- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **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**
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07/10/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling in disrepair. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Drain cover(s) missing. **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 - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In the women's restroom **Warning**
- Basic - Reuse of single-use articles. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall in disrepair. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56°, cheese 50°, ham 52°salami 49°, turkey 51°, butter 51°, coleslaw 47° for less than 4 hours. Ice placed on food to reduce temperature.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **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 - Handwash sink used for purposes other than handwashing. **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.dish machine area **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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**
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10/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the front by the hand sink **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cloth used as a food-contact surface. **Corrected On-Site** **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 wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site** **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.dish machine area **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Wall soiled with accumulated food debris.in the front by the hand sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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 - 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. **Warning**
- High Priority - Employee washed hands with cold water. Employees wash hands at the hand sink in the front with cold water **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.4 live roaches found, 1 live on the wall behind the prep table and 3 live found in the cracks under tables in the back by the dish machine area **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.hand sanitizer next to bread in the front next to the toaster **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the front prep area **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **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 - Two-compartment sink used for warewashing. **Warning**
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10/4/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean utensils stored between equipment and wall. Knifes stored between wall and pipe
- Basic - Cloth used as a food-contact surface.to cover cook sausage on cook line
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.the operator manage to go to a three step method the dish machine is washing and rinsing and after that process she had a sink set up for sanitizing with chlorine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook goes from working with a bucket with soap and water and there goes over to toast station and handles toast **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.bleach on prep table next to food
- 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 applied hand antiseptic in place of washing hands as required.
- 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.at hand sink in the back **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Two-compartment sink used for warewashing.pots and pans
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-33-1 Observed equipment in poor repair.reach in cooler front
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.front
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.all
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 36-11-1 Floors not maintained smooth and durable.walk in cooler and kitchen and front area
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9/18/2012 | Routine - Food | Call Back - Complied |
- Exterior walking and driving surfaces not graded to drain.
- Floors not maintained smooth and durable.walk in cooler and kitchen and front area
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Observed attached equipment soiled with accumulated dust.fans and other equipment
- Observed ceiling in disrepair.leaking over stove on cookline and over single service iteams
- Critical - Observed cloth used as a food-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.by cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.reach in cooler front
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.front
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed single-service articles stored without protection from contamination.water leaking from roof onto
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.
- Observed walk-in cooler gasket torn/in disrepair.all
- 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.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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7/12/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POTATOES IN WIC AT 47 DEGREES
- Critical - Hand wash sink lacking proper hand drying provisions. HAND WASH SINK IN FRONT LACKS PAPER TOWEL. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER PROVIDED AT HAND WASH SINK IN FRONT.
- Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED HAND WASH SIGN MISSING FROM HAND WASH SINK IN THE BACK.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE AND FOOD DEBRIS BUILD UP UNDER PREP TABLE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOKED POTATOES IN WIC AT 47 DEGREES.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED HARSH BROWN AND BACON UNDER PREP TABLE. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED HARSH BROWNS AT 74 DEGREES. Corrected On Site.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 EMPLOYEES CERTIFICATION EXPIRED.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE HANDLE BREAD WITH BARE HAND.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF REACH IN COOLER IN FRONT KITCHEN SOILED WITH FOOD RESIDUE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED PREP FOOD IN WIC NOT DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN FREEZER BY THE KITCHEN IN THE BACK IS NOT WORKING PROPERLY. MANAGER HAS TRANSRTED ALL COOKED FOODS AND RAW MEATS TO THE FRONT FREEZER AND SHE CALLED THE TECHNICIAN.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. POULTRY AND PORK PLACED IN WALK IN COOLER WERE NOT AT 41 DEGREES. THEY WERE TRANSPORTED TO THE WIF TO BRING TEMPERATURE AT 41 DEGREES. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. OBSERVED FOOD RESIDUES IN SLICER.
- Observed leaking pipe at plumbing fixture. WATER PIPE IS BROKEN; MANAGER CALLED TECHNICIAN FOR REPAIR.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AND HAM AT 47 DEGREES, POULTRY AT 48 DEGREES. THE COOKED FOODS AND RAW MEATS WERE TRANSRTED TO THE FREEZER. Corrected On Site.
- Observed water draining onto floor surface. OBSERVED WATER ON THE FLOOR BY ICE MACHINE.
- 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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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. BAG OF ONIONS ON THE FLOOR IN WIC BACK AREA. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. FRONT AREA COOLER IS SOILED
- Critical. Handwashing cleanser lacking at handwashing lavatory.AT HAND WASH SINK IN THE FRONT. Corrected On Site.
- Observed floor area(s) covered with standing water. WATER REMAINS STAGNANT UNDER THE SODA DISPENSING MACHINE.
- Observed ceiling in disrepair. TOP OF WIC.
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9/10/2010 | 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA 47 DEGREES, EGGS SALAD 50 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. POTATOE AT 115 DEGREES.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED POTATOES LEFT UNCOVERED UNDER TABLE IN PRE-AREA
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.EMPLOYEE USING THE SAME GLOVE FOR EGGS AND READY TO EAT FOOD
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee drinking in a food preparation or other restricted area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. WIPING CLOTH SOLUTION ABOVE 200 PPM Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. HAND WASH SINK HAS NO PAPER.
- Floors not maintained smooth and durable.
- Critical. Observed toxic item improperly stored.CEMENT AND CLEANERBIMPROPERLY STORED Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. HOSE NOT STORE PROPE LY
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking coolER .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. grains container .
- Critical. Observed uncovered food in holding unit/dry storage area. walking cooLER .
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No three-compartment sink provided. back kitchen using a 2comp sink to wash pots and pans.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep t ables.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. back kitchen .
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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