- No Violations Were Observed
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4/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. Two dead noted in the larger wait staff area closest the restrooms **Warning**
- High Priority - License expired within 30 days after expiration date. The license expired on 4/1/14 **Warning**
- High Priority - Employee washed hands with cold water. No one could possibly wash their hands with hot water as the facilities hot water heater was damaged. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 47. In a tub located in the small wait staff area by the bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White cheese 125 in the crock pot. Insufficient water as the temp of the water was 166. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.1 noted on the hand sink in the small wait staff area. The Manager killed the roach **Corrected On-Site** **Warning**
- Intermediate - Hot water supply not maintained during peak periods. The water heater was damaged during the rain by lightening. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. The reach in cooler closest the rear door **Repeat Violation**
- Basic - Paper towel used as liner for food container. In contact with flautas
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White cheese 125 in the crock pot. The temp to the crock pot was set under 135. Corrective action taken. Raised the temperature setting. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans 88 from this morning
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. The walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. New home style reach in cooler in/at the in pass thru hallway
- Basic - ice machine is not protected when soiled glasses are being laced in a basket which sits on the ledge of the ice machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Tres leche cake 56. Milk 54. 54
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese 110 in a crock pot on the expo area
- Intermediate - Cold holding equipment incapable of 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. Home style reach in cooler in/at the in the pass thru hallway
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Poultry 110, soup 99. Beans 117. Corrective action taken the cook started the reheating process retemp beef 196. Poultry 205. Soups 187. Beans were not ready 150
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. 9.19.12 0 ppm dish machine
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9/19/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical - Hot water not provided/shut off at employee hand wash sink. by prep table in the rear prep area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. closest the walk in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. by rear prep area table Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area on the cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee placed on head gear then failed to wash hands to break the contamination cycle
- Critical - Observed food stored on floor. oil by the rear door
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed at room temperature. two boxes of chicken left on the floor in front of the walk in cooler Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found 1 in the dish machine cover
- Critical - Observed roach activity as evidenced by live roaches found 1 on pipe in corner by the rear door
- Critical - Observed roach activity as evidenced by live roaches found 15 underside of the prep table adjacent to the walk in cooler
- Critical - Observed roach activity as evidenced by live roaches found 2 on wire rack behind the dish machine
- Critical - Observed roach activity as evidenced by live roaches found 8 on leg to prep table by the walk in cooler
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9/18/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 48-05-2 Observed unprotected gas meter subject to vehicle damage. rear of the building For reporting purposes only.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All displayed certificates were expired. no current employee training available
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4/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR HR form
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 32 f degrees
- Critical - Hand wash sink lacking proper hand drying provisions. at each hand sink
- Critical - Handwash sink not accessible for employee use at all times. Installation of new two door oven blocking access to the sink on the cookline
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All displayed certificates were expired. no current employee training available
- Critical - Observed dead roaches on premises. beehind the dish machine, under the cold hold equipment in the kitchen, etc
- Critical - Observed dead roaches on premises. on shelves, behing equipment, in crevices at the bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee at the dish machine is handling both soiled and clean dishes without washing hands to break the contamination cycle
- Critical - Observed food stored on floor. oil container by the new oven
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage held in the storage reach in cooler on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. fish noncommercially wrapped stored over beans in the walk in cooler Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found 1 in a box stored in the oven on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 on the customer side of the bar
- Critical - Observed unprotected gas meter subject to vehicle damage. rear of the building For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 131, beans black 124 f degrees in the steam table. retemp 180 or higher Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. cooks not temping foods during heating process and failing to use the stove to reheat foids. temps 130 beans. retemp 189 or higher Corrected On Site.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime on soda dispensing nozzle. Bar.
- Critical - Observed dead roach on premises. One on dishmachine. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed light buildup of soil in the interior of ice machine.
- Critical - Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over lemons. Corrected On Site.
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10/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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