- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Leaking pipe at plumbing fixture. Hand washing sink in prep are and three compartment sink in kitchen.
- Basic - Light shield damaged/in disrepair. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over bacon **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, chicken, beans, rice prepared previous day not date marked. **Repeat Violation**
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soil debris and mold like on surface of reach in cooler.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plates and cups stored on the floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In food prep area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. Walk in cooler door rusty.
- Basic - Wall soiled with accumulated dust. Wall in walk in cooler has mold.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cook meats in walk in cooler above 41 degrees.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw poultry by onions and pepper in chef station cooler.
- High Priority - Roach activity present as evidenced by live roaches found. One big live roach found under table.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed food debris accumulated on cover of food container.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler at cok line is soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed PHF in walk in cooler above 41 degrees because cooling process is not appropriate.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food on the floor in the walk in freezer **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.scraper used for grill
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.over perp area and reach in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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.
- Intermediate - Two-compartment sink used for warewashing.big pots and pans
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3/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.back by oven for pizza
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - No conspicuously located thermometer in holding unit.
- 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.all walk in cooler fan covers
- 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 encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.walk in cooler and freezer
- Observed leaking pipe at plumbing fixture.handsink in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed the use of an unclean thermometer.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.all
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable.dry storage area
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | 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. OBSERVED BEANS AND PORK OVER 41 DEGREES.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. HAND WASH SINKS LACK PAPER TOWEL. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED POTS AND USTENSILS IN HWS. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 47 DEGREES IN RIC BY STOVE. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED BREAD IN BASKET LEFT UNCOVERED UNDER PREP TABLE. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE UNDER PREP TABLE AT 133 DEGREES. Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACH IN HALLWAY Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED KINVES AND OTHER USTENSILS IN HAND WASH SINK. Corrected On Site.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days. NO TAGS PROVIDED FOR SHELLSTOCK.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER PROVIDED IN HAND WASH SINK. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. PREP TABLE BLOCKS ACCESS TO HAND WASH SINK. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. NO THERMOMETER IN UNIT FOR DESERT.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING FROM HAND WASH SINK.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED KNIVES IN HAND WASH SINK. Corrected On Site.
- Observed hole in wall. DRY STORAGE AREA.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED FISH IN STANDING WATER IN THREE COMPARTMENTS SINK. Corrected On Site.
- 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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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. LIQUID EGG IN A BOWL STORED WITH UNCOOKED BEEF. MANAGER DISCARDED THE LIQUID EGG. Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. OBSERVED CLOTH IN REACH IN COOLER WHERE VEGETABLES ARE STORED.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE CHANGING GLOVES WIT OUT WASHING HIS HANDS.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. OBSERVED WIPING CLOTH STORED UNDER THE PREP TABLE. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. OBSERVED INTERIOR OF ICE MACHINE SLIMEY.
- Critical. No handwashing sign provided at a handsink used by food employees.NO HAND WASH SIGN AT HAND WASH SINK IN KITCHEN AREA.
- Critical. Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL IN HAND WASH SINK. Corrected On Site.
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12/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN KITCHEN IS NOT WORKING PROPERLY. REACH IN COOLER IS EMPTY AND WILL BE REPLACED WITH BRAND NEW COOLER.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. NO LONGER CLEANABLE _ HAS CREVACES AND GROOVES.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Violation: 37-01-1 Ceiling tile missing. FOOD PREP AREA.
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9/22/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Raw fruits/vegetables not washed prior to preparation. OBSERVED SPOILED VEGETABLES IN WIC. Corrected On Site. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLACK BEANS 51 DEGREES, GARLIC AND ONIONS 59 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FOODS WERE THROWN AWAY. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN KITCHEN IS NOT WORKING PROPERLY.
- Critical. Observed potentially hazardous food thawed at room temperature. OBSERVED MEAT BEING TAWED IN STANDING WATER AND AT ROOM TENPERATURE Corrected On Site.
- Critical. Observed food stored on floor. MEAT IN WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. COOKED MEAT LEFT UNCOVERED IN REACH IN COOLER.
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. KITCHEN AREA
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable. NO LONGER CLEANABLE _ HAS CREVACES AND GROOVES.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order using two compartments sink
- Observed old labels stuck to food containers after cleaning.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. EMPLOYEES HOLDING CLOTH IN HIS WAIST
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED KNIVES IN HAND WASH SINK. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. AT HAND WASH SINK BY THE WIC.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED ABOUT 5 DEAS ROACHES IN GLUE DRY STORAGE AREA.
- Ceiling tile missing. FOOD PREP AREA.
- Observed ceiling soiled with accumulated dust. FOOD PREP AREA
- Lights missing the proper shield, sleeve coatings or covers.
- 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. Pro This violation must be corrected by : 11-21-10. Corrected On Site. EMPLOYEES HAVE THEIR BOOK
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9/21/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. WALK_IN COOLER
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10/22/2009 | Routine - Food | Call Back - Complied |
- 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. BLACK BEANS Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. PORK LEGS Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. BLACK BEANS
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. PLANTAINS Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-contact equipment in poor repair. REACH_IN COOLER DOOR LOOSE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER CONTAINERS AND RACKS
- Plumbing system in disrepair. HANDWASH SINK WITH NO DRAIN PIPE BY END OF COOKLINE
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Critical. Observed roach activity as evidenced by 8 live roaches found BY END OF COOKLINE HANDWASH SINK.
- Floors not maintained smooth and durable. WALK_IN COOLER
- Observed floor area(s) covered with standing water. WALK_IN COOLER
- Observed hole in wall. UNDER HANDWASH SINK
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : IMMEDIATELY .
- Critical. Person in charge failed to insure proper cooling.
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10/21/2009 | Routine - Food | Warning Issued |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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