- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** At the time of callback inspection, ice coop handle was in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at pastry box
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler
- Basic - Self-closing device on bathroom door disconnected/broken. Women's bathroom
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee washed hands with cold water. Hot water is shut off at front counter handwashing sink. At the time of the callback inspection, handwashing sink located at the kitchen did not have hot water. And the front counter hand washing sink did not have hot water.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausages 118 f. (Operator adjusted thermostat on unit) At the time of the callback inspection, 7/2/14, found a pot of cooked red beans at the 87 f and a pot of chicken soup at 111 f on top of stovetop.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee that Is cooking is unable to answer the temperature required for hot holding and for cold holding.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pots
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with degreaser
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07/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Outside
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a location that is exposed to splash/dust. Canned foods stored outside exposed to dust
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Inside a container with cut fruits
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at pastry box
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bsthroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Front reach in cooler
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Self-closing device on bathroom door disconnected/broken. Women's bathroom
- Basic - Single-service articles not stored inverted or protected from contamination. Spoons
- Basic - Utensils in poor condition. Cutting board melted.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water. Hot water is shut off at front counter handwashing sink.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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. Cooked sausages 118 f. (Operator adjusted thermostat on unit)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pots
- Intermediate - Handwash sink missing in food preparation room or area. At kitchen area-there is no handwashing sink. The nearest handwashing sink is located at the front area station thru a door.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. On ice shaver
- Intermediate - No probe thermometer provided to measure temperature of food products. To check cold temperature on cold holding units. Thermometer provided measures 109-400 f.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Front counter area
- Intermediate - Spray bottle containing toxic substance not labeled.bottle with degreaser
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Food manager certification expired.
- Intermediate - No soap provided at handwash sink.
- 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.
- 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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12/4/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor.
- Basic - Food stored outside.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.front
- Critical - Handwashing cleanser lacking at handwashing lavatory.bathrooms
- Critical - Handwashing cleanser lacking at handwashing lavatory.front
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of machine
- Lights missing the proper shield, sleeve coatings or covers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.front/oranges and limes
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Observed gaskets/seals on cold holding unit in poor repair.ice machine
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soiled reach-in cooler gaskets.ice machine
- Critical - Observed toxic item stored by food.by ice machine /bag of rice on cleaner
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on table
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed cutting board grooved/pitted and no longer cleanable.kitchen
- Critical - Observed expired Food Manager Certification.
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed unlabeled spray bottle.
- 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.k on floor by walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of machine
- Observed build-up of mold-like substance on surface of nonfood-contact surface.inside walkin door
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs on 4th shelf/needs to be on bottom
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in a prohibited area.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry over beef
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Utensils and cutting board
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Freezer by cookline
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- 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
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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.food next to handsink
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.DURING INSPECTION OPERATOR INSTRUCTED ON HOW TO PROPERLY WASH,RINSE, & SANITIZE USING 3compartment SINK
- Critical. Handwash sink not accessible for employee use at all times.blocked y plates
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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11/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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