- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving in kitchen/ wait area.
- Basic - Employee cell stored in a food preparation area, on prep table.
- Basic - Equipment in poor repair. One door True stainless steel refrigerator missing front panel on the bottom.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar behind coke machine.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish wash area.
- Basic - No conspicuously located ambient air temperature thermometer in both stainless refrigerators.
- Basic - Old labels stuck to food containers after cleaning.Tilapia and snapper containers.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reach-in cooler gasket torn/in disrepair. One door True stainless steel on the left.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, in 2 door stainless refrigerator .
- Basic - Soil residue build-up on nonfood-contact surface.on grill oven shelfs of prep tables and stove.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Soup from last night at 58°F internal temperature .
- High Priority - Eight Live flies in kitchen.
- High Priority - Raw animal food stored over cooked food.raw shell eggs over yucca and stew in walk in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of uncovered Chicken on top of uncovered beef in same container.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At room temperature on cook line shelf
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in refrigerator has a bad odor and dated wrong.
- Intermediate - Cutting board(s) stained/soiled. At cook line.
- Intermediate - Employee used handwash sink as a dump sink. Next to back door.
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Intermediate - No soap provided at handwash sink.next to back door , soap dispenser on floor. Placed it on sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup from last night at 58°F internal temperature .
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Soup from last night at 58°F internal temperature .
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. In ladies room
- Basic - Bowl or other container with no handle used to dispense food. In veggies at walk in cooler, sugar and flour in dry storage. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and microwave.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
- Basic - Food stored in holding unit not covered. Plantains.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in cooler/floor soiled.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa in wait station 49°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Refried beans at cook station 52°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked plantains in reach in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken pieces left in flour at room temperature at cookline since yesterday.Voluntary discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Refried Beans and chicken in walk in cooler.
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11/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice, 5 different soups, salsa, flour ,sugar, beans.
- Basic - Build-up of grease on nonfood-contact surface. On cooking equipment
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile in disrepair. In storage area.
- Basic - Cove molding at floor/wall juncture broken/missing throughout.
- Basic - Equipment in poor repair. Hood lights at cook line greasy and not in place.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- Basic - Food stored in holding unit not covered.chicken, Beef , cut and cleaned vegetables
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in wall. Behind cooking equipment, under three compartment sink/dish machine and behind 2 door cooler in kitchen.
- Basic - In-use tongs stored on equipment door handle between uses.at cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light not functioning at hood system.
- Basic - Nonfood-contact equipment in poor repair.walk in cooler door torn at the inside and outside.
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. Wall behind cooking line ripped and wood is exposed.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler. Soups ,
- Basic - Walk-in cooler floor soiled. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.behind cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream and Butter at 74°F.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Refried Beans at cook line 56°F,
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Dispensing rice and grabbing refried beans with bare hands out od a container in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Salsa 100°F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.bowl of raw Chicken sitting inside of container with raw Beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beans, soups, stews.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.for cabbage **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Ceiling tile in disrepair. Near hood
- Basic - Employee personal items stored in or above a food preparation area.purse on prep shelf
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered.beef and chicken/beverage air
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.82 degrees **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Stored food not covered in walk-in cooler.beans and salsa
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated grease.behind hood
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food.cough syrup next to leche
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beans and salsa walk in
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.near ladies room
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.8/11
- Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.mens room
- Observed build-up of grease on nonfood-contact surface.exhaust fan
- Critical - Observed container of medicine improperly stored.advil/prep Corrected On Site.
- Observed food debris accumulated on kitchen floor.cardboard walk in needs to be changed
- Critical - Observed handwash sink used for purposes other than handwashing.soap dispenser in it Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.beans walk in Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.chicken/pork reach in Corrected On Site.
- Observed personal care item stored with food.phone/ss items Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.beef/eggs walk in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.flour mixture walk in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.refried beans walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.refried beans walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salsa walk in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tomales walk in
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/13/2012 | Routine - Food | Call Back - Complied |
- Bowl or other container with no handle used to dispense food-soups, pupu-walkin
- Build-up of grease on nonfood-contact surface-fryers
- Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. walkin
- Clean glasses, cups, bowls, plates, pots or pans not stored inverted or in a protected manner-kitchen shelf under dishmachine and across
- Clean linens stored in improper location-sitting on dish shelves..
