- Basic - Ceiling tile in disrepair. Water damaged in cookline area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded chicken at 44° F, cooked beef 44° F, cheese 44° F, ham 44° F, cut tomatoes 45° F all at flip top cooler in rear prep area. Turned cooler to lower cold setting. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas at 107° F, coxinha at 117° F. Increase heat setting . Corrective action taken.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store knives in front counter area.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. For Hednilson Oliveira. **Warning**
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4/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **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. **Warning**
- Basic - Food storage container cracked or broken. At True Freezer in cookline area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container near cookline area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn soup at 52° F and chicken feet soup at 54° F at cookline cooler, held over night. Second temperature within 30 minutes for corn soup 52° F and for chicken feet soup 54° F. Soups discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. For corn soup and chicken soup not cooled to 41° F within 6 hrs. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front counter area. **Warning**
- Intermediate - Food manager certification expired. For Hednilson Oliveira. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Rear Prep area. **Warning**
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2/28/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. At employee restroom. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. At employee restroom. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. Takeout cups And lids on floor in storage room near public restroom. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table near cookline area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at cookline . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep room area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In prep room area and at HANDWASH sink in front counter area.**Warning** **Warning**
- Basic - Reuse of single-service articles. Reuse of sou pase containers to store other foods. **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At 2 compartment sink in front counter area. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef at 110° F on steam table in front counter area. Increase heat. **Corrected On-Site** **Warning**
- High Priority - Presence of insects or other pests. Dead insect on dry storage shelving near employee restroom area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over cake and pastry shells at 3 door glass cooler in prep room area. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Paint cans next to takeout lids in storage room. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store bag inside of it in front counter area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employee restroom. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom and at HANDWASH sink in front counter area.**Warning** **Warning**
- Intermediate - No soap provided at handwash sink. In front counter area. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Empanadas in front counter area time marked but no written procedures available. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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9/26/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature raw chicken over raw beef in reach in cooler. Raw beef over raw sausage in reach in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, mop sink and outside.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, restroom.
- Critical - Observed food stored on floor, soda in dry storage.
- Critical - Observed potentially hazardous food thawed at room temperature, ground beef. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastry, 121 degrees. Repeat Violation. Dicussed Time as a Public Health Control with PIC.
- Critical - Vacuum breaker mising at hose bibb, mop sink.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage, draining fried food in cardboard box. Corrected On Site.
- Observed single-service items stored on floor, drink cup lids, dry storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken pie, 115 degrees, steam table.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures, pastry box.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor, orange's, front counter.
- Critical - Observed raw animal food stored over cooked food, raw chicken over dough. Corrected On Site.
- Critical - Observed unlabeled spray bottle, cleaner.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastry. Repeat Violation. Gave operater time as a pubic health control paperwork. Corrected On Site.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour and lentils. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed nonfood-grade containers used for food storage, single service cardboard boxes in reach in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, corn meal.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken pie. Corrected On Site. Management reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastries, front counter. Corrected On Site. Management reheated. Gave management Time as a public Health Control paperwork.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw beef over ready to eat(cherries, olives, and garlic) in reachin cooler Repeat Violation.
- Critical. Observed food stored on floor. observed fruit on floor behind counter and potatoes and flour on floor in rear kitchen Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee fail to wash hands when changing gloves
- Observed ripped/worn tin foil used as shelf cover.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Insecticide/rodenticide use not in compliance with regulations.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Repeat Violation.
- Critical. Observed flammable material stored properly. For reporting purposes only. observed pressurized insecticide stored under steamtable, container extremely hot.
- Critical. Observed incorrect information on Hotel and Restaurant license. observed no seats on license, observed 12 seats in establishment. This violation must be corrected by : 10-30-10.
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8/30/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. observed 2-10-10 date on ready to eat in reachin cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed old labels stuck to food containers after cleaning.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed flammable material stored around water heater. 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. Pro This violation must be corrected by : 5-30-10.
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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Toxic items properly stored
- Critical. Electrical wiring - adequate, good repair
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/20/2008 | Routine - Food | Warning Issued |
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