- Basic - Gaskets/seals on holding unit in poor repair. Observed the gaskets for the low boy reach-in cooler and the Pepsi reach-in cooler in the kitchen. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic souffl cup is being used for scooping salt. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable on a Bain Marie cooler in the kitchen. Board was flipped over to use the smooth side **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Observed the gaskets for the low boy reach-in cooler and the Pepsi reach-in cooler in the kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water with a temperature of 79° **Warning**
- Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the 3 door lowboy reach-in cooler in the kitchen and all PH food in the small Bart Bain Marie cooler next to the larger non-working Bain Marie cooler in the kitchen. **Warning**
- High Priority - Grease interceptor/trap overflowing onto floor under the 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantains left out in the kitchen. Placed into a reach-in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The hand sink next to the pizza oven is partially blocked by a shelf. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. The 3 door lowboy reach-in cooler and both Bart Bain Marie coolers in the kitchen. **Warning**
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09/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/10/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Interior of microwave soiled with encrusted food debris in the kitchen.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation on all the doors of the chest freezer by the 3 compartment sink.
- Intermediate - Cutting board(s) stained/soiled.the large cutting board on a Bain Marie cooler in the kitchen is soiled. Observed a small cutting board in the kitchen to be soiled.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training certificates for Roberto, Felix, Jeremy
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4/2/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic take-out containers with no handles used as scoops for bread crumbs and raw rice.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or under equipment throughout the establishment.
- Basic - Cutting board has cut marks and is no longer cleanable. Observed a large cutting board on a Bain Marie cooler with deep grooves that is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.observed a build-up of grease under the deep fat fryer in the kitchen.
- Basic - Hole in wall. Observed a hole in the wall with gnaw marks along the floor between the floor mixer and hand wash sink in the rear of the store. Observed another hole in the wall with gnaw marks in the corner of the floor to the left of the rear door
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza spatula stored on the top of a soiled pizza oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water with a temperature of 102° in the kitchen. Observed knives at the pizza prep area with a temperature of 84°
- Basic - Interior of microwave soiled with encrusted food debris in the kitchen.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation on all the doors of the chest freezer by the 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair on the 3 door lowboy reach-in cooler in the kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed a cook do this in the kitchen. **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. Observed a prep person cutting green peppers without wearing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked rice on a shelf under the steam table in the kitchen to be out of temperature.
- High Priority - Raw animal food stored over cooked food. Observed raw meats stored above soup and chicken broth in a reach-in cooler in the kitchen.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 40 moist droppings on the floor under a hand wash sink and floor mixer in the rear of the store. There is also a hole in the wall with know marks by the droppings. Observed 8 dry droppings in the bathroom located in the rear of the establishment. Observed 8 dry droppings behind the coke refrigerator next to the pizza oven in the front of the establishment.
- Intermediate - Cutting board(s) stained/soiled.the large cutting board on a Bain Marie cooler in the kitchen is soiled. Observed a small cutting board in the kitchen to be soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed boxes stored on the hand sink next to the floor mixer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink next to the floor mixer.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no traning certificates for Roberto, Felix, Jeremy
- Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with liquid in it stored on a shelf near the 3 compartment sink.
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4/1/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under all shelving and equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Observed establishment using wooden bowls that are not smooth and easily cleanable.
- Basic - Grease accumulated under cooking equipment in the kitchen.
- Basic - Hole in wall. Observed holes in the wall with know marks along the floor to the right of the meat slicer and in the corner to the left of the rear door.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water with a temperature of 118° in the kitchen and utensil in standing water at 80° behind the front counter. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. In the kitchen.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. 3 door chest freezer next to the pan storage.
- Basic - Reach-in cooler gasket torn/in disrepair. 3 door lowboy reach-in cooler in the kitchen.
- Basic - Water draining onto floor surface. Drain pipe is not connected for the hand sink next to the floor mixer in the rear of the establishment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths sitting on a prep table in the kitchen **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed 2 employees put on gloves without washing hands first
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed one employee change gloves with washing hands first. **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Homer pail from Home Depot used to store rice and pizza sauce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked stuffed pork and raw shell eggs, soup . **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Pizza for pizza by the slice.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. One half pizza for pizza by the slice.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 2 pans of cooked rice stored under the steam table. Placed into a working reach-in cooler **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Employee stated that the pork rinds found in the pizza Bain Marie cooler were made by her Grampa at his house in Hialeah.
- Intermediate - Cold holding equipment incapable of 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. Both flip top reach-in coolers in the kitchen. **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a 5 gallon water jug and an extension cord stored in the hand sink next to the mixer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 4 employees engaged in food prep working with no Certified Food Manager present.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to the mixer.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Hand sink next to the mixer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked pork being cooled in a container about 18 inches deep.
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3/11/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Used for rice.
- Basic - Equipment in poor repair. Small Bain Marie cooler.Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture under the rear hand sink. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small Bain Marie cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Roast pork
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beefand chicken over sauce in a reachin cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Garbage can lid.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear hand sink.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/28/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Large utensils for pizza stored on floor **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **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.oil **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic oil in kitchen at 80? f- corrective action - moved to working reach in cooler - plant food - sauces. At 60? f moved to working reach in cooler- other food on op of reach in cooler - just prepared- in iced Bain Marie **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Bacalaito 125? f - corrective action -increased thermostat **Warning**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler by side wall **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/23/2013 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza utensil
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. No certificate provided-Only invoice and test time
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- Observed grease accumulated under equipments on floor.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen
- Critical - Observed soil residue in storage containers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil
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10/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
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