- Basic - Carbon dioxide/helium tanks not adequately secured. At front counter, corrected employee secured with chain. **Corrected On-Site**
- Basic - Gaskets with black build-up. Reach in cooler on prep line.
- Basic - No copy of latest inspection report available.
- Basic - Spray bottle containing a food product not labeled. On cook line yellow liquid, corrected chef labeled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tomatoe based sauce 126° corrective action chef reheated to 165°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Several in establishment.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Large deep container of cooked cubed beef with lid in large double reach in cooler 48°. **Warning** At call back product still in large containers with lids. Manager separated product to smaller containers.
- 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. **Repeat Violation** **Warning** At call back inspection operated stated books ordered.
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4/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Empty canisters in dry storage room **Repeat Violation** **Warning**
- Basic - Plumbing system in disrepair. Hand sink has hole in basin dripping water. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Steak in reach in cooler 48° cooling overnight. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under line, chicken 40° pork 50° cooled to 47° in one hour, beef 44° ambient 45°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Large deep container of cooked cubed beef with lid in large double reach in cooler 48°. **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Near clean containers by triple sink and on prep table. **Corrected On-Site** **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. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In dry storage room hanging in rack, orange liquid. **Repeat Violation** **Warning**
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4/24/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage room.
- Basic - In-use tongs on trash can.
- Basic - In-use wet wiping cloth/towel used under cutting board. On make table.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Line cook. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa, sour cream, cheese and cut tomatoes at 42° to 52° on ice at make table. Discussed and gave cook time as a public health control items will be discarded after four hours. Also double reach in cooler chicken 48° pork 50°. Large container blocking fan air flow, discussed with cook to rearrange food for improved cooling. In double door reach in cooler
- 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. Only available for one employee.
- Intermediate - Several spray bottle containing toxic substance not labeled. In storage room hanging and placed by plates.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room, multiple.
- Basic - Case/container/bag of food stored on floor in dry storage area. Jugs of frying oil and soda syrup boxes.
- Basic - In-use tongs stored on equipment door handle between uses. On cart handle, ability for cross contamination from clothing rubbing against utensil due to small space.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple coolers.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives not all facing same directional front counter.
- Basic - Wiping cloth/towel used under cutting board. Wet wiping cloth, cook line.
- High Priority - License is expired and is more than 60 after expiration date. License expired 6-1-13. **Admin Complaint**
- High Priority - Vacuum breaker missing at mop sink faucet. Vacuum breaker broken.
- Intermediate - Accumulation of old syrup substance on/around soda dispensing nozzles. Around nozzles at soda fountain.
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10/22/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Working containers of food removed from original container not identified by common name. Bottle of oil on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill cooked chicken, beef, tofu, pork 44-47?F, drawer was open manager stated that somebody is supposed to be coming to repair drawer so it stays shut. Corrective action used prop to hold drawer shut. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cut up cooked chicken cooked yesterday temperatures taken during inspection 45-47?F, temperatures verified with Brian, kitchen manager. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- 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. Drawer cooler under grill ambient air temperature at 46?F, corrective action propped door shut, manager stated that someone is coming to repair the door so it stays shut.
- Intermediate - Employee used handwash sink as a dump sink. Ice in handsink at front counter.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by empty cardboard boxes, corrective action moved boxes.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans in reach in cooler make table cook line. **Repeat Violation**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Drawer cooler under grill, do not store potentially hazardous food in this unit until can maintain 41F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans, beef and pork cooked yesterday temperatures taken during inspection 55-59F. Temperatures verified with Brian kitchen manager.
- Equipment and utensils not properly air-dried. Wet nesting. Repeat Violation.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cup in seasoning on cook line, corrective action removed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary strips.
- 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. Only one certificate available is ServSafe.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cooler gaskets torn/in disrepair. Drawer coolers and upright reach in across from 3 compartment sink.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Between glove changes when prepping food.
- Critical - Observed interior of reach-in cooler with accumulation standing water. On cook line.
- Critical - Observed live flies in kitchen. Near mop sink. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cubed beef and cubed tofu in drawr cooler under stove at 56F, corrective action moved to colder unit according to manager they have been in this unit for less than 30 minutes.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp, corrective action put under running water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary over 400 ppm, corrective action added water.
- Observed single-service items stored on floor. In dry storage room.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting containers on storage rack next to triple sink. Corrected On Site. Unstacked. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Removed.
- No copy of latest inspection report. Repeat Violation.
- 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. No books or certificates. Books currently on order.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On make table at cookline. Corrected On Site. Discarded.
- Critical - Observed food stored on floor. Jug of frying oil in dry storage. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing cloth on/in sink. Corrected On Site. Removed.
- Critical - Observed live flies in kitchen. Heavy buildup of flies in mop sink.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. In dry storage room.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. Establishment uses ServSafe. Advised to change providers.
- Equipment and utensils not properly air-dried. Wet nesting. Multiple. Storage rack in dish washing area.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in black beans in reach in cooler.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable. Multiple.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 50F, cheese 52F, cooked black beans 51F, all in reach in cooler on cookline. Cooler accidentally left open all night, food in cooler from previous night had already been discarded. Corrected On Site. Lids put on, foods in cooler started cooling faster. Unit seemed to be in the process of cooling down.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor./ 5 gallon containers of cooking oil in dry storage area.
- Critical - Observed handwash sink used for purposes other than handwashing./ string of plastic tray.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue./ water accumulation in kitchen reach in cooler.
- Critical - Observed toxic item stored by food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2010 | 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./ cooked food items.
- Critical. No conspicuously located thermometer in holding unit./ flat freezer.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site. owner runs water for proper thawing procedures. Corrected On Site.
- Critical. Observed food stored on floor./ frying oil in 5 gal container.
- Critical. Observed uncovered food in holding unit/dry storage area./ self serve cut lemons/ no sneeze guard.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no beard guard/restraint.
- Observed single-service articles improperly stored./ on the floor.
- Critical. No handwashing sign provided at a handsink used by food employees./ front / back prep. handsink.
- Carbon dioxide/helium tanks not adequately secured.
- 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 Repeat Violation.
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9/17/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit./ undercounter coolers.
- Drain cover(s) missing./ 3 compt. sink. warewashing.
- Critical. No handwashing sign provided at a handsink used by food employees./ front. / back food preparation handsinks.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle./ no available waste grease container.
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5/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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