- Basic - Grease accumulated under cooking equipment. In cook line **Warning** Must be cleaned by next routine inspection
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6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Scooping ice from ice machine with metal bowl with no handle **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rails of 2 doors glass reach in cooler under sliding doors **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Knives between 3 compartment sink and wall in dish area **Warning**
- Basic - Food stored in holding unit not covered. In 2 doors glass reach in cooler in kitchen Potatoes salad,plantains ,coleslaw salad,cheese sauce And in 1 door glass reach in cooler in kitchen cooked pasta and BBQ sauce **Warning**
- Basic - Grease accumulated under cooking equipment. In cook line **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice found in 110°f in rice cooker.manager will reheat rice to 165°f and will hot hold it in 135° **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In 2 doors glass reach in cooler in kitchen raw shell eggs over coleslaw salad and cheese sauce And in 1 door glass reach in cooler in kitchen raw shell eggs over cooked pasta **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **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. In 3 doors glass reach in cooler in front line cooked turkey,cooked pork ,cooked goat ,coleslaw salad **Warning**
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4/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup to scoop flour in dry storage **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to front counter **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not performing sanitize step when washing dishes **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. In dry storage tomatoes sauce cans and flour container **Warning**
- Basic - Large amount of unused equipment/supplies present. 3 doors reach in cooler in kitchen 1 door white reach in freezer in kitchen Burners in kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken in 50°,in an ice bath,advised manager to add ice to maintain 41°f or below **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork in 87° ,must be reheated to 165°f and kept in 135° **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Using ice chest / ice bath to keep food cold but not sufficient enough to keep all products maintaing 41°f **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front counter **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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10/30/2013 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. 3 doors reach in cooler in kitchen in 45°f,don't use until maintaining 41° or below **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Soiled dry wiping cloth in use. In kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beans,cooked ribs,cooked greens in 45°f ,manager moved items to different unit to maintain 41° or below **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing plates inside **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/17/2013 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/26/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using silver bowel to scoop ice **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. By front bar **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen by back door **Warning**
- Basic - Food not stored at least 6 inches off of the floor. In kitchen fresh lemons and whole raw chicken **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. In front counter spoons knives and forks **Warning**
- Basic - Urinal not flushing/functioning properly. Men bathroom **Warning**
- High Priority - Live flies in kitchen. In 3 compartment sink area **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in 1 door white reach in cooler in dry storage area **Warning**
- Intermediate - Cold holding equipment incapable of 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. 3 door reach in cooler with broken compressor **Warning**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door white reach in cooler in dry storage area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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. 1 new employee **Warning**
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3/15/2013 | Food-Licensing Inspection | Warning Issued |
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