- Basic - Exterior door has a gap at the threshold that opens to the outside. The front double doors have a gap
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cheese, flautas and enchiladas were covered while cooling in the walk in cooler. Corrective action taken. The lids were removed and the foods were staggered **Corrected On-Site**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. One near the other tanks in the back of the kitchen. **Warning**
- Basic - Employee beverage container on frontline counter near tortilla chips under heat lamps. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Several employees in establishment. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Grease accumulated under cooking equipment. Behind and underneath fryer on cookline. **Warning**
- Basic - Racks in walk in cooler were rusted. **Warning**
- Basic - Wall soiled with accumulated food debris. On cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of what looked to be black pepper on cookline was not properly labled. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Prep sink: red beans 146°f, black beans 127°f, both temperatures were taken at the center of the product. Operator stated that products had been cooling from approximately 12:00pm, temperatures were taken at Approximately 2:30pm. Corrective Action: operator was instructed that for cooling large thick products it is good to submerge product in ice as stir product often during the cooling process. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa made with fresh cut tomatoes 45°f, product was not in the process of preparation or cooling. Corrective Action: operator was asked to cold hold product at 41°f , submerge product in ice, or do not overfill container with product. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stove chicken hot holding 122°f, steak hot holding 131°f. Products were not in the process of preparation, cooking, reheating or cooking. Corrective action: operator was asked to hot hold product at 135°f for hot holding. **Warning**
- Intermediate - Blue ice scoop container next to ice machine was soiled inside. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed large amount of food debris at bottom of kitchen handsink. There was also a knife stored at the bottom. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. For two food handlers, operator stated that one of them had been employed for more than six months. **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Above mop sink area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. On prep table in kitchen.
- Basic - Food stored on floor. Box of cooking oil on floor near cook line. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum tins in dry to rage area. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 44°. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door, it is scheduled to be replaced
- Basic - Food-contact surface not smooth and easily cleanable. Rust present on the measurement portion of the scale and the body. Rust noted on the body of the lemon press'
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. A couple of walls in the prep area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. End unit on the cook line closest the wall
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Antiseptic dispenser soiled **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door by the water heater in the rear
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. AOP employee touched the soiled antiseptic dispenser then proceeded to handle foods without gloves. **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the prep table in the rear prep area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee grabbed chips with bare hands and placed the chips in the fryer basket. remaining chips in gox temp 81 f degrees
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the customer self service area
- Critical - Observed cloth used as a food-contact surface. when placed under the red cutting board on the cookline
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. poultry 49, beef 47, beef 110 f degrees covered tightly while cooling in the walk in cooler. corrective action removeed covers Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after using the restroom the employee entered the kitchen placed on gloves without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. two knives being stored in the sink in the rear prep area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45 f degrees in the reach in cooler on the cookline (wall)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. poultry 105 f degrees in the steam table on the cookline
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. red cutting board soiled on the cookline
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Operator provided a form indicating a passing grade. certified manager certificate was not available
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3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reach in cooler on the cookline is in-op Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Operator provided a form indicating a passing grade. certified manager certificate was not available
- Observed attached equipment soiled with accumulated dust. walk in cooler fan system
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. on the cookline Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. red cutting board soiled on the cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in cooked chicken container in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flautas chicken wrap 47 f degrees in the walk in cooler (by the door)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 47, sliced cheese 45 f in the prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. blue cheese held 24 hrs or greater not dated in storage reach in cooler on the cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 plus at the three compartment sink Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. a gap on the bottom of the rar door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 126-130 f degrees in the steam table on the cookline. corrective action continued to cook
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3/5/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/27/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Critical - Violation: 53B-08-1 All employees training expired. This violation must be corrected by : 9/27/11.
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7/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - All employees training expired. This violation must be corrected by : 9/27/11.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep-unit. This violation must be corrected by : 7/28/11.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- 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.Raw shrimp scooped with plastic cup. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses and sour cream Cold holding between 47-50 degrees farenheit.
- Observed water draining onto floor surface. From under three compartment sink. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical - Vacuum breaker mising at hose bibb. Under hand wash sink at cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/27/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for sanitizer buckets. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Over bulk ice machine.
- Critical - Observed expired Food Manager Certification.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line make unit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used in flour. Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- 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
- Wholesome, sound condition
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Foods properly cooked/reheated
- Foods properly cooled
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toxic items properly stored
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1/7/2010 | 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. cheese in wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. lettuce with plastic bag on it @ ric
- Critical. Displayed food not properly protected from contamination. tortillas bowls @ line
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. wood block
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
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8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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