- Basic - Bathroom facility not clean. Men's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink. Draining into bus tub. **Warning** . Plumber was on site, but needs to return for supplies to fix it.
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09/12/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom facility not clean. Men's bathroom. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Shelves underneath prep table, oven door handles, and on flat top stove. **Warning**
- Basic - Clean equipment stored on floor, silverware. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dead roaches on premises. 3 dead in coffee can, 1 dead in oven, 1 dead under fryer, 2 dead next to drink cooler, approximately 15 dead behind shelf at front counter. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Food in walk in cooler and reach in freezer. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink. Draining into bus tub. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler door. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Food encrusted on the floor. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Container of medicine improperly stored. Vitamins stored with canned goods on shelf. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment, roach baits. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found, 1 live under food manager card on wall, front counter. 6 live in hand wash sink, 1 live between walk in cooler wall, 1 live under 3 compartment sink, 4 live behind stove, 1 live in front of stove, approximately 10 live under pot on 2 burner stove, 2 live under pot beneath three compartment sink, 3 live under steam table, 1 live on marble top prep table, 2 live on to go containers, 3 live in dining room. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink or women's bathroom. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers, sugar. **Warning**
- Intermediate - Walk-in cooler not 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. Ambient air temperature 56°. Lobster in cooler 41° because it is iced. Only other TCS food in cooler, stew, which is in the cooling process. **Warning**
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09/11/2014 | Routine - Food | Emergency order recommended |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
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6/25/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At sugar container. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By cookline. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. MIGOLI storage unit in prep area on exterior and shelving. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Objectionable odor in establishment. Men's restroom. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Plumbing system in disrepair. 3 compartment sink **Warning**
- Basic - Reuse of single-service articles. Reuse of butter container for sauce. Reuse of chicken flavor container for sugar. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On water heater **Warning**
- Basic - Soiled reach-in cooler gaskets. Display cooler in front counter area. **Warning**
- Basic - Wall in disrepair. By back door. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Pre-portioned containers of Cut cabbage in oil at 82° F, under no temperature control. Time mark. Must discard food within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato at 62° F under no temperature control in prep area. Time mark . Must discard food within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fish in thank you bags at FRIGIDAIRE freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken on floor by cookline at 57° F, turkey on prep table at cookline under no temperature control at 57° F, cooked beans under no temperature control at 53° F on prep table, white rice at 47° F on shelving above stove, brown rice at 49° F on shelving above stove. Place foods inside walkin cooler to maintain a temperature of 41° F or below at all times.corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Stew reheating on low heat setting for about an hour and a half at a temperature between 80° F and 123° F. At the current rate the stew will not reach 165° F within the 2 hour limit time. Use highest setting on stove to bring stew quickly to 165° F. Corrective action taken. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At ladies restroom. **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No soap provided at handwash sink. Ladies restroom. **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. Cooked chicken at walkin cooler. **Warning**
- Intermediate - Soil residue in food storage containers. Sugar container. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by 3 compartment sink. **Warning**
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Water damaged.
- Basic - Reach-in cooler gasket torn/in disrepair. A front counter area 3 door glass cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Water damaged.
- Basic - Employee personal items stored in or above a food preparation area. Keys on prep table.
- Basic - Equipment in poor repair. Front counter area 3 door glass cooler unable to maintain potentially hazardous foods at 41° F or below. Ambient thermometer at cooler reading 60° F.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. A front counter area 3 door glass cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted.
- Basic - Soil residue build-up on nonfood-contact surface. Water pooling inside display cooler in front counter area.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. At cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. 1 dead roach on wall by HANDWASH sink. 1 dead roach on gaskets at unused cooler near cookline area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 52° F at cookline under no temperature control. Placed in freezer. Cooked veggies at 60° F at front counter area 3 door glass cooler. Moved food to display cooler. Corrective actions taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 86° F at hot holding cabinet in front counter Are. Increase heat setting. Corrective action taken.
- High Priority - Presence of insects, rodents, or other pests. Dead ants and 6 dry lizard droppings in ladies restroom.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 49 live roaches in gaskets around walkin cooler door by cookline. Observed 2 live roaches near dishwashing area.
- High Priority - Toxic substance/chemical stored by or with single-service items. Soap by takeout containers.
- Intermediate - Handwash sink missing in food preparation room or area. No HANDWASH sink in front counter area where a hot holding cabinet is located and food is being served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At men's and ladies restroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Food prep area with hot holding cabinet added in front counter area and no HANDWASH sink accessible to this area.
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10/17/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of food storage containers.
- Basic - Buildup of food debris/soil residue on equipment. Blenders and all kitchen equipment.
