- No Violations Were Observed
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. **Corrected On-Site**
- 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 not provided/shut off at employee handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods. **Admin Complaint** **Repeat Violation**
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3/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Reuse of single-service articles.
- Basic - Single-use aluminum foil pan reused.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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 at all times. **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 not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- 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 food stored on floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- 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.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. utensils
- Critical - Handwash sink not accessible for employee use at all times. spoons inside hand sink. Corrected On Site. Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food. brush with metal band. Corrected On Site.
- Observed clean equipment stored on floor. paella pans Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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. flour Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham Repeat Violation. Corrected On Site.
- Observed single-service items stored on floor. to go containers, and single service cups Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.reach in cooler on front counter Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. beans, rice Corrected On Site.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Wareewashing area
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands.on prep sink
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.prep sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.tomato sauce
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beans
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.flour
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DESSERTS AT REACH IN COOLERS.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. DAMAGED REACH IN COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOODS AT COOK LINE REACH IN COOLER (68F). SHELL EGGS (70F). Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. TORTILLA ESPANOLA (110F). Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. SPANISH TORTILLA (ESPANOLA) (110F) REHEATING . Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER AT COOK LINE. (68F). Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SLICED ALMONDS BAG.
- Critical. Displayed food not properly protected from contamination. BREADS AT PREP-AREAS (LUNCHERIA).
- Critical. Observed food stored on floor. RICE BAG.
- Critical. Observed uncovered food in holding unit/dry storage area. BREADS OVER SANDWICH PREP-AREA (LUNCHERIA). AND KITCHEN BREAD. Repeat Violation.
- Critical. Observed employee improperly washing hands. NO PAPER TOWEL AT HANDSINKS . Corrected On Site. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed single-service items stored on floor. CASE OF CUPS. AT DRY STORAGE.
- Critical. Hand wash sink lacking proper hand drying provisions. IN KITCHEN INSIDE OR OUT BUFFETT AREA. Corrected On Site. Repeat Violation.
- Observed open dumpster lid.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. PAELLA COOKER WITH LP TANK IN USE IN KITCHEN ON TODAY'S VISIT.
- Critical. Observed expired Food Manager Certification. EXPIEED ON: 01/01/2010. This violation must be corrected by : 05/11/2010.
- 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. EXPIRED: 01/18/2008. This violation must be corrected by : 03/11/2010.
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3/11/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit (49F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WRAPS AND SANDWICHES PREP COOLER. MAYONAISE (51F) , CHEESE (50F) , PLANT FOODS (51F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WRAPS AND SANDWICHES COOLER : MAYONAISE (51F) , CHEESE (50F).
- Critical. Observed uncovered food in holding unit/dry storage area. CUBAN BREADS.
- Critical. Observed employee improperly washing hands. STATION NO SET UP.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Observed clean equipment stored on floor. PAELLA PAN/POT.
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS IN IT.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical. License expired within 30 days after expiration date.
- No Heimlich maneuver sign posted.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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