- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris accumulated on kitchen floor. Cooking area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Most coolers
- Basic - Single-service articles improperly stored.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair at walk in cooler. Paint falling off (inside) chamber.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen areas.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dishwasher person with open cup/ drink in shelves over drain board.
- Basic - Equipment in poor repair. Walk in cooler door locked not holding door shut .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plantain bag thawing at room temperature.
- Basic - Wall in disrepair towards previous existing hood system. Open pipes to outside . By cove molding.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shell eggs at 72°f by cook line.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell egg container by cook line 72°f. Corrective action : Restaurant opened for breakfast at 6:30 am , aproximately 4hrs life for shell eggs held at room temperature . Product shuld be discard at completion of 4hrs tome frame.
- Intermediate - Employee used handwash sink as a dump sink. By cook person.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to ice machine in kitchen (existing previous conection.
- Intermediate - Handwash sink used for purposes other than handwashing. Main cook using hand sink for food preparation.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- 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. For kitchen staff. **Warning** unable to provided during Call Back Inspection proof of Employee Training for Food Handling.
- 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. Only able too see one training card . **Warning** During Call Back Inspection unable to see proof of employee training for Food Handling.
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12/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher area / Kitchen. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Walk in coolers walls / paint falling off / mold build up. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Walk-in cooler gaskets and door soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. WALK IN COOLER PAINT PEELING OFF. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris by preparation table / Kitchen. **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**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server in back engaged in food service. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Preparation table and weight scale by walk in cooler. **Warning**
- 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. For kitchen staff. **Warning**
- 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. Only able too see one training card . **Warning**
- Intermediate - Soil residue in food storage containers. Used for flour and rice. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Buildup of food debris/soil residue on equipment door handles. Stove
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Nonfood-contact equipment in poor repair.wic
- Basic - Reach-in cooler shelves with rust that has pitted the surface.kitchen
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris. Clean where is needed
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom.
- Intermediate - Accumulation of food debris/grease on food-contact surface.kitchen stove top
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All kitchen coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- 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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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Drain cover(s) missing. kitchen
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. working table kitchen area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- No copy of latest inspection report.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. stove back kitchen area
- Observed build-up of grease on nonfood-contact surface. kitchen hood
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all kitchen coolers
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cleaned wiping cloth that has food debris/soil.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. cook
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved. kitchen area
- Observed food debris accumulated on kitchen floor. cooking area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove back kitchen area
- Observed gaskets with slimy/mold-like build-up. walking cooler
- Observed gaskets/seals on cold holding unit in poor repair. most kitchen coolers
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. kitchen area
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all kitchen coolers
- Critical - Observed raw animal food stored over cooked food. cooler
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil buildup inside ice bin. kitchen area
- Critical - Observed soiled reach-in cooler gaskets. all kitchen area
- Critical - Observed soiled reach-in cooler shelves.all kitchen coolers
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Perimeter walls and roofs do not effectively protect establishment against cross-contamination. kitchen walls
- Critical - Raw animal food not properly separated from ready-to-eat food. reach in coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed handwash sink used for purposes other than handwashing. washed utensil in handsink.
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4/11/2012 | 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 food-contact surfaces encrusted with grease and/or soil deposits. area not in operation
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. flour
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. lunch menu.
- Critical. Stem type thermometer not within the intended measuring range of use.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean plates and pans not stored inverted or in a protected manner.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. thermometer calibration, temperatures.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on mixer head.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed gaskets with build-up. walkin cooler
- Observed single-service items stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Observed attached equipment soiled with accumulated dust.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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