- Basic - Ceiling tiles with water damage, prep and restroom area.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Light out, 2 door RIC, kitchen.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.ortho home pest control.
- Intermediate - No cleaning agent provided in wash compartment of sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked, pork, turkey, RIF.
- Intermediate - Soil residue in food storage containers.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles with water damage, soiled with accumulated dust, kitchen.
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair, Rif rusted and broken lids observed.
- Basic - Floor tiles cracked, broken or in disrepair, prep area.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Lights out, RIC, 2 door, kitchen.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface, inside RIC, remove cardboard.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours fresh and frozen not properly date marked, beans, fish, plant food, RIC and freezer. **Repeat Violation**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored next to a food preparation area, shoes next to sodas.
- 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 - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Soil residue build-up under foil paper on storage shelves, remove paper and clean properly.
- Basic - Stored food not covered in chest freezer, pork.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in dumpster, see 33.
- Intermediate - Handwash sink used for purposes other than handwashing, rinsing parsley, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, fish, goat, pork, Rif.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held frozen more than 24 hours not properly date marked, fish, sauce, RIC.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall''s baseboard in disrepair.
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, burned, steam table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, ck all units, replaced as needed.
- Basic - Wall's baseboard in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises, provide last exterminator report via fax: 954-956-5699 by 7-24/13.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, Row fish next to cooked pork, RIC, corrected on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish and pork on prep table at room temperature, instructed operator to put it back in cooler until order is placed.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee changed tasks from moping to prep food and did not changed gloves.Corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, fish, pork, beef, RIC, Corrected on site.
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7/19/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reachin freezer soiled with blood.
- Basic - Food stored on floor. Plantains, kitchen.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands with gloves on in 3 compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, in Reachin freezer. aught ladies how to cool uncovered in freezer, then once it reaches the 41? cover it. Language difficultly.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-cooked pork, beef; 69-71 degrees; stop sale-reachin freezer cooling from last night at closing, covered and the wrong method of storing hot food-covered stacked plastic tubs on top of each other-4 bus tubs. full.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning-washing pots with no sanitizer.
- Critical - Handwashing cleanser lacking at handwashing lavatory-ladies room.
- Light not functioning-ladies room.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine Corrected On Site.
- 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.
- Observed residue build-up on nonfood-contact surface-bathroom doors.
- Observed residue build-up on nonfood-contact surface-mop sink outside.
- Observed unnecessary items on the premise-outside back door-broken wood, boxes
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-improper cooling; temperature at 69-71 degrees from last night.
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8/3/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Critical - Observed toxic item stored by food. rubbing alcohol. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice at the cookline. Corrected On Site. reheated.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. not changed after handling money. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test paper needed
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside sauce container. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. self closing mechanism in disrepair.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork in a reach in freezer.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed dispensing equipment that allows contamination. no handled scoop inside food container.
- Critical - Observed food being cooled by nonapproved method. deep closed containers. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in the produce reach in cooler. Corrected On Site. moved to another unit.
- Critical - Observed potentially hazardous food thawed at room temperature. turkey. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, pork at the prep area. Corrected On Site. reheated. Repeat Violation.
- Critical - Stem type thermometer not within the intended measuring range of use. no thermometer for cold food. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. no thermometer provided to measure cold temperatures.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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3/29/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed food being cooled by nonapproved method. closed containers
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-service articles stored without protection from contamination. take out boxes not inverted.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. less than 4h out of temperature. explained and implemented time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at the steamtable. Corrected On Site. reheated, cover with a lid. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach-ins.
- Critical - Stem type thermometer not within the intended measuring range of use. no thermometer provided to measure cold temperatures.
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1/24/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at the steamtable, less than 4h out of temperature. operator cover the food with a lid.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. legu,e at the cookline, Corrected On Site. reheated.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Critical. Vacuum breaker mising at hose bibb. mopsink
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in glassdoor RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. legume at the steamtable. operator add more water to the unit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the prep area. Corrected On Site. reheated. turkey at the steamtable. Corrected On Site. voluntarily discarded.
- Critical. Observed food being cooled by nonapproved method, observed food cooling in closed containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glassdoor RIC. PHF must not be held in this unit until propper temperature can be maintained.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. (utensils).
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mopsink
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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4/12/2010 | 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. PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in prep area. Corrected On Site. moved to a freezer.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked vegetables (personnel food, according to PIC), fried chicken. less than 4 hr out of temperature according to PIC.
- Critical. Observed potentially hazardous food thawed at room temperature. fish in 3C sink.
- Critical. Observed raw animal food stored over cooked food. raw fish over cooked food in RIC.
- 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. gloves.
- 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. rice
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed gaskets/seals on cold holding unit in poor repair. glassdoor RIC.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal can.
- Observed nonfood-grade containers used for food storage. meat in shopping bags in RIF.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/17/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 2/17/2009 | Routine - Food | Warning Issued |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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