2 MINUTES
4447 Gall Boulevard
Florida, 33542
Pasco County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment, steam table, microwave exterior Handles of hand wash sink **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen and prep area. Floors under equipment **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table and on top of 2 door cooler on cook line
Food safety inspection conducted on 2/19/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 1/2/2025
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line **Repeat Violation**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in food storage area and prep area **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen area all soiled **Repeat Violation**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer 0ppm, employee changed out sanitizer bucket, now at 100ppm **Corrected On-Site** **Repeat Violation**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then touched clean plate to be served to customer without washing hands **Repeat Violation**
- 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. Employee cutting lettuce and putting it in a bowl with no gloves on
- 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. Server put dirty dishes in dish area then put gloves on and touched bread without washing hands, discussed proper hand washing with employee, she went to hand sink and properly washed hands **Corrective Action Taken**
- 03F-02-5: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 and the time removed from temperature control cannot be determined. No time mark on butter packets or shell eggs sitting out, employees were able to determine the time **Corrected On-Site** **Repeat Violation**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink by door going into prep area, soap put at hand sink **Corrected On-Site**
Food safety inspection conducted on 1/2/2025 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine lid, handle of up right cooler broken **Repeat Violation** **Warning** - From follow-up inspection 2024-10-29: Ice machine has handle **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease **Warning** - From follow-up inspection 2024-10-29: **Time Extended** - From follow-up inspection 2024-10-30: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-29: No eggs on counter, breakfast over at 11:30 **Time Extended** - From follow-up inspection 2024-10-30: No eggs on counter observed at time of callback inspection, breakfast over at 11:30 AM. **Time Extended**
Food safety inspection conducted on 10/30/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 10/29/2024
High Priority
5
Intermediate
0
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine lid, handle of up right cooler broken **Repeat Violation** **Warning** - From follow-up inspection 2024-10-29: Ice machine has handle **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-29: 0 ppm, primed machine still 0 ppm, **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing **Warning** - From follow-up inspection 2024-10-29: No one doing dishes **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-10-29: hash browns 59F/ 89F, hot water added at 6 am, left on counter till 11:30, then put in cooler, butter pats 46F, moved to freezer, sausage patties 45F, moved to walk in cooler In vertical cooler - butter pats 46F, moved to freezer, sausage patties 45F. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-29: Walk in cooler - sliced ham 42F, sliced beef 41F, meatballs 42F, raw beef patties 42F In vertical cooler - fish 40F, sausage links 42F, hash browns 59F/ 89F, hot water added at 6 am, left on counter till 11:30, then put in cooler, butter pats 46F, moved to freezer, sour cream packs 43F, sausage patties 45F, moved to walk in cooler see stop sale. **Admin Complaint**
- 03F-02-5:High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-29: No eggs on counter, breakfast over at 11:30 **Time Extended**
Food safety inspection conducted on 10/29/2024 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).
Inspection on 10/28/2024
High Priority
8
Intermediate
5
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in dry storage area **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook is wearing watch while preparing food **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 14-11-5:Basic - Equipment in poor repair. Ice machine lid, handle of up right cooler broken **Repeat Violation** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris **Warning**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing chicken base buckets for food **Warning**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease **Warning**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm **Corrected On-Site** **Warning**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then put sausage on plate without changing gloves or washing hands, discussed proper hand washing with cook **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing **Warning**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then started preparing food without washing hands **Warning**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked eggs then put cooked sausage in plate to be served to guests without changing gloves or washing hands **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down **Corrective Action Taken** **Warning**
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler **Corrected On-Site** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink, discussed proper sink for washing hands **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit, provided operator with chlorine test kit **Corrected On-Site** **Repeat Violation** **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Provided operator with probe thermometer **Corrected On-Site** **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, diced ham, sliced meats not date marked **Warning**
Food safety inspection conducted on 10/28/2024 revealed 25 total violations (8 high priority, 5 intermediate, 12 basic).