- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Condensation or other drainage not disposed of according to law. Used oil
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Floor area(s) covered with standing water. Due to leaking water next to shut off valve **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler in back area next to kitchen
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. Using used oil containers as grease disposal and large oil container. In the back on dirt
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Plumbing system in disrepair. 3 compartment sink spigot is broken.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. Mop sink draining into the ground.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Operator unable to provide documentation for source of fish.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *cooked plantains 85°F On stove: soup *130°F, *pork 130°F, *meatballs 125°F on prep table *rice and beans 100°F, *steak stew 95°F. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated food debris.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food. For beans
- Basic - Dead roaches on premises. By evidence of 1 **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Mop sink both for cold and hot.
- Basic - Floor area(s) covered with standing water. Due to leaking Handwash sink pipe at the shut off valve.
- Basic - Floors not maintained smooth and durable. Kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. In the back yard on dirt.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cleaned last night and never put back after cleaning.
- Basic - Leaking pipe at plumbing fixture. Next to hand wash sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room with single service items, drinks, and dry food.
- Basic - No handwashing sign provided at a hand sink used by food employees. All **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Plaintains, fried chicken, and spinach. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. By evidence of 1 **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 - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rest room.
- Basic - Wall soiled with accumulated grease. Kitchen, under the hood.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Nonservice animals in the food establishment or on premises. Cat in the kitchen. Operator stated that her employee left the back door open and the cat came in. Cat was escorted out of the kitchen at the time of inspection. **Corrected On-Site**
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Grease accumulated under cooking equipment.
- Basic - High Priority - Dead roaches on premises. In the kitchen inside of light shields on the ceiling.
- High Priority - Roach activity present as evidenced by 30 live roaches found in the kitchen on walls, underneath food prep tables and floor. Observed 9 live roaches on kitchen wall on callback inspection 1/10/2013.
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1/10/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Grease accumulated under cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. In the kitchen inside of light shields on the ceiling.
- High Priority - Roach activity present as evidenced by 30 live roaches found in the kitchen on walls, underneath food prep tables and floor.
- No portable fire extinguisher present. For reporting purposes only. Sitting on floor
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1/9/2013 | Routine - Food | Emergency order recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. restrooms Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach-in cooler
- Observed nonfood-grade plastic bags used for food storage. covering cooked rice.
- Critical - Observed the a dead or trapped birds, insects, rodents, or other pests, in control devices. observed 1 head of a rat on the floor in kitchen. Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler kitchen
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/5/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/31/2010 | Routine - Food | Emergency Order Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 28-13-1 Observed raw sewage on ground of establishment. BACK YARD
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 100 PLUS FRESH DROPPINGS IN THE KITCHEN.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 1live roache found in the kitchen
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 35B-14-1 Observed screen in window torn/in poor repair.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical. Violation: 53B-08-1 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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12/30/2010 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed food stored on floor.
- 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.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed raw sewage on ground of establishment. BACK YARD
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 100 PLUS FRESH DROPPINGS IN THE KITCHEN.
- Critical. Observed roach activity as evidenced by 1live roache found in the kitchen
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed screen in window torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- 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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12/29/2010 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system in disrepair.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed floor area(s) covered with standing water.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Observed unnecessary items on the premise. Repeat Violation.
- No copy of latest inspection report.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Hood
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Plumbing system in disrepair.hand sink
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall soiled with accumulated food debris.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed toilet leaking.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated grease.
- Observed hole in ceiling.
- Observed unnecessary items on the premise.
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9/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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