- Basic - Light not functioning. Aboved the hood **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the hood **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink by walk in cooler **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Rice **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler across from flat grill **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, by produce prep area. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, unit marking close to 0f. **Warning**
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable, lettuce prep station. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, by produce prep area. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, by catering station. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor, by front line. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, in the front services area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked Shredded Beef 116°f,front steam table, shredded beef 112°f catering steam table, cooked chicken 130°f, cooked rice 131°f. Repeat violation from 9-23-13, manager verified temp with us, also used the thermometer from the manager. **Admin Complaint** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, unit marking close to 0°f. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, inside men bathroom. **Warning**
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2/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot on wire shelve above three compartment sink **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. All
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook front part of loose head hair not covered under hat. Female prep person loose head hair not covered under hat **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Kids to go containers in storage room **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Prep person **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Prep person upon arrival of inspector. No hot water . HWS by cashier **Corrected On-Site**
- Intermediate - Food service manager not certified within 30 days of employment. GM unable to provide any proof
- Intermediate - Required employee training expired 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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12/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris, the one holding the raw chicken, **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station., by back door. **Warning**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, trays in the front services area were just cleaned with wiping cloth. **Warning**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair, steam table was lacking water not allowing the product to be kept at 135°f or above, cooked rice were 108°f to 109°f, product was discarded. Reach in cooler by front services area was 46°f, guacamole and shredded lettuce was 46°f. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit., by front services area. **Corrected On-Site** **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels, by side food prep area. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris, the one holding the raw chicken, **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor, side fod prep area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, product was put inside walk in cooler 9-22-13 , product was 45°f. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, was 46°f , also the guacamole was 46°f. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food., cook. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked rice were 108°f to 109°f, product was discarded. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, front line employee touching his clothing with gloves then serving foods. **Warning**
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9/23/2013 | Routine - Food | Warning Issued |
- High Priority - Displayed food not properly protected from contamination.SNEEZE GUARD AT FRONT COUNTER PREP STATION IS TOO SHORT RESULTING IN NO PROTECTION . CUSTOMER IN BLUE SHIRT TALKING DIRECTLY OVER FOOD. **Warning** At call back: sticker posted on sneeze guard asking customers not lean over the guard but customers are still leaning over sneeze guard.
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5/16/2013 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.rice **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.ROMAINE LETTUCE **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.drink cup lids t self serve station **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Thickest part of chicken breast at 159-160 f checked with operators thermometer as well Put on grill again and checked 179 f **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination.SNEEZE GUARD AT FRONT COUNTER PREP STATION IS TOO SHORT RESULTING IN NO PROTECTION . CUSTOMER IN BLUE SHIRT TALKING DIRECTLY OVER FOOD. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.wetting paper towels **Corrected On-Site**
- 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. And using color copy. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All. **Warning**
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3/12/2013 | Complaint Full | Warning Issued |
- Equipment and utensils not properly air-dried. POTS AND PANS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of PINK slime in the interior of ice machine.
- Critical - Observed buildup of slime on ICE TEA dispensing nozzles.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. SALT Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. SHREDED CHEESE COOLING 4.5 HRS AT 45 F CHECKED SECOND TEMP 42 Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. ON MOPSINK SPLITTER
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. LEMON JUICE Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No thermometer provided to measure temperature of food product. / 2 reach in coolers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / Corrected On Site.
- Critical - Working containers of food removed from original container not id entified by common name. / rice bucket / Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers./ spots above secondary line mustt have the lenses protected.
- Critical - No conspicuously located thermometer in holding unit./ ric under prep table
- Critical - Observed buildup of slime in the interior of ice machine.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water shut off at employee handwash sink. prep area by register.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water shut off at employee hand wash sink. prep area by register.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food. scoops in spice at cookline. Repeat Violation.
- Critical - Observed employee use food thermometer to take food temperatures by dipping in sanitizer and then wipe probe with bare fingers. Corrected On Site.
- Observed employee with no hair restraint. mgr and cook not wearing hair restraint.
- Observed leaking pipe at plumbing fixture. under prep area hand sink near register.
- Plumbing system in disrepair. prep sink and 3 comp sink leaking heavily.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. front hot hold steam table, hot hold cabinet at cookline. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. date mark cooked product donated to charity stored in walkin cooler.
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1/27/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. frontline hot held foods. Repeat Violation. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoops at cookline in spices and herbs.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee had fingers in mouth biting nails then returned to food line to puton gloves for food prep. No handwashing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove uses.
- Wet wiping cloth not stored in sanitizing solution between uses. prep sink
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. 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.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). cheese
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler items. Corrected On Site.
- Critical. Potentially hazardous food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded cheese 50 degrees walkin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler avg temp 46 degrees.
- Critical. Observed handwash sink used for purposes other than handwashing. gather water.
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6/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. frontline hot hold. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several employee drinks near chips and chip prep area.
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table.
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1/5/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items not stirred water low on hot well. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop for salt and spices handle touching food at cookline.
- Observed cutting board grooved/pitted and no longer cleanable. stained orange
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed sponge used as a wiping cloth on a food-contact surface. 3 comp sink
- Observed leaking faucet at plumbing fixture. mop sink
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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