- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Working with landlord to replace. **Repeat Violation**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Rusty metal shelf where pans are stored.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing area around 3 compartment sink.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles above prep areas. **Repeat Violation**
- Basic - Clean equipment/dishware/utensils stored next to mop sink exposed to splash. Need seperator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, dining room.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to 3 compartment sink
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wall fan above mop sink in kitchen
- Basic - Ceiling in disrepair. Water damage in kitchen
- Basic - Employee personal items stored in or above a food preparation area. Personal cellphone on top of cutting board in kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of oven. In kitchen
- Basic - Soil residue build-up on nonfood-contact surface. All cooking equipment in kitchen cook line 2 white buckets in dry storage
- Basic - Wall soiled with accumulated food debris. Behind flip top cooler in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork from previous day in 50°f ,see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Roast pork in 50°f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to 3 compartment sink bucket inside. **Corrected On-Site**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. 8" roast pork in 50°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cold cuts in reach in cooler in front line
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Oil **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. Pork roast 51.8 cooling since previous day in tall reach in cooler- see stop sale **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - roast pork cooked from previous day at 51.8° f **Admin Complaint** **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees are currently working - one proof of employee training expired - **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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6/18/2013 | Routine - Food | Warning Issued |
- Violation: 37-02-1 Observed hole in wall.
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9/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER CLOSE TO THE 3 COMPARTMENTS SINK.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed attached equipment soiled with accumulated grease.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed hole in wall.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/21/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated grease.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. REACHIN COOLER ON THE COOKLINE
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACHIN COOLER ON THE PREP COOKLINE AND FRONT COUNTER
- Violation: 36-11-1 Floors not maintained smooth and durable. MISSING TILES
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5/31/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. MISSING TILES
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. COOKLINE
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/22/2012 .
- Critical - No conspicuously located thermometer in holding unit. REACHIN COOLER ON THE COOKLINE
- 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 : 4/22/2012 .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACHIN COOLER ON THE PREP COOKLINE AND FRONT COUNTER
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. FRENCH FRIES
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. REACHIN COOLER
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. REACHIN COOLER
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2/22/2012 | Routine - Food | Warning Issued |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses, milk, cold cuts
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pasta at the cookline, less than 4h out of temperature according to PIC. Corrected On Site. moved to a cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline. Corrected On Site. reheated
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, dairy products in reach in coolers. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, salads in reach in cooler. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood & filters
- Critical. Observed handwash sink used for purposes other than handwashing. clean pots indide cookline handsink. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. customer area.
- Floors not maintained smooth and durable.
- Observed attached equipment soiled with accumulated dust. portable fans.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed unlabeled spray bottle.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese in RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. less than 4h out of temperature, according to PIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimps in the fliptop RIC. Corrected On Site. added ice.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. customers restroom
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom
- 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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3/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in vertical RIC. less than 4h out of temp according to PIC, the unit was open while stocking the food inside.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in prep area. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs. Corrected On Site. reheated.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times. prep area. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. employee's restroom.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. customer's restroom
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic ceiling tile in prep area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- 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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9/14/2009 | Routine - Food | Warning Issued |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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