- Basic - Food stored on floor. Meat in walk in cooler, rice in kitchen **Warning**
- 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. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 6 employees working **Warning**
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10/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station/ office **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Coats **Warning**
- Basic - Food stored on floor. Meat in walk in cooler, rice in kitchen **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs with pasturized eggs **Warning**
- 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. **Warning**
- 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. Ham, cuban sandwiches **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 6 employees working **Warning**
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
- Basic - Case/container/bag of food stored on floor in dry storage area. Soda boxes and water bottles
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Milk
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Cook line
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reuse of ridged single-use container.
- Basic - Single-service items stored on floor. Take out boxes
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Servers
- 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 - 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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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Single-service items stored on floor. Clam shells
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- 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 - 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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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen area. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk in cooler. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cheese 45 **Warning**
- 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. **Warning**
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3/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen area. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area, not properly stored. **Warning**
- Basic - Light in dry food storage area out. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Reuse of ridged single-use container, milk jugs reused for ice tea. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **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, on prep line counter. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chorizo 62? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bacon 92? **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk in cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit on prep area at 64? **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled, moldy build up. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. Reach in cooler running warm, cheese 45 **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cheese 45? **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 in reach in cooler and walk in cooler. **Warning**
- 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. **Warning**
- Portable fire extinguisher is inaccessible, behind boxes. For reporting purposes only. **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed single-service articles stored without protection from contamination.(front)
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7/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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