- Basic - Buildup of food debris/soil residue on equipment door handles. To a reach in cooler and the walk in cooler
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches, bracelets etc **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. By the prep sink closest the walk in cooler
- 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. Peppers 60 (only item) in the prep area by the walk in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chorizo 45. Poultry 47. In the reach in cooler sitting on the prep top reach in cooler on the cook line. The air flow was impeded by a bag of bread and a bag of spinach. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomato sauce for dip 51 it had already been 2 hours and the two trays were stacked and held in a reach in cooler. The following corrective action was taken the two tray were placed in the walk in freezer and at noon the temps were 41. 39. 43. 41. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese 120 in the warmer on/by the reach in cooler. The following corrective action was taken placed on the stove top to reheat 15 minutes later it was at 151.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45. Cheese 46. Stuffed peppers 44. Pizza 46. Pork 45. Chorizo 44 **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 44 in the wait staff reach in cooler. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee reported to work to the cook line without washing hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomato sauce in individual beakers 58 placed in the wait staff unit to cool since 10 am. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45 in the small reach in cooler sitting on the large unused reach in cooler in the kitchen **Warning**
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6/2/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. Two walk in coolers
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened three days prior
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Several lights are out to include by the fryers on the cook line where lighting is required for safety **Warning**
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9/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Several lights are out to include by the fryers on the cook line where lighting is required for safety **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Sugar container stored under the hand sink I the wait staff area **Warning**
- Basic - Food stored in dry storage area not covered. The beans container cannot be properly covered as the cobbler is too small **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortilla wraps on the cook line **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef tube 32 left in the prep sink, in the prep room **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was sweeping then picked up a food container without washing hands **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Cilantro in the walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 61. Tomato 75 both at the reach in cooler on the cook line **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Poultry stored over beef not commercially wrapped **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Encrusted material on can opener blade. **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. The training records provided were all expired **Warning**
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7/22/2013 | Routine - Food | Warning Issued |
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler in/at the on the cook line **Warning**
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1/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On a prep table in the kitchen **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door **Warning**
- Basic - Food stored in dry storage area not covered. Beans and salt **Warning**
- Basic - In-use tongs stored on oven door handle between uses. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
- Basic - Soiled dry wiping cloth in use. On the cutting board **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. X2 cooks **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook placed on hair net failed to remove gloves and wash hands **Corrected On-Site** **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Cook he then touched wrap and a lid to item on the steam table **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 56, sour cream 55, sausage 59, chili stuffed 54 **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Wraps touched unclean hands **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Reach in cooler in/at the cook line **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Expo area **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler in/at the on the cook line **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk reach in cooler in/at the cook line **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In the kitchen **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Employee soiled he lid by touching it without washing hands **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Glasses at the bar **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Poultry 77 in the WIF since 1130am **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Soup 114 in dry storage **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. Stickers not dated for all foods in the walk in cooler **Warning**
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1/11/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unable to state the big five.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. three drink cups on the cookline Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food. chewing gum on the cookline Corrected On Site.
- Critical - Observed employee improperly washing hands. The cook simply rinsed his hands at the kitchen hand sink after removing soiled gloves Corrected On Site.
- Observed employee with no hair restraint. cook Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The handles to the reach in cooler on the cookline are severely soiled. crust build up of old food
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. margarita machine dispenser is soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 46 f degrees in the storage area of the reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 45, sour cream 44 f degrees in the open top prep reach in cooler on the cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 129, 130, 130 f degrees in metal pans under the steam table corrective action taken moved into the oven for reheating.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dessert made in house in the glass door reach in cooler on the cookline
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The cook was multi tasking and failing to remove soiled gloves when necessary Corrected On Site.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - Handwashing cleanser lacking at handwashing lavatory. at the bar Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. wait staff hand sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the green cutting board Corrected On Site.
- Critical - Observed expired Food Manager Certification. Expired December 2011
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee was walking with a tooth pick in his mouth reached to rremove it the touch a food container without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated when placed in the storage reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All cook foods beef, chicken, pork, beens etc all in the walk in cooler held 24 hrs or greater not dated
- Critical - Stem type thermometer not within the intended measuring range of use. Not 0 to 220 f degrees
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. Raw fish,and garlic in walk-in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Dish machine.
- Critical - Chlorine sanitizer not at proper minimum strength. Sanitizer buckets.
- Egg crate used to store cooked beef in prep cooler.
- Food-contact surface not smooth and easily cleanable, unsealed bare wood used to store dish racks at dishmachine area.
- Food-contact surface not smooth and easily cleanable. Ice scoop bucket torn and no longer easily cleanable.
- Critical - Hot water not provided/shut off at employee hand wash sink. Women's restroom.
- Light not functioning. Walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers. Missing end caps in prep area.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed floor and wall junctures not coved. At walk in freezer.
- Critical - Observed food-contact surfaces encrusted with soil deposits. Dish racks.
- Observed gaskets with slimy build-up. Make unit.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed interior of reach in cooler with standing water.
- Observed moldy ceiling tiles and/or air conditioning vent covers. Fan covers in walk in freezer.
- Observed nonfood-grade containers used for food storage. Grocery bags used to store raw meats in walk in cooler and freezer.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese sauces cold holding at 44 degrees farenheit in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp cold holding in an ice bath at 58 degrees farenheit for two hours. Establishment has placed shrimp in freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over tortillas in walk in cooler. Corrected On Site. Repeat Violation.
- Observed reuse of single-service articles. To go ramikin re-used to scoop sugar.
- Critical - Observed toxic item improperly stored. Medications stored next to clean utensils at dish machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooking lard not covered. Corrected On Site. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Flan made yesterday at 38 degrees farenheit in reach in cooler Not covered.
- Critical - Observed uncovered food in holding unit/dry storage area. Washed cilantro in walk in cooler.
- Critical - Observed unlabeled spray bottle. Three spray bottles at dish machine. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Plumbing system in disrepair. Plumbing in women's restroom.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sugar tub in spanish only.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over sauces in walk in cooler.
- Critical. Observed uncovered food in walk in cooler.Sauces. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed unlabeled spray bottle. Bleach and degreaser in kitchen.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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8/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. white bu
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. stuffed pepper @ 92 Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed over prepped wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over avacado wic
- Critical. Observed food stored on floor. marqurita mix
- Critical. Observed uncovered food in holding unit/dry storage area. dry white bulk
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage. chips
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. no sign @ bar hws
- Observed personal care item stored with food. back pack
- Critical. Observed unlabeled spray bottle.
- 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 : 7-25-10.
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5/26/2010 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees. @ back hw sink
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3/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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