- Basic - Soiled reach-in cooler gaskets.
- 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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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 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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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Mop/service sink in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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.
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food placed in soiled container/equipment.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Mop/service sink in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair. By back door
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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 - 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.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- 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 - 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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12/6/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated food debris.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair.by back door
- Basic - Wall soiled with accumulated grease.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Soil residue in food storage containers.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in wall.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Cooked to temp
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.HAM Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.CHICKEN
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/30/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Observed RICH IN FREEZER gasket torn/in disrepair.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.KITCHEN EQUIPMENT
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface. KITCHEN EQUIPMENT Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed personal care item stored with food. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed wall soiled with accumulated food debris.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- 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. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.OIL & GARLIC Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored in a prohibited area. FOOD EXPOSED TO CONTAMINATED ELEMENTS
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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 cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- 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. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. CARDBOARD BOXES
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on nonfood-contact surface. ON THE SIDES OF FRYER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER RICE COOKING EQUIPMENT
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored by food.
- No copy of latest inspection report.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Observed employee with no hair restraint.
- Observed build-up of grease on nonfood-contact surface.on wall behind stove
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Wet mop not hung to dry.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/14/2008 | Routine - Food | Warning Issued |
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