- Critical - Current Hotel and Restaurant license not displayed.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly-0 ppi-use 3 compartment sink untill repaired.
- Equipment in poor repair-scale rusted
- Floor area(s) covered with standing water coming in from outside.
- Food debris accumulated on kitchen floor-under equipment in kitchen.
- Critical - Food stored in walk-in cooler not covered and on floor-pot of soup.
- Critical - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed-kitchen.
- Critical - Hot water not provided/shut off at employee handwash sink-waterheater down.
- Critical - Interior of reach-in cooler Gaskets soiled with accumulation of food debris-2 door Bev. Air-kitchen
- Critical - Interior of reach-in cooler soiled with accumulation of food debris-fish freezer
- Leaking pipe at plumbing fixture-under prep sink, dishmachine.
- Critical - Manager lacking proof of food manager certification. Refer to www.myflorida.com/dbpr/hr for more information.
- No Heimlich maneuver/choking sign posted.
- No copy of latest inspection report available.
- Critical - No handwashing sign provided at a hand sink used by food employees-kitchen.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked--soups, pupu.
- Ripped/worn tin foil used as food-contact shelf cover-carboard on all shelves in kitchen and walkin.
- Wall and fan soiled with accumulated black debris in dishwashing area.
- Wall soiled with accumulated food debris-dry storage room needs paint
- Wash solution for clean in place equipment less than 110 degrees Fahrenheit. Also no soap coming through.
- Critical - Working containers of food removed from original container not identified by common name-walkin-soups, pupu
- Critical - walkin-in cooler shelves soiled with food debris.
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4/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method--large pot in walkin with beans cooked yesterday per owner-40 at 9:30am and 40 at 10:20am, spoke to owner about correct process. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food-2-door Beverage Air. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets-2-door beverage air and white freezer on cookline.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-on floor by fan.
- Critical - Hand wash sink lacking proper hand drying provisions-handsink-kitchen Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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. cook, waitress
- Critical - Observed food being cooled by nonapproved method.-LEFT IN LARGE METAL CONTAINER OVERNIGHT TO COOL.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat--in rice back room.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-BEVERAGE AIR WHERE RAW MEAT IS KEPT.
- Observed moldy ceiling tiles air conditioning vent covers-ladies room.
- Observed ripped/worn carboaard used as shelf cover-under pots/pans--and walkin
- Observed ripped/worn tin foil used as shelf cover-cookline shelves
- Observed unnecessary items on the premise-outside
- Observed wall soiled with accumulated dust by fan
- Observed wall soiled with accumulated dust-next to exhaust fan-kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--pupu and sauces in white container-walkin.
- Critical - Working containers of food removed from original container not identified by common name-WHITE BUCKETS IN WALKIN
- Critical - Working containers of food removed from original container not identified by common name-white containers-back room, rice, beans.
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4/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked food-walkin.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-pupu mix on kitchen counter-put date sticker on it.
- Critical. Working containers of food removed from original container not identified by common name-backroom -gray/white-sugar, meal.
- Critical. Working containers of food removed from original container not identified by common name-cooked food in walkin.
- Critical. Observed food being cooled by nonapproved method-large pot of black beans
- Critical. Observed uncovered food in holding unit/dry storage area-pot of mashed potatoe
- Observed ripped/worn tin foil used as shelf cover-cookline-bottom shelves.
- Observed ripped/worn tin foil used as shelf cover-shelf next to 3-compartment sink.
- Observed ripped/worn tin foil used as shelf cover-storage room floor.
- Observed ripped/worn tin foil used as shelf cover-walkin floor.
- Observed cutting board grooved/pitted and no longer cleanable-cookline.
- Wet wiping cloth not stored in sanitizing solution between uses-cookline .
- Critical. Observed soil residue in storage containers-backroom white cans.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-outside of walkin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-walkin fan and wall fan.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-under fan-dust all over.
- Critical. Hot water not provided/shut off at employee hand wash sink-kitchen .
- Critical. Vacuum breaker mising at hose bibb-mopsink hose.
- Observed food debris accumulated on kitchen floor-backroom .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris-behind handsink
- Observed wall soiled with accumulated dust-next to window fan.
