- Basic - Bathroom facility in disrepair. MENS ROOM, BEING REPAIRED.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Ice Scoop
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall. By mop sink
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop on rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Around soda heads
- Basic - Stored food not covered in walk-in cooler. Ice cream in RIC
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On 6/25/14 found butter at 81°F, and cut lettuce at 68°F
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 6/24/14 found 5 Cuban Sandwiches 90°f, Black bean 95°f, cooked onions 96°f. On 6/25/14 found cooked onions at 78°F
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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6/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 1 dead **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. Knife handle
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 eating in a food preparation or other restricted area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Ice Scoop
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Bread **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall. By mop sink
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop on rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.WIF
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Around soda heads
- Basic - Stored food not covered in walk-in cooler. Ice cream in RIC
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 5 Cuban Sandwiches 90°f, Black bean 95°f, cooked onions 96°f
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cuban Sanwiches 5
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cuban sandwiches
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment stored on floor.cutting boards on the floor on the cook line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.the one on the cook line **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.cook line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine heads **Warning**
- Basic - Stored food not covered in chest freezer.ice cream not covered **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.raw to ready to eat **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.pot stored in the one on the cook line **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the mens bathroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink on the cook line **Warning**
- Intermediate - No soap provided at handwash sink.cook line **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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3/13/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.cases of plantain **Warning**
- Basic - Clean equipment stored on floor.cutting boards on the floor on the cook line **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.the one on the cook line **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.cook line **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.around soda machine heads **Warning**
- Basic - Stored food not covered in chest freezer.ice cream not covered **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**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. After raw fish cut on the cutting board it did not get sanitized on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw poultry next to beef **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On the cook line **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.raw to ready to eat **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.in the mens bathroom **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.pot stored in the one on the cook line **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the mens bathroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink on the cook line **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 - No soap provided at handwash sink.cook line **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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1/7/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Ice scoop handle in contact with ice.coffee area
- Basic - Soiled dry wiping cloth in use.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior ofwalk in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade hose conveying potable water.
- Observed personal care item stored with food.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Expired 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
- 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.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggS ON TOP shelves INSIDE wALKIN COOLER over beef Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Plumbing system in disrepair. hot water does not completely close on handsink by cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.cookline
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.pork legs and cooked chiken
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.10ppm
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.chopped onions under handsink
- Lights missing the proper shield, sleeve coatings or covers.
- 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 EXPIRED
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.icecream section
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork legs and cooked chiken
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over cheese,raw meat ove plantains
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.knife
- Plumbing system in disrepair.handsink in cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.under microwave
- Critical - Observed dented/rusted cans.Msrinara Sauce
- Critical - Observed food stored on floor.freezer
- Observed gaskets/seals on cold holding unit in poor repair.under microwave
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.pork in walkin
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6/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.lite
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Observed utensils stored in crevices between equipment.knives between equipment
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed residue build-up on nonfood-contact surface.shelfs in walkin /top
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin /pork
- 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.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted material on can opener.
- Wet mop not hung to dry.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Cooler.
- Critical. Observed food stored in ice used for drinks.Milk containers in drink ice. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Flour for breading top shelf.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice/beans/soup stock with cups inside. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.Ice cream cooler
- Critical. Observed buildup of slime in the interior of ice machine.Back ice machine
- Observed residue build-up on nonfood-contact surface.All coolers lower units.
- Observed utensils stored in crevices between equipment.Back prep table/front Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.HWS by soup kettles. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.front sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Front sink.
- Critical. Manager lacking proof of Food Manager Certification.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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