- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License states 12 seats, establishment actually has 42 inside seats. **Warning**
- Basic - Hood soiled with accumulated grease. On right side of cookline. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris On prep table. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. three compartment sink leaking from middle sink into bus pan on floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour under prep table. **Warning**
- High Priority - Food stored in ice used for drinks. Container of cut limes in ice machine. Corrected employee removed. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked with no proof of proper parasite destruction. Fish must be fully cooked or discarded. Establishment uses frozen swai unable to determine from invoice if fish has undergone parasite destruction. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Numerous household plastic containers throughout establishment. Also to go bags holding beef and fish reach in freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice in microwave 80° operator stated rice has been out of refrigeration for 3 hours. Corrective action placed back in reach in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over prepared deserts reach in cooler. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. On mop sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces and fish in reach in cooler not labeled. **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen on container of flour, reach in cooler doors and cooking equipment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler 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. Make table in kitchen manager stated cooler broken this morning all food moved to other reach in cooler. Currently unit is unplugged. **Warning** At call back 06/18 cooler not being used, new cooler ordered.
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Several containers of sauces and mixtures in reach in cooler In kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout kitchen on container of flour, reach in cooler doors and cooking equipment. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil and mayonnaise. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowl on shelf in kitchen and to go containers on top of reach in cooler in kitchen. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw hamburgers in chest freezer across from triple sink. **Warning**
- Basic - Hole in wall. Adjacent to make table. Manager stated is a air vent. **Warning**
- Basic - In-use tongs stored on oven door handle. Several tongs in kitchen. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in freezer area and in dry storage. **Warning**
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in dry storage. **Warning**
- Basic - Objectionable odor in establishment. Throughout kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Per manager these are sugar and flour in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Pangasinus used for ceviche. Also salmon, sole and mahi mahi served occasionally undercooked. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. In both chest freezers open bag of raw fish over bags of washed frozen vegetables. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Nail polish remover on dry storage shelf next to food. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **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. Gabriela only employee. **Warning**
- Intermediate - Reach-in cooler 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. Make table in kitchen manager stated cooler broken this morning all food moved to other reach in cooler. Currently unit is unplugged. **Warning**
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4/16/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Numerous.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw steaks 46-48°, bottom of make table. Steaks are in bags, then in tightly closed containers and stacked. Corrective action taken, unstacked containers and opened them.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable creamed soup 98°. Potatoes 125°. On stove. Corrective action taken, set in steamer in high setting.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over garlic and cut lettuce. Also, on trainers of raw fish over sauces, dressings and unwashed produce.
- High Priority - Wiping cloth sanitizing solution bucket stored on food preparation table. Kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door reach in cooler, also fan covere is dusty.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potatoes. Moved to reach in cooler. **Corrected On-Site**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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. Sign provided. **Corrected On-Site**
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3/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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