- Basic - Clean plastic dish lined with deli paper stacked on top of each other.
- Basic - Food stored on floor.Oil in kitchen. **Corrected On-Site**
- Basic - Gaskets with mold-like build-up.Cooks line.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food Cup handle is touching cilantro at the front line. **Corrected On-Site** **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.Prep line area.
- Basic - Lettuce not washed prior to preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Front line reach in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee switched from working with raw food to rinse a dish at three comp sink and then touch clean dishes on the line. **Corrected On-Site**
- Intermediate - Cutting boards stained.
- Intermediate - Hot water not provided at employee handwash sink.Ladies and men's restroom.
- Intermediate - Person in charge unable to answer the five major food borne illness.
- Intermediate - Proof of required state approved employee training not available for one employee.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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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. /. A box of sugar packet,
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. /. DRINK CUP STORED ON SHELF WITH PAPER NAPKINS
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. /. Stainless steel food containers, on rack across from 3 bay sink
- Basic - Gaskets/seals on holding unit in poor repair. / at front line
- 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. /. Tong handle on top of cut leafy greens/lettuce, at front line
- Basic - Single-service items stored on floor. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. / AT COOK LINE REACH IN COOLER
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. /. OBSERVED WORKER CLEANING A LARGE STAINLESS STEEL BOWL WITHOUT PROPER SANITIZING PROCEDURE
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Chicken 110F, beef 108F, rice 110F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. / OBSERVED ICE INSIDE A HAND WASH SINK
- 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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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.Napkins. **Repeat Violation**
- Basic - Nonfood-grade paper used in direct contact with food.Cilantro in walk in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Napkins. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up.Reach in cooler by grill.
- Basic - Lettuce not washed prior to cutting/shredding. **Corrected On-Site**
- Basic - Sanitizer buckets stored on floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw chicken stored next to avocados in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Beef held less than four hours at front line area.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Dining room.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in cold holding unit.Front line area .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee was in the process of engagging in food preparation, put gloves on hands but did not waah Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base and side of back door .
- 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. For reporting purposes only.Class K in kitchen .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice held less than four hours at holding cabinet . Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime surrounding soda dispensing nozzles.Dining room . Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed single-service items stored on floor.Foil containers at back area.
- Observed towel placed under cutting board . Corrected On Site.
- Critical - Observed uncovered oregano in the walk in cooler .
- Critical - Observed unwashed bell peppers stored over prepped cilantro at walk in cooler. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime surrounding ice dispensing nozzles.Dining room. Repeat Violation.
- Observed single-service articles stored without protection from contamination.Foil containers in the front line.
- Critical - Observed soiled material on cutting board .
- 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. For reporting purposes only.Class K in kitchen .
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1/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Violation: 36-08-1 Observed floor and wall junctures not coved.Walk in cooler area.
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9/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler was not plugged in properly
- 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.
- Critical - Observed buildup of slime surrounding ice dispensing nozzles.Dining room.
- Observed floor and wall junctures not coved.Walk in cooler area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream held less than four hours transferred to the walk in cooler.
- Observed single-service articles stored without protection from contamination.Foil lids on the front line area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Critical - Working containers of food removed from original container not identified by common name.Oil in kitchen .
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9/27/2011 | Routine - Food | Warning Issued |
- Clean clothes and linen not properly stored in clean dry place until used.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Plug was not inside plug completely .
- Dishes not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided at employee hand wash sink.Ice machine area.
- No copy of latest inspection report.
- Critical - No proof of original copies 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
- Critical - Observed buildup of slimeunder lemonade dispensing nozzles.Dining room.
- Observed clean linens storedon the floor in back storage area.
- Observed dusty air conditioning vent covers.Dry storage area.
- Critical - Observed food baskets with deli paper inside basket stacked on top of each other.Food is then placed on top of deli paper.
- Critical - Observed gallons of soap stored next to clean dishes on storage racks.
- Observed gaskets with mold-like build-up.Cooks' line area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream held less than four hours in reach in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed green peppers stored over prepped peppers in walk in cooler.
- Critical. Observed a beverage container on a food preparation table .
- Observed cutting board grooved with green stained color.
- Critical. No proof of required original copy of 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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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb at the mop sink.
- Critical. Hotel and Restaurant license not properly displayed. [License verified in office as current/active.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Oil in kitchen.
- Critical. Displayed food not properly protected from contamination.Lemons at drink station in dining room. Repeat Violation.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for wiping bucket.
- Critical. Observed buildup of slime surrounding ice dispensing nozzles.Dining room
- Critical. No handwashing sign provided at a handsink used by food employees. Mens room.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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