- Basic - Attached equipment soiled with accumulated grease. Cooking equipment soiled with heavy grease
- Basic - Gaskets with slimy/mold-like build-up. Both reach in and walk in coolers soiled
- Basic - Hood soiled with accumulated grease.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Observed fish and pork thawing in buckets of water at room temp. **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. In back of frying
- 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.
- 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 - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed rice at 112° F and beef mix at 130° F. Corrective action taken by operator to reheat.
- High Priority - Produce with mold-like growth. Observed 2 moldy tomatoes operator throw them away **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temp in RIC reading temps over 30 degrees off
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage top **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. And reach in freezer soiled with old food and dried animal blood product
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS in kitchen area **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair. RIC IS NOT COOLING PROPERLY 54°F, all TCS foods have been moved to other units.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot hold empanadas
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches in display RIC Corrective action taken . Move to other RIC
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corrective action taken. Turn up warmer
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over fish
- High Priority - Tracking powder pesticide used inside establishment.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can lid
- 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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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. RIC ACROOS FROM GRILL NOT WORKING. CORRECTIVE ACTION TAKEN. MOVING ALL PHF TO OTHER COOLER
- Basic - Food stored in holding unit not covered. Empanadas
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Slicer
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Beef in freezer
- 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. Women's bathroom
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in RIC
- 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. Rice **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Vacuum breaker missing at mop sink faucet. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Chicken cooked for soup in RIC
- Intermediate - Reach-in cooler not 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.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Empanadas
- Vacuum breaker mising at hose bibb.
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2/14/2013 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual ware-washing. 0 ppm
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front service area
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Owner was called an he came in and is certified
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Carrots been cut. **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Onions, potatoes
- Observed ice scoop with handle in contact with ice.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef
- Critical - Observed soiled reach-in cooler gaskets. Chest freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Empanadas
- Critical - Vacuum breaker mising at hose bibb.
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12/13/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated dust. VENTS INSIDE WALKIN COOLER
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS AT 117 IN HOT BOX Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit across grill.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. empanadas in hot box.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in a prohibited area. pre-made sandwiches stored in reach in cooler above 41F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pre-made sandwiches.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-07-1 Thermometers not calibrated according to manufacturer's specifications.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Mopsink
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
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7/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Freezer
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- 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.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
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6/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT Corrected On Site.
- 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.
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8/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. BREAKFAST MENUS
- Critical. Observed food stored on floor.
- Critical. Observed employee improperly washing hands. no soap
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD BY COFFEE MACHINE
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. towels inside
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. This violation must be corrected by : 10/3/2010.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed food stored on floor. BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD NOT TREATED_ TABLE RUSTED.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed personal care item stored with food.
- Critical. Observed toxic item improperly stored.OBSERVED TOXIC ITEMS STOD OVER FOOD.
- Wet mop not hung to dry.
- 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
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2/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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