- Basic - Floors worn to board- will be replacing **Warning**
- Intermediate - Cutting board(s) stained/soiled./ after slicing chicken- went to another task **Warning**
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / dishes not being properly sanitized - **Warning**
- Basic - Floors worn to board- will be replacing **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- Basic - Interior of all microwaves heavily soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ tall black cooler **Warning**
- Basic - No copy of latest inspection report available. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood for shelf in refrigerator **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ curry chicken in refrigerator- at 78 degrees f unable to determine amount of time out of temperature (was asking questions to try to determine manager discarded) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ ox tail, chicken on stove hh- recommended rapid reheat **Warning**
- Intermediate - Cutting board(s) stained/soiled./ after slicing chicken- went to another task **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times./ blocked by cart **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ ox tail over night 64 degrees f/ observed chicken, curry goat cooling 1 1/2 hrs covered- at 88 degrees f- recommended to put in freezer to get temperature down to 70 degrees f parameter **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.thermometer calibrated at 42 degrees f 10 degrees F off calibrated **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./ ox tail rice **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.kitchen **Warning** recommend a splash guard
- Basic - Floor tiles missing.front counter **Warning**
- High Priority - Jamaican meat pies hot held at less than 135 degrees Fahrenheit.found at 98° recommend reheating to 165° **Warning** not observed
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.kitchen **Warning**
- Basic - Floor tiles missing.front counter **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Interior of microwaves heavily soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.almond reach in cooler **Warning**
- Basic - No copy of latest inspection report available. **Repeat Violation** **Warning**
- Basic - Single-service items stored on floor. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooling over night in cooler **Warning**
- High Priority - Jamaican meat pies hot held at less than 135 degrees Fahrenheit.found at 98° recommend reheating to 165° **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.Over night curry chicken 50° oxtail 51° cooked rice and beans 50° curry goat 53° in almond reach in cooler **Warning**
- Intermediate - Cutting board(s) badly stained/soiled. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.found all items in deep plastic container, stacked and covered while oolong over night **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10 degrees **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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6/4/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair./ at cash register area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ ceiling tiles in kitchen
- Basic - Soiled reach-in cooler gaskets./ first refrigerator
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink used for purposes other than handwashing./ dishes in sink **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ in ladies restroom
- Intermediate - Hot water not provided/shut off at employee handwash sink./ in men's restroom
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Cutting board(s) stained Priority: Intermediate
- High Priority - Observed: License is expired and is more than 60 after expiration date. **Admin Complaint** Priority: High Priority
- High Priority - Observed: Water supply does not meet the requirements of a public water supply.facility is on a boil water notice. Provided educational info Priority: High Priority
- Basic - Observed: Wiping cloth/towel used under cutting board. Priority: Basic
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7/10/2013 | Routine - Food | Administrative complaint recommended |
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.on the upright reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 56? discarded , beef 46? rapid chilled to 41? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.ox 114? chicken stew 116? less than 1 hour on the stove top, rapid heated to 165? during the inspection. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- OBSERVED: NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED. TO ORDER APPROVED PROGRAM FOOD SAFETY MATERIAL, CALL DBPR'S CONTRACTED PROVIDER: FLORIDA RESTAURANT and LODGING ASSOC. "WARNING" - PRIORITY - CRITICAL
- OBSERVED: NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT. PRIORITY: CRITICAL
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1/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - OBSERVED: BATHROOM NOT ENCLOSED WITH TIGHT-FITTING, SELF-CLOSING DOORS, MENS RESTROOM. PRIORITY: CRITICAL
- OBSERVED: CEILING NOT SMOOTH AND EASILY CLEANABLE IN LADIES RESTROOM AND IN KITCHEN / PREP AREA. PRIORITY: CRITICAL
- OBSERVED: CEILING TILE MISSING - MENS RESTROOM AND IN THE KITCHEN AREA. PRIORITY: CRITICAL
- OBSERVED: CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE. PRIORITY: CRITICAL
- Critical - OBSERVED: NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED. TO ORDER APPROVED PROGRAM FOOD SAFETY MATERIAL, CALL DBPR'S CONTRACTED PROVIDER: FLORIDA RESTAURANT and LODGING ASSOC. "WARNING" - PRIORITY - CRITICAL
- Critical - OBSERVED: NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT. PRIORITY: CRITICAL
- OBSERVED: WALL IN DISREPAIR NEAR THE HOT WATER TANK. PRIORITY: CRITICAL
- OBSERVED: WALL SOILED WITH ACCUMULATED FOOD DEBRIS AROUND AND UNDER THE 3 BAY SINK. PRIORITY: CRITICAL
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11/19/2012 | Routine - Food | Warning Issued |
- 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 - No thermometer provided to measure temperature of food product.
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11/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2nd cold hold cooler
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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 - No thermometer provided to measure temperature of food product.
- Non-prewrapped utensils not properly presented. stored handles down for service . must be handles up
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.the cok was toching ready to eat veggies with his bare hands Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked Chicken parts at 51 degress f in the 2nd reach in cooler discarded the food stop sale issued , other coolers are in use Corrected On Site.
- Observed single-service items stored on floor.cases of to go cups are on the floor in the dry storage room
- Critical - Outer openings not protected with self-closing doors.back entry door
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/7/2012 | Routine - Food | Warning Issued |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification./MUST HAVE BY NEXT UNANNOUNCED INSPECTION
- Observed cutting board heavily grooved/pitted and no longer cleanable.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
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2/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee handwash sink not available for use c/o/s.
- Critical - Interior of refrigerator and reach in freezer heavily soiled.
- Critical - No certified food manager.
- No date marking on cooked ready to eat foods in the refridgerator.
- Critical - No employee training.
- Critical - Observed change of ownership has occurred - operator must submit license application and have establishment ready to be licensed within 60 days. - Application available online at myfloridalicense.com/dbpr/hr.
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12/21/2011 | Routine - Food | Warning Issued |
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