- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- 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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Fish
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 51°f, conch 55°f, pork 51°f, less than 4 hrs. Correction action taken by operator. Technician came out on site.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked fish 109°f, less than 2 hrs. Corrective action taken by operator.
- High Priority - Raw animal food stored over ready-to-eat food.eggs
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- 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 - Soil residue in food storage containers. **Repeat Violation**
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.Bottles of water.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Fan cover in RIC-cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. **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 conspicuously located ambient air temperature thermometer in reach-in cooler.the ones across from stove **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.in the rest room **Warning**
- Basic - Raw animal food stored above unwashed produce.raw eggs over vegetable **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Wall soiled with accumulated dust. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.chlorine on top of soda **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 - Food manager certification expired. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No person in charge of establishment during operation. **Warning**
- 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. **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 - Soil residue in food storage containers.containers on the cook line used to store food **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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9/20/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.on shelf in kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dumpster overflowing garbage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on shelf over prep table in kitchen
- Basic - Employee eating while preparing food.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in reach in where the milk is kept
- Basic - No handwashing sign provided at a hand sink used by food employees.in the rest room used by employee
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.kitchen shelf
- 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. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Live flies in kitchen.
- High Priority - Vacuum breaker missing at hose bibb.by back door
- 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 washed hands in a sink other than an approved handwash sink. Prep **Corrected On-Site**
- 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 soap provided at handwash sink.kitchen
- 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. New employee
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELVES IN KITCHEN
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.reach in cooler shelves
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.reach in cooler that has eggs
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10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.that has eggs
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELVES IN KITCHEN
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.oven
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.reach in cooler shelves
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.reach in cooler that has eggs
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Violation: 53B-08-1 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.
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8/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.that has eggs
- 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.
- Observed attached equipment soiled with accumulated dust.reach in cooler that has eggs
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed food debris accumulated on kitchen floor.
- 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 food stored in ice used for drinks.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELVES IN KITCHEN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.reach in cooler shelves
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Vacuum breaker mising at hose bibb.
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8/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. RESTROOM.
- Critical - Handwashing cleanser lacking at handwashing lavatory. RESTROOM.
- Critical - No handwashing sign provided at a handsink used by food employees. RESTROOM.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED REACH IN FREEZER RUSTY.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED SHELL EGGS STORED ALONG WITH LETTUCE. Corrected On Site.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
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