- Observed unnecessary items on the premise-outside .
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted-google on line.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.KEEP RECORDS AT RESTAURANT AT ALL TIMES
- 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. IRMA, Idies
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9/16/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-pupu meat
- Critical. Working containers of food removed from original container not identified by common name-white garbage cans with vegetables-walkin
- Critical. Working containers of food removed from original container not identified by common name-red beans-storage room-white garbage can.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-pupu in kitchen
- Critical. Observed food being cooled by nonapproved method-after cooking red beans, place in small metal container; and, or chill sticks to cool-6 hours to get to 41 degrees.
- Critical. Observed raw animal food stored over ready-to-eat food.-walkin beef over vegetables Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed carboard soiled used as shelf cover. Repeat Violation.
- Observed nonfood-contact equipment in poor repair-rusted shelf under griddle at cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-out of sanitizer
- Critical. Observed soil residue in storage containers-seasonings and flour under shelf and in walkin Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on outside of reachin freezernext to garbage can
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on shelves in walkin. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-exhaust fan in window and surrounding wall
- Critical. Hot water not provided/shut off at employee hand wash sink.-handsink -kitchen -67 degrees Repeat Violation. Corrected On Site.
- Observed water draining onto floor surface in walkin and under prep sink. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions-kitchen . Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Floors not maintained smooth and durable--needs to be sealed. Repeat Violation.
- Observed food debris accumulated on kitchen floor and walkim-change carboard as needed Repeat Violation.
- Wall not smooth and easily cleanable-behind dishmachine
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date--call 1-850-487-1395. Confirmation 97039368 paid $50 late fee Corrected On Site.
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2/1/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-14-1 Observed screen in window torn/in poor repair.-missing sceen in exhaust fan-kitchen
- Violation: 36-12-1 Floors not constructed easily cleanable-need to be sealed.
- Violation: 42-11-1 Observed unnecessary items on the premise.--mi bottles, oil containers, carboard on outside of premises. Repeat Violation.
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10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).--48 degrees, beans, chicken in walkin over night
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-pupu.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.--48 degrees beans, cooked chicken
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.--beans, cooked chicken
- Critical. Observed raw animal food stored over cooked food.-raw poultry over cooked pork chunks in Beverage Aire-cookline
- Critical. Observed food stored on floor--onions in walkin.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.--no handle on serving cups in beans
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.-spoons at cookline
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing-0 ppi.
- Critical. Observed soiled reach-in cooler gaskets--Beverage Aire-left side.
- Critical. Observed soiled reach-in cooler gaskets-true cooler.
- Critical. Observed soil residue in storage containers.-white inside walkin-cabbage Repeat Violation.
- Critical. Observed soil residue in storage containers.-back room all containers soiled
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed buildup of soiled material on large mixer across 3-compartment sink
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-walkin around door inside walkin
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-small white freezer where fruit and fries are kept.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-Beverage Aire .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-bottom of freezer-Frigidare white standup. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface-stove, grill, one pot stove, table next to it.
- Observed build-up of grease on nonfood-contact surface-large oven-sticky to touch
- Observed residue build-up on nonfood-contact surface-gray plastic shelves in walkin Repeat Violation.
- Observed residue build-up on nonfood-contact surface.-carboard on shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-rusted shelves under microwave-bottom shelf.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-outside of dishmachine
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed water draining onto floor surface.--walkin cooler
- Critical. Observed screen in window torn/in poor repair.-missing scen in exhaust fan-kitchen
- Floors not constructed easily cleanable-need to be sealed.
- Observed grease accumulated on kitchen floor-under cookline.
- Observed food debris accumulated on kitchen floor-walkin-change carboard. Repeat Violation.
- Observed food debris accumulated on kitchen floor.--back room and shelves Repeat Violation.
- Observed wall soiled with accumulated grease behind ENTIRE cookline.
- Wall not smooth and easily cleanable-- next to hood
- Observed unnecessary items on the premise.--Frigidaire white freezer not being used
- Observed unnecessary items on the premise-storage room dirty and smells-items all over floor.
- Observed unnecessary items on the premise.--mi bottles, oil containers, carboard on outside of premises. Repeat Violation.
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/3/2009 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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