- 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. **Warning**
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09/18/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxes of oil
- Basic - Case/container/bag of food stored on floor in kitchen. 5 gallon container of soy sauce **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of salmon in WIF. Container of marinated pork WIC. Soy sauce 5 gallon container
- Basic - Dead roaches on premises. 3 by dish washing area and underneath cooking equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Holes in several areas of kitchen
- Basic - Ice buildup in walk-in freezer.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale. Hunts tomato sauce 7pounds
- High Priority - Grease interceptor/trap overflowing onto floor/ground.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
- 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. See stop sale. Chicken wings 55°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Counted 15-20 small live roaches in dish washing area. 5 live roaches underneath cooking equipment
- High Priority - Roach excrement and/or droppings present. On wall by dish was area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings 55°f
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - 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. **Warning**
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09/17/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer not set up.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 48° f chicken 50°
- High Priority - Pots or other cooking equipment not being sanitized.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Tables, table shelves
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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.
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4/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. Front counter
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Faucet/handle missing at plumbing fixture. Employee bathroom
- Basic - Leaking pipe at plumbing fixture. Hand Wash Sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep area next to walk in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated dust.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- 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.
- 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 - Walk-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.
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7/22/2013 | Routine - Food | Warning Issued |
- Basic - Floors not constructed to be easily cleanable. Dish washing area
- Basic - Food stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg rolls, pork, wontons observed less than 135? for less than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over rte **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed cooler gaskets torn/in disrepair throughout kitchen.
- Critical - Observed open food re-served to customers. Repeat Violation.
- Observed wall in disrepair. DISHWASHING AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS. FOOD PLACED IN COOLER TO FINISH COOLING PROCESS
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with handle Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DETACHED FAN
- Observed floor area(s) covered with standing water. Utility room
- Critical - Observed food stored on floor. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. THROUGHOUT KITCHEN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed toxic item stored by food. Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with handle
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. PHF PLACED IN COOLER
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Onions in unsecured area
- Critical - Observed food stored on floor. WALK IN COOLER
- Observed gaskets with slimy/mold-like build-up.
- Observed hole in ceiling. Repeat Violation.
- Observed hole in wall. Repeat Violation.
- Critical - Observed open food re-served to customers. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in ceiling.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- 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.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed floor area(s) covered with standing water. STORAGE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER RTE Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed wall in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. HOISIN SAUCE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[lime deposits inside]
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed missing partition and/or door for bathroom with more than 1 toilet facility.
- Dumpster not on proper pad.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Outdoor Storage Surface. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Please see inspection report for more details.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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