Walk in cooler **Warning**
Basic - Employee personal items stored in or above a food preparation area. Cigarettes and coffee on spice shelf **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Glasses and biotene mouthwash on spice shelf **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Repeat Violation** **Warning**
Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Sausage tubes nor frozen throughout **Warning**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Outside cooler **Repeat Violation** **Warning**
Basic - Nonbagged garbage in dumpster. **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Plumbing system in disrepair. 3 bin sink **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Bottom rung of pie cooler **Warning**
Basic - Stored food not covered in walk-in cooler. Meatballs, whole cooked potatoes, cut redskins, soup, gravy, butter, cooked sausage, cooked hash browns **Repeat Violation** **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pie cooler . Key lime pie 50f 4 pieces **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cut cooked potToes 74f, return temperature 48f
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hollandaise 54f. Undetermined time. Return times hollandaise 48f **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Potatoes 10lns
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46f, overstocked. Lunch special 51f, cheese 53f both overstocked **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food. Raw burgers over cooked sausage gravy **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooler 50f. Key lime pie 60f **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. Bread crumb container **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. Key lime pie. Also cooked sausages in walk in cooler **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife and scrubbie **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cook unaware of date marking system on cut deli meats **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. Cooked whole potatoes, sliced deli meats,sliced tomatoes, sliced lettuce, etc.. **Warning**
10/14/2016 | 2 Violations | Rating 4.5/5
Intermediate - - From inspection on 2016-10-13: 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/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**. On 10/14 di itrios zourdos 4/15 expired. - From follow-up inspection on 2016-10-14: **Time Extended**
Intermediate - - From inspection on 2016-10-13: 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. Mother and dominique **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-14: **Time Extended**
10/13/2016 | 17 Violations | Rating 2.25/5
Basic - Bowl or other container with no handle used to dispense food. Scoop in pepper. Scoop in dry oatmeal **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Cigarettes on food shelf **Corrected On-Site** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Wait station cooler has employee food all over **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line **Warning**
Basic - Stored food not covered in walk-in freezer. Gravy. Numerous items uncovered to cool also **Repeat Violation** **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hash browns **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 pieces cheescake, 1 pieces blueberry cake.50fDiscarded by cook **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Presence of insects, rodents, or other pests. Dead bugs in light shield above oven **Warning**
High Priority - Raw animal food stored over cooked food. Raw beef pver fries in freezer **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over cooked ham in small upright freezer **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Pie crust cooler **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. Rice pudding **Corrected On-Site** **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/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Green peppers, lasagna **Corrected On-Site** **Warning**
Intermediate - Packaged food not labeled as specified by law. Water **Corrected On-Site** **Warning**
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. Mother and dominique **Repeat Violation** **Warning**
6/2/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
3/31/2016 | 6 Violations | Rating 4.25/5
Basic - - From inspection on 2016-03-29: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored in dirty container in prep area **Repeat Violation** **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
Basic - - From inspection on 2016-03-29: Basic - Clean utensils stored between 2 prep boxes. Knives on cook line **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
Basic - - From inspection on 2016-03-29: Basic - Equipment in poor repair. Handle on white freezer on line missing **Repeat Violation** **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
Intermediate - - From inspection on 2016-03-29: Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Dimitri **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
Intermediate - - From inspection on 2016-03-29: 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/hr/food-lodging/managercertification.html. **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
Intermediate - - From inspection on 2016-03-29: 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. **Warning** - From follow-up inspection on 2016-03-31: **Time Extended**
3/29/2016 | 25 Violations | Rating 1/5
Basic - Bowl or other container with no handle used to dispense food. Bowl in use as scoop in potatoes **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubes of beef and chicken in buckets on the walk in floor **Repeat Violation** **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored in dirty container in prep area **Repeat Violation** **Warning**
