- Basic - Open dumpster lid.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Live flies in kitchen.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.chicken
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wall in disrepair. Outside
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- 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 - 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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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - 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.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/11/2013 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.at time of inspection
- 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.
- 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.at time of inspection
- Observed ripped/worn tin foil used as shelf cover.
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEANS AT 56 DEGREES. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEANS IN RIC AT 56 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.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IS NOT WORKING PROPERLY.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING FROM ALL HAND WASH SINKS.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET AND DOOR OF REACH IN FREEZER IN DISREPAIR.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN AND FOOD PREP AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed wall soiled with accumulated grease. OBSERVED WALL IN KITCHEN AREA AND BEHIND REACH IN FREEZERS SOILED WITH GREASE.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CABBAGE AT 119 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. OBSERVED COOKED FOOD MORE THAN 24 HOURS IN RIC NOT DATE MARKED.
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7/11/2011 | 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 THAT PREP TABLE NOT CLEAN AFTER USED.
- Critical - Handwash sink not accessible for employee use at all times. BUCKET IN HAND WASH SINK. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed dumpster overflowing garbage.
- Observed floor area(s) covered with standing water. KITCHEN AREA.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed live flies outside around the dumpster
- Critical - Observed screen in door torn/in poor repair.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. REAR KITCHEN DOOR IS BROKEN.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/27/2010 | 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. NO HANDWASING SING IN THE MEN'S ROOM. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise.
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6/23/2010 | 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. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. FISH
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. CAN OPENER
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise. OLD EQUIPMENT IN BACK AREA
- 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.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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