- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, cutting board on steam table.
- Basic - Build-up of grease on nonfood-contact surface, top of hood.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash, slicer by cooks line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered, chopped lettuce and papaya inside reach in cooler , back storage area
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice, front services area.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, bottom shelf of food prep table by cooks line
- Basic - Reach-in cooler shelves with rust that has pitted the surface, double door unit next to prep area , kitchen.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Raw animal food not properly separated from ready-to-eat food, uncovered cooked plantains were stored with uncovered beef , inside reach in cooler by cooks line, plantains was discarded. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
- Intermediate - Reach-in cooler shelves soiled with food debris, double door reach in cooler by food prep table.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, plantains , sandwiches inside double door unit.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable., kitchen area. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area, breads in an uncovered bag . **Corrected On-Site** **Warning**
- Basic - Ceiling tile in disrepair., mold build up over dry storage. **Warning**
- Basic - Floor area(s) covered with standing water, dishwashing area. **Warning**
- Basic - Floors not constructed to be easily cleanable., kitchen area. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Table by deep friers has accumulation of food debris/dust/grease/soil residue. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know the reheating temp of chicken. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink., washed hands in 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, bucket with plantains blocking handsink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, washing wiping cloths in kitchen area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, double door reach in cooler kitchen area. **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, asopao, beans inside reach in cooler. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Squeeze bottle containing toxic substance not labeled, oil for slicer. **Warning**
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9/25/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. / stove.
- Basic - Employee personal items stored in or above a food preparation area. / kitchen. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. / kitchen. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris. / behind cook line.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked pork at 44F / reach in cooler / product was iced.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. / garlic in oil at 54F / less than 4 hours / product was iced / temperature rechecked at 41F. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / kitchen.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. / dish washer.
- Intermediate - Soil residue in food storage containers. / cooked pork. **Corrected On-Site**
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4/22/2013 | 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK 45 IN WIC,CKN 46 IN WIC,
- Critical - Observed potentially hazardous food thawed in standing water. CKN
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CKN 119 Corrected On Site. HEATED TO 180
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not readily removable for cleaning or replacement. Can opener rusted. Corrected On Site. Discarded by operator.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 50 seats - 60 seats counted during inspection.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food containers used at cookline, walk in cooler fan covers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits - probe thermometers.
- Observed hole in ceiling. Above dishwash area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Use of round non-handled ceramic bowl for rice scooping.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 110F on steam table [corrected on-site] and utensils in water at 90F on cookline.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter pats 52F on kitchen counter - 2 hours - placed in cooler; reach in cooler: pork 44F repeat violation]. Kitchen prep table: dressing with fresh garlic and oil 56F on kitchen tabl [container placed on ice].
- Observed utensils in poor condition - metal grater torn/cracked/disfigured resulting in difficulty to maintain cleanliness.
- Observed utensils stored in crevices between equipment. Clean knives stored between wall and pipe - near kitchen prep table. Corrected On Site.
- Observed wall soiled with accumulated food debris. Wall ledge above veg prep table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked Potato, chicken, subs not date marked - kitchen reach in cooler. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. One of operator's thermometer at 33F and the other at 46F - inspectors thermometer at 31.5F, using ice-point method.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on prep table.
- Critical - Working containers of food removed from original container not identified by common name. Container of sugar.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- 1. 02-22-1: READY TO EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ONSITE HELD MORE THAN TWENTY-FOUR HOURS WAS NOT PROPERLY DATE MARKED. (ON 09/29/11, LO MEIN, BLACK BEANS AND RICE AND PORK. ON 11/30/11, CHICKEN.) Call back inspection: 02-10-12: all products date marked with date of preparation in walk in cooler. Seven day expiration dates were incorrect. Operator aware of seven day shelf life but using incorrect shelf life dates after removing from freezer. Explained date marking to operator.
