- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Drainboard over dish sink **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Ceiling tile in disrepair. Water damaged acoustic tiles **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse by bags **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Added 4 seats and 1 table, table has hot sauce and salt available to consumer **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Rusting dry storage rack **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation** **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation** **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated food debris. Walk in cooler, by three compartment sink **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Noodles discarded **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef and raw chicken in same containers in bags **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Barehanded contact with noodles **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw beef **Warning**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. THIS MUST BE CORRECTED BY: December 15, 2014 **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. Cook line **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 7-1-14 THIS MUST BE CORRECTED BY: December 15, 2014 **Warning**
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean. Toilet
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Toilet
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By dish room
- Basic - Reuse of single-service articles. Green plastic bags from cabbage reused to cover chicken in freezer
- 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 - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Corrective action taken.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to 3 compartment sink.
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of canned goods
- Basic - Equipment in poor repair. Lid on reach in cooler in despair.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.Empty mop bucket after each use.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No soap provided at handwash sink. Next to 3 compartment sinks
- 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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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. By dish room
- Basic - Food stored in dry storage area not covered. Rice **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler. Numbeous items
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Mushrooms **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over carrots in reachin cooler **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dish room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numberous items in walkin freezer
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior off reachin cooler
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Observed improper storage of maintenance tools that interferes with cleaning.empty mop bucket after each use..
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ribs in reachin freezer
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed food stored on floor. bag of onions and case of vinegar
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonhandled containers used in food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored by food. spray bottle of bleach on top of case of vinegar
- Critical - Observed uncovered food in holding unit/dry storage area. egg rolls in walkin cooler
- 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. not consistent
- 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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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed soil residue in storage containers. rice container
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plastic container
- No copy of latest inspection report.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. melons
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
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