- Basic - Clean knives/utensils stored in crevices between equipment. On cooks line between reachin and prep table
- Basic - Employee with no hair restraint while engaging in food preparation. All cooks except manager and salad prep.
- Basic - Food stored on floor. Scallops and onion tangles on floor in freezer.
- 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. In flour on cooks line under prep table
- Basic - Open dumpster lid.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On cooks line. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Large bulk containers of flour on cooks line and in rear storage.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Sprayer below flood rim of sink in 3 comp dish area.
- High Priority - Small flying insects in dry storage area by onions.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with utility hose in back dish area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front server sink and in both restrooms
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4/9/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/4/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Abrasives and detergents not removed during the rinse process. **Corrected On-Site**
- 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. On cooks line.
- 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. Gyro meat at 121°. Reheated on grill to 165° **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing fish, shrimp in handsink on cooks line. Storing hose on handsink in rear prep area **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. Can storage shelves in the back kitchen
- Basic - Equipment and utensils not properly air-dried - wet nesting.Clean equipment shelf in warewashing area.
- Basic - Interior of microwave soiled with encrusted food debris.Cook line
- Basic - Reach-in cooler gasket torn/in disrepair.upright reach in cooler on the cook line.
- Basic - Soiled reach-in cooler gaskets.Drawers on the front cook line.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris.
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Beans not properly reheated for hot holding. At 50 fran height in crock pot reheated in fryer to 165 degrees fran height.COS
- Critical - Food contact surfaces not properly sanitized. (Wiping cloths without sanitizer) COS to 200 ppm of quats.
- Critical - No consumer advisory posted and establishments offers under cooked hamburgers.
- Critical - Table chopper soiled with old food deposits.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- BREADED CHICKEN GIZZARDS IN W.I.F. NOT COVERED
- EMPLOYEES PREPARING FOOD WITHOUT HAIR RESTRAINT OR BEARD GUARD.
- FOOD STORED ON FLOOR IN WALK IN COOLER-CASES OF RAW SHRIMP. COS
- FOOD STORED ON FLOOR IN WALK IN FREEZER-CASES OF FRENCH FRIES. COS
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - OBSERVED EMPLOYEE WASHING DISHES IN TRIPLE SINK WITH NO SANI. COS
- OBSERVED MOLD LIKE SUBSTANCE ON ICE MACHINE TOP.
- OBSERVED UTENSILS IN STANDING WATER NOT 135 DEGREES.
- Critical - OPERATING FOOD ESTABLISHMENT WITHOUT DBPR FOOD LICENSE. AC REQUEST
- Critical - SOILED CAN OPENER
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6/29/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 53B-08-1 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 : 03/13/2012.
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3/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 : 03/13/2012.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard box used for fryer cleaning utensils on cookline.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with RTE FOODS .Sugar in storage container.
- Critical - Observed potentially hazardous food thawed at room temperature.Four cases of french fries outside of the walkin freezer. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.Swai fish in case in back food preperation room. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.Shrimp at the triple sinks Corrected On Site.
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1/13/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.Observed wet nesting in corners of stored,clean food containers above the warewashing sinks.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of ice machine.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Wooden racks on top of the walkin refrigeration is not painted therefore absorbent.
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11/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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