- Basic - Floor soiled/has accumulation of debris. In walk in cooler.
- Basic - Food debris and grease heavily accumulated on kitchen floor.
- Basic - Grease and debris accumulated under cooking equipment.
- Basic - Plumbing system in disrepair. Slow draining 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, shelving throughout. And in walk in cooler.
- Basic - Wall soiled with accumulated grease and debris throughout.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cabbage in walk in cooler. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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. Beef, rice in walk in cooler.
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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED ABSORBENT MATERIAL USED AS SHELF INTHE WAKLING COOLER. (PLYWOOD)
- OBSERVED ALL FLOORS IN KITCHEN TO BE SOILED WITH FOOD DEBRIS and DIRT.
- OBSERVED ALL SHELVING IN THE KITCHEN TO BE SOILED.
- OBSERVED ALL SHELVING IN THE WALKING COOLER TO BE SOILED WITH DIRT.
- Critical - OBSERVED AN EMPLOYEE PUT ON GLOVED WITHOUT WASHING HANDS FIRST.
- Critical - OBSERVED BROKEN REACHIN COOLER TO BE FILLED WITH SOILED WATER ON BOTTOM.
- OBSERVED COOKED PLANTAINS STORED IN AN UNAPPROVED FOOD CONTAINER. (PLASTIC "THANK YOU" BAG).
- Critical - OBSERVED FOOD PREPARED ON SITE, FROZEN NOT PROPERLY DATED MARKED.
- Critical - OBSERVED FROZEN GOAT MEAT THAWING IN STANDING WATER IN THE KITCHEN.
- OBSERVED INTERIOR DOOR OF CHEST FREEZER TO BE IN DISREPAIR.
- OBSERVED KITCHEN HANDSINK DOES NOT PROBERLY DRAIN.
- Critical - OBSERVED MICROWAVE OVEN WITH SOILED INTERIOR.
- Critical - OBSERVED NO HAND DRYING PROVISIONS AT KITCHEN HAND SINK.
- OBSERVED NO WORKING LIGHT IN THE WALKIN COOLER.
- OBSERVED THE FLOOR OF THE WALKIN COOLER TO BE SOILED WITH FOOD DEBRIS.
- OBSERVED THE HOT WATER HEATER TO BE SOILED WITH SPLASHED FOOD DEBRIS.
- Critical - OBSERVED UNCOVERED FOODS (FISH, TOMATO, AND COOKED MEAT) IN THE WALKIN COOLER.
- OBSERVED WALLS AROUND COOKING EQUIPMENT TO BE SOILED WITH SPLASHED FOOD DEBRIS.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in freezers.
- Observed food debris accumulated on kitchen floor, front of walk in cooler.
- Observed grease accumulated under cooking equipment, prep area.
- Observed residue build-up on nonfood-contact surface, handwashing sink faucet.
- Critical - Observed soil residue in storage containers, several.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice in walk in cooler.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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10/18/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, not properly stored, pots and pans not inverted.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. This violation must be corrected by : 10/13/11.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, ladiesroom.
- Observed build-up of food debris,on nonfood-contact surface shelving in walk in cooler, rusty.
- Critical - Observed food being cooled by nonapproved method, tightly covered.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food with mold-like growth, raw yucca.
- Observed leaking pipe at plumbing fixture, handwashing sink in kitchen.
- Observed nonfood-contact equipment in poor repair, shelving over 3 compartment sink.
- Observed nonfood-grade containers used for food storage, to go bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit rice, 47 degrees, walk in cooler.
- Critical - Observed potentially hazardous food thawed in standing water, pork.
- Observed residue build-up on nonfood-contact surface, handwashing sink faucets in kitchen.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/12/2011 | Routine - Food | Warning Issued |
- Observed nonfood-grade containers used for food storage.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. observed on hood filters
- Observed clean equipment stored on floor.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored in a prohibited area. observed reachin coolers/freezer unlocked in public access to restrooms
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin cooler
- Observed equipment in poor repair. observed food storage containers broken in walkin cooler
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-contact equipment in poor repair observed prep table in kitchen in poor repair Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. observed utensils rinsed without wash and sanitize procedures
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. observed on all equipment in kitchen area
- Observed build-up of mold-like substance on surface of nonfood-contact surface. observed on exterior of walkin cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on counters and shelving throughout kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. observed back door blocked by unused fryer
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/31/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair observed prep table shelf in poor repair
- Observed walk-in cooler gasket torn/in disrepair.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Observed bathroom facility not clean.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
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11/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/10/2009 | Routine - Food | Call Back - Complied |
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