Basic - Clean utensils stored between 2 prep boxes. Knives on cook line **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Water on server **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Handle on white freezer on line missing **Repeat Violation** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler in outside shed **Repeat Violation** **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Stored food not covered in walk-in cooler. Pickles, cabbage **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Sever picked up dirty dishes and put on gloves to make 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. Cook cracking eggs, no Handwash then touching cooked ham for omelet **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46f. Overstocked on cook Ine **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. Eggs . The form was filled out 2 times at prior inspections. Manager is in hospital today. **Warning**
High Priority - Presence of insects, rodents, or other pests. I live fly in kitchen **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Raw beef steak over fries in upright white cooler **Repeat Violation** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleaned dirty plates and picked up customers food **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
High Priority - Toxic substance/chemical stored by or with food. Pain reliever by spices in prep area **Repeat Violation** **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. Sausages in bulk in walk in **Repeat Violation** **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Dimitri **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/hr/food-lodging/managercertification.html. **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. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Shredded and chopped cooked Potatoes 106f. **Corrective Action Taken** **Warning**
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. **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. Lasagna **Repeat Violation** **Warning**
11/6/2015 | 2 Violations | Rating 5/5
Basic - Equipment in poor repair. Door handle on white freezer **Warning**
Basic - Missing drain plug at dumpster. **Warning**
11/5/2015 | 21 Violations | Rating 2.75/5
Basic - Build-up of mold-like substance on nonfood-contact surface. Outside cooler in back **Warning**
Basic - Equipment in poor repair. Door handle on white freezer **Warning**
Basic - Food placed in soiled container/equipment. Condensate from cooler on east side **Warning**
Basic - Food stored on floor. Rain burger, the potatoes, etc **Repeat Violation** **Warning**
Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink piled up with numerous boxes, etc. unable to check. **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in dirty storage container **Corrected On-Site** **Warning**
Basic - Missing drain plug at dumpster. **Warning**
Basic - Open dumpster lid. **Warning**
Basic - Reuse of single-service articles. Reuse of butter patties on customer table **Warning**
Basic - Stored food not covered in walk-in cooler. Home fries,, bean soup, ham etc **Repeat Violation** **Warning**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Drywall in dish area **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By utensils **Repeat Violation** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Fogger **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 49f. Stored above cooler line.cooked potatoes 46f sitting on counter **Corrective Action Taken** **Repeat Violation** **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.whole she'll eggs sitting on the prep counter. Form emailed and filled out numerous times. Form emailed again and filled out **Warning**
High Priority - Raw animal food stored over cooked food. Raw beef over noodles in freezer **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ice cream in small white freezer **Repeat Violation** **Warning**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Outside **Repeat Violation** **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, gyro meat **Repeat Violation** **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. **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. Pastrami , noodle soup, bean soup, etc. **Warning**
10/20/2015 | 1 Violations | Rating 4.75/5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpfood-lodging/managercertification.html. **Warning**. This was not part of the Administrative Complaint
7/24/2015 | 2 Violations | Rating 4.5/5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Linda and dimitri **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/22/2015 | 8 Violations | Rating 3.5/5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Broken in west prep box **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dirty behind handsink **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep box on the line. See stop sale. crab 50f, burritto sauce with cooked vegetables48f, sausage steaks 46fqsausage 45f, chopped ham 51f, tomatoes 49f, cooked spinach 55f, ambient whole shell eggs 56f. In west prep box **Warning**. On 5/22. Ham 47fcooked beef 48f, cooked mushrooms 48fcooked peppers 49fcheese shredded 48f, meatloaf 51fcut lettuce 51f, raw beef 50f, whole shell eggs ambient 50f. All items in box greater than 41f, cooked potatoes 51f. Al discarded by cook. Hash browns 51f
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Prep box. Shell eggs 56f **Repeat Violation from 2/16 **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Out of temp for undetermined amount of time **Warning**. On 5/22 ambient egg temp is greater than ;41f. On 5/22 eggs discarded again due to temperature abuse. On 5/22 stop sale issue again
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Linda and dimitri **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. West prep box on the line **Warning**. Prep box not maintaining food temps at 41f
5/21/2015 | 35 Violations | Rating 0/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease on shelf under the flat top **Warning**
Basic - Build-up of grease on nonfood-contact surface. Fryer sides **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Glasses, keys by spices **Repeat Violation** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch **Repeat Violation** **Warning**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
Basic - Food stored on floor. Potatoes in containers on walk in floor **Repeat Violation** **Warning**
Basic - Garbage can soiled. Kitchen **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Broken in west prep box **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Top of dish machine **Warning**
