- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile missing. Kitchen
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoon under table
- Basic - Cove molding at floor/wall juncture broken/missing. In kitchen.
- Basic - Dead roaches on premises. Behind reach in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in freezer in kitchen
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in cooler
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. Oil bottle
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken and vegetable in walk in cooler **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action moved to cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Label on a food item prepared and packaged onsite for distribution to other establishments does not include the required food allergen information.
- 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.
- 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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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage containers.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard boxes used to store ready to eat foods.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer lid.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light not functioning. Kitchen.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris and rust.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by prep table.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish washing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Inconsistent.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Chest freezer lid in poor repair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Mop sink area.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - One 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.
- Basic - Shelf under preparation table soiled with food debris and rust. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with mold-like build-up. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Mop sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **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. **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. To store utensils.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. 3 compartment sink area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile missing. Above hood. **Repeat Violation**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer lids.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer lids.
- Basic - Floor soiled/has accumulation of debris. Mop sink area.
- Basic - Food debris accumulated on kitchen floor. Under kitchen equipments.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezers.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris and rust.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer ' not all products commercially packaged. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective Action Taken.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dish washing area. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Repeat Violation**
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Hood area.
- Dumpster not on proper pad.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Inside bulk food containers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. Kitchen equipments, deep fryer area, hood filters and oil container outside.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Chest freezer - lid area.
- Critical - Observed cloth used as a food-contact surface. Under cutting board.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. Walk in cooler.
- Observed gaskets with slimy/mold-like build-up. **Repeat Violation**
- Observed grease accumulated under cooking equipment.
- Observed hole in ceiling. Mop sink area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- 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. Inside bulk food containers. **Repeat Violation**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Walk in cooler. **Repeat Violation**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Observed nonfood-grade containers used for food storage. **Repeat Violation**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walk in cooler.
- Observed residue build-up on nonfood-contact surface. Kitchen equipments.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler. **Repeat Violation**
- Observed utensils stored in crevices between equipment. Knives.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler. **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Light not functioning.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.(rear) Repeat Violation.
- Critical - Observed 4 dented cans.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(freezer) Repeat Violation.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer.
- Observed leaking faucet at plumbing fixture.(3 compartment sink)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Observed soiled reach in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.(by utility table) Repeat Violation. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(rear) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed ceiling in disrepair.(rear)
- Observed containers in poor condition.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method.(prefried rice at 115 degrees - cooling in kitchen) Corrective Action Taken)
- Observed gaskets with mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- 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.(inside bulk food containers) Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer and walk in cooler) Repeat Violation.
- Observed ripped/worn cardboard used as shelf cover. Repeat Violation.
- Critical - Observed roach activity as evidenced by live roache found.(1)
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler) Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(by handsink)
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.(by utility table)
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed cloth used as a food-contact surface.(under cutting board and to cover food)
- Critical - Observed employee wash hands with no soap.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- 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. (inside bulk food containers)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Observed nonfood-grade containers and bags used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(freezer and walk in cooler)
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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