- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Grease accumulated on kitchen floor.
- Basic - Light not functioning. Walkin cooler
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Drying rack pots and pans
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice scoop holder soiled and cracked by 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 - Handwash sink used for purposes other than handwashing. Kitchen **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler items
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In chicken , Reach in cooler front kitchen and in bulk container of rice, back kitchen
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk container of chips , back kitchen
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Uneven Wood used as shelf cover, walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface. Trays for dish machine
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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2/20/2014 | Complaint Partial | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. In chicken , Reach in cooler front kitchen and in bulk container of rice, back kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside back exit and bar
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk container of chips , back kitchen
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket at bar **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler front kitchen ; thermometer reading 52°
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked peppers stored in back kitchen
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Uneven Wood used as shelf cover, walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface. Trays for dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. foods moved to walk in cooler and placed on ice **Repeat Violation**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Back kitchen
- Intermediate - Employee used handwash sink as a dump sink. Pieces of Rice in back kitchen handsink and container of water dumped in front kitchen handsink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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2/20/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken fajitas in walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken fajita
- Intermediate - Required employee training expired for all 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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10/31/2013 | Complaint Partial | Administrative complaint recommended |
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Intermediate - Required employee training expired for all 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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10/31/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Intermediate - Required employee training expired for all 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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8/26/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Equipment in poor repair. Front cookline reach in cooler
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler , reach in cooler front line - foods placed on ice At callback: 49° sour cream, 53° fish, 52° beef, 45 ° cut lettuce in reach in cooler at front kitchen reach in cooler - foods placed in ice
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked rice in filled 6 quart containers, cut lettuce and salsa cooling in 5 gallon containers
- Intermediate - Required employee training expired for all 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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8/23/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Salsa , walk in cooler, rice at prep area
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Clean equipment/dishware/utensils stored in front of soap or paper towel dispenser exposing the items to drips from people's hands. Bar **Corrected On-Site**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bar
- Basic - Equipment in poor repair. Front cookline reach in cooler
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Back cookline
- Basic - Food storage container/container lid cracked or broken. Walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At back cookline
- Basic - Interior of microwave soiled with encrusted food debris. Front cookline
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Front cookline
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Back kitchen
- Basic - Utensils in poor condition. Metal strainer in dishwashing area **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Water missing /faucet handle. Back cookline handink
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler , reach in cooler front line - foods placed on ice
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over milk
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- High Priority - Three Live flies in kitchen.
- Intermediate - Cutting board(s) stained/soiled.back kitchen
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Back kitchen handink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork / vegetables on counter at back cookline
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Wait station area **Corrected On-Site**
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8/22/2013 | Complaint Full | Warning Issued |
- 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. Prep sink above tomato prep station.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to back door. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwash area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle on cook line in standing water at 81?.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink on cook line.
- Basic - Stored food not covered in walk-in cooler. Observed chicken in cooler uncovered.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed salsa and plant foods in walk in cooler at 47?- 49?.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs stored over cabbage in walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken next to walk in cooler.
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed rice stored in plastic containers with large holes melted into plastic.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. green sauce with portion cup stored inside for use.
- Critical - No handwashing sign provided at a handsink used by food employees. behind bar
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed equipment in poor repair. observed numerous plastic buckets with melted holes in their sides. Corrected On Site. operator discarded.
- Critical - Observed handwash sink used for purposes other than handwashing. sink behind bar used for ice bath for wines etc. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline coolers
- Observed nonfood-grade containers used for food storage. to go bags used to store cooked peppers
- Observed old food stuck to clean dishware/utensils. dishwash area.
- Observed single-service articles improperly stored. not inverted. on cookline.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. numerous items stored uncovered in walkin cooler, and at bar and lettuce and tomato pico on server line.
- Observed utensils stored in crevices between equipment. knives on cookline
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. bar
- Equipment and utensils not properly air-dried. food containers across from dishmachine
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in sugar bin
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. melted plastic food containers near dishmachine
- Critical - Observed food stored on floor. in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. bucket of water in sink near walk in cooler
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. end of cookline
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler at bar
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. prep area back kitchen
- Critical - Working containers of food removed from original container not identified by common name. sugar bin
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handsink at bar lacking handsoap.
- Lights missing the proper shield, sleeve coatings or covers....in kitchen---above pots storage area in kitchen
- Observed attached equipment soiled with accumulated dust...above front cook's line
- Observed dusty ceiling tiles and/or air conditioning vent covers...rear kitchen area above coffee maker.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands...employee didn't wash hands before putting gloves on.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method...rice cooled in covered containers Corrected On Site.
