- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 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.
- 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 - 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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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelves
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.front handsink
- Critical - Handwashing cleanser lacking at handwashing lavatory.front handsink
- Lights missing the proper shield, sleeve coatings or covers.in walk in cooler
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.front where the have milk and sauce
- Critical - No handwashing sign provided at a handsink used by food employees.in kitchen and in front
- 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.two has and two don't have
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.in reach in cooler in front that has deserts Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.putting on gloves
- Critical - Observed food being cooled by nonapproved method.in a big pot and covered in walk in cooler and kitchen
- Critical - Observed food stored on floor.pot with meats on floor in walk in cooler and food in box on floor in walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.there is a pan inside of it Corrected On Site.
- Observed nonfood-contact equipment in poor repair reach in freezer lid in back dry storage area
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken on top of onions and plant food on prep table
- Critical - Observed soiled reach-in cooler gaskets.on cook line by handsink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.in walk in cooler rice,soup
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.by mopsink
- Critical - Water pressure lacking at fixtures that require the use of water.front handsink
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Expired 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.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated grease. hood system
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef OVER cHICKEN inSIDE REACHIN COOLER
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. INSIDE WALKIN COOLER
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair. FRONT COUNTER HANDSINK RADDELING
- 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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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Trainning expired
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed expired Food Manager Certification.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed grease accumulated on dry food storage room floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in mopsink area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 85 degrees
- 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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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No Heimlich maneuver sign posted. Corrected On Site.
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1/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical. No thermometer provided to measure temperature of food product.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed unnecessary items on the premise.
- No Heimlich maneuver sign posted.
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8/31/2010 | 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. COOKED FOODS AT COOLERS.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. (SHELL EGGS 78F)AT ROOM TEMPERATURE IN DRY STORAGE / REACH COOLERS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH (43F) AT ROOM TEMPERATURE IN STORAGE.(INSIDE STYROFOAM BOX.
- Critical. Observed potentially hazardous food thawed at room temperature. PORK LOINS (39F) AT ROOM TEMPERATURE .
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER FISH (REACH IN FREEZER).
- Critical. Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER COOKED RICE.
- Critical. Observed location of designated employee drinking storage area causing possible cross-contamination.OPEN DRINKS OVER FOODS.
- Observed nonfood-grade containers used for food storage. BLACK LINER IN CONTACT WITH COOK RICE CONTAINER.
- Critical. Observed toxic item stored by food. PESTICIDE NEXT TO SPLENDA.
- No copy of latest inspection report.
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5/10/2010 | 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. COOKED FOODS IN KITCHEN REACH IN COOLER.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. STAINLESS STEEL DOORS REACH IN COOLER.
- Critical. No conspicuously located thermometer in holding unit. STAINLESS STEEL REACH IN COOLER.
- Critical. Observed potentially hazardous food thawed at room temperature. STORAGE AREAS. MONDONGO (MENUDO). COW STOMACH .
- Critical. Observed torn packages/bags of food exposing the contents to contamination. SUGAR AND SALT BAGS.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH INFREEZERS .
- Critical. Observed raw animal food stored over ready-to-eat food. REACH IN COOLERS.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. COLOR LINER (BAGS) WITH READY TO EAT FOODS INSIDE.
- Table-mounted nonfood-contact equipment is not installed to allow easy cleaning. STORAGE AREAS (CASES) NOT ON SHELVES.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of soiled and rust material on racks in the reach-in cooler. STAINLESS STEEL REACH IN.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS AND PANS (STORAGE AREAS).
- Observed single-service items stored on floor. STORAGE AREAS.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed objectionable odors in reach in cooler (STAINLESS STEEL DOORS). THAWING PROCESS IN IT.
- Floors not maintained smooth and durable. STORAGE AREAS.
- Floors not constructed easily cleanable. STORAGE AREAS.
- Observed hole in wall. WHERE ELECTRIC LINE GOES IN.
- Lights missing the proper shield, sleeve coatings or covers. STORAGE WITH REACH IN COOLERS.
- Observed unnecessary items on the premise.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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