- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 12A-19-1 Observed empolyee wash hands with no hot water.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 37-02-1 Observed hole in wall. BY FOOD PREPARATION TABLE
- Violation: 37-14-1 Observed ceiling in disrepair. IN KITCHEN and IN DINNING AREA
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/8/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOM
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Observed ceiling in disrepair. IN KITCHEN and IN DINNING AREA
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT COUNTER HANDSINK
- Observed hole in wall. BY FOOD PREPARATION TABLE
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER VEGETABLESand FALAFAL MIX INSIDE WALKIN COOLER
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical - Observed toxic item improperly stored. OVER EQUIPMENT
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE and BEANS Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/25/2012 | Complaint Full | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- 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
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. NO SANITIZER AT 3 Compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. BY 3 Compartment sink Repeat Violation.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- No copy of latest inspection report.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS INSIDE Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Wet mop not hung to dry. Repeat Violation.
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3/30/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. EGGS NEXT TO TOMATOES
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed single-service articles improperly stored. UNDER SINK
- Critical. Observed handwash sink used for purposes other than handwashing. CONTAINERS INSIDE
- Critical. Hand wash sink lacking proper hand drying provisions. BY 3 compartment sink
- Wet mop not hung to dry.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 10/4/2010.
- 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.
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10/4/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. GRABBING BREAD TO ASSEMBLE SANDWICH Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. FROSTED
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Critical. Establishment operating without a current Hotel and Restaurant license. OFFICE HAS RECEIVED CHANGED OF OWNERSHIP APPLICATION, NEW OWNER BIAGIO LLC CURRENT .Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
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