- Critical - Working containers of food removed from original container not identified by common name-salt, flour-back room
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12/11/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-back room.
- Critical - Hand wash sink lacking proper hand drying provisions--wait sttation, bar.
- Critical - Handwash sink not accessible for employee use at all times-blocked by salt shakers, bottles at bar
- In-use utensil not stored on a clean portion of food preparation or cooking equipment-sitting on ice machine--kitchen.
- Lights missing the proper shield, sleeve coatings or covers-dry storage
- No Heimlich maneuver sign posted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Nonfood-contact equipment not designed and constructed in a durable manner---back door rusted.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusty freezer lid-prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing handsafter sweeping floor and touching garbage cans then cooking again. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--freezer in wait station.
- Critical - Observed soil buildup inside ice bin-kitchen. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets--small freezer next to slicer.
- Critical - Observed uncovered food in holding unit/dry storage area-salt-moju sauce. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name-salt, flour-back room
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired. Corrected On Site. confirmation no. 117041952.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. warewashing area, cookline. Repeat Violation. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. portable fans.
- Observed build-up of grease on nonfood-contact surface. cookline equipment. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. deep closed container, rice at 133 degrees fahrenheit, 122 after 1h. Repeat Violation. Corrected On Site.
- 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. bucket with vegetables in the mop sink. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantains, plantain water at the open top cookline reach in cooler. operator covered the products with individual lids.
- Critical - Observed raw animal food stored over cooked food. raw seafood, meat over cooked chicken in the walk in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey, meat balls under a heat lamp in covered containers. operator removed the lids.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, turkey, beans in the walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. warewashing area.
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2/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside flour container. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. deep containers.
- Observed nonfood-grade containers used for food storage. grocery store type bags with meats in the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, poultry, goat in the walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. goat, plant foods at the prep area. Corrected On Site. moved to the walk in cooler. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. "cleaning" gloved hands with the apron then engage in food preparation. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/31/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler.potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in freezer.
- Critical - Cold water not provided/shut off at employee handwash sink. dishwashing area.
- Critical - Observed dead roaches on premises. 3 dead roaches in kitchen area. Repeat Violation.
- Observed dispensing equipment that allows contamination. no-handled cup inside food container, sugar. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- 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, soiled material on slicer. Repeat Violation. Corrected On Site.
- Critical - Observed food not maintained frozen in a freezer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw meats and seafood over vegetables in the walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, plant foods, seafood on the cookline reach in cooler. Repeat Violation. moved to the walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. desserts, dairy products in the waitress station reach in cooler. Corrected On Site. discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. raw salmon over precooked conch fritters in the walk in freezer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups, cooked fish, cooked rice at the cookline and prep areas. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar in waitress station .
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6/20/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation. No potentiallly hazardous food is being held inside this unit.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization required. 3 compartment sink set up at 200 ppm chlorine.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. cookline. Repeat Violation.
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3/1/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. observed spoiled food in a disconected reach in freezer. according to mgr was desconected in order to clean it.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, dairy products, plant foods in the cookline reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at the prep area. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. sugar.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization required.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer, blender, grinder.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. working and non-working reach in coolers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage shelves
- Critical. Vacuum breaker mising at hose bibb. cookline. Repeat Violation.
- Critical. Observed dead roaches on premises. 2dead roaches under equipment and one in water heater room. pest control conducted on 12/07/10. Corrected On Site. cleaned.
- Observed wall soiled with accumulated grease. cookline
- Critical. License expired within 30 days after expiration date.
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12/21/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. backflow preventer missing in cookline hose.
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10/15/2010 | 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. PHF in WIC.
- Critical. Working containers of food removed from original container not identified by common name. (english name needed)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. less than 4h out of temperature according to PIC. Corrected On Site. moved to a WIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans. Corrected On Site. reheated
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, chicken in the cookline. Corrected On Site. moved to a WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked pasta, WIC. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. salad RIC. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed reused metal cans.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar. quaternary test paper needed.
- Critical. Equipment food-contact surfaces and utensils not sanitized. knive
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. backflow preventer missing in cookline hose.
- Critical. Observed handwash sink used for purposes other than handwashing. dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. dishwashing area.
- Observed cardboard box used as garbage container. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/8/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC
- Critical. Hot water not provided/shut off at employee hand wash sink. cook area.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoors
- Lights missing the proper shield, sleeve coatings or covers. hood.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/4/2010 | Food-Licensing Inspection | Warning Issued |
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