- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Cove molding at floor/wall juncture broken/missing. Missing at employee bathroom
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons stored on top of clean plates
- Basic - Floors not maintained smooth and durable. Some areas of kitchen
- Basic - Ice scoop handle in contact with ice.
- 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.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No suitable facilities provided to store employee clothing and other possessions. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toasters
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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09/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Cove molding at floor/wall juncture broken/missing. Missing at employee bathroom
- Basic - Dead roaches on premises. Observed one dead roach by entrance, 2 dead roaches by dry storage, 1 dead roach on a separate dry storage area. Operator cleaned it up during inspection. **Corrected On-Site**
- Basic - Dumpster overflowing garbage.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons stored on top of clean plates
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Floors not maintained smooth and durable. Some areas of kitchen
- Basic - Food stored in holding unit not covered. At walk in cooler
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - Ice scoop handle in contact with ice.
- 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.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Plastic Moldings by steam table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. By coffee station
- Basic - No suitable facilities provided to store employee clothing and other possessions. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Soap dispenser on top of as portion cups
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM,, chlorine, 10 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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.
- 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. Employee had one glove on on one hand and one hand without gloves. He grabbed a slice of cheese with gloved hands then transfer cheese to another hand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed raw beef 48 f, shredded chicken 48 f, raw beef 50 f at cold drawers by cook line. Operator transfer product to rapid cool. Also, observed pooled eggs at 62 by kitchen cook line .**Repeat Violation**
- 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. Observed in walk in cooler Cooked pork chunks 49-50, cooked pork chuncks 48-50 f, cooked pork. 56-63 f, cooked pork 56-61 f. As per operator, it was cooked on 9/18/14 and stored overnight on plastic bins.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation surface or food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toasters
- Intermediate - Handwash sink not accessible for employee use at all times.by warewashing area
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing utensil at handwashing sink. **Repeat Violation**
- 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. Rocina RIVERA IS THE FOID MANAGER ON SITE.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, coffee station, and warewashing station.
- 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 - Refrigerated drawers 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. Observed raw beef 48 f, shredded chicken 48 f, raw beef 50 f stored at cold drawers by cook line. ( operator transferred product to rapid cool.
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09/19/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink blocked with containers. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink at employee restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Food stored in a prohibited area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee wearing soiled apron.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - Hole in wall.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored in same container as ready-to-eat food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
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12/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.dish wash room
- Critical - Handwash sink not accessible for employee use at all times.trash can in front/right of 3 comp sink
- Critical - Observed food stored on floor.peeled potatoes Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.across from dish wash area Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.heat escsping from holding unit
- Critical - Observed unlabeled spray bottle.By dish wash machine
- 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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5/1/2012 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- 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.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.
- 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 single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled reach-in cooler gaskets.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles improperly stored.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Lights missing the proper shield, sleeve coatings or covers.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Complaint Full | Administrative complaint recommended |
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