- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter by deep fry. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic 71°, owner discarded before corrective method could be suggested. Did explain options afterward.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/22/2014 | Routine - Food | Warning Issued |
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 47°, moved to walk-in cooler. Oil and garlic at end of inspection at 43°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over beef and rte. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Ceiling tile missing.by the mop sink **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Hole in wall. By the 3 compartment sink **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Warning**
- Basic - Leaking pipe at plumbing fixture.pipe leaking over the 3 compartment sink. **Warning**
- Basic - Walk-in cooler gasket is not sealing the air in the walkin cooler.no gasket on the bottom of the door. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Front counter person changed gloves not hand wash **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over ready to eat at the front counter. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken on top of fries and cooked hotdogs. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon at 49°, moved to another location. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. By the prep table in the kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the front counter. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Using paint brushes. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.meatballs covered in walkin cooler in the cooling process, uncovered meatballs at 49° **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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10/31/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice lid soiled.
- Basic - Ceiling tile missing. Ceiling tile missing over mop sink.
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Utensils stored by the three compartment sink and food splatter from the dirty pots and pans are splattering onto the utensils.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in the back and the pots on top of the cooler.
- Basic - Clean utensils or equipment stored in dirty container or rack.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water above the prep table
- Basic - Employee wearing soiled apron.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Using it in the three compartment sink.
- Basic - Food storage container cracked or broken in the true RIF freezer.
- Basic - Food stored on floor. Boxes of food in the wic tub of mayo on the floor,
- Basic - Gaskets/seals on holding unit in poor repair. Front cooler
- Basic - Hole in wall. By the three compartment sink.
- Basic - Outside of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over raw broccoli, raw chicken on top of raw beef.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Broken
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Stored public bathroom.
- Basic - Soil residue build-up on nonfood-contact surface. Soil buildup on the WIf door from old food on handle and side of door.
- Basic - Stored food not covered in walk-in cooler. A container of RTE cooked rice uncovered, uncovered beef,
- Basic - Wall soiled with accumulated black debris in dishwashing area. Mold on wall
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus 52° babagaduch 50°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw Chicken over fries raw chicken over cooked chicken.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand washing. Used in prepping foods.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at HANDWASH sink in the front and by the prep table
- Intermediate - No soap provided at handwash sink. No soap at rear handwash sink.
- Intermediate - Nonfood-grade basting brush used in food. Non food grade.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Voluntarily discarded items
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. kosher handwash sink .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter area .
- Critical - No handwashing sign provided at a handsink used by food employees. kosher handwash sink .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling rack soiled at walk in cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil storage container soiled.
- Observed clean utensils/equipment stored in dirty container .
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. rusted shelving units in walk in cooler .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in front counter area .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by HOBART mixer .
- Observed nonfood-grade containers used for food storage. non food grade bags used to stored chicken .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cucumbers at walk in cooler .
- Observed reach-in cooler gasket torn/in disrepair. front counter area cooler .
- Observed single-service articles improperly stored. takeout containers stored in a prohibited area, stored inside restroom .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken .
- Critical - Working containers of food removed from original container not identified by common name. sugar container .
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12/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm. no sanitization step observed .
- Critical - Cold water not provided/shut off at employee handwash sink. kosher handwash sink .
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitization step when washing multi-use utensils and equipment at the 3 compartment sink . only washing and rinsing.
- Critical - Hand wash sink lacking proper hand drying provisions. kosher handwash sink .
- Critical - Handwashing cleanser lacking at handwashing lavatory. kosher handwash sink .
- Critical - Hot water not provided/shut off at employee hand wash sink. kosher handwash sink .
- Critical - No Certified Food Manager for establishment. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter area .
- Critical - No handwashing sign provided at a handsink used by food employees. kosher handwash sink .
- No mop/service sink installed/available at establishment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher by cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at front counter area cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling rack soiled at walk in cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled by Slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil storage container soiled.
- Critical - Observed buildup of slime in the interior of ice machine. Exterior also heavily soiled.
- Observed clean utensils/equipment stored in dirty container .
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted, soiled material on mixer.
- Critical - Observed encrusted, soiled material on rice cooker.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. rusted shelving units in walk in cooler .
- Observed food debris accumulated on kitchen floor. near HOBART mixer.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in front counter area .
- Critical - Observed handwash sink used for purposes other than handwashing. storing plastic cup inside it in front counter area .
- Observed insect control device installed over food preparation area. over food storage shelving near HOBART MIXER .
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. TRUE FREEZER near HOBART MIXER .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table by HOBART mixer .
- Observed nonfood-grade containers used for food storage. non food grade bags used to stored chicken .
- Observed personal care item stored with food. purse stored on top of sugar container .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in Freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over mushrooms at front counter area cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cucumbers at walk in cooler .
- Observed reach-in cooler gasket torn/in disrepair. front counter area cooler .
- Observed single-service articles improperly stored. takeout containers not properly inverted in dry storage area .
- Observed single-service articles improperly stored. takeout containers stored in a prohibited area, stored inside restroom .
- Observed single-service items stored on floor. takeout containers.
