- No Violations Were Observed
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3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - 3compartment sink detergent and sanitizer mixed together.
- Basic - Bowl or other container with no handle used to dispense food. On second floor, containers with beans
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. bread and pickles
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food not stored at least 6 inches off of the floor. Second floor beans
- Basic - Ice scoop handle in contact with ice. In front area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. At all Handwash sinks and bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Breaded steak
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 63°f
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - No soap provided at handwash sink.
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1/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Plastic curtain in walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Second floor bathroom
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over milk.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For three compartment sink.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 38-10-1 Light not functioning. storage room. 2nd floor .
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7/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Employees have not received training related to their assigned duties. dishwasher not wasHING dishes properly.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Light not functioning. storage room. 2nd floor .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap.
- 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.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3comp sink .
- Critical - Observed food stored on floor. storage room 2nd floor .
- Critical - Observed hand wash sink used for purpose other than washing hands. using handwashing sink to wash dishes .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. in all reach IN COOLERS.
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7/24/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - No conspicuously located thermometer in holding unit. MOST REACH IN COOLERD
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed hole in wall. SEAL WHERE NEEDED KITCHEN AREA
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler gaskets. KITCHEN REACH IN COOLERS
- Observed walk-in cooler gasket torn/in disrepair.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. most hand sinks
- Critical - No thermometer provided to measure temperature of food product. most coolers
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. all reach in cooler
- 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.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walking cooler lking
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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4/19/2011 | 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. No conspicuously located thermometer in holding unit. in most kitchen coolers.
- Critical. Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water . pork
- Critical. Observed potentially hazardous food thawed in standing water. pork
- Critical. Observed food stored on floor. walking cooler
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with soiled clothing. cooks
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition. most utensils
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler shelves. all coolers
- Critical. Observed soiled reach-in cooler shelves. all coolers inside
- Critical. Observed soiled reach-in cooler gaskets. all kitchen doors
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. all kitchen equipment and kitchen sheves food debris.
- Observed gaskets with slimy/mold-like build-up. walking coolers
- Non-prewrapped utensils not properly presented.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor.
- Observed single-service articles stored without protection from contamination. service area
- Critical. Observed live flies in kitchen. in cooking area.
- Floors not maintained smooth and durable. kitchen
- Observed food debris accumulated on kitchen floor. kitchen area.
- Observed wall soiled with accumulated food debris. cooking area.
- Observed wall soiled with accumulated grease. kitchen area.
- Critical. Observed toxic item stored in food preparation area.
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen area
- Critical. Exit signs not properly illuminated. For reporting purposes only. front door
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. cooking area
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. most coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed residue build-up on nonfood-contact surface. kitchen top sheves dusty
- Critical. No handwashing sign provided at a handsink used by food employees. most sinks
- Critical. No handwashing sign provided at a handsink used by food employees.
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3/29/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed potentially hazardous food thawed at room temperature. pork
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ice scoop with handle in contact with ice.
- Observed employee with soiled clothing.cooks
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed use of soiled customer utensils to provide second portions or refills.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of grease on nonfood-contact surface. hood kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor. kitchen
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. kitchen area
- Wet mop not hung to dry.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- No copy of latest inspection report.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Warning Issued |
| No report available. | 7/14/2008 | Routine - Food | Warning Issued |
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