DirtyFLRestaurant Inspection Data

BREAKFAST CLUB

3575 West Lake Mary Boulevard
Florida, 32746
Seminole County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10826343

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - water well and top of dish machine. - From follow-up inspection 2025-04-25: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment - From follow-up inspection 2025-04-25: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink - From follow-up inspection 2025-04-25: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-04-25: **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - provided to operator - From follow-up inspection 2025-04-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled. - From follow-up inspection 2025-04-25: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - server station - From follow-up inspection 2025-04-25: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station Repeat Violation - From follow-up inspection 2025-04-25: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station - From follow-up inspection 2025-04-25: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline - From follow-up inspection 2025-04-25: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator - From follow-up inspection 2025-04-25: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - waffle batter - eggs at cookline - From follow-up inspection 2025-04-25: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-04-25: **Time Extended**

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10714377

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. - water well and top of dish machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on cutting board at prep station
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cookline equipment
  • 36-24-5:Basic - Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. - Togo box at cookline
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - server station
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened container of raw Philly meat over opened container of raw pork chops at reach in cooler Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - eggwash over bag of onions at walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked collard greens (46F - Cold Holding); - rehydrated hash browns at cookline(47F - Cold Holding) held overnight per cookline employee. - rehydrated hash browns at walk in cooler (52F - Cold Holding) held overnight per cookline employee. WALK IN COOLER: all items held overnight per chef - sauerkraut (46F - Cold Holding); - hot dog (50F - Cold Holding); - chili (50F - Cold Holding); - sausage (50F - Cold Holding); - mashed potato (48F - Cold Holding); - hollandaise (48F - Cold Holding); - shredded pork (47F - Cold Holding); - sautéed onions (47F - Cold Holding); - cooked chicken (45F - Cold Holding) Warning
  • 02C-03-5: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. - milk. Employee states opened day prior.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - 12 qt food container holding eggwash has crack and duct tape used to repair. Observed eggwash dripping onto bag of onions and closed container of cooked chicken. Employee replaced container and wiped and sanitized bag of onions and container of cooked chicken. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - waffle batter - eggs at cookline
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10713797

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-07: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler Repeat Violation - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen - From follow-up inspection 2024-11-07: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-07: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler - From follow-up inspection 2024-11-07: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine - From follow-up inspection 2024-11-07: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cooler at server station - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station - From follow-up inspection 2024-11-07: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine - From follow-up inspection 2024-11-07: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks - From follow-up inspection 2024-11-07: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-11-07: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - provided blank form to operator - From follow-up inspection 2024-11-07: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate - From follow-up inspection 2024-11-07: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-07: **Time Extended**

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8733506

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - employee drinking from an open cup at front counter
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill
  • 08B-38-4:Basic - Food stored on floor. - case of eggs on floor in walk in cooler
  • 36-24-5:Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cooler at server station
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee cracked eggs, grabbed clean plates, then put on gloves, no hand wash. - server dropped off dirty dishes to dish station, then put gloves on to handle toast, no hand wash.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracked eggs, then handled clean plate, no hand wash
  • 09-01-4: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. - multiple employees handling toast with bare hands after coming out of toaster.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - tomato (52F - Cold Holding); - French toast mix (53F - Cold Holding); - ham (62F - Cold Holding); - raw burger (55F - Cold Holding); - cooked chicken (55F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - provided blank form to operator
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - water turned off at hand wash sink in kitchen Warning

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8600222

  • N/A:No Violations Were Observed

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8621437

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling - From follow-up inspection 2024-02-29: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At walk in cooler floor by the fan - From follow-up inspection 2024-02-29: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters - From follow-up inspection 2024-02-29: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign - From follow-up inspection 2024-02-29: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line - From follow-up inspection 2024-02-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line - From follow-up inspection 2024-02-29: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection - From follow-up inspection 2024-02-29: Facility is on a warning from previous inspection **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled - From follow-up inspection 2024-02-29: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on - From follow-up inspection 2024-02-29: **Time Extended**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8620641

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to clean dishes and food that was being prepped
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee sip out of a straw at cooks line and put drink down to fill order
  • 36-22-4:Basic - Floor area(s) covered with standing water. At walk in cooler floor by the fan
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at chemical storage by exit door at back of kitchen One flying insect at dry storage area One flying insect at mop sink
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled dishes at bus tub and put gloves to start a task. Educated server on washing hands after dropping soiled dishes
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee sip out of a straw at cooks line and put drink down to fill order
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station,cooks line and at prep area have no paper towel Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8594663

  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area - From follow-up inspection 2024-01-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line Warning - From follow-up inspection 2024-01-29: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu Warning - From follow-up inspection 2024-01-29: **Time Extended**

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8456923

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl and styrofoam cup in sugar container Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of raw bacon stored on floor at walk in freeer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Side of flat top grill Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep area across from cooks line Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at prep area across from cooks line
  • 08B-12-5:Basic - Stored food not covered. Mashed potatoes, cut vegetables not covered at walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hollandaise sauce in hot well at cooks line temping at 129F. Operator heated sauce **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects in dry storage area at back of kitchen next to dish wash area Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle no label at wait staff station Corrected On-Site

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8456408

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 53B-01-5: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. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card . A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection Warning - From follow-up inspection 2023-09-25: One employee presented their card, another employee located the blank forms . The person in charge was unable to locate food handler certificates Admin Complaint
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the service station Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station Warning - From follow-up inspection 2023-09-25: **Time Extended**
  • 45-01-4:- From initial inspection : Operator has replaced a oven under the hood with a oven range combination. Currently the ansul system has 2 outlets one for the flat top grill and one for the fryer. The oven range is unprotected without a ansul nozzle above or near - From follow-up inspection 2023-09-25: Unit is unprotected **Time Extended**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8355074

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In the storage area Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station Warning
  • 14-11-5:Basic - Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down Warning
  • 08B-38-4:Basic - Food stored on floor. In the freezer - employee corrected Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty Warning
  • 53B-01-5: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. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card . A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the service station Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station Warning
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking the exit to the kitchen- exit light damaged
  • 45-01-4:Operator has replaced a oven under the hood with a oven range combination. Currently the ansul system has 2 outlets one for the flat top grill and one for the fryer. The oven range is unprotected without a ansul nozzle above or near