- No Violations Were Observed
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At grill and in prep area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) black beans not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked last night 64°F, in the stainless refrigerator in the back . See stop sale
- High Priority - Cooked potentially hazardous (time/temperature control for safety) chicken not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 54°F in refrigerator next to grill.see stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) pork stew cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw chicken over fish not covered.placed chicken on bottom shelf and fish above . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink and next to grill
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Refried Beans cooked yesterday left at room temperature over night next to grill at 94°F.
- 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.
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In refried Beans in holding unit in the back **Corrected On-Site**
- Basic - Dumpster overflowing garbage.
- 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. Prep cook cutting lettuce for salad. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef. **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 - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line
- Intermediate - Required employee training expired for some employees. 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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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on container
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.in back area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.fish **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tomato sauce in cooler 75°F.
- High Priority - Raw animal food stored over cooked food. Pork over cooked chicken.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over plantain at cookline. **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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Tomato sauce in cooler , at 75°F over night.
- Intermediate - Spray bottle containing toxic substance not labeled. At the end of cookline.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.purses stored with drinks **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable.towel used as a shelf liner
- Basic - Light out /hood
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.shrimp over potatoes reach in **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.kenmore freezer has rust on exterrior
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed personal care item stored with food.purse Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.cole slaw reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.salsa reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce next to true reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tamales reach in Corrected On Site.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--*62 degrees from air blower and thermometer, Glacin cooler cookline- milk, desserts at *55 degrees at 9:30 today, 10:30 am.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0 ppi.-50 ppi Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.-cookline sink Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner-3-door cooler SHELVES-kitchen RUSTY.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue-3-door-kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--*55 degrees milk, desserts, -Glacial cooler cookline-stop sale-do not use untill repaired-other coolers available. Corrected On Site.
- Critical - Observed soil residue in storage containers-blue tops-flour, etc....
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)*55 degrees-Glacial cooler at cookline-milk, desserts at *55 degress today at 9:30 am, and 10:30 am.
- Wet wiping cloth not stored in sanitizing solution between uses-cookline and back room. Corrected On Site.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water-chicken.
- Critical - Observed soil residue in storage containers-seasonings at cookline.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--BEANS IN TRAULSEN COOLER .
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7/8/2011 | 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-cabbage, sauce, pupu3-door cooler-back room
- Critical. Observed uncovered food in holding unit/dry storage area-pan of flour, seasonings, oil on wood shef.
- Observed employee with ineffective hair restraint-server with long pony-tail.
- Observed ripped/worn tin foil used as shelf cover-under flour, salt, etc...back room
- Nonfood-contact equipment not designed and constructed in a durable manner-outside chest freezer is rusty
- Critical. Observed soiled reach-in cooler gaskets-all in kitchen.
- Critical. Observed soil residue in storage containers-flour, rice, salt-back room
- Critical. Hand wash sink lacking proper hand drying provisions-cookline. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner-top of white chest freezer next to hotwater heater-RUSTY TOP.
- Critical. Observed soiled reach-in cooler gaskets-3-door back room.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-,3-door fReezer-blood drips on inside.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--56 -3-door-cookline
- Critical. Working containers of food removed from original container not identified by common name-rice, flour-blue lids
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-47-57 -all 3 coolers at cookline
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-all 3-reachins on cookline-47-57 .
- Critical. No conspicuously located thermometer in holding unit-2 door-cookline where pupu is made.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation-3-door freezer-chicken over fish.
- Critical. Observed raw animal food stored over ready-to-eat food-raw beef for cook ham-Traulsen. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed soil residue in storage containers-bllue lids-back room
- Critical. Hand wash sink lacking proper hand drying provisions-next to 3-compartment sink.
- No copy of latest inspection report.
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12/11/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/31/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/29/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/15/2008 | Routine - Food | Warning Issued |
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