- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.(observed cut lettuce at 80°F on prep table in kitchen)
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.( observed cut tomatoes 76°F on prep table in kitchen)
- Intermediate - Employee filled water pitcher/cup at handwash sink. ( observed plastic picture being filled at hand sink in kitchen )
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.rice bin open in dry storage area
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.observed scoop on dirty shelf at rice and bean dry storage **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.observed non handled single service plastic condiment cup used to scoop rice and stored in product in reachin cooler. **Corrected On-Site**
- Basic - Observed wiring in kitchen ceiling with grease and dust debris hanging down over open prep ateaCeiling soiled with accumulated dust.
- 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 front sandwich maker touch ready to eat sandwich with bare hands while cutting and wrapping **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Ground pork over shrimp in reachin freezer at kitchen **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.on grooves and outer controls
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.plastic beverage glass used as scoop in ice machine
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.in drawers at front counter, bread crumbs, on drawer and cabinet pulls at front counter
- Basic - Food stored in dry storage area not covered.large bin of rice stored open under pull chain for light, light not shielded
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage closet and n kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of bread case at kitchen not onverted
- Basic - Working containers of food removed from original container not identified by common name.spices and flours at kitchen under cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice and plantains in steam table not maintained at 135°F or hotter must discard by 300pm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.2 Cuban sandwich makers , and 2 cooks working with foods no manager onsite
- Intermediate - Soil residue in food storage containers.grits container under center kitchen table
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. Observed pass through window to kitchen with dirty dishes stacked around beside and touching, Togo clamshells of food for delivery to customers and in use food blender. **Corrected On-Site**
- 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. Black beans and rice, white rice cooling from night before found at 45°F
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.found at 200ppm **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.old food from dirty dishes in pass through window where clean plates are set, **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.rice packed tightly in pans with plastic lids laid on top still unable to cool found at 45°F next day. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived 15 min into inspection **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.at kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/25/2013 | Complaint Full | Call Back - Complied |
- 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. Lettuce, tomatoes,onions, house made oil dressing.
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous food not cleaned at least every four hours. Observed cross contamination with tongs, observed cook pick up raw breaded pork and place in fryer then place contaminated tongs on top of basket of previously fried plantains then use same tongs to pick up fried pork after cooking and plate.
- Intermediate - Food manager certification expired.4/17/13
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7/16/2013 | Complaint Full | Warning Issued |
- Basic - Food stored in dry storage area not covered.open rice bin in storage closet **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes and lettuce on counter stored at room temperature at kitchen prep line.will use time as a public health control , form given. Vegetables must be discarded by 3:00pm. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.observed liquid soaps stored over onions and rice in storage room **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food manager certification expired. expired 4/7/13
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack.at front counter
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.on steam table.added water to table. Foods at 135? F to 138?F after changes
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.in women's restroom also used by employees
- Critical - Handwash sink not accessible for employee use at all times.Large tea pitcher in basin of handsink at kitchen Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.2 cooks and 2 front counter workers cooking sandwiches and ser ing foods from steamtable . no certified food manager on site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice and planttains on steamtable not at 135 degrees F or hotter Corrected On Site.added water to steamtable , level was too low to maintain rice at temperature. May not serve plantains after 1pm
- Ventilation inadequate as evidenced by excessive steam, grease laden vapors in kitchen and front. making eyes water duriing inspection
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Observed black ricee and yellow rice cooked 3/19/12 above 50 degrees F . not cooled from 135 to 41 degrees F in 6 hours. Corrected On Site.voluntarily discarded
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.obsrrved splash from dish sink at food pass through window. Food sitting in window waiting for pickup,dishwater observed splash on window sill and to go clamshell.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.observed pitcher stored in handsink at kitchen Corrected On Site.
- Critical - Observed toxic item stored by food.medicines and liquid cleaners stored over open rice storage container Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.rice and beans in bins with no lids under shelves of open christmas decorations, and medicines. Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.2 sandwich makers and 2 cooks in kitchen , no manager onsite.
