- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw fish thawing in standing water in 3-compartment sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at flip top unit on cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed potatoes in WIC covered during cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed sliced ham not date marked in flip top unit at front line.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Observed under shelf on cook line, plantain chips.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef brisket thawing room temp on speed rack. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed ropa vieja in WIC. At a temperature of 49°f. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked beef on steam table across from cook line at a temperature of 127°f. Corrective Action taken, operator raised holding unit temperature.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed ropa vieja in walk in cooler at 49°f 12 plus hours.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at all hand wash sinks.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed ropa vieja in WIC covered left overnight 12 plus hours.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed fish thawing in standing water near 3 compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed gravy at 125°f on cookline. Operator reheated to comply. **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen
- Basic - Equipment in poor repair. Reach in cooler in 43°,in an over stacked unit
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish Raw shell eggs over raw beef
- 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. In walk in cooler cold cuts
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in prep area
- 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. On top of flip top cooler in prep area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees in prep line ,with an open beverage on top of flip top cooler
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. 2 employees drinking in prep area
- Basic - Employee eating in a food preparation or other restricted area. 1 employee eating in prep area
- Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler in front counter area
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. When putting gloves
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche white fish. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. In front counter area blocked by clean cups
- Intermediate - Handwash sink used for purposes other than handwashing. In front counter area washing cups and utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front counter
- 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. Must provide by next routine inspection
- 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 flip top cooler sliced ham and Swiss cheese and cooked pork and cooked chicken
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. in bth hand wash sinks. This violation must be corrected by : 12/18/2012.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/18/2012.
- 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 : 12/18/2012.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in cook line.
- Critical - Observed handwash sink used for purposes other than handwashing. washing utensils and coffee plates inside.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ampndes in 72 degress in prep area,ampndes made at 11-30am and time marked till 3-30pm .must be discarded within 4 hours time frame.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans in walk in cooler at 45 degress,moved to freezer to cool down temperature control to 41 degress or below .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spinch tortilla in 72 degress under no temperature control ,marked with 4 hours time frame ,must be discarded within 4 hours .
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and chicken ampndes over cooked turkey.in walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets. 2 door flip top cooler in front line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beans,cooked turkey in walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. rice containers in cook line.
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10/18/2012 | Routine - Food | Warning Issued |
- Critical - NO FOOD MANAGER CERTIFICATION.
- Critical - SINK IN KITCHEN AREA MISSING SOAP AND PAPER TOWEL.
- Critical - WOMEN BATHROOM MISSING TRASH CAN WITH LID.
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6/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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