- Basic - Bowl or other container with no handle used to dispense food. Inside rice container **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Inside kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris. Across from three compartment sink **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham74°f, cut lettuce75°f on front counter
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment need quat test strips
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Inside kitchen
- 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 new employee (dish washer) as per operator employee will be trained within 60 days
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside cereal **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in freezer in dry storage area
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old, unused equipment stored outside.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. 3 compartment sink area
- Basic - Wall soiled with accumulated food debris. Inside back kitchen area next to reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork62°f, ham 59°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 91°f
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 - Hot water not provided/shut off at employee handwash sink. In restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside back kitchen area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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10/17/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken next to empanadas
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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8/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.chicken next to empanadas
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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4/29/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed dead roaches on premises.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed nonfood-contact equipment in poor repair (reach in cooler front area)
- Observed utensils stored in crevices between equipment.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed leaking pipe at plumbing fixture. KITCHEN HANDWASH SINK and 3-COMPARTMENT SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING CABBAGE Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. RINSING STEAK Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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 EMPLOYEES WORKING FOR 3 WEEKS
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2/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. 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 EMPLOYEES WORKING FOR 3 WEEKS
- Critical - Observed 1 dead roaches on premises. IN REACH_IN COOLER
- Critical - Observed 20+ dead roaches on premises. ON GLUE TRAP Corrected On Site.
- Critical - Observed 3+ dead roaches on premises. SHELF BY CHEST FREEZER
- Critical - Observed 5+ dead roaches on premises. IN KITCHEN BY WALL
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING TOAST Corrected On Site.
- Observed floor area(s) covered with standing water. BY GLASS REACH_IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. POULTRY OVER RTE PLANTAINS
- Critical - Observed roach activity as evidenced by 1 live roaches found IN OFFICE.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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2/11/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. AT ROOM TEMPERATURE
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC NEXT TO SODA COOLER, AMBIENT TEMPERATURE 51F. DO NOT USE REACH_IN COOLER UNTIL REPAIR.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASS RIC USED FOR STORING BEER AND MEAT (BY ICE MACHINE). DO NOT USE THIS COOLER TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS FIXED.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. AFTER CRACKING EGGS Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGING GLOVES Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. HANDWASH SINK KNOBS
- Observed water draining onto floor surface. BEER COOLER
- Critical. No handwashing sign provided at a handsink used by food employees. HANDWASH SINK BY A/C UNIT.
- Critical. Hand wash sink lacking proper hand drying provisions. HANDWASH SINK BY A/C UNIT
- Critical. Handwashing cleanser lacking at handwashing lavatory. HANDWASH SINK BY A/C UNIT
- Heat lamp lacking a proper shield.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/10/2010.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 7/10/2010.
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5/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- 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 food stored on floor. ORANGES
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed rodent activity as evidenced by 2 FRESH rodent droppings found IN STORAGE AREA APPROXIMATELY 10 FT FROM KITCHEN This violation must be corrected by : 5/11/2010.
- Critical. Observed roach activity as evidenced by 4 live roaches found IN KITCHEN This violation must be corrected by : 5/11/2010. Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. FOR FAN
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/10/2010.
- 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. This violation must be corrected by : 7/10/2010.
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5/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2010 | Routine - Food | Emergency Order Callback Complied |
- 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 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 raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by 40 plus fresh (moist and dark in color) rodent droppings found in kitchen.
- Critical. Observed roach activity as evidenced by 27 plus live roaches found in kitchen.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- 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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1/22/2010 | Routine - Food | Emergency order recommended |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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