- Basic - Bathroom door not self-closing. Employee restroom. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area table soiled near water heater. Shelving above microwave in drink station soiled.knife rack soiled. **Warning**
- Basic - Equipment in poor repair. Top of chest freezer rusted in dry storage room area. **Warning**
- Basic - Grease accumulated on kitchen floor under cooking equipment at cookline. Floor soiled with debris at employee restroom. **Warning**
- Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and dishwashing area. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Beverage Air cooler in front counter area and at Admiral cooler near cookline. **Warning**
- Basic - Wall soiled with accumulated food debris by cookline. Wall with dust accumulation near dishwashing area. **Warning**
- Basic - Water leaking from faucet/faucet handle. Cookline area. **Warning**
- Portable fire extinguisher missing from its designated location. On floor in dining room area and in rear prep area near glass door cooler. For reporting purposes only. **Warning**
|
08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee restroom. **Warning**
- Basic - Bathroom facility not clean. Employee restroom. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep area table soiled near water heater. Shelving above microwave in drink station soiled.knife rack soiled. **Warning**
- Basic - Ceiling tile in disrepair. In employee restroom. **Warning**
- Basic - Clean utensils or equipment stored in dirty container by prep table. **Warning**
- Basic - Equipment in poor repair. Top of chest freezer rusted in dry storage room area. **Warning**
- Basic - Grease accumulated on kitchen floor under cooking equipment at cookline. Floor soiled with debris at employee restroom. **Warning**
- Basic - Interior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and dishwashing area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish. **Warning**
- Basic - Single-service articles not stored at least 6 inches above the floor. Takeout boxes in rear prep area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in rear prep area and dry storage room. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Beverage Air cooler in front counter area and at Admiral cooler near cookline. **Warning**
- Basic - Wall soiled with accumulated food debris by cookline. Wall with dust accumulation near dishwashing area. **Warning**
- Basic - Water leaking from faucet/faucet handle. Cookline area. **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. Beans at 46° F at glass door cooler cooked yesterday and cooling over night. Discarded by operator. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salgados (beef and chicken) and beef patties at 110° F in hot holding case in front counter area at max heat setting .Time marked. Must discard foods within 4 hours from leaving temperature control. Corrective action taken. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over ketchup and veggies at glass door cooler near back door. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Admiral cooler near cookline area. **Warning**
- Intermediate - Lack of toilet tissue at each toilet. Employee restroom. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Warning**
- Intermediate - Soil residue in food storage containers. Rice, sugar and beans bulk storage containers in rear prep area. **Warning**
- Portable fire extinguisher missing from its designated location. On floor in dining room area and in rear prep area near glass door cooler. For reporting purposes only. **Warning**
|
08/19/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Water damage at back door **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
|
07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Water damage at back door **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. **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
|
07/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In dry storage area we're take out boxes. **Warning**
- Basic - Ceiling tile in disrepair. Water damage at back door **Warning**
- Basic - Clean utensils or equipment stored in dirty container **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone charging on cook line, and purse by straws **Warning**
- 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. No sanitization observed **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Food stored in dry storage area not covered. Farina not in closed container. **Warning**
- 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. **Warning**
- Basic - Objectionable odor in employee restroom **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear door at top not tight fitting or sealing **Warning**
- Basic - Soiled reach-in cooler gaskets at admiral cooler **Warning**
- Basic - Stainless steel pans and bowls wet nested **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**
- Basic - Working containers of food removed from original container not identified by common name. Several storage containers are not labeled. Bread crumbs pepper and sugar. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 81°f. Butter blend. Time mark must discard food in four hours from time put in use. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 44°f cooked beef 45°f beans 45°f all at glass door cooler at cook line cooling over night. All items had lids removed **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization steps for utensils at three compartment sink **Warning**
- High Priority - Raw animal food stored over cooked food. Raw pork over cooked and raw sausage over chicken salad. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. In rear prep area Admiral cooler in front area **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom in rear **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Located on floor **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling tile missing. Dry storage room. **Warning**
- Basic - Equipment in poor repair. 3 door cooler at cookline unable to maintain foods at 41 F or below. Ambient thermometer in cooler reading 58 F. All potentially hazardous foods removed from cooler and placed in freezer. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and by dish machine. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Top of chest freezer rusted in cookline area. Non working cooler observed in front counter area used for storage. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 50 F at cookline 3 door cooler voluntarily discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 117 F and chicken filled pastries at 110 F in hot hold box in front counter area. Increased heat. **Corrected On-Site** **Warning**
