- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Stored food not covered in walk-in freezer. **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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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
- 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**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Drystorage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerators at the cookline.
- Basic - Old labels on food containers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken, poultry and pulled eggs at the cookline at 52-58°f, moved inside a cooler, dropped 8 degrees by the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rolls and Krab Rangoon at 96°f at the cookline, instructed to use time in lieu of temperature. **Corrected On-Site** **Repeat Violation**
- 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.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives in soiled bucket. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, rolls, pork at 48-52?F in a frigidaire refrigerator, Moved to another unit. Bean sprouts, pasta t 47?F in a fliptop cook line reach in cooler, operator turned the unit colder. Pork shrimps at 47?F in the front row of the large cook line flip top reach in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, chicken, rolls at 85?F on the cook line. Moved to a cooler, explained and implemented time control procedure. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - 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. Frigid wire reach in cooler, small flip top reach in cooler, large fliptop reach in cooler. **Admin Complaint**
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4/25/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Floors not maintained smooth and durable. kitchen
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. cooked pork on top of cardboard egg trays. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. pork cooling at ambient temperature, from 103 to 90 in 1 h. Corrected On Site. moved to the walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach in coolers.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, tofu, pasta, eggs in the cookline flip top reach in cooler. Corrected On Site. moved to the walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw eggs over cooked pasta in the walk in cooler. Corrected On Site. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal cans reused. Corrected On Site. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. observed cooked pork on top of cardboard egg trays. Corrected On Site.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour, sugar.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour, salt.
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Storage containers.
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler, cooks line.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in cooler, cooks line. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Row chicken over cooked pork.Wi cooler. Corrected On Site.
- Observed used can food containers to store PHF, reach in cooler, cooks line. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Cook. Corrected On Site.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over cooked food, Row eggs over Cooked chicken. Reach in cooler, cooks line , Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Chicken, pork, wi cooler.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Back door.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/21/2011 | 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. pasta noodles in walk-in cooler Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. 2 on cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef in walk-in cooler
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs over vegetables/mushroom in reach-in cooler
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. container of raw cracked eggs next to cooked chicken & pork in flip-top cooler on cookline
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in walk-in cooler
- Critical. Observed raw animal food stored over cooked food. beef over eggrolls in walk-in cooler
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked pork in walk-in cooler
- Critical. Observed food stored on floor. box of broccoli Corrected On Site.
- Critical. Observed food stored on floor. sauces in walk-in cooler and several boxes in walk-in freezer 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. bowl in rice container Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink Corrected On Site.
- Critical. Observed employee improperly washing hands. with no soap in 3 compartment sink
- Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed nonfood-grade containers used for food storage. pork, chicken and several cooked food items stored unprotected in shopping/grocery bags in freezer chest
- 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. all Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and on fire suppression lines
- Observed build-up of food debris, dust and/or dirt on nonfood-contact surface. several shelfs
- Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers/containers
- Critical. Hot water not provided/shut off at employee hand wash sink. employee bathroom
- Critical. Handwash sink not accessible for employee use at all times. kitchen handwash sink blocked by large garbage receptacle and chair Corrected On Site. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. employee bathroom Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor leading to outside with large gap on bottom
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12/15/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/17/2010 | 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. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, WI cooler, row chicken over ham.
- Critical. Observed food stored on floor, WI frezer. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Critical. Observed employee improperly washing hands.See 32, 27.
- Observed equipment in poor repair, Bulk storage containers..
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on storage shelves.
- Observed single-service articles improperly stored.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Light not functioning.Hood's system.
- Critical. Observed expired 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.
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5/5/2010 | Routine - Food | Warning Issued |
- 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. Observed processed ready-to-eat, potentially hazardous food opened 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, one door reach in,cook's line..
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee improperly washing hands, see 32,31.
- Observed onemcutting board grooved/pitted and no longer cleanable, one door reach in.
- Observed utensils in poor condition, broken ice scoop.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Prep surface not sanitized after contamination and prior to use.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Light not functioning. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/17/2008 | Routine - Food | Warning Issued |
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