- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade bags used in direct contact with food. Observed meat stored in grocery bag in reach in freezer located at front counter.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked pork in wic above 41 degrees.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice above 41 degrees in walk in cooler.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw poultry, beef and pork not separated from each other in reach in cooler,
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed rice covered while being cooled down in reach in cooler.
- 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 - Case of single-service articles stored on floor in dry storage area. In the hall way
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair.walk in cooler door is broken
- Basic - Floors not maintained smooth and durable.walk in cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.hand sink in kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store cook meat
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice on cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface.bbq brush
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.hand sink in kitchen
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.women's bathroom
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen
- Floors not maintained smooth and durable.walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen area
- No mop sink or curbed cleaning facility provided.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair walk in cooler door handle broken off
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12/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.women's bathroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen
- Floors not maintained smooth and durable.walk in cooler
- Critical - Hot water not provided/shut off at employee hand wash sink.all handsink
- Lights missing the proper shield, sleeve coatings or covers.walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen area
- No mop sink or curbed cleaning facility provided.
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor.in walk in cooler and dry storage area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.stove and brush used for bbq sauce
- Critical - Observed handwash sink used for purposes other than handwashing.dirty dishes stored inside
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop
- Observed nonfood-contact equipment in poor repair walk in cooler door handle broken off
- Critical - Observed raw animal food stored over cooked food.raw eggs over cooked ribs in walk in cooler
- Observed ripped/worn tin foil used as shelf cover.cardboard being use on shelves in kitchen and in walk in cooler
- Critical - Observed soiled reach-in cooler gaskets.reach in cooler that is not being used
- Critical - Observed uncovered food in holding unit/dry storage area.in walk in cooler
- Observed wall soiled with accumulated food debris.in front of walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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10/4/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ONSERVED FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIC SOILED WITH FOOD RESIDUE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD ABOVE 41 DEGREES IN WIC.
- Observed wall in disrepair. OBSERVED WALL IS DAMAGE BY RIC FRONT.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 87 DEGREES IN PREP AREA.
- 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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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEES CUTTING LETTUCE WITH BARE HAND. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK BEING USED TO WASH USTENSILS. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. OBSERVED FISH STORED OVER FRENCH FRIES AND BEEF. Corrected On Site. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED EGGS AT RT. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AND EGG ROLLS AT 46 and 44 DEGREES. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED SHRIMP IN STANDING WATER. Corrected On Site.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUE. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK IN FOOD PREP AREA. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM HAND WASH SINK IN FOOD PREP AREA.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CAME FROM OUTSIDE AND PROCEEDED IN FOOD PREP WITHOUT WASHING HIS HANDS.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK HAD DIRTY TOWEL AND SPOONS. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP IN STANDING WATER. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEEF AT 44 DEGREES, RICE AT 43 DEGREES IN WALK IN COOLE .
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERV#D FOOD LEFT UNCOVERED IN WIC. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED EGG SOUP AT 114 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.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVEC WET TOWEL ON TOP OF ICE BIN.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed wiping cloth used for food spills also used for other purposes. OBSERVED WIPPING CLOTH" SOILED WITH GREASE AND FOOD DEBRIS ON SHELVE IN RIC.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EGG SOUP IN STEAM TABLE AT 123 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2011 | 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. Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED FOOD NOT COVERED IN THE WIC
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed unnecessary items on the premise.
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8/27/2010 | 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. EGG SOUP FOUND AT 115 DEGREE. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS STORED OVER RTE FOOD IN WIC.
- Observed employee with no hair restraint.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. NO SANITIZER IN BUCKET. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED LIQIUID SOAP CONTAINER IN HAND WASH SINK Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. ADVERTISING CRAB RANGOON ON MENU, USING IMITATION CRAB Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUCH AS RICE AND RTE FOODS Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN COOLER
- Critical. Observed paper bags used as a food-contact surface. INSIDE BUS PANS TO ABSORB OIL
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STORAGE CONTAINERS HOLDER BY HANDWASH SINK
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOLERS
- Observed leaking pipe at plumbing fixture. HANDWASH SINK
- Drain cover(s) missing. COOKLINE
- Critical. Observed objectionable odors in bathroom.
- Observed food debris accumulated on kitchen floor. UNDER COOKING EQUIPMENT
- Observed wall soiled with accumulated grease.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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