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10/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility in disarray . Employee restroom being used as storage room. Access to HANDWASH sink obstructed. Bathroom assigned in dining room area for employees to use has no hot water available to properly wash their hands. **Warning**
- Basic - Ceiling tile missing. Dry storage room. **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 - Employee personal items stored in or above a food preparation area. Purse. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Flip flop stored in food storage shelving in dry storage room. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. 3 door cooler at cookline unable to maintain foods at 41° F or below. Ambient thermometer in cooler reading 58° F. All potentially hazardous foods removed from cooler and placed in freezer. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room and by dish machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coca cola cooler in front counter area. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Top of chest freezer rusted in cookline area. Non working cooler observed in front counter area used for storage. **Warning**
- Basic - Single-service items stored on floor. Takeout boxes . **Warning**
- Basic - Soiled reach-in cooler gaskets. Front counter area coolers. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm chlorine. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While handling cilantro. Gloves worn. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork at 50° F at cookline 3 door cooler voluntarily discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 117° F and chicken filled pastries at 110° F in hot hold box in front counter area. Increased heat. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer stored with food in dry storage. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Floor cleaner by onions on prep table by cookline. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water available in restroom in dining room area which employees now use . As per operator , employee restroom is no longer being used as restroom. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline area. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Rice and soup at 52° F held over night covered in aluminum foil at cookline 3 door cooler. Voluntarily discarded. **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. Rice, soups, beans **Warning**
- Intermediate - Soil residue in food storage containers. Flour container in dry storage soiled. **Warning**
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Raw animal food stored above unwashed produce, eggs over red peppers in reach in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry,.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not sanitized. Advised operater 3 compartment sink must be used until dishmachine can maintain the minimum sanitation requirements. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than hand washing, blocked by dirty coffee mugs, front counter. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink, front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, several items. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler. This violation must be corrected by : 09/21/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beans made on 09/19/12, 63 degrees at time of inspection, beans held in large heavy pot.
- Critical - Handwash sink not accessible for employee use at all times, front counter.
- Critical - Observed bathroom facility not clean, employee.
- Critical - Observed potentially hy azardous food cold held at greater than 41 degrees Fahrenheit, milk, cheese, rice, eggs, pasta, yucca, meat pastry and soup. All food between 51 and 58 degrees.
- Critical - Observed raw animal food stored over ready-to-eat food, raw steak and eggs over vegetables, reach in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Informed operater sanitizer must be at proper minimum strength in order to use dish machine. The 3 compartment sink must be used in the mean time.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cutting bread. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor, several items in dry storage.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair, freezer lid rusty.
- Observed wall soiled with accumulated dust, kitchen enterance.
- Plumbing system in disrepair, mopsink clogged.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler in kitchen. This violation must be corrected by : 09/10/11.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, restroom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed nonfood-grade containers used for food storage, shopping bags storing greens in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked eggs, potatoe salad and chicken salad. All 68 degrees on buffet line. Corrected On Site. Management iced down.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw beef, cooked beef, milk, fish,cream cheese, raw poultry, cooked poultry, cooked potatoes and meat pastries and cheese pastries, ham, sausage. All food between 58 and 63 degrees. See stop sale.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken on buffet line. Corrected On Site.Management reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastries at front counter.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/9/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, dessert cooler.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee change gloves without washing hands.
- Critical - Observed food being cooled by nonapproved method, tightly covered.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, flan and rice pudding.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoe salad and sweet potatoes. Corrected On Site. Management iced down.
- Critical - Observed raw animal food stored over ready-to-eat food raw chicken over cooked beef. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food, whole eggs over tomatoes.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastries. Corrected On Site. Management reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/16/2011 | 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. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food. observed raw shell eggs over cooked chicken in reachin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
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8/3/2010 | 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 thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed personal care item stored with food.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. observed LP tank in kitchen
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Cross-connection, back siphonage, backflow
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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