- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Food stored on floor. Bottle of oil **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No container installed for catching grease from hood drip tray. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Plumbing system in disrepair. **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- 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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area.front area **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back area **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. **Repeat Violation** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation** **Warning**
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Hair shampoo/ conditioner **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Required employee training expired 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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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- 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 - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Faucet/handle missing at plumbing fixture.mop sink
- Basic - No handwashing sign provided at a hand sink used by food employees.in the kitchen
- Basic - Plumbing system in disrepair.the mop sink
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.plastic containers stored inside the one on the cook line **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No soap provided at handwash sink.in the kitchen
- Intermediate - Soil residue in food storage containers.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at three compartment sink
- High Priority - Tracking powder pesticide used inside establishment.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No person in charge of establishment during operation.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ripped/worn tin foil used as shelf cover.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed dumpster overflowing garbage. OBSERVED OUTSIDE DUMPSTER OVERFLOW.
- Critical - Observed food stored in a prohibited area. OBSERVED CHICKEN IN THREE COMPARTMENTS SINK. Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease on the ground and/or pad around grease receptacle. MOP WATER AROUND DUMPSTER AREA
- Observed open dumpster lid. Corrected On Site.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEANS FOUND AT 52 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS NEEDED IN MEN RESTROOM
- 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 This violation must be corrected by : 9-20-10.
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7/20/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IS NOT WORKING PROPERLY.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. NO SANITIZER IN WIPING SOLUTION
- Critical. Hand sink missing in food preparation room or area.
- Observed overflowing garbage by the front counter inside the restaurant.
- Critical. Observed unlabeled spray bottle.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. BOX OF PLAINTAINS
- Observed employee with no hair restraint.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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