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ lomein/black beans and rice/ pork chunks in kitchen ric Repeat Violation./ chicken in ric prepared 11/29 no date marking.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded pork 46f in kitchen ric Repeat Violation./ chicken 46f in ric
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable./ wood shelf under prep table and landing on hot table. Repeat Violation. Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation./ back door top and bottom
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle./ yellow liquid above mop sink/
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11/30/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./ on shelves around kitchen
- Food-contact surface not smooth and easily cleanable./ wood shelf under prep table and landing on hot table. Repeat Violation. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine./ inside lid and groove to lid
- Observed floor area(s) covered with standing water./ also water under tile by dish machine
- Critical - Observed food being cooled by nonapproved method./ 5 gallon bucket covered Repeat Violation.
- Critical - Observed food contaminated by unsanitized equipment./ cloth napkins
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure./ touching cooked beef Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded pork 46f in kitchen ric Repeat Violation.
- Observed single-service articles stored without protection from contamination./ needs to be inverted Repeat Violation.
- Critical - Observed unlabeled spray bottle./ yellow liquid above mop sink
- Critical - Outer openings of establishment cannot be properly sealed when not in operation./ back door top and bottom
- Critical - Raw animal food not properly separated from ready-to-eat food.eggs on produce
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ lomein/black beans and rice/ pork chunks in kitchen ric Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided./ some menus have the statement and others don't. Corrected On Site.
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9/29/2011 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored in dirty bus tubs
- Critical - Damaged/spoiled/recalled food not properly segregated. raw chicken stored above rte foods.
- Food-contact surface not smooth and easily cleanable. wood in front of steamline.
- Nonfood-contact equipment not designed and constructed in a durable manner. Wood table next to stove has chipping paint.
- Observed build-up of grease on nonfood-contact surface. fryer.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 47 . Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. 3 comp sink, with roast sitting in water.
- Observed single-service articles improperly stored.
- Critical - Observed toxic item stored by food. first aid chemicals stored above mixer.
- Critical - Observed uncovered food in holding unit/dry storage area. Both in wic and walkin freezer
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. around prep area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on stove 93 Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham wain cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked foods in walkin cooler and freezer not freezing. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mix Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. foods held out of protection of hot hold. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling in large deep, pots. reduced in siz Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beans and rice. Corrected On Site. cooked to 165 for 15 seconds.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook preparing sandwiches with bare hands.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on prep table cookline.
- Pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed reuse of single-service articles. plastic gallon containers cut and reused.
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine handsink Repeat Violation.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham round.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, beans, rice, chicken. walkin. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooke peppers and onions holding on flattop grill. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ham deli round exposed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline stove 73 degrees.
- Critical. Equipment food-contact surfaces and utensils not sanitized. knives brought in from knife sharpening service were not cleaned and sanitized prior to use, knife used for raw chicken prep not cleaned and sanitized.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. at cookline. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Pots and pans not stored inverted or in a protected manner. in storage under prep tables, etc. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. dishmachine hand sink
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans in large pot in walkin cooler cooked from previous day.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. homemade tin foil d to flour pan, upside of inside of ice machine, cardboard shelf liner in walkin cooler.
- Critical. Violation: 22-20-1 Observed buildup of black soil in the interior of ice machine.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table surfaces.
- Violation: 24-05-1 Pots and pans, plates not stored inverted or in a protected manner. cookline.
- Violation: 36-13-1 Observed food debris and grease accumulated under cooking and cooling equipment in kitchen. Repeat Violation.
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8/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked yuca, beef, pork, chicken etc. reach in cooler and walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and herb mixtures various locations cookline.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans in large pot in walkin cooler cooked from previous day.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cooked meat in reach in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. cut plantains under prep table. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes cook staff.
- Food-contact surface not smooth and easily cleanable. homemade tin foil d to flour pan, upside of inside of ice machine, cardboard shelf liner in walkin cooler.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. wiping buckets cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline Repeat Violation.
- Critical. Observed buildup of black soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table surfaces.
- Pots and pans, plates not stored inverted or in a protected manner. cookline.
- Critical. Observed dead roach activity as evidenced by 1 roach found by wall at dishmachine and on 3 floor . facility had pesticide application in morning.
- Observed food debris and grease accumulated under cooking and cooling equipment in kitchen. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping buckets cookline.
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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