- Basic - Bottle containing a food product not labeled, garlic in oil and sauces.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- 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 drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Plantains in RIC **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47°f
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork was at 85°f covered after one hour. After uncovering and placing it in the WIF temp dropped to 75°f (20 mins) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 wearing soiled apron.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 45° f
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Nacho containers
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Wall soiled with accumulated grease.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 - No soap provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food discarded by operator
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DAIRY PRODUCT @53 FOR LESS THAN 4 HRS
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. GROUND MEAT 94 F
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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3/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. SANITIZING MUST BE DONE USING 3-COMP SINK
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. SERVERS
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed nonfood-grade containers used for food storage. PLASTIC BAGS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DAIRY PRODUCT @53 FOR LESS THAN 4 HRS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. GROUND MEAT 94 F
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3/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/12/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. This violation must be corrected by : 7/7/2011. Repeat Violation.
- Critical - No Certified Food Manager for establishment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR Repeat Violation. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. COOK LINE Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. COOK LINE Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. LESS THAN 4 HOURS. PHF MOVED TO COOLER THHAT MAINTAINS ADEQUATE TEMPERATURE
- Observed reach-in cooler gasket torn/in disrepair.
- Observed wall in disrepair. BESIDE WALK-IN FREEZER
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7/6/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. BAR
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. COOLERS ON COOK LINE Repeat Violation. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. COOK LINE COOLERS Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Observed wall in disrepair. DISHMACHINE AREA
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. REACH-IN COOLERS ON COOK LINES. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACH-IN COOLERS ON COOK LINE. Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed hole in wall. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Wet mop not hung to dry. Corrected On Site.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[ 3-comp sink]
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed hole in wall.[dishwash area]
- Observed ceiling soiled with accumulated grease.[ kitchen]
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2009 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9/3/2009.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed soil buildup inside ice bin.
- Critical. Vacuum breaker mising at hose bibb.
- Floors not maintained smooth and durable.
- Ceiling tile missing.
- Observed hole in wall.
- Wall not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.
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9/2/2009 | Routine - Food | Warning Issued |
| No report available. | 6/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/7/2009 | Routine - Food | Warning Issued |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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