- Basic - Food debris accumulated on kitchen floor.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site** **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Outer openings not protected with self-closing doors. Self closing device broken **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. Self closing device not closing the door completely. **Warning**
- Basic - Soiled dry wiping cloth in use. Soiled cloth on a prep table **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Curry chicken at 130°f on the steam table, reheated to 165°f **Corrected On-Site** **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. Jerk chicken at 64°f in a cooler, almost 6h cooling according to PIC, moved to a freezer , 41°f at the end of the inspection **Corrected On-Site** **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salad ( cut tomato, cut lettuce) at 65°f on the prep area, less than 4h out of temp according to mgr, moved inside a cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beef at 78°f on the prep area, discarded. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outdoors **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to mop sink **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. **Warning**
- Intermediate - No soap provided at handwash sink. Next to mop sink **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach, degreaser **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Not able to be close all the way
- Basic - Cutting board has cut marks and is no longer cleanable. Several in dish area
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above 2 white coolers in kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to rice cooker
- Basic - Storage area not maintained clean and organized. Items stored on top of water heater
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked rice and beans in 1 door glass reach in cooler in kitchen **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White in kitchen
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust, grease and/or dirt on nonfood-contact surface. Exterior of kitchen equipment shelves, kitchen fan, stove tops, hand wash sink in kitchen...
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wall soiled with accumulated food debris. Kitchen. **Repeat Violation**
- Intermediate - Accumulation of food debris on food-contact surface. Prep table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- 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 rice, chicken, beef, oxtail, pork, plant foods, sauces in reach in cooler.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/soil residue on shelves.
- Basic - Leaking drain pipe at the 3 compartment dish wash sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Corrected On-Site**
- Basic - Unnecessary items in kitchen/storage area. Several items need removing from kitchen.
- Basic - Wall soiled with accumulated food debris / debris and grease. Kitchen. **Repeat Violation**
- Intermediate - Cutting board(s) stained with black debris and soiled.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. in ice machine.
- Critical - Observed unlabeled spray bottle. clear liquid in spraybottle in kitchen. Corrected On Site. Repeat Violation.
- Observed walls soiled with accumulated food debris. kitchen.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. extinguisher on floor. For reporting purposes only.
- Wet mop not hung to dry. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, grease, dust or dirt on nonfood-contact surface. shelfs throughout.
- Observed single-service articles improperly stored. plastic utensils on frontline not stored with handles one way. Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue liquid window cleaner. Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen handwash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked rice in reach-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over onions, carrots in reach-in cooler. Corrected On Site.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Pro
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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4/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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