- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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11/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers.
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11/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- 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.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Cove molding at floor/wall juncture broken/missing.( tile missing from wall next to hand wash sink)
- Basic - Soiled reach-in cooler gaskets.(front area)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.(front)
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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. **Corrected On-Site**
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.( using cloth over leafy greens)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Beef @59°f) **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.( food stacking @ walkin cooler )
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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6/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front reach in cooler **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Hot water not working at hand sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shredded beef at 131 f, steak at 127 f. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Around soda nozzles at soda machine
- Intermediate - Handwash sink not accessible for employee use due to being blocked by prep table.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink by ofice
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Ice scoop
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign has faded.
- Basic - Reach-in cooler gasket torn/in disrepair. By cook line **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler by cook line **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. BROKEN THERMOMETER INDIDE REACH IN COOLER Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. PANS IN SHELVES
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK BY OFFICE
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an uncovered electrical box. For reporting purposes only INSIDE WALK 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.
- Observed food debris accumulated on kitchen floor. BY COOK LINE
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLER
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY COOKLINE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER BY COOK LINE
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. SOLUTION IS CLOUDY
- Observed wall soiled with accumulated black debris in dishwashing area. BY 3 COMPARTMENT SINK
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. thermometer inside reach in cooler by cookline broken
- Critical - Hot water not provided/shut off at employee hand wash sink. hand sink by prep area
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler by ice machine
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.evidence of food inside the hand sink .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by cook line
- Observed leaking pipe at plumbing fixture. mop sink
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. single-service containers in line
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. by ice machine. the wall has burn-like stain.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. TWO TRASH CANS IN FRONT
- Critical - Observed handwash sink used for purposes other than handwashing. THE ONE ON COOKLINE
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Wet mop not hung to dry.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.broken thermometer
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7-25-2011 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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5/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Corrected On Site.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed floor area(s) covered with standing water.
- Observed personal care item stored improperly. cell phones
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.rubber band bags in cutlery box
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area.3compartment
- 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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10/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.front counter Corrected On Site.operator discarded during inspection
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.cilantro front counter
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed single-service articles stored without protection from contamination.rubber band bags in cutlery box
- Critical. Hand sink missing at dishwashing machine or area.3compartment
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item stored by food.degreaser Corrected On Site.
- 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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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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