- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use knife/knives stored in crack between equipment and wall. At three comp sink
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In some areas
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of pizza boxes .
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Containers of oregano and powered garlic
- Basic - In-use knife/knives stored in crack between equipment and wall. At three comp sink
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Vent fans to out side missing screens
- Basic - Reuse of single-service articles. Tzatziki sauce container
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In some areas
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Bag of potatoes mold like growth,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand-washing, cutting board stored in sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - 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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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Over pizza oven
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Sodas
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Single-service utensils reused.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Nonfood-grade basting brush used in food.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers/ fan
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Tzatziki sauce container reused for cheese.
- 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 - 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.
- Intermediate - Handwash sink not accessible for employee use at all times.cutting boards stored in sink
- Intermediate - No soap provided at handwash sink. Back employee hand wash sink
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by boxes and chemicals **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
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6/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No proof of required 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 food stored on floor. bottle waters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. reach in cooler .
- Observed single-service items stored on floor. pizaa boxes.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
- 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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10/11/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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7/16/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No proof of required 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 interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service items stored on floor. pizza boxes.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. wall fan screens missing from wall, exposed to outside .
- 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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4/23/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. back employee handwash sink .
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed nonfood-contact equipment in poor repair handle missing from reachin freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. round tins not inverted .
- Critical - Observed the presence of insects, rodents, or other pests. ants in kitchen area .
- Critical - Observed uncovered food in holding unit/dry storage area. reachin cooler .
- 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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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. 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. Pro
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored by food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloths not laundered daily.
- Critical - Working containers of food removed from original container not identified by common name.
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5/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. between wall and 3 comp sink. (knives)
- 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. Pro
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. tins.
- Critical - Observed uncovered food in holding unit/dry storage area. reachin cooler .
- Critical - Outer openings not protected with self-closing doors.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- 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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4/22/2011 | Complaint Full | Inspection Completed - No Further Action |
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