Basic - Stored food not covered in walk-in cooler. Cheese, pickles, hash brownsmashed potatoes, **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dirty behind handsink **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep box on the line. See stop sale. crab 50f, burritto sauce with cooked vegetables48f, sausage steaks 46fqsausage 45f, chopped ham 51f, tomatoes 49f, cooked spinach 55f, ambient whole shell eggs 56f. In west prep box **Warning**
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. Oppm cl. Recheck was 50ppm **Corrected On-Site** **Warning**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook **Warning**
High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Chicken in plastic to go bag **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at room temp. Server put butter in cooler **Repeat Violation. From 2/16 **Corrective Action Taken** **Repeat Violation** **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. Butter by service window **Corrective Action Taken** **Warning**
High Priority - Presence of insects, rodents, or other pests. Ant on cutting board **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over parseley in freezer on the line **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over lamb in white freezer **Warning**
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Prep box. Shell eggs 56f **Repeat Violation from 2/16 **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Out of temp for undetermined amount of time **Warning**
High Priority - Toxic substance/chemical stored by or with food. Raid on spice shelf **Warning**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. Clean knives in dirty container **Corrected On-Site** **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 **Repeat Violation** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Linda and dimitri **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan in handsink **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/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. West prep box on the line **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. Cream pie in server area **Repeat Violation** **Warning**
2/16/2015 | 21 Violations | Rating 2/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes on walk in floor
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffee cup by spices **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Cigarettes and phone by spices **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server amd cook
Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep cook **Repeat Violation**
Basic - Equipment or utensils not designed or constructed in a durable manner. Handsink counter in dish area has disintegrated
Basic - Hole in ceiling. Holes around around attic access
Basic - Stored food not covered in walk-in cooler. Sheppards pie
Basic - Wall in disrepair. Dish area
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 62f. Corrective action taken. Employees discussing whether or not they will use rime on butter
High Priority - Displayed food not properly protected from contamination. Bug catcher on food shelf discarded by operator
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ham 51f. Over fill line in line prep box. Corrective action taken, removed and put underneath.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns and potatoes 111f sitting on the counter
High Priority - Raw animal food stored over cooked food. Raw liver over fries in upright freezer on line
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. There is raw chicken over okra in wait staff freezer
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over pie on speed rack **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken. Put back in refrig
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 in walk in
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. corned beef hash
Intermediate - Spray bottle containing toxic substance not labeled. Green cleaner **Corrected On-Site** **Repeat Violation**
9/29/2014 | 19 Violations | Rating 3/5
Basic - Dead bugs in light shields in kitchen
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server **Corrected On-Site** **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. Cook and dishwasher peeling potatoes
Basic - Exterior door has a gap at the threshold that opens to the outside. West side door
Basic - Food stored in a prohibited area. Onions and canned goods in outside area
Basic - Food stored on floor. Numerous items on walk in floor **Repeat Violation**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in home fries in walk in
Basic - Open dumpster lid. **Repeat Violation**
Basic - Plumbing system in disrepair. Leak at 3 bin sink faucet **Repeat Violation**
Basic - Stored food not covered in walk-in cooler. Numerous items in walk in not covered **Repeat Violation**
Basic - Wall soiled with accumulated grease. Back door has foodlash on it
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid in dish area
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter sitting at room temp, ice only touching the bottom layer of ice. Corrective action taken **Repeat Violation**
High Priority - Raw animal food stored over cooked food. There is raw steak over par cooked fries in freezer
High Priority - Raw animal food stored over ready-to-eat food. Reach in freezer has raw chicken over fruit **Repeat Violation**
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. Lemon pie in pie case
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 Turkey, etc **Repeat Violation**
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Spray bottle containing toxic substance not labeled. Green cleaner **Repeat Violation**
4/3/2014 | 14 Violations | Rating 3.25/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server getting drinks
Basic - Equipment in poor repair. Pie cooler in the front of the facility is not maintaining product at 41f or below
Basic - Food stored on floor. Cased items on floor in the walk in. Burger **Corrected On-Site**
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Open dumpster lid.