- Critical - Observed potentially hazardous food thawed in an improper manner.pork thawed at room temperature in kitchen Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.yucca and beans on stove not at properhothold temperature Corrected On Site.reheat to 165F then hold at 135 F or hotter.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.at front counter Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.at front counter. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Observdd counter and coffee machine encrusted with coffee and sugar at front counter .
- Critical - Observed handwash sink used for purposes other than handwashing.observed pitcher in handsink at kitchen Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.found at 0ppm Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.manager returned 10 minutes into inspection
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.observed plastic pitcher in handsink at kitchen Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.observed raw chicken beside raw beef in reachin cooler ,observed pieces of raw chicken laying on top of and touching raw beef in beef pan. Corrected On Site.voluntarily discarded by owner.
- Critical - Stop Sale issued due to adulteration of food product.raw beef contamination byraw chicken. Corrected On Site.voluntarily discarded.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.observe open container of sugar on counter with electric cord running across and touching open food. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed counter staff take sandwich bread from container andvput on counter with bare hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observe staff handle dirty dishes then go to counter take new gloves to cut meat. Corrected On Site.washed hands,new gloves then continued tcounter.
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bulk loaf ham,beef,cheeses in display reachin found at 47 degreesF Corrected On Site.moved to another cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.bread loafs kept indrawer without covering orbliner. drawer sides broken,pieces missing ,no longer smooth easily cleanable .
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.observed pitcher used to put water into pots stored hang9ng on soiled plumbing pipes at handsink Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.observed small non handled cups in sugar at caf-achine Corrected On Site.
- Food-contact surface not smooth and easily cleanable.bread being kept in drawer without liner. drawer cracked and pieces missing from surface Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.on pipes beside handsink at kitchen
- Drain cover(s) missingin floor .at ac unit
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employees using same window to pass and set dirty dishes and clean dishes on shelf and passing food through same window with dirty and clean dishes.
- Food-contact surface not smooth and easily cleanable.wooden knife block Corrected On Site.
- Critical. Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
- Equipment and utensils not properly air-dried.wet dishes passed to front through pass through window and stacked in front,wet nested
- Critical. Observed handwash sink used for purposes other than handwashing.observed utensils stored in front counter handsink Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.in kitchen
- Lights missing the proper shield, sleeve coatings or covers.in kitchen
- Critical. Observed toxic item stored by food.medicine cabinet in closet over bagged rice
- Critical. Observed toxic item stored by food.sanitizer stored on shelf over bagged rice in closet
- Critical. Insecticide/rodenticide use not in compliance with regulations.granuales of fly bait spread around and in front of back door so it must be walked through to enter back service door and tracked into establishment kitchen and dining area observed granuales inside back hall
- Critical. No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.at prep sink beside 3 bay sink in kitchen
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.management arrived approximatly 10 minutes into inspection
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.cool9ng rice in deep plastic container
- Critical. Observed employee engage iput on gloves without washing hands Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Observed wooden knife block in use to store knives.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.found at over 200ppm Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.blocked by tea pitcher at kitchen handsink Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.used as fill sink at kitchen Corrected On Site.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken /beef/no date marks-in 2 door cooler at kitchen Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.platic container of white granules at kitchen stainless table Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at 3 bay sink.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.freezer two door stacked at 3 bay sink
- Observed build-up of food debris, dust or dirt on nonfood- sugar/coffee on front counter at coffee
- Critical. Observed handwash sink used for purposes other than handwashing.tea pitcher in handsink at kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.at front counter Corrected On Site.
- Observed outside garbage containers overflowing garbage at back door.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sliced ham at 50 in reachin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken in reachin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef in reachin
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. No handwashing sign provided at a handsink used by food employees.at front counter
- Critical. Hand wash sink lacking proper hand drying provisions.at front counter Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.at kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.at kitchen Corrected On Site.
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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