- Basic - Bathroom door not self-closing. Upstairs
- Basic - Bowl or other container with no handle used to dispense food. Cooked rice
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Upstairs storage
- Basic - Clean utensils stored between equipment and wall. Knives **Corrected On-Site**
- Basic - Food stored on floor. Container with plantains Box of oranges on floor by front counter **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a table **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Upstairs **Corrected On-Site**
- 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. One employee has certificate 5 employees don't have it including cooks
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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10/16/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- Basic - Nonfood-grade bags used in direct contact with food.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food stored on floor.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - No sanitizer buckets available for sanitizing/wiping cloths.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service items stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. NEW MANAGEMENT
- 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. NEW STAFF
- Observed attached equipment soiled with accumulated grease.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Working containers of food removed from original container not identified by common name.
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9/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. inside reach in freezer.
- Critical - No conspicuously located thermometer in holding unit. in pastry box.
- Critical - No conspicuously located thermometer in holding unit. inside reach in cooler by fryer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf next to clean utensils. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. filters on hood system
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves inside reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. inside reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tomato sauce. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. knives holder used in kitchen
- Observed rice dispensing equipment that allows contamination of the lip-contact surface.
- Critical - Observed soil residue in storage containers. cointainers stored by fryer.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce inside cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in steam table at 117 F Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. flour
- Critical - Working containers of food removed from original container not identified by common name. sugar
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.forks and knives
- Critical - Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.pastry box
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.pastry box
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.heavy rust on shelves
- Observed clean equipment stored on floor.pots
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair.reach in freezer
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.shrimp and yuca
- Observed personal care item stored with food.purses
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham
- Critical - Observed raw animal food stored over ready-to-eat food.pork over ice
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.front 3 compartment sink.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.pork
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.sugar
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed food debris accumulated on kitchen floor.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and vegetables. Corrected On Site. (MIGOLI :REACH IN COOLER).
- Observed employee with no hair restraint. Employee in kitchen . Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. NOT SET UP. FRONT COUNTER. Corrected On Site.
- No copy of latest inspection report.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DESSERTS AT RWACH IN COOLER.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. DRY STORAGE UPSTAIRS .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BACON. COOLER. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER EMPANADAS.
- Critical. Observed food stored on floor. CUBAN BREAD BAG.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Observed 2 dead roaches at dry storage on second floor.
- Critical. Outer openings not protected with self-closing doors. STORAGE UPSTAIRS .
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. DRY STORAGE UPSTAIRS.
- Critical. No Screening door with 16-mesh to the inch. DRY STORAGE (TWO DOORS KEPT OPEN WHILE WORKING.)
- Observed food debris accumulated on dry storage floor (AROUND COOLERS).
- Observed wall in disrepair. AROUND BREAKER BOXES (GAPS AROUND). Repeat Violation. Repeat Violation.
- Observed unnecessary items on the premise. DRY STORAGE AREAS.
- 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. For reporting purposes only.
- Critical. Observed employees not performing their work duties in a manner consistent with the Food Code requirements. DISHWASHING PERSON.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY (56F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. POULTRY (56F). MUST TRANSFER TO ANOTHER COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed handwash sink used for purposes other than handwashing. SILVERWARE IN IT.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on storage floor upstairs.
- Observed wall in disrepair. UPPER STORAGE.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/2/2008 | Routine - Food | Administrative complaint recommended |
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