Basic - Stored food not covered in walk-in cooler. Potatoes, cut vegetables, grAvy, etc
Basic - Water leaking from faucet/faucet handle. 3 bin sink
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Real butter patties 69f. Ice touching Bottom of container of pan.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheesecake in pie case is 49f overnight. Discarded by operator **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. There are raw liver portions over fries in upright lie freezer
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 49f cheesecake in pie boc **Corrected On-Site** **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna in walk in **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle **Corrected On-Site**
11/18/2013 | 10 Violations | Rating 3.5/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Corrected On-Site**
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a glass cup in use as a scoop in the oats **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler...potatoes blue bin. Repeat violation
Basic - Wall soiled with accumulated food debris. Handsink area by rear door
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potators 49f, crabmeat 52f,cut lettuce 57f, roux 54f,turkey 52f, cooked sausage linksv52f, raw burger 50f in the walk in cooler. Whole shell eggs ambient temp 50f.refrigerator in defrost
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. Whole shell eggs sitting on the counter. 3 flats
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food in walk in not holding 41f....Turkey and items on speed rack put in freezer for corrective action to cool
High Priority - There are dead insects in light shields
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish on server
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey in walk in
2/18/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
2/14/2013 | 27 Violations | Rating 1.75/5
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.pork overnight at 53f
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.numerous items
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter patties 67f at server station
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.pork 53f overnight Stop saled
High Priority - Raw animal food stored over ready-to-eat food.raw burger stored over ready to eat shrimp in freezer on. The line
Basic - Stored food not covered in walk-in cooler.potatos **Repeat Violation**
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 getting toast
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.scoop is a glass bowl in the raw oatmeal **Repeat Violation**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Raw shell eggs were cracked and then touched ready to eat onions
Basic - Employee with no hair restraint while engaging in food preparation.cooks
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.servers getting toast
Basic - Equipment in poor repair.Mixer badly rusted and soiled
Basic - Nonfood-contact equipment in poor repair.screen door has torn metal exposed
Basic - Wiping cloth/towel used under cutting board.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.large bin outside
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.tea pitchers have buildup
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.The reach in cooler out back has debris on the bottom of it
Basic - Soil residue build-up on nonfood-contact surface.on top of dish machine
Basic - Single-service articles not stored inverted or protected from contamination.dirty dustpan on top or Saran Wrap
Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters are stored in cloth basket
Basic - Plumbing system in disrepair.missing handle on the mop sink
Intermediate - Handwash sink used for purposes other than handwashing.storing coffee pitcher
Basic - Open dumpster lid. **Repeat Violation**
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door
Basic - Hole in wall.in kitchen and dish area
Intermediate - Spray bottle containing toxic substance not labeled. 2 squeeze bottles in dish area
10/30/2012 | 10 Violations | Rating 3.5/5
Critical - Observed uncovered food in holding unit/dry storage area.home fries in walk in
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.oatmeal
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.portion cup in feta
Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server getting drinks
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory.dish areaCorrected On Site.
Observed open dumpster lid.
Observed carpeting installed in an improper location.behind counter
Observed attached equipment soiled with accumulated dead bugs. light shield above 3 bin sink
Carbon dioxide/helium tanks not adequately secured.dish
5/14/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
5/10/2012 | 20 Violations | Rating 1.25/5
Critical - Stop Sale issued due to adulteration of food product.mashed up whole shell eggs directly from cardboard flats
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pancake batter Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 46f,veg cooked 45f,chicken raw 46,hash 47
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.gravy 102f hollandaise 107f. turned up Corrected On Site.
Critical - Observed food being cooled by nonapproved method.potatos sitting at room temp Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.larrge prep
Critical - Observed raw animal food stored over ready-to-eat food.beef over rte fries
Critical - Observed uncovered food in holding unit/dry storage area.numerous items in walk in. sauce,potatos on sheet pan
Critical - Observed whole shell eggs mashed in a bucket with the shells and steained to get the egg shells out
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.glass soup cup in oatmeal Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands.fan stored in front of sink
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.bracelet on server
Critical - Observed evidence of employee smoking in food preparation or other non-designated area.ashtray on food prep counter by eggs with 4 half smoked cigarettes in it
Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. prep table
Observed nonfood-contact equipment in poor repair. fan broken Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.grill cloth not sanitized Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.large clean pot on floor
Observed wall soiled with accumulated grease. under fire extinguisher in kitchen
Carbon dioxide/helium tanks not adequately secured. dish
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.daniel,sam
11/29/2011 | 16 Violations | Rating 3.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 69f waitress station Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.servers getting drinks
Observed build-up of food debris, dust or dirt on nonfood-contact surface.green shelves
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives stuck in book on shelf Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory.dishCorrected On Site.
Observed inside/outside of dumpster not clean.
Observed open dumpster lid.
