- Basic - Cardboard used to line food-contact shelves.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Storage room up hallway.
- Basic - In-use utensils stored in cracks between pieces of equipment.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam containers with soil residue.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. In chest freezer some bags of raw fish are open and therefore not adequately separated from ready to eat items in same freezer.
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Raw chicken received at 46°. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Wooden plan they set up in front of stove a little soiled.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.backarea by greasetrap
- Basic - Food stored on floor.back storage place
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - 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.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked with a container lid
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 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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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen shevings
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most coolers
- Intermediate - Accumulation of food debris/grease on food-contact surface. Cooking area
- 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 refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. cooking area
- Critical - Hand wash sink lacking proper hand drying provisions. most hand sinks
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cooking area
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fryer area
- Observed employee with no hair restraint. cooks
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. most coolers
- Critical - Observed uncovered food in holding unit/dry storage area. walking
- Observed utensils in poor condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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11/15/2012 | 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 - 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.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. MUST HAVE WITH IN 60 DAYS
- 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. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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11/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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