- Observed single-service articles stored without protection from contamination....togo containers and other paper products stored in mopsink room that has no door to be closec by street.
- Rust buildup on lower shelf--table by stove in rear kitchen
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. back storage area
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No conspicuously located thermometer in holding unit. front kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of microwave, back kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outer surface of bulk containers, back kitchen
- Critical - Observed food stored on floor. walk in cooler
- Critical - Observed food with mold-like growth. 5 pound package of shredded cheese, walk in coolerCorrected On Site. segregated for return- distributior contacted per cook
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler
- Critical - Observed unlabeled spray bottle. dishwashing area and wait station
- Observed utensils in poor condition. nonhandled container in guacamole , walk in cooler
- Observed wall soiled with accumulated food debris. back kitchen
- Observed waste line passing through ice storage bin. bar
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap in back door near restrooms
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. back storage area outside back door Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on oven handle, front kitchen Repeat Violation.
- Equipment and utensils not properly air-dried. containers on shelf in dishwashing area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside lid of bulk container of nachos, wait station area
- Critical - Observed food stored on floor. bag of corn meal
- Critical - Observed food stored on floor. walk in cooler Repeat Violation.
- Critical - Observed interior of microwave soiled. on shelf above steam table, front kitchen
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. front kitchen
- Observed soda gun holster with accumulated slime/debris. bar
- Critical - Observed uncovered food in holding unit/dry storage area. ice cream in reach in freezer , front kitchen
- Observed utensils in poor condition. nonhandled container in bulk sugar, back prep area Repeat Violation.
- Observed utensils stored in crevices between equipment. knives between steam table and reach in cooler, front kitchen Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap in back door near restrooms
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. by back door Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler Repeat Violation.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler
- Critical. Observed food being cooled by nonapproved method. covered large containers walk in coolers
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef, chicken at 51-55 degrees, rice 59-61 degrees overnight in walkin cooler Corrected On Site. discarded
- Critical. Observed food stored on floor. boxes of chicken and beef in walk in cooler Corrected On Site.
- Observed utensils in poor condition. nonhandled bowl in bulk sugar on shelf in back kitchen
- Observed utensils in poor condition. nonhandled cup in bulk ice near nacho station Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. tongs on oven handle Corrected On Site.
- Equipment and utensils not properly air-dried. plastic containers in dishwashing area
- Observed utensils stored in crevices between equipment. between steam table and reach in cooler front kitchen Corrected On Site.
- Critical. Observed unlabeled spray bottle. bar Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. by back door
- Carbon dioxide/helium tanks not adequately secured. back door area
- No copy of latest inspection report.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. nonhandled container in sugar , back prep shelf by exit
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. paint buckets in walkin cooler and on shelf in back prep table
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. front kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishmachine
- Observed single-service articles improperly stored. to go containers not inverted on top shelf front kitchen
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gap in bottom back door at hallway near restrooms
- Critical. Observed unlabeled spray bottle. near handsink at bar
- Carbon dioxide/helium tanks not adequately secured. back door area
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). milk, eggs, cooked onions
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. stuffed vegetables, cooked vegetables, reachin cooler front kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 53 degrees, trays of raw shelled eggs at 58 degrees walkin cooler Corrected On Site.discarded
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked onions, walkin cooler Corrected On Site.discarded
- Critical. Observed raw animal food stored over ready-to-eat food. raw shelled eggs over sangria drink reachin cooler , bar Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. reachin freezer front kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. pumpkin seeds on front counter
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic container in pumpkin seeds seats and almonds, front counter
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. taped , reachin cooler, front kitchen
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices. unfinshed shelves in dishwashing area
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. rusted shelves below prep table, back kitchen
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. containers and spatulas
- Observed old food stuck to clean dishware/utensils. tortilla containers in tubs under steam table
- Critical. Observed soiled reach-in freezer gaskets.front kitchen
- Critical. Observed interior of microwave soiled.by stove, back kitchen
- Critical. Observed encrusted material on can opener. back prep table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves under microwaves at service counter
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. tubs storing tortilla containers under steam table
- Equipment and utensils not properly air-dried. tortilla containers under steam table, microwave plates on front counter
- Equipment and utensils not properly air-dried. plastic containers on shelf in dishwashing area
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Hand wash sink lacking proper hand drying provisions.back kitchen Corrected On Site.
- Critical. Observed live flies in kitchen.
- Carbon dioxide/helium tanks not adequately secured. outside back kitchen
- Critical. Employees have not received training related to their assigned duties; not all employees hired over 60 days trained
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9/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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