- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed cook touch raw beef container open and portion out raw meat on grill then remove pne glove and continue working , reliding container of raw meat and putting away then wash hands with one glove pn and continue to touch clean equipment and readt to eat foods with one washed glove, one new glove.on **Corrected On-Site**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair.door has open hole where dead bolt should be with tape across interior of door, tape not fully covering hole, not secure, could be possible to view person from outside
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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12/4/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom facility in disrepair.door has open hole where dead bolt should be with tape across interior of door, tape not fully covering hole, not secure, could be possible to view person from outside
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.scoop handle on flour **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.grill utensils and spatula stored in100°F water at grill
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bags are new not reused but are not food grade materials.
- Basic - Working containers of food removed from original container not identified by common name.flour bulk container no label **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reachin reading 30°F temp at 42°F
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **Corrected On-Site**
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10/1/2013 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed frozen meat held in plastic nonfoodgrade bags
- Basic - Uncovered food stored near fan exposed to dust and contamination. Observed open pot of tea stored beside fan at kitchen fans intend toward open tea container diameter of pot approximately 12 inches.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board. Observed wipe cloth under cutting board observed container of raw beef sitting on cutting board and contacting cloth.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle containers of raw meats, transfer meats to grill and close cpntainers, then chop onions, and touch tortillas without washing hands or changing gloves.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board with container of raw meat sitting on surface , container removed and onions chopped on cutting board without sanitizing cutting board first.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using Serve safe for employee training, no longer approved .
- Intermediate - Spray bottle containing toxic substance not labeled.cleaners at 3 bay sonk
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade bags used in direct contact with food.frozen raw meats stored in grocery plastic bags at reachin freezer., (Not reused purchased new for storage.) May not use in direct contact with foods.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof expired 10/12
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw sausage stored over fresh vegetables in reachin cooler. **Corrected On-Site**
- Observed utensils in poor condition.plate broken/ cracked in cookline **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 48-06-2 Observed a new gas appliance installed without proper venting. For reporting purposes only.gas appliace tortilla cookervent not cleariing eaves at outside building.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical - Violation: 53B-08-1 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. Provided traiining expired.
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8/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door"TRUE" reachin cooler . foods found at 48 to 52 degrees F May not be used tostore potentially hazardous foods until able to maintain foods at 41 degrees F or colder.ambient air at 48 degrees F
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter reachin preptop cooler foods fojnd at 44 to 45 degrees F . May not use to coldhold potentially hazardous foods until able to maintain foods at 41 degrees F or colder.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed foods date marked 8/29 found at 46 degrees F
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.beans scoopd with non handled bowl
- 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. Provided traiining expired.
- Critical - Observed a new gas appliance installed without proper venting. For reporting purposes only.gas appliace tortilla cookervent not cleariing eaves at outside building.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods in back 3 door"TRUE" reachin cooler found at 49 to 52 degrees F see stop sale
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/30/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Observed 3 door cooler at 48 degrees F. Corrected onsite. Thermostat had been turned warmer while cleaning and not returned to operating temp. Thermostat corrected and temperature returned to 40 degrees F during inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef stew ,taco meat, sauces at 51 degrees F . voluntarily discarded .
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.non handled scoop in riice at dry storage area
- Critical - Establishment operating without a current Hotel and Restaurant license.License expired 12/1/11
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.flours at storage.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed toxic item stored by food.Spray bottle of cleaner stored at dryfood storage pointed toward dry beans Corrected On Site.
- Critical - Observed unlabeled spray bottle.green cleaner bottle marked cleaner.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/20/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/20/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.non handle scoop used in rice.
- Critical - Observed raw animal food stored over cooked food.observed container of raw beef over container of cooked rice in reachin cooler at back storage. Corrected On Site.
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1/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed employee touching washed vegetables while cutting. Corrected On Site.using gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.serving spoons inbstanding room temperature water at hothold area. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.observed tape with date still on plasticware at clean dishdry area. Corrected On Site.
- Observed reuse of single-service articles."THANK YOU" bags for grocery delivery used as storage bags in freezer touching raw meats
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice in pot on counter at 98 degrees F. must use by 3 pm today or discard.
- Critical - Vacuum breaker mising at hose bibb.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.makeline preptop reachin foods found at 44 to 47 degrees F . may not use unit to hold potentially hazardous foods until able to maintain foods at 41 degrees F or colder. Ambient air of unit at 44 degrees F .Corrected On Site.move all potentially hazardous foods to another unit.
- Critical - No conspicuously located thermometer in holding unit.at kitchen reachin cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site date marked then frozen.Not date marked when thawed and held more than 24 hours. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.white powder at cookline Corrected On Site.salt
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.observed equipment movee around prep table now against handsink at kitchen , allows for splash from handsink to land on preptable . observed pot of beans stored in splash zone. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in flour.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface.non handled bowel in flour and rice.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.puddlevof milky ey water with mopstrings at back door. empty mopbucket present, mop sink filled with hoses and other objects.
- Observed garbage can lid open.flies present.
- Critical - Working containers of food removed from original container not identified by common name.white powder at back storage.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.bags of raw meat thawing at room temperature in pot on cart at back storage . Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.observed pots of thawing chicken and beef located on lower shelves of cart with dirty dishes stored on top shelf of cart over food. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed carton of raw shell eggs on bottom ofvreachin cooler sitting next to andtouching raw Vegetables . Corrected On Site. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.observed cut plywood used as cutting board. potentially toxic. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles.observed plastic rabbit ear baggs used to store cut deli meat. deli Meat in contact with reused bags. Corrected On Site.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.observed tortillas stored on top of box of green peppers in 3 door reachin cooler. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed raw chicken sitting in and hanging out over top of pot which is stacked on top of tortillas and box of green peppers, in 3 door reachin coler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.observed raw beef thawing in and hanging out over edge of plastic ware container in 3 door reachin over raw cabbage,carrots ,peppers and cooked beans and beside and touching jar of pickles . Corrected On Site.
- Critical. Raw animal food not properly separated from raw vegetables in 3 door reachin cooler. observed raw chicken stacked out top of pot sitting next to and hanging out of pot over heads of lettuce . 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.observed cook turning tortillas on grill with bare hands and then plating tortillas with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at cookline .
- Wet wiping cloth not stored in sanitizing solution between uses.wet wiping cloth stored on slicer at preptable . Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.at yellow hose at sink
- Critical. Observed toxic item stored by food.spray bottle of windex sitting on shelf with and pointed toward, large bags of rice and pinto beans Corrected On Site.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).rice found at 50 degreesF
- Critical. Working containers of food removed from original container not identified by common name.plastic container of white powder at dry storage area
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door stainless reachin was freezing up operator turned off to thaw.foods found at 44 to 50 degreesF Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Observed dirty dishes stacked on top of plastic food storage bins containing dry rice and sugar at food storage area Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed dishes washed rinsed and put on rack,washer did not put through 3 bay of sanitizer Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.at yellow hose at dishwash area
- Observed outside garbage can lid open with garbage in cans.
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb.outside backdoor
- Critical. Vacuum breaker mising at hose bibb.at hose at sink
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.rice in plastic container with tight fitting lid-condensation Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.chicken in sink Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.raw chicken and beef over cooked rice in reachin Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage.foods frozen in white plastic grocery bags
- Observed nonfood-grade containers used for food storage.cooked rice in plastic storage container -non foodgrade
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed nonfood-grade hose conveying potable water.at dishwash
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
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