- Intermediate - Records/documents for required employee training do not contain all of the required information. Cards not completely filled out, date wrong expiration dates written on certificates **Warning**
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.rice **Warning**
- Basic - Outer openings not protected with self-closing doors. Self closure broken on front door **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee put apron on them put gloves on no hand wash. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beans 90f employee placed back on stove. Beans reheat to 167f **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager he just took test recently it has not received certificate. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Cards not completely filled out, date wrong expiration dates written on certificates **Warning**
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07/25/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Warning**
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2/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 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. At hand sink on cookline **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 52f to 55f on frontline . On frontline and reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese and sour cream 44to 45f fontline **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steak 109f advised to reheat. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lemon juice/ frontline **Corrected On-Site** **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Warning**
- 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. Frontline **Warning**
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2/24/2014 | Complaint Full | Warning Issued |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice
- Basic - No copy of latest inspection report available. Missing last page
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 54f advised frontline
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - No copy of latest inspection report available.
- Basic - Residue build up around soda dispenser. Dining room
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 114f advised to reheat.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. pulled up pants..
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef 105f to 109f manager states less than 4 hours. Manager discarding.
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No conspicuously located thermometer in holding unit/cookline and togo reach in cooler . Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container shelf next to clean pans. Corrected On Site.
- Critical - Observed buildup of slime on ice dispensing nozzle/dining room.
- Critical - Observed chemical spray bottles stored hanging on shelf with clean pans. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Black beans 109F advised to reheat.
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10/11/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit/cookline. Corrected On Site.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/brown rice. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 124F,refrfried beans 114F manager placed on stove to reheat. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair/cookline.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked plant food for hot holding not reaching 135 degrees Fahrenheit/beans employee place back on stove. Corrected On Site.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee filling pans with water. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination/knives/diningroom. Corrected On Site.
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3/3/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above pork 102F/employee reheating.
- Critical. No handwashing sign provided at a handsink used by food employees/mensroom.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork 107f,beef 104F manager reheated.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/employee changed gloves.
- Critical. Observed handwash sink used for purposes other than handwashing/storage of pan on cookline .
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name/lemons in bottles on cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45F sour cream/reachin/advised.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork,beef,chicken 45F/advised in walkin. 8/17/09 chicken 50F,beef 49F.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/walkin/establishment thermometer reads 46F. 8/17/09 establishments thermometer reads 48F.
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8/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 45F/advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork,beef,chicken 45F/advised in walkin.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 124F chicken/advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/walkin/establishment thermometer reads 46F.
- Observed a employee using a cut resistance glove without a disposible glove on top while cutting ready to eat food. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor By backdoor. For reporting purposes only. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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