- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Ceiling tile in disrepair. Throughout kitchen
- Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler **Repeat Violation**
- 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 - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
- Basic - Food stored on floor. In walk in cooler **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. Freezers separate food with reused chicken bags
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Raw animal food stored over cooked food. In walk in cooler and reach in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bins and cut jug for scoop
- Basic - Build-up of grease on nonfood-contact surface. Sides of cooking equipment
- Basic - Cardboard used to line food-contact shelves. Menus lining food contact surfaces
- Basic - Case/container/bag of food stored on floor in kitchen. Onions in back of kitchen **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile in disrepair. Needs to be placed back on grid in kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. Cashier working with food items
- Basic - Equipment in poor repair. Handle on reach in freezer missing
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters need to be placed back on rack
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Reach-in cooler gasket torn/in disrepair. Front cooler repaired with plastic wrap and tape
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wood food-contact surface not properly sealed. Walk in cooler and hot line
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Throughout kitchen and walk in cooler large metal trash can with rice
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle next to food
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Turned hot water heater up
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cardboard used in direct contact with food. To store fried foods.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filter not tightly closed together from automatic fire suppression/exhaust system.
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Paper(menu) used as liner for food container.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Stored food not covered in freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked poultry cold held at greater than 41 degrees Fahrenheit. In kitchen at 66°F
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil and cornstarch and water. **Corrected On-Site**
- 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.
- 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 - 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 not accessible for employee use at all times. To store containers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- 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. Walk in cooler and reach in freezer.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles through out kitchen not smooth and easy to clean
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Barewood storage racks, rusted preperation table bottom shelves
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.back screen door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Over back door
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cut gallon jug used for storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mix 44? on cooks line replaced in reach-in cooler **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. On storage shelves
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1/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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