- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 109°f, less than 3 hrs. Corrective action taken
- High Priority - Raw animal food stored over ready-to-eat food.chicken / cooked ribs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 not accessible for employee use at all times.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - Soil residue in food storage containers.
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.there is a bowl with no handle used to scoop cooked ribs left stored in the meat with no handle in the reach in cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on the shelf by the back door
- Basic - Cardboard used to line nonfood-contact shelves. By the back door
- Basic - Clean knives/utensils stored in crevices between equipment.in between reach in cooler and the wall in the kitchen **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.in front there is some boxes with sauce inside of it
- Basic - In-use tongs stored on a gas line on cook line between uses.
- High Priority - Container of medicine improperly stored.over reach in cooler on the cook line
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. No food grade box used to store breaded shrimp and egg rolls in the reach in freezer
- High Priority - Raw animal food stored over ready-to-eat food.raw poultry in a plastic bag over grab meat and plant food
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times.there was a big box in front of the sink in the kitchen **Corrected On-Site**
- 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 ribs and cooked chicken in reach in cooler on cook line
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
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11/14/2012 | Complaint Full | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.handsink in kitchen
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cook touch chicken wings
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.befor putting on gloves
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method.bus tub in kitchen
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed nonfood-grade containers used for food storage.boxes on cook line used to hold chicken wings and nonfood-grade plastic used to store prep food ham, ribs, shrimp and other foods
- Critical - Observed raw animal food stored over ready-to-eat food.raw egg next to plant food
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soil residue in storage containers.rice, corn starch
- Observed utensils stored in crevices between equipment.knife in between wall and board by handsink in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/9/2012 | Complaint Full | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.there is a bucket inside of it
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.rack in kitchen
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over lettuce
- Observed ripped/worn tin foil used as shelf cover.cardboard
- Observed single-service items stored on floor.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in box. OBSERVED CHICKEN STORED IN BOX IN PREP AREA. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED BOWL BEING USED TO SCOOP POTATOES IN RIF. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE LEFT UNCOVERED IN PREP AREA. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CREVACES. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AND RICE BELOW 135 DEGREES.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. HAND WASH SINK WAS OBSTRUCTED BY GARBAGE. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed non-service animals in the food establishment or on premises. OBSERVED DOVES IN FOOD PREP AREA. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN RIC. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED RICE AND POULTRY LEFT UNCOVERED IN PREP AREA.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. OBSERVED REAR DOOR WAS OPEN AND DOVES WERE ABLE TO ENTER PREMISES. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 110 DEGREES AND POULTRY AT 107 DEGREES IN PREP AREA. Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED CONTAINERS AND BOWL IN HAND WASH SINK. Corrected On Site.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CREVACES BY HAND WASH SINK. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 110 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET TOWEL ON PREP TABLE. Corrected On Site.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS ON THE FLOOR.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE REACH IN COOLER SOILED WITH FOOD RESIDUES.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY ON PREP TABLE AT 89 DEGREES. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED RICE LEFT UNCOVERED IN PREP AREA. Corrected On Site.
- Observed unnecessary items on the premise. UNUSED BOXES INSIDE THE KITCHEN.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 84 DEGRESS. Corrected On Site.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED POTS LEFT IN HAND WASH SINK. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed toxic item stored by food. OBSERVED MEDICINE STORED IN RIC WHERE DRINKING CANS ARE STIRED. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED CHICKEN LEFT UNCOVERED IN PREP AREA. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. DOOR WAS LEFT OPEN. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/27/2011 | 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. Observed food stored in a prohibited area. OBSERVED COOKED RICE LEFT UNCOVERED AND STORED IN FRONT OF THE RESTROOM DOOR. Corrected On Site.
- Critical. Observed food stored in card board inside reach in cooler. Corrected On Site.
- Critical. Observed newspaper being used to cover food in reach in cooler.
- Food-contact surface not smooth and easily cleanable. HANDLE AND DOOR OF REACH IN FREEZER SOILED WITH GREASE.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED TABLE SOILED WITH GREASE AND FOOD RESIDUE.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF REACH IN COOLER SOILED.
- Observed grease accumulated under cooking equipment. GREASE AND FOODS RESIDUE ARE ACCUMULATED UNDER THE EQUIPMENT.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Critical. Observed container of medicine improperly stored. OBSERVED MEDICINE BEING STORED IN REACH IN COOLER WITH FOOD. Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area. observed foot uncovered at room temp
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed food debris accumulated on kitchen floor.
- 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 : 4-24-10.
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2/24/2010 | Routine - Food | Warning Issued |
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