- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Both rice and bean containers using non-scoop utensils without handles **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Puddings at the front counter display case at 58°f, moved to a cooler, dropped 5°f by the end of the inspection **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried plantains at the steam table at 87°f, jerk chicken on a hotbox at 120°f. Reheated to 165°f **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cookline. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- 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 on the walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. According to operator door was left open during delivery. Operator turned the unit colder, ambient temperature 39F and food temperature dropped 3F by the end of the inspection. **Corrected On-Site** Observed all Time/Temperature Control for Safety products in th walk in cooler, seafood, poultry, chicken, ox tail, plant foods at 45-46?F. 05/01/13
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at the cook line, reheated to 165F. Oxtail, chicken, seafood in a hot holding cabinet, reheated to 165F **Corrected On-Site** Time/Temperature Control for Safety food held at less than 135?F in the holding cabinet, chicken, salt fish at 109-125?F. 05/01/13
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot holding cabinet. Observed salt fish at 109?F and chicken at 125?F in the hot holding cabinet. 05/01/13
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to ice machine. Observed no hot water on the hand sink next to ice machine. 05/01/13
- 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. Operator turned the unit cold ambient temperature 39F at the end of the inspection. **Corrected On-Site** Walk in cooler not maintaining time/Temperature Control for Safety foods at proper temperatures. 05/01/13
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5/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor and dry storage area. **Repeat Violation**
- Basic - Food stored in dry storage area not covered. Open bags of rice.
- Basic - Grease accumulated under cooking equipment.
- Basic - No copy of latest inspection report available.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated food debris.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. According to operator door was left open during delivery. Operator turned the unit colder, ambient temperature 39?F and food temperature dropped 3?F by the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cow foot, sauces in a cook line flip top reach in cooler. Moved to the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at the cook line, reheated to 165?F. Oxtail, chicken, seafood in a hot holding cabinet, reheated to 165?F **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot holding cabinet.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door reach in coolers.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-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. Cook line flip top reach in cooler.
- 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. Operator turned the unit cold ambient temperature 39?F at the end of the inspection. **Corrected On-Site**
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2/20/2013 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- 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. observed some expired certificates.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed vegetables. Corrected On Site. gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves and counters
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor. drystorage area. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottle. sanitizer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salt fish, stew, beans water in the walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. 2 door reach in cooler, kitchen.
- Observed build-up of food debris, dust or dirt on storage shelves, wi cooler and frezer.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on floor. Rice, beans, dry storage room. Repeat Violation.
- Observed food debris and blood accumulated on floor under storage shelves, wi frezer.
- Observed gaskets with slimy/mold-like build-up.Wi cooler and frezer.
- Observed personal care item stored with food.Deodorant, mouth wash, sweaters, Dry storage room shelves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef.
- Observed residue build-up on shelves under prep tables. Remove dirty carddboard.
- Observed wall soiled with accumulated black debris in mop sink area.
- Wet wiping cloth not stored in sanitizing solution between uses.Front line.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Wi freze, light switch in disrepair, wi cooler.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on storage racks.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling soiled with accumulated grease.Mop sink room.
- Observed food and blood debris accumulated on floor, wi frezer.
- Observed food debris accumulated on dry storage room's floor.
- Critical - Observed food stored on floor.wi cooler. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice, cooks line.
- Critical - Observed soiled reach-in cooler gaskets.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Reach in cooler.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed food debris accumulated on kitchen floor.Wi frezer and dry storage room.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in mop sink area.
- Observed wall's baseboard in disrepair, Wi cooler and dinning room area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Back door's bottom with a void.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-03-1 Observed wall's baseboard in disrepair.Dinning room.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease, mop sink closet.
- Violation: 38-10-1 Light switch not functioning, WI frezer.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Violation: 42-11-1 Observed unnecessary items on the premise.2 reach ins in disrepair. Cook's line.
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only.Dinning room.
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12/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WI cooler. Instructed operator to use other available reach ins that maintain 41 F under while this unit is fixed.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WI cooler.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed bottom part of toilets unclean.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall's baseboard in disrepair.Dinning room.
- Observed ceiling soiled with accumulated grease, mop sink closet.
- Light switch not functioning, WI frezer.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.2 reach ins in disrepair. Cook's line.
- Critical. Exit signs not properly illuminated. For reporting purposes only.Dinning room.
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12/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.Change carboard.
- Observed build-up of grease on hood's filters.
- Critical. Handwash sink not accessible for employee use at all times.Removed, front counter.Replace as per original plan review.
- Critical. Observed bottom part of toilets unclean.
- Observed food accumulated under shelves equipment. Dry storage room.
- Ceiling not smooth and easily cleanable.Dry storage room.
- Observed ceiling tiles in disrepair.Dry storage room.
- Lights missing the proper shield, sleeve coatings or covers.WI cooler.
- Lights not functioning.Reach in coolers.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit,operator states that the chicken just seasoned.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of grease on hood's system.
- Observed wall soiled with accumulated food debris, cook's line.
- Ceiling not smooth and easily cleanable, dry storage room.
- Lights missing the proper shield, sleeve coatings or covers, WI cooler and frezer.
- Light not functioning, hood's system and reach in coolers.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Operator states that chicken was just seasoned.
- Observed equipment in poor repair, plastic storage containers.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ice residue build-up on walls and ceiling, WI freezer.
- Observed build-up of food debris, dust or dirt on storage counters.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid.
- Floors not constructed easily cleanable, WI cooler.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall, mop sink.
- Observed wall soiled with accumulated black debris in mop sink area.
- Observed attached equipment soiled with accumulated dust, WI cooler condensor 's covers, A/C covers kitchen.
- Observed ceiling tiles in disrepair, kitchen .
- Observed ceiling soiled with accumulated grease.
- Critical. Observed unlabeled spray bottle.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/25/2009 | Routine - Food | Warning Issued |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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