- No Violations Were Observed
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with clean equipment and utensils. Mouth wash above triple sink.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Uses quaternary has chlorine test kit.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw fish over bags of drink ice.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged. Raw beef over raw seafood.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in both reach in coolers.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen where baklava is prepared, corrective action added paper towels.
- Critical - Handwashing cleanser lacking at handwashing lavatory. In kitchen where baklava is prepared and cooked.
- No copy of latest inspection report.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup on cutting board on prep table next to fryer, corrective action removed cup.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed employee food stored with restaurant food. In glass door upright cooler in service kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Precooked french fries in bowl on shelf next to upright freezer at 64F, corrective action moved to refrigerator.
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10/17/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Manager does not know "big 5" foodborne illnesses. Corrected On Site. Discussed.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in bulk sugar in rear prep room.
- Critical - No complete 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. Certificates still need to be filled out.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing scrub pad, at cookline. Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top of microwave at cookline. Repeat Violation.
- Critical - Observed live flies in kitchen. Main prep kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blanched fries on shelf across from cookline 48F. Corrected On Site. Placed in freezer, operator had left sitting out. Fries partially frozen, 35F by end of inspection.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cheeses in 4 door reach in cooler, main prep area. Corrected On Site. Moved.
- Observed single-service articles stored without protection from contamination. "To-go" containers on storage rack near 4-door reach in cooler in prep room. Corrected On Site. Inverted. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Clear liquid cleaner on shelf next to trash can.
- Critical - Outer openings not protected with self-closing doors. At entrance and exit of smaller serving kitchen.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. In main kitchen.
- Equipment or utensils not constructed in accordance with the food code. Scoops without handles in bulk sugar/flour. Corrected On Site. Discarded.
- Critical - Hand wash sink lacking proper hand drying provisions. In back kitchen. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In main kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees. In back kitchen, unisex restroom. Corrected On Site. Given signs.
- 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. Has Safe Staff book, certificates not filled out.
- Critical - Observed buildup of soiled material on mixer head. 2 stand mixers in prep kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. Above triple sink.
- Critical - Observed dead roaches on premises. 6 in random spots on floor throughout kitchen. 8 under triple sink in small kitchen. Corrected On Site. Cleaned up.
- Critical - Observed handwash sink used for purposes other than handwashing. Rinsing off plate in sink. Corrected On Site. Discussed proper procedure with manager. Repeat Violation.
- Critical - Observed interior of microwave soiled. In small kitchen. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300+ ppm chlorine. Triple sink. Corrected On Site. 100 ppm.
- Observed single-service articles improperly stored. Not stored inverted, on storage rack in prep kitchen. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Spigot under triple sink in prep kitchen.
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed handwash sink used for purposes other than handwashing. storage of cleaning supply.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
- Critical - Working containers of food removed from original container not identified by common name.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ blanched potatoes. Corrected On Site./ owner started time & disposed off time.
- Critical. Working containers of food removed from original container not identified by common name./ flour, salt.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee rewashed hands / wear new gloves. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ dirty aluminum underliner for food shelf.
- Observed standing reach-in cooler gasket torn/in disrepair. / kitchen.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Handwash sink not accessible for employee use at all times. / storage sink for cleaning.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only./ food storage area.
- 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 / new employee 60 days for food safety training.
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9/27/2010 | 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./ sour cream.
- Critical. No thermometer provided to measure temperature of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Wet mop not hung to dry.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification.
- 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/ 60 days for employee food safety training.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ Greek Rice . Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name./ plastic food containers in the kitchen cooler.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue/ undercooler in the kitchen.
- Critical. Vacuum breaker mising at hose bibb./ back 3 compt. sink.
- Critical. Observed handwash sink used for purposes other than handwashing./ used for storage of cleaning material./ kitchen handsink. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label./ bucket sanitizer with wiping cloths.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- No copy of latest inspection report.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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