- Basic - Dusty ceiling tiles and/or air conditioning vent covers. And light fuxtures
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service items stored on floor. Hexagon lids
- Basic - Soil residue build-up on nonfood-contact surface. Doors of reach in cooler
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 200 ppm
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer
- Intermediate - Reach-in cooler shelves soiled with food debris.make station
- 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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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Under prep table with conveyor toaster
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food, covering wings and gyro meat
- Basic - Raw fruits/vegetables not washed prior to preparation, tomatoes **Corrected On-Site**
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure., slicing tomatoes
- High Priority - Food with mold-like growth. Sauce left in make station from weekend, not in use
- High Priority - Vacuum breaker missing at hose bibb, 3 compartment sink
- Intermediate - Accumulation of food debris/grease on food-contact surface, lids of make station
- 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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by table bases **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods, hand wash sink at front station, valve shut off **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling., gyro meat
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Tomatoes and lettuce
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lettuce and tomatoes **Corrected On-Site**
- High Priority - Produce with mold-like growth. Cucumbers
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Salt bulk bin
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Ceiling tile missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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5/22/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Salt container
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in box soda
- Basic - Clean knives/utensils stored in crevices between equipment.cooks line
- 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 - Leaking pipe at plumbing fixture. 3 comp sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink next to 3 comp sink
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by dish area **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Blocked by dirty dishes
- Critical - Handwashing cleanser lacking at handwashing lavatory.handsink by dish area **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers. By dish area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine. Coke machine ice dispenser
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Critical - Observed food stored on floor. Onions, walkin cooler
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- Observed improper storage of maintenance tools that interferes with cleaning. Empty mop bucket after each use.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. **Corrected On-Site**
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts in walkin cooler **Corrected On-Site**
- Observed single-service articles stored without protection from contamination. **Corrected On-Site**
- Critical - Observed soil residue in storage containers. Sugar **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. **Corrected On-Site**
- Observed walk-in cooler gasket torn/in disrepair.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture (3-compartment sink).
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions - kitchen.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory - kitchen.
- Critical - Violation: 53B-08-1 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. Repeat Violation.
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6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Observed thermometer reading 30 degrees fahrenheit. Products in the refrigerator measured 45 - 50 degrees fahrenheit.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions - kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory - kitchen.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees - front service area.
- 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. Repeat Violation.
- Critical - Observed interior of reach-in cooler (make table refrigerator) soiled with accumulation of food residue.
- Observed leaking pipe at plumbing fixture (3-compartment sink).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese (48F), chicken (45F), pickles (50F), etc. in make table refrigerator. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottle labeled water has glass cleaner.
- Observed utensils (knives) stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gyro meat in the steam table measured 104 degrees fahrenheit. Manager stated employee forgot to put the leftover in the refrigerator. Repeat Violation.
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6/18/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Products (tuna salad) in the make table refrigerator measured 45F.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad in the make table refrigerator measured 45F. Manager stated top door was left open during lunch rush.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gyro meat on steam table measured 130F. Product re-heated to control temperature. Corrected On Site.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Water in plastic squeeze bottle not labeled.
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1/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Cold holding unit (make table refrigerator) incapable of maintaining temperature at 41degrees franheit or below.
- Critical - Covered waste receptacle not provided in employee restroom.
- Critical - No proof of employee training.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at above 41 degrees franheit. Tuna salad in make table refrigerator measured 45 degrees franheit. Operator stated door was left open during lunch rush.
- Critical - Observed rest room door not self closing.
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1/18/2012 | Routine - Food | Call Back - Complied |
- CO2 tank not secured.
- Critical - Cold holding unit (make table refrigerator) incapable of maintaining temperature at 41 degrees franheit or below.
- Critical - Covered waste receptacle not provided in employee rest room.
- Critical - Establishment changed owners and failed to obtain a license.
- Critical - No date marked on open containers of potato salad, and pepperoni in the walk in cooler.
- Critical - No hand wash sign provided at hand wash sink in kitchen.COS
- Critical - No proof of employee training.
- Critical - No proof of food management certification.
- Critical - Observed cleaner in spray bottle not labeled.
- Critical - Observed cut lemons and lime for customer self service not protected by sneeze guard or other type of protection.COS
- Observed knives stored between make table refrigerator and prep table.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at above 41 degrees franheit. Beef, tuna, and plant food in make table refrigerator measured 60 degrees franheit. All product placed in freezer to drop temperature and placed on ice.
- Critical - Observed raw eggs stored above bread in reach in cooler.
- Critical - Observed rest room doors not self closing.
- Critical - Open bags of sugar and flour not stored in covered containers.
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11/4/2011 | Routine - Food | Warning Issued |
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