- Basic - Plumbing system in disrepair. Three compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Plumbing system in disrepair. Three compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/05/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Both reach in coolers. **Warning**
- Basic - Food stored on floor. Bag of onions on kitchen floor. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour container.
- Basic - Paper towel used as liner for food container. Fried plantain and fried fish containers. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Three compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Flour and salt.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork 43-49° f, Cooked chicken 43-48° f. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Stored on prep table next to food. **Corrected On-Site**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
- Intermediate - No soap provided at handwash sink. Front counter.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Fried snappers, jerk pork, jerk chicken, cooked on 08/02/14.
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Plumbing system in disrepair. Three compartment sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Three compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No soap provided at handwash sink. Front area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cut lettuce in reach-in cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 98° f. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Goat, chicken, oxtail, rice and peas.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Jerk chicken 55° f, oxtail 55° f.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw goat, raw chicken, raw oxtail.
- High Priority - Raw animal food stored over cooked food. Raw chicken, oxtail and goat over cooked chicken and ripe plantains.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, oxtail, and goat over ripe plantains.
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in kitchen. Operator killed and threw roach in trash can. **Corrected On-Site**
- High Priority - Tracking powder pesticide used inside establishment. **Corrected On-Site**
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees. **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. Oxtail 55°, jerk chicken 55° f.
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8/5/2013 | Routine - Food | Warning Issued |
- Intermediate - OBSERVED PACKAGED FOOD NOT LABELED AS SPECIFIED BY LAW. PRIORITY: INTERMEDIATE.
- Basic - OBSERVED: COVERED WASTE RECEPTACLE NOT PROVIDED IN WOMEN'S BATHROOM.
- Basic - OBSERVED: NO HANDWASHING SIGN PROVIDED AT A HAND SINK USED BY FOOD EMPLOYEES BY SODA AREA.
- Intermediate - OBSERVED: NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK.
- Intermediate - OBSERVED: NOT METAL STEM-TYPE THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCTS.
- Intermediate - OBSERVED: PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING NOT AVAILABLE FOR SOME EMPLOYEES.
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1/3/2013 | Food-Licensing Inspection | Assigned to Inspector |
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