- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. **Warning**
- Basic - Attached equipment soiled with accumulated dust. **Warning**
- Basic - Building components, attachments or fixtures in poor repair. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **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. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in holding unit not covered. Cooked meats (blood sausage) at walk in cooler. **Warning**
- Basic - Hole in wall. Kitchen areas. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
- Basic - Utility lines preventing proper floor cleaning. **Warning**
- Basic - Wall in disrepair. Kitchen areas. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tablets used to milkset dairy to produce soft cheese expired in 2013. Tablets and dairy product with a stopped sale. Cuajada a ricotta similar type of product made with expired milkset tablets . Approximately 10 lbs of Dairy product. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Kitchen shelves . **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- 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. **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. **Repeat Violation** **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair.mop sink not working.
- 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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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area.KITCHEN AND FRONT COUNTER AREA
- Missing drain plug at dumpster.
- 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. This violation must be corrected by : 10/10/2012.
- 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 bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food contaminated by unsanitized equipment.COOKED AREPAS ON TOP OFBA RACK WITHOUT NA TRAY OR PROTECTION
- Observed open dumpster lid.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. WI COOLER Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. VEGETABLES OVER BEEF (RI FREEZER)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 3 HOURS Repeat Violation.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
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11/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.sausage
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food being cooled by nonapproved method.sausage
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sausage in walkin
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage in front counter
- 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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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork sausage and beef empanadas
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated food debris.someareas
- Critical. Observed unlabeled spray bottle.
- Critical. Hotel and Restaurant license not properly displayed.current
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork sausage ,beef empanadas
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed employee with no hair restraint.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
- Observed wall soiled with accumulated food debris.
- Observed unnecessary items on the premise.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed food stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed utensils stored in crevices between equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed personal care item stored with food.
- 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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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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