- Critical - Observed soil residue in storage containers. at walk in cooler .
- Critical - Observed soil residue in storage containers. sugar container by cookline .
- Observed wall soiled with accumulated food debris. by cookline and dishwashing area .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 76 degrees , meatballs at 78 degrees , chicken at 82 degrees , mashed potatoes at 90 degrees , garbanzo salad 65 degrees, various types of chicken at 80 degrees, fish at 80 degrees ; All on front counter under no temperature control . held over 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice at 76 degrees , meatballs at 78 degrees , chicken at 80 degrees , mashed potatoes at 90 degrees , garbanzo salad 65 degrees , chicken at 80 degrees ,fish at 80 degrees , All in front counter area under no temperature control .
- Critical - Working containers of food removed from original container not identified by common name. sugar container .
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10/12/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Exit signs not properly illuminated. For reporting purposes only.FRONT DOOR
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT HANDWASH
- Critical - Hotel and Restaurant license not properly displayed.PAID BUT FINE IN PROCESS
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed handwash sink used for purposes other than handwashing.LARGE KNIFE IN SINK
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.EGGS OVER VEGETABLE WALKIN
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER VEGETABLE WALKIN
- Observed residue build-up on nonfood-contact surface. STOVE TOP
- Observed single-service articles improperly stored.PLASTIC UTENSILS FRONT COUNTER
- Critical - Observed small flying insects in DINING area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide/helium tanks not adequately secured.
- Food-contact surface not smooth and easily cleanable.WALKIN SHELVING RUSTED
- Critical - Hand wash sink lacking proper hand drying provisions.BOTH HANDWASH SINKS
- Observed a multiuse food-contact surface with welds/joints that are not smooth.METAL BANDED PAINT BRUSH
- Critical - Observed food stored on floor.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEEF RIBS AT 51degrees Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.DOUBLE STACKED WALKIN SALAD ON NOODLES
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.BACK PREPARATION AREA HANDWASH
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT HANDWASH
- Critical - Handwashing cleanser lacking at handwashing lavatory.FRONT HANDWASH
- Critical - Handwashing cleanser lacking at handwashing lavatory.PREPARATION HANDWASH
- Light not functioning.PREPARATION AREA
- Critical - No conspicuously located thermometer in holding unit.REACHIN ARCTIC AIR
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.BACK PREPARATION AREA HANDWASH
- Critical - No handwashing sign provided at a handsink used by food employees.FRONT HANDWASH
- 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.
- Critical - No thermometer provided to measure temperature of food product.FOR FRONT COOKSLINE COLD HOLD FOODS
- Critical - Observed a gas appliance without proper venting. For reporting purposes only.6 BURNER GAS STOVE
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.TABLE SHELVING
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.SWITCH ED FOOD PREPARATION EMPLOYEE COULD NOT WASH HANDS NO SOAP PAPER TOWELS AT EITHER HANDWASH Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed handwash sink used for purposes other than handwashing.ICE SCOOP IN HANDWASH SINK
- Observed hole in wall.BACK PREPARATION AREA NEAR DOORWAY
- Observed leaking pipe at plumbing fixture.3cs drain leaking into container
- Critical - Observed potentially hazardous food thawed at room temperature.MEAT 3cs
- Observed single-service articles improperly stored. TO GO PLASTIC CONTAINERS
- Critical - Unlabeled toxic container does not bear the manufacturer's label.SPRAY BOTTLE CLEANER
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/11/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53B-08-1 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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1/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.BACK COOKSLINE HANDWASH
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
- 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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10/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/13/2010 | 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.WALKIN COOKED CHICKEN ,COOKED RICE,
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WALKIN COOKED CHICKE, COOKED RICE,BEEF, COOKED PASTA This violation must be corrected by : 612/10. This violation must be corrected by : 6/13/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COUNTER TOP PANS OF VARIOUS FOODSA This violation must be corrected by : 6/12/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACHIN POOLED EGGS This violation must be corrected by : 612/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALKIN
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.REACHIN
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.REACHIN
- Critical. Displayed food not properly protected from contamination.COUNTER BAIN MARIE MISSING GLASS FRONT OPEN TO GUEST CONTACT
- Critical. Observed improper vertical separation of foods DOUBLE STACKED FOOD CONTAINERS DISPLAY CASE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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 handsHANDLING WITH GLOVE THEN FOOD,
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.FRONT COUNTER SERVICE
- Nonfood-contact equipment not designed and constructed in a durable manner.MOTOR GUARD MISSING REACHIN
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF 2 DOOR FREEZER
- Observed single-service articles improperly stored.
- Critical. Cold water not provided/shut off at employee handwash sink.BACK HANDWASH SINK
- Critical. Hot water not provided/shut off at employee hand wash sink.BACK HANDWASH SINK
- Critical. Observed handwash sink used for purposes other than handwashing.UTENSILS AND SERVING PANS IN ONLY HANDSINK
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.HANDWASH SINK
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.DISHWASH ING NOT SANITIZING
- 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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6/11/2010 | Routine - Food | Warning Issued |
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