- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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09/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Equipment in poor repair. 2 reach in coolers in cook line **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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08/30/2014 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Equipment in poor repair. 2 reach in coolers in cook line **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. **Warning**
- High Priority - Live, small flying insects in food preparation area. Observed 1 live roach under the prep table in the kitchen area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Food stored in dry storage area not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Marked exit/path to marked exit blocked. For reporting purposes only.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink used for purposes other than handwashing.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Door of warmer to cracker is broken .
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris. In kitchen
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- High Priority - Employee with infected or draining sore/cut/burn/wound on hand or arm handling food, clean equipment or utensils, or unwrapped single-service items. Employee with cut on hand due to burn cutting garbage without bandage and gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over over fish and vegetable in reach in freezer in kitchen.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef in walk in cooler for 3 days with temperature of 45°F.
- Intermediate - Handwash sink used for purposes other than handwashing. Using hand washing sink to clean knife and wash lemon.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Reach in freezer in hallway near exit door at kitchen area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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10/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, shelf by Bain Marie.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in dry storage area not covered, rice flour.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans by walk in cooler.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food, raw eggs stored over cooked food in reach in cooler.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Repeat Violation**
- 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 chicken , yogurt and various other food, in walk in cooler.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, at bar.
- Critical - No handwashing sign provided at a handsink used by food employees, in ladies restroom.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, bread.
- Critical - Observed cloth used as a food-contact surface, for dough.
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor, container of chicken and onions,in walk in cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods,raw eggs stored next to sauce,in walk in cooler .
- 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,flour and rice.
- Observed nonfood-grade containers used for food storage, lemon water stored in cleaning spray bottle.
- Observed nonfood-grade containers used for food storage, thank you bags used to store unwrapped lamb,thawing.
- Critical - Observed potentially hazardous food thawed at room temperature, lamb.
- Critical - Observed potentially hazardous food thawed in standing water, chicken .
- Observed single-service articles stored without protection from contamination, take-out containers on shelf in kitchen .
- Critical - Observed uncovered food in holding unit/dry storage area,prepared onion, in walk-in-cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, reardoor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, lamb,chicken, noodles and various other food, in walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various food items - sauces, meat, etc
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7/26/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various food items - sauces, meat, etc
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Violation: 08B-01-1 No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. for dough
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Violation: 22-13-1 Food-contact surfaces not cleaned between uses with equipment and other items and potentially hazardous foods. chicken prep station not cleaned before placing bowl used at bread station on surface. Corrected On Site.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards deeply stained
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Violation: 29-08-1 Plumbing system in disrepair. bar area
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. behind stove
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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5/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. bar area
- Critical - Equipment food-contact surfaces and utensils not sanitized. dish washer washing cutting boards
- Critical - Food-contact surfaces not cleaned between uses with equipment and other items and potentially hazardous foods. chicken prep station not cleaned before placing bowl used at bread station on surface. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by cooler Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handle stored in cooked rice
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. dough maker after bread is cooked touches to cut and place in serving trays Corrected On Site.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. mopsink
- Observed ceiling soiled with accumulated dust.
- Critical - Observed cloth used as a food-contact surface. for dough
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher Corrected On Site.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards deeply stained
- Observed garbage on the ground and/or pad around dumpster. dumpster pad dirty
- Observed hole in wall. next to walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used to scoop sugar, salt, rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen. (1) live fly
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken
- Observed single-service articles stored without protection from contamination. take out containers on shelf in kitchen Repeat Violation.
- Critical - Observed soil residue in storage containers. sugar, salt, rice
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated food debris. behind stove
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Plumbing system in disrepair. bar area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various food items - sauces, meat, etc
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/10/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured, at bar.
- Critical - Displayed food not properly protected from contamination,in ddining room.
- Critical - Hand wash sink lacking proper hand drying provisions, in kitchen .
- Critical - No handwashing sign provided at a handsink used by food employees,all handwash sink in kitchen .
- 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. Pro This violation must be corrected by : 5-13-2012.
- Observed attached equipment soiled with accumulated dust, ac vents.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, on shelves, in kitchen .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface, to cover rice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor, bagg of cabbage, box of eggs and various containers of sauces, in walk in cooler.
- Critical - Observed food stored on floor, bags of onions and box of shredded coconut, in dry storage area.
- Critical - Observed food stored on floor, bags of onions.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits,stoves.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw eggs stored next to prepared food, in walk in cooler ..
- Observed nonfood-grade containers used for food storage, thank you bags used to store unwrapped chicken, in reach-in-cooler.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water, talapia.
- Observed single-service articles stored without protection from contamination, aluminum take-out containers, on shelf in kitchen .
- Critical - Observed soil residue in storage containers,salt.
- Critical - Observed torn packages/bags of food exposing the contents to contamination, box of coconut, in dry storage room.
- Critical - Observed uncovered food in holding unit/dry storage area , various food, in walk-in-cooler.
- Observed wall soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, reardoor .
- Plumbing system in disrepair, 3 compartment sink at bar.
- Plumbing system in disrepair, at 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/12/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, at bar, bathroom and kitchen .
- Critical - Handwashing cleanser lacking at handwashing lavatory, at bar, bathroom, and kitchen.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees, at bar.
- 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. Pro
- Observed attached equipment soiled with accumulated dust, ac vents.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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11/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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