- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- 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. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.eggs 54°f, milk 54°f, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mac 71°f , less than 4 hrs. Moved to cooler that maintains 41° or below for cooling **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Warning**
- 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. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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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08/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food prep on site in reach in cooler without date marking.
- 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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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the dry storage area **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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7/31/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.beans in a container on the floor **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- 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. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the dry storage area **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.plastic spoons in the front **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Displayed food not properly protected from contamination.no sneeze guard for nuts at the front counter **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.I observed 87 plus live roaches. 15 live found in the crack of the shelves in the dry storage , 2 live found crawling on the wall in the dry storage area ,3 live found behind mop sink , 10 live found behind three compartment sink , 5 live found in old hood over prep table in the kitchen , 2 live found under prep table in the kitchen next to the stove , 18 live found under prep table next to the steam table , 12 live found under the shelf over the steam table in the kitchen ,20 live found under food prep table across from the hand wash sink in the kitchen **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.in the kitchen **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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7/30/2013 | Routine - Food | Emergency order recommended |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.three compartment sink
- Basic - High Priority - Dead roaches on premises.5 in back of reach in freezer
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.three compartment SINK
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed clean equipment stored on floor. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair.reach in cooler door
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed old labels stuck to food containers after cleaning.
- 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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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED LINEN AND CLOTH IN HAND WASH SINK.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-29-12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIC SOILED WITH BLOOD AND FOOD RESIDUE.
- Observed leaking pipe at plumbing fixture. OBSERVED PIPE OF HAND WASH SINK IS LEAKING.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AND CHICKEN BELOW 135 DEGREES.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/29/2012 | Routine - Food | Warning Issued |
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