- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. All equipment
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. RI cooler/prep table at front not cooling properly, ice added while repaired.
- Basic - Floor soiled/has accumulation of debris. Outside back
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Kitchen and back prep area. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - Ice buildup in chest freezer. Back
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flies in establishment
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Live flies in kitchen and back prep area.
- 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. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. To rinse cups. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathrooms
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Bottle of drinks on the floor. Bag of onions on the floor.
- Basic - Gaskets/seals on holding unit in poor repair. Cover and gasket of reach in freezer in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Shrimp and fish at 47 degrees in ric.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken soup at 124 degrees. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of ric in front area is soiled and slimey. Inside all reaching coolers at front area area soiled.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - In-use tongs stored on equipment dumping chute between uses. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken not properly stored. Reached by restaurant. **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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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9/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in ice machine/ice bin. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Food stored on floor. Lemon cases. **Warning**
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment dumping chute between uses. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche offered on the Menu. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken not properly stored. Reached by restaurant. **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 - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No certified food manager for establishment. **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**
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6/26/2013 | Routine - Food | Warning Issued |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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