- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken in prep area at 93° and 97°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over French fries in freezer.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Reach in cooler soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusty.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on prep table.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Poultry not separated from French fries in reach in freezer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food debris build up on cooking equipment.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chicken below 135 degrees. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease build up on booking equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom area.
- 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. Rice at 46 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry not maintain at 135 degrees.
- 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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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed food residue build up on cooking equipments.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed poultry below 135 degrees.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AT 95b DEGREES. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.KITCHEN AREA
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5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN AREA
- 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. AT TIME OF INSPECTION
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed expired Food Manager Certification.date 12/14/2006
- Observed single-service items stored on floor.
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. bathroom .
- Critical - Observed employee wash hands with no soap.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed personal care item stored with food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken kept at ambient temperature .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food in reach in unit. ready to eat soup.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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. reach in freezer .
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Violation: 42-11-1 Observed unnecessary items in the kitchen .
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7/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in freezer .
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in freezer .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Observed build-up of grease on nonfood-contact surface. wok area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed unnecessary items in the kitchen .
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7/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and beans.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. flouR bags kept open , w/o protection .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. kept in a pile of pots and pans.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed unnecessary items in the kitchen . old kitchen equipment .
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 45-35-2 No current hood fire suppression system inspection report available. For reporting purposes only.
- 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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8/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in freezer.
- Critical. Damaged/spoiled/recalled food not properly segregated. reach in units .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Garbage storage area insufficient in capacity. inside store. front room.
- Observed garbage on the ground and/or pad around dumpster.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items in the front room; of the restaurant .
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only.
- 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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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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