- Basic - Drain cover(s) missing. **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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon on cooks line in water at 107°
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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) hot held at less than 135 degrees Fahrenheit or above. Eggs rolls 127° Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by box fan.
- Intermediate - Soil residue in food storage containers. Juice of raw chicken on lids.
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.
- 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. Back prep table.
- Basic - Hole in wall. Behind storage containers
- Basic - Ice buildup in walk-in freezer. Build up on food products. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Chicken over cabbage. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage front counter 64°. **Repeat Violation**
- High Priority - Food container stored in ice used for drinks. See stop sale. Bottled drinks.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over shredded cabbage. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Drink ice front counter **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Large white storage container.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Prep area **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair. drain pipe missing from Handwash sink.
- Basic - Raw animal food stored above unwashed produce. Shelled eggs. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Under Handwash sink.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage cook's line 70° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Mixer head and wire safety guard.
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Prep area.
- Basic - Duct tape used to repair nonfood-contact surface. Rice cooker.
- Basic - Hole in wall.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Front counter.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area, above 3 compartment sink.
- Basic - Plumbing system in disrepair. No drain pipe for hand wash sink/prep kitchen area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage mixture on cook's line/ in holding bin.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken/beef Reach in cooler drawers front counter corrective action taken, removed all phf and placed in another refrigeration unit **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken/ Walk in cooler.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above mixer.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook's line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cookers, container and lids.
- Intermediate - Soil residue in food storage containers. Noodle and cabbage storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. sauces/walkin cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. shrimp. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dispenser broken.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce. Corrected On Site.
- 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. chicken/walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. dish sink/ large pot
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop/pitcher
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on n gloves.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. behind bulk ingredient containers
- Critical - Observed torn packages/bags of food exposing the contents to contamination. walkin freezer/eggrolls.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Shrimp, noodles.Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. under cutting board.Corrected On Site.
- Critical - Observed food stored in undrained ice. bottled drinks .
- Critical - Observed food stored on floor. bulk oil. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2011 | Routine - Lodging | Call Back - Complied |
- Ceiling tile missing.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 : 7-8-2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dead roaches on premises. This violation must be corrected by : 4-8-2011.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk sugar bin/ flour bin. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop for white rice.Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over veggies. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roach found. This violation must be corrected by : 4-8-2011.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken/walkin cooler.
- Plumbing system in disrepair. handwash sink in prep area missing drain pipe.
- Wet mop not hung to dry.
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4/7/2011 | Routine - Lodging | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef
- Critical. Observed food stored on floor.case of chicken
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using cup to scoop ice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after drinking from open cup
- Observed ripped/worn tin foil used as shelf cover.
- Wet mop not hung to dry.
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8/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over drinks
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before starting work
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Equipment and utensils not properly air-dried.
- Critical. Hot water not provided/shut off at employee hand wash sink. by ice maker
- Critical. Observed toxic item stored in food preparation area. wd40, 409 cleanser
- No copy of latest inspection report.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Critical. Ice Used as Exterior Coolant, Prohibited as Ingredient. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODs such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. (A) Areas designated for EMPLOYEES' to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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