- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that line pans are stacked wet above the 3 compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside the cook's line Bain Marie cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains on the front line are 102°-142°. The food on the front line needs to be stirred during slow periods to ensure that all the food is kept at proper temperatures.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Demonstrated how to re calibrate the thermometer. **Corrected On-Site**
- 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. Observed proof of training for only 1 employee and and 2 managers. The employee work schedule has 9 employees on it . Establishment has training books and will do the training today.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Sack of cabbage. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bain Marie cooler on the cooks line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains on the front counter.
- 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.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health- Five reportable illnesses- Corrective action- Provided operator with form HR5030-100
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ce scoop on side of ice machine Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed clean utensils stored in hand washing sink - Corrected On Site.
- Observed employee with no hair restraint. One cook line employee Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor. Chicken in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Stored utensils Corrected On Site.
- Observed ice scoop with handle in contact with ice. Front line
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp and chicken Corrected On Site.
- Critical - Observed toxic item stored by food. Spray chemecal stored by sodas/
- Critical - Observed uncovered food in holding unit/dry storage area. Beans and fish in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. Wonton in reach in freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans and vegetables in walk in cooler
- Critical - Working containers of food removed from original container not identified by common name. Flour and sugar
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rack of ribs in kitchen at 72* F -Cooling from 9:30 pm on 12/29/11 to 10:30 am on 12/30/11- Corrective acti n- Stop sale order-
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of ice machine
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Two large rack of ribs at 72 degrees F. On top of oven since the day before Stop sale issued
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Two large rack of ribd-at 72* F at room temp since the previouse day
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- 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. Expired- This violation must be corrected by : 09/27/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. Vegetables Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta,vegetable - Corective Action- Back in walk in cooler
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Reach in cooler- Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/27/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 50 Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, ribs Corrected On Site. re heated
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. ribs- reheated Corrected On Site.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours,pasta covered while cooling.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken over beer.
- Critical. Observed uncovered food in holding unit/dry storage area,beans. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food,spices in dry storage. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times beef in front of handwash sink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions dish area.
- Critical. Observed unlabeled spray bottle,degreaser. Corrected On Site.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name season salt.
- Critical. Observed food being cooled by nonapproved method with a cover,pasta. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours pasta. Employee iced the pasta down. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area flour
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure raw peppers. Corrected On Site.
- Observed nonfood-grade containers used for food storage chickens stored in shopping bags. RIF.
- Critical. Reach-in freezer not cleaned prior to accumulation of soil residue.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed chlorine 300 ppm. Corrected On Site.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in kitchen Corrected On Site by refridgerating.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef & raw shrimp in cooler drawers under grill. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over prepped onions in cooler drawers under grill. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Bourbon sauce found in cabinet Corrected On Site.
- 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. Bowl used to dispense unlabeled spice from container.
- Observed employee with no hair restraint.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Bottom inside reachin freezer.
- Critical. Hand wash sink lacking proper hand drying provisions by 3 compartment sink. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine sanitizer at 400 + PPM
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. .
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature. beef Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Beans in walkin cooler.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
- 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 Repeat Violation. This violation must be corrected by : 12/9/09.
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10/8/2009 | Routine - Food | Warning Issued |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/15/2008 | Routine - Food | Warning Issued |
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