- Basic - Employee personal items stored in or above a food preparation area. Cell phones present **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cooked chicken wing **Warning**
- Basic - Food stored in undrained ice. Can soda **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry in standing water. **Warning**
- Basic - Unnecessary items on the premise. Non working reach in cooler in the kitchen. **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 - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Mac and cheese. 120°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 120°F. Macandcheese 120°F. Beans 90°F **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Steam table. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All locations. **Warning**
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11/12/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored in or above a food preparation area. Cell phones present **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cooked chicken wing **Warning**
- Basic - Food stored in undrained ice. Can soda **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry in standing water. **Warning**
- Basic - Unnecessary items on the premise. Non working reach in cooler in the kitchen. **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 - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Mac and cheese. 120°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 120°F. Macandcheese 120°F. Beans 90°F **Warning**
- Intermediate - Hot holding equipment incapable of 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 135 degrees Fahrenheit or hotter. Steam table. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All locations. **Warning**
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11/06/2014 | Routine - Food | Warning Issued |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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**
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food placed in soiled container/equipment. Onions stored in a dirty container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish , poultry.
- High Priority - Rodent activity present as evidenced by 20 dried rodent droppings found in the kitchen on the bottom part of a food prep table! also on the floor in the room with 3 reach in coolers, all located in kitchen near laundry room. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
- 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. Big 5.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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4/9/2014 | Routine - Food | Warning Issued |
- 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**
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10/3/2013 | Routine - Food | Call Back - Complied |
- High Priority - Rodent activity present as evidenced by rodent 30 dried droppings found in the kitchen **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. For 2 days.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Eggs at room temp for 2 days.
- Intermediate - Manager lacking proof of food manager certification. **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**
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9/30/2013 | Routine - Food | Warning Issued |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-24-12.
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SINK MISSING.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11-24-12.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. OBSERVED BOTTLE OF PROCESSED FOOD NOT DATE MARKING.
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9/24/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.EXPIRED 10- 01 -2011
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification. 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.
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1/5/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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