- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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08/07/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service articles improperly stored. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Storage of tools on shelf above or with food. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall soiled with accumulated grease. **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. **Repeat Violation** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 81° for less than 4 hours hours. Moved to cooler that maintains adequate temperature. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Roach activity present as evidenced by 11 live roaches found in the food prep area. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Lighter fuel **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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08/06/2014 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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 with no hair restraint while engaging in food preparation. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.black mold-like substance around soda heads and push cart **Warning**
- Basic - Uncovered food stored near sink exposed to splash.cook line salt **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Live, small flying insects in food preparation area. Front and back of the house **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw poultry next to raw beef **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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 - Employee used handwash sink as a dump sink.in the kitchen **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.by the three compartment sink employees are storing pans inside **Corrected On-Site** **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.on the cook line **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - No soap provided at handwash sink. **Warning**
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9/17/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soil residue build-up on nonfood-contact surface.around soda heads and shelves in dish room area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front and back hand sink
- Intermediate - No soap provided at handwash sink.at all sink used by employee
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. A drink container on a rack that has clean pots ,utensils and pans under it
- 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.
- Basic - Plumbing system in disrepair.at hand sink in back by three compartment sink
- Basic - Silverware/utensils dried with a towel/cloth.utensils used on cook line was not allowed to air dry
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Employee push down garbage and after just rinse hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw eggs over fish
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at sink in back next to three compartment sink
- Intermediate - No soap provided at handwash sink.at all hand sink
- 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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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
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7/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.BACK
- Critical - Handwashing cleanser lacking at handwashing lavatory.BACK AND COOK LINE
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No person in charge of establishment.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.raw chicken wings over cooked rice
- Observed reuse of single-service articles.FOAM CUPS BEING USED FOR SCOPING
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/13/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. ALL THROUGHOUT .Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED COOKING USTENSIL IN HANDWASH SINK. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. ALL THROUGHOUT. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED COOKING EQUIPMENTS ARE SOILED.
- Critical - Observed food being cooled by nonapproved method. OBSERVED FOOD IN WIC BEING COOLED WHILE IT IS COVERED. Corrected On Site.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE AND FOOD RESIDUE ACCUMULATE UNDER TABLES AND BEHIND COOLERS.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY IN WARMER AT 119 DEGREES. Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEEF AT 47 DEGREES IN WIC.
- Critical - Hand wash sink lacking proper hand drying provisions.OBSERVED HAND WASH SINKS HAVE NO PAPER TOWEL. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11-7-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEEF AT 47 DEGREES IN WALK IN COOLER.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY 98 and 113 DEGREES IN WARMER. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RK RIBS AT 123 DEGREES. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER PROVIDED AT HAND WASH SINKS. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS OVER COOKED FOOD IN WIC Corrected On Site.
- Observed wall soiled with accumulated food debris. KITCHEN AREA.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY IN WARMER AT 129 DEGREES. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY AT 97 DEGREES. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. OBSERVED SAME USTENSIL BEING USED FOR RAW AND COOKED POULTRY. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET WIPPING CLOTH ON PREP TABLE NEAR GRILL. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE NOT CLEAN AFTER BEING USED. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.OBSERVED INSIDE REACH IN COOLER SOILED WITH GREASE.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SINGLE SERVICE ITEMS, KNIFE AND SPOONS IMPROPERLY STORED.
- Faucet/handle missing at plumbing fixture. OBSERVED HANDLE FOR HOT WATER OF HAND WASH SINK IS MISSING
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN REACH IN COOLER TORN
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OBSERVED REACH IN COOLER DOOR SOILED WITH GREASE.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE UNDER THE STOVE IN KI%CHEN AREA.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef at 123 degree prep ares
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer.
- Observed walk-in cooler gasket torn/in disrepair. Reach in cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 20 ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing solution at 0 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Emergency light does not function when tested. For reporting purposes only. light in front of bathroom doors.
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2/23/2010 | 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. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. BOXES OF FOOD ON FLOOR
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. SHELVES REACH IN COOLER
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Complaint Full | Warning Issued |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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