Critical - Observed1 oldvrodent dropping in dish Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door
Critical - Outer openings of establishment cannot be properly sealed when not in operation.fan over oven
Observed hole in wall.on south wall
Observed wall in disrepair.dish room by door
Observed wall soiled with accumulated food debris.base area of wall
Observed attached equipment soiled with accumulated dust.a/c dish area
Carbon dioxide/helium tanks not adequately secured.dish
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. dishwasher
2/21/2011 | 7 Violations | Rating 3.75/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 54f in ice bAth Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw burger in prep freezer above cooked fish
Critical - Observed food stored on floor.beef on walk in floor
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bowl in oatmeal Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed wall in disrepair.above door in dish
Observed wall soiled with accumulated food debris.prep table
10/14/2010 | 3 Violations | Rating 5/5
Violation: 15-32-1Observed walk-in cooler gasket torn/in disrepair.
Violation: 33-12-1Observed dumpster rusted out on back. recycle bin
Violation: 33-16-1Observed open dumpster lid.
10/11/2010 | 27 Violations | Rating 0/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse Walk in food overnight at greater that 41f. See temp list
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 53f wait stationRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.moussaka 49f overnight
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken 49f overnight
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.veggies CH 49f
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg mix CH 49f walk in
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.57f fries CH
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ham 48f CH
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.gravy CHf walk in
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.souvlaki CH 49f
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken noodle 5lbs
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.brown gravy CH 49f
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walk in
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.produce cooler
Critical - Observed potentially hazardous food thawed in an improper manner.chicken in standing water Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food.meat over hot dog rollsRepeat Violation.
Critical - Observed raw animal food stored over cooked food.raw beef over rte scallops
Critical - Observed food stored on floor.walk in freezer
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.braceletsRepeat Violation.
Critical - Observed employee dry hands on clothes/apron after washing.dish area
Critical - Observed did not wash hands in kitchen before putting gloves on
Observed walk-in cooler gasket torn/in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed cook wiping knife on apron
Observed dumpster rusted out on back. recycle bin
Observed open dumpster lid.
Observed wall soiled with accumulated food debris.prep
7/21/2010 | 0 Violations | Rating 5/5
No Violations Were Observed
3/30/2009 | 22 Violations | Rating 1.25/5
Carbon dioxide/helium tanks not adequately secured.Repeat Violation.
Critical - Exit signs not properly illuminated. For reporting purposes only.
Lights missing the proper shield, sleeve coatings or covers.cracked on line
No Heimlich maneuver sign posted.Repeat Violation.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.card expired
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.wait staff area
Critical - Observed bacon draining and touching dirty egg creates Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.outside refrig
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed food stored on floor.freezerRepeat Violation.
Observed garbage on the ground and/or pad around dumpster.wood
Critical - Observed hand wash sink used for purpose other than washing hands.bacon trays on top
Observed open dumpster lid.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs at room tempRepeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.egg wash 49f Corrected On Site.Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food.chicken ober cooked lasagna in freezer-see form number below
Critical - Observed toxic item stored by food.personal items spay vy spices
Critical - Outer openings of establishment cannot be properly sealed when not in operation.rear door missing sweepRepeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork from freezer
Critical - Required consumer advisory for raw/undercooked animal food not provided.Repeat Violation.Corrected On Site.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.filter
11/10/2008 | 24 Violations | Rating 3/5
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.spatula between counter Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers.dish
No Heimlich maneuver sign posted.
Observed attached equipment soiled with accumulated grease.hood
Observed build-up of food debris, dust or dirt on nonfood-contact surface.dishwasher
Observed build-up of food debris, dust or dirt on nonfood-contact surface.grates on prep box
Observed build-up of food debris, dust or dirt on nonfood-contact surface.side of fryer
Critical - Observed food employee touching ready-to-eat food with their bare hands .turkey Corrected On Site.
Critical - Observed food stored on floor.freezer Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.pepper container
Observed grease accumulated under cooking equipment.
Observed hole in ceiling.dish room
Observed hole in wall.water heater
Observed hole in wall.water heater area
Observed nonfood-contact equipment in poor repair. metal panel in dish
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs 47f Corrected On Site.
Observed residue build-up on nonfood-contact surface.shelves in kitchen
Critical - Observed tomatos cut and put back in dirty box Corrected On Site.
Critical - Observed toxic item stored by food.oven cleaner by salt Corrected On Site.
Observed wall in disrepair.baseboard
Observed wall in disrepair.by microwave
Critical - Outer openings not protected with self-closing doors.screen door
Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.