- Basic - Light not functioning. Above dish area **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 - No certified food manager for establishment. 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 - 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. **Warning**
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08/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Light not functioning. Above dish area **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sliced cheese 55°, cut leafy green 50°, half and half 49°, cooked beef 48°, less than 4 hours advised **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods temp between 44°-47°. Advised **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Pesticide use not in accordance with manufacturer's directions. Raid for household use, need to get for commercial use **Warning**
- High Priority - Raw animal food stored over/next ready-to-eat food. In walk in cooler **Warning**
- High Priority - potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Advised **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cook line, a container in hand wash sink **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 - No certified food manager for establishment. 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 - 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. **Warning**
- 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. At cook line **Repeat Violation** **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. All **Corrected On-Site** **Warning**
- Intermediate - Walk-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. Ambient temperature at 49°, advised **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Light not functioning. Above dish area
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For breads
- Basic - Reach-in cooler gasket torn/in disrepair. The one at cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wood non food contact surface not properly sealed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese temp at 48°, salsa with dice tomato temp at 46°, in reach in cooler of cook line **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried pork temp at 126°, plantains temp at 127°, potato balls temp at 130°, at buffet, less than 4 hours advised
- High Priority - Roach activity present as evidenced by live roaches found. Found one live roach on the interior gasket of reach in cooler of cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs with gloves but did not changed gloves afterwards
- High Priority - Toxic substance/chemical stored by or with food. Gallon of degreaser
- Intermediate - Cutting board(s) stained/soiled. The long one next to oven
- Intermediate - Nonfood-grade basting brush used in food. Paint brush with metal bracket
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Ambient temperature at 52°, **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, and all the time/temperature control for safety foods desserts
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 49°, advised
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler for TCS condiments
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, foods temp between 46°-49°. Advised
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 25ppm **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.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At cook line **Warning**
- Basic - Nonfood-contact equipment in poor repair. Oven mitts **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Limes **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 300 ppm **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Seasonings **Warning**
- Basic - High Priority - Dead roaches on premises. Found 8 dead roaches behind reach in coolers, the reach in coolers are located in dry foods storage area.. The dry foods storage is separate from cook line **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Found 8 live roaches inside an unused reach in cooler located in dry foods storage area the dry foods storage is separate from the cook line **Warning**
- High Priority - Roach excrement and/or droppings present. Found evidence of roach droppings inside an unused reach in cooler located in dry foods storage area. The dry foods storage is separate from cook line **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 300 ppm **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Evidence by food debris on sink **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands at 3 compartment sink **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. X2 **Warning**
- Intermediate - Soil residue in food storage containers.. Seasonings **Warning**
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7/17/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line **Repeat Violation**
- Basic - Walk-in cooler floor soiled.
- 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. Cook cutting cleaned lettuce for storage, advised
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat over cooked rice
- Intermediate - Employee used handwash sink as a dump sink. At cook line, evidence by food debris in sink. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand sink by 3 compartment sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ready to eat food foods in walk in cooler **Repeat Violation**
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 300ppm Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touched flour tortilla which is not further cooking for food safety Corrected On Site. [Gloves]
- Critical - Observed handwash sink used for purposes other than handwashing. At cookline, hand sink used as dump sink-evidence by food debris
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In flour
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in reach in cooler
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Garbage bag
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 300ppm
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fry foods at buffet line temp between 130 to 123 degree, less than 4 hours, advised Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan
- Critical - Working containers of food removed from original container not identified by common name. Flour Repeat Violation.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. By buffet
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 350ppm
- Critical - Hot water not provided/shut off at employee hand wash sink. By buffet
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine Repeat Violation.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers. Above dry storage Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Missing in upright reach in cooler of cookline Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On wood shelves in walk in cooler Repeat Violation.
- Critical - Observed buildup of slime/mold like substance in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Single setve plastic cup with no handle used as scoop in flour, salt,
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. X2 Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 350ppm
- Critical - Observed the presence of insects, rodents, or other pests. Little ants at prep table
- Plumbing system in disrepair. Hand sink at cookline
- Plumbing system in disrepair. Hand sink by buffet
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods at buffet-front counter, temp between 100 to 110 degree, advised , C/A-operator put lid on foods
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date
- Critical - Working containers of food removed from original container not identified by common name. Flour
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. By 3 comp sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Lights missing the proper shield, sleeve coatings or covers. Above dry storage
- Critical - No conspicuously located thermometer in holding unit. Missing in upright white reach in cooler at cookline
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Ceviche using raw Tapilia
- Observed a nonfood-grade basting brush used in food. Using paint brush
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On surface of wood shelves in walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting boards
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Touching vegetable for later use, making wrap for immediate consumption
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue. At back room, kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes salad temp at 46 degree, pasra salad temp at 45 degree at buffet table, less than 4 hours, Advised
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping clothes at 300ppm-chlorine
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic ware, coffee stirs at front counter
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 300ppm
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. X2
- Critical - Handwashing cleanser lacking at handwashing lavatory. X2
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- No Heimlich maneuver sign posted.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat food
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Salt, sugar
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
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