- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade soiled with old food debris.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above beans and rice containers.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Observed: 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. Priority: High Priority
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Priority: High Priority
- Basic - Observed: Soiled reach-in cooler gaskets. Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom inside kitchen area
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen and dinning room areas
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled. Wooten block
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and ground beef
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Working containers of food removed from original container not identified by common name.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.[kitchen ]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[kitchen]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed toxic item improperly stored.[WD-40 can in prep area]
- Critical - Vacuum breaker mising at hose bibb.[mop sink faucet]
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.[pastry box ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with ineffective hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[ham @ 49 degrees] Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Emergency lighting illumination not provided for at least 1.5 hours during failure of normal lighting. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.-mens
- Critical - No conspicuously located thermometer in holding unit.-white reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 130 degrees]
- Critical - Vacuum breaker mising at hose bibb.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[pork being cooled for 1 hour]
- Critical. Observed food being cooled by nonapproved method.[at room temperature]
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.[white freezer]
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.[mop sink]
- Lights missing the proper shield, sleeve coatings or covers.[no end caps]
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hot Water pressure lacking at fixtures that require the use of water.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor and wall junctures not coved.Kitchen area
- Lights missing the proper shield, sleeve coatings or covers.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No mop/service sink installed/available at establishment.
- Critical. Hand sink removed from food preparation room or area.
- Critical. Observed dead roaches on premises.
- Critical. Observed screen in backdoor missing .
- Observed floor and wall junctures not coved in kitchen area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No plan review submitted and renovations in progress.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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