- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - Leaking pipe at plumbing fixture. Sink in restroom
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- 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 - 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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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Screen in door torn/in poor repair.
- 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 | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility in disrepair.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Screen in door torn/in poor repair.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 4 dry dropping
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- 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 - No soap provided at handwash sink.
- 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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9/18/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove
- Basic - Ceiling in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- High Priority - Live flies in kitchen.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed residue build-up on nonfood-contact surface.
- 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.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- MOP SINK IS CLOGGED UP.
- Critical - Observed bathroom facility not clean.
- Observed build-up of grease on nonfood-contact surface. OVEN , DEEPFRYER, AND GRILL.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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2/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
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12/14/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed rodent activity as evidenced by rodent droppings found.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- 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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12/7/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed packaged food not labeled as specified by law.
- Observed equipment in poor repair.abandoned refrigerator
- Observed residue build-up on nonfood-contact surface.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/26/09.
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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