- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions 110 held on the stove top. The following corrective action was taken started the reheating process **Warning** 9:26/ Not observed and/or Not verified and/or Not Set Up
- High Priority - Potentially hazardous (time/temperature control for safety) food 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. Avena 52-54 overnight in the reach in freezer. Discontinue the use of buckets which are deeper than 4 inches for cooling. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 9/26: rice 65 overnight. Too deep of a container filled to the top, additionally using large sheet pans that restrict the air flow is not recommended
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning** 9/26: stop sale rice
- 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**
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. One section is missing **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 45. Lettuce 45. Beans 45. In the 2dr unit when you walk into the kitchen **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 44. 46 in the glass unit at the front counter **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Onions 110 held on the stove top. The following corrective action was taken started the reheating process **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 47. Rellenos beef 46 in the silver 2dr unit in front of the three compartment sink. The air flow is obstructed with the sheet pans, bags, and over stuffing the unit. Use perforated sheet pans which are smaller than the width of the unit, refrain from using bags and don't overstuff the unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food 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. Avena 52-54 overnight in the reach in freezer. Discontinue the use of buckets which are deeper than 4 inches for cooling. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Raw animal food stored over cooked food. Beef in marinate stored above beans in the reach in cooler. Recommend the following form be reviewed by the staff SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled the cook handled her phone and then continued to cook or process customer orders **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at the front counter **Warning**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required the employee at the front counter **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line **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. Formed corn cakes with cheese, rice, beef, beans, etc date all foods **Warning**
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09/25/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese sliced 44 in the three door reach in cooler at the front counter
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Front counter employee **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 98 placed in the steam table with insufficient water level to heat up the rice, corrective action taken. Water was added to the well. Rice moved to the flat grill. **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. The owner/manager does not have a CFM
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese 58. covered, 3/4 full in a buss tub. Corrective action taken. The cover was removed to facilitate cooling. **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee picked up item off the floor and failed to wash hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Meat cheese filled bread. Corrective action taken. Time correction 2 hr. **Corrected On-Site**
- Intermediate - Food manager certification expired. Milder expired 10/13
- Intermediate - Food service manager not certified within 30 days of employment. Owner Eddie has no CFM
- Intermediate - Interior of reach-in freezer soiled with accumulation of blood residue.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. The prep reach in cooler on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food 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. Soup 49 was covered in the reach in cooler, discarded
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 52-52. Beef 48 and butter 61 all in the prep reach in cooler on the cook line. Discarded
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened from the previous day at the front counter reach in cooler
- 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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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Renewal fee of 362.00 is due **Corrected On-Site**
- High Priority - Food/ice received from unapproved source. See stop sale. Hogar Crea flan, Mrs. Antoneta Lengua tres leches
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 45 at the front counter reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Ham and cheese filled bread stored at the front counter reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Ham and cheese filled bread
- High Priority - Stop Sale issued due to food originating from an unapproved source. Flan and tres leches
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, cheese at the front counter reach in cooler
- 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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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Bakery table
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1/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Lower levels of mostly every item in the kitchen, reach in coolers, tables, wheels etc
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Bakery table
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The three compartment sink
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen walls all
- Basic - Food stored on floor. Oil adjacent the oven
- Basic - Grease accumulated under cooking equipment.
- Basic - High Priority - Dead roaches on premises. Under the three compartment sink, by the bakery section and at the front counter
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Roach activity present as evidenced by live roaches found. 3 behind the three compartment sink, 2 in the corner of the bakery table, 1 crawled across the cutting board at the reach in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at the front counter
- Intermediate - Cutting board(s) stained/soiled. Adjacent the cook line and the bakery table.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage at the front counter **Corrected On-Site**
- 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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1/22/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board at the front counter
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7/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The three door storage reach in cooler at the front counter is in op do not use for the safe storage of temperature controlled foods
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife stuck between the storage reach in cooler and wood table at the front counter Corrected On Site.
- Observed employee with no hair restraint. cook Corrected On Site.
- Critical - Observed food stored in a prohibited area. drinks stored directly under the hand sink at the front counter Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board at the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese sliced 49, milk 45 f degrees in the storage reach in cooler at the front counter Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the storage reach in cooler at the front counter Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. bacon raw non commercially wrapped over butter Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. The faccility does have a time plan however is was not available at the time of the inspection for the items marked 3B.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. relleno beef 115, sausage 118, corn patty 71, cheese filled bread 74 and 75 f degrees at the front counter
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). sliced cheese
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 12 f degrees Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- 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. Employee touched face then used utensil without washing hands to break the contamination cycle. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef on same level as bag of ice in the reach in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 46 f degrees in the 3dr reach in cooler at the front counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk open held 24 hrs or greater not dated in the kitchen
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 ppm at the three compartment sink Corrected On Site.
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. relleno de papa 130 x2 in the hot box, operator reheated item in the microwave 173 f degrees. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at green side of the hose at the mop sink
- Critical - Vacuum breaker mising at hose bibb. y connection to the three compartment sink
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2011 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Display reach-in cooler at front counter containing milk.
- 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. Pro This violation must be corrected by : 9/12/11.
- Observed gaskets/seals on cold holding unit in poor repair. Two door reach-in cooler in kitchen.
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7/12/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit. Make unit
- Critical - No conspicuously located thermometer in holding unit. White reach in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in front counter reach in not properly date marked.
- Critical - Observed uncovered food in holding unit/dry storage area. Milk in reach in cooler with no lid.
- Critical - Vacuum breaker mising at hose bibb. Back of building with hose attached.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Unwashed bell peppers stored over the pork in the white reach in freezer.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch and bracelet. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Cook.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Knife broken on the end.
- Wash solution not clean. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical. Vacuum breaker mising at hose bibb at the mop sink.
- Critical. Observed unlabeled spray bottle. Degreaser bottle hanging above the mop sink. Repeat Violation.
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
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11/30/2010 | 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. coooked beans not date marked
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef in ric Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed fruits over rte in ric
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken; & beef, & pork over veggie in ric making station;
- Equipment or utensils not designed or constructed in a durable manner. not fc not food grade plastc
- Observed cutting board grooved/pitted and no longer cleanable.
- Rinse solution not clean.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. sugar Bowl
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. knives @ wall crevices
- Critical. Observed unlabeled spray bottle.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Wash, rinse water clean, proper temperature
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Exiting system - adequate, good repair
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ric ham
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ric misc cooked foods; ie; beans, beef, empenatas
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.time in lieu of temp not properly followed
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. wood block
- Observed a nonfood-grade basting brush used in food.
- Observed a nonfood-grade basting brush used in food.
- Observed attached equipment soiled with accumulated grease. filters
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/18/2008 | Routine - Food | Warning Issued |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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