- Basic - Build-up of grease on nonfood-contact surface. Grease and food build up on table under small fryers in kitchen
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Grease and food build up on table under small fryers in kitchen
- Basic - Exterior door has a gap at the top that opens to the outside. Screen door in kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No mop sink or curbed cleaning facility provided. Mop sink that is installed in kitchen area, faucet is operable but floor drain is closed off and not able to dispose of water into mop sink. Per person in charge mop water is dumped outside in grass area
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall at mop sink is missing tiles
- Basic - Water draining into pan on floor. Pipe under 3 compartment sink overflowing into pan on floor under sink
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cook pork roast in reach in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. In reach in cooler in hallway by restroom
- Intermediate - Manager lacking proof of food manager certification. 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. In unisex restroom
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef in reach in cooler **Corrected On-Site**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Above upright cooler
- Basic - Reach-in cooler gasket torn/in disrepair. Upright three door **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic to go container lids and aluminum to go containers in the kitchen **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Three compartment sink
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair, by cooks line. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, by main kitchen area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw chicken was stored over oranges. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature, raw beef was stored next raw chicken, food prep table. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged., raw beef was stored over bags of raw fish, by cooksline. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils, medicines over metal pans. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, dumping coffee. **Warning**
- 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. **Warning**
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided, apple front service area. **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, walls behind 3 compartment sink. **Warning**
- Basic - Food stored in dry storage area not covered, sugar by front services area. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom, walls behind 3 compartment sink. **Warning**
- Basic - Food stored in dry storage area not covered, sugar by front services area. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Stored food not covered in reach-in freezer, empanadillas , unit inside kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of food prep table. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food, use of box of margarine and tilapia to hold empanadillas, inside reach in freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found, one live roach walking under 3 compartment sink, roach was killed and cleaned up, this area is not a food prep or storage area. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bathroom. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, beans and yucca, inside reach in cooler. **Warning**
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / front counter. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. / on dry storage rack over mixer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / comminuted beef at 110F / on prep table / advised operator to reheat the product to 165F for 15 seconds.
- High Priority - Raw animal food stored over ready-to-eat food. / raw eggs over deli meat / reach in cooler. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.IN RESTROOM Corrected On Site.
- 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. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. FRY BASKETS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC AND OIL 70 F. AS PER OPERATOR PREPARED LESS THAN TWO HRS. ADVISED TO COOL QUICKLY TO 41 OR COLDER WITHIN TWO HRS. OPERATOR MOVED TO FREEZER
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Container of clean utensils stored next to handsink. Risk of splash contamination.
- No Heimlich maneuver sign posted. Repeat Violation. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quat test strips.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Guava and cheese roll and pineapple and cheese roll at 78F - front counter - cream cheese used as ingredient. Time not used as PHC as previously recommend [operator previously stated that it cannot be served cold]. Corrected On Site. Time marked on label 6:30am-10:30am. Time procedure filled in. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above icing/filling, ice and fries in reach in freezer. Shell eggs stored over containers of ham, cheese, cooked chickenm- reach in cooler.
- Critical - Observed unlabeled spray bottle. In chemical container under 3 compartment sink.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Over 300ppm - manufacture's directions indicate preparation for 200ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. Front counter.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner - use of black plastic trash bags for covering food in kitchen holding cabinet; grocery bags used for packaging raw chicken - chest freezer.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - licensed for 4 seats and 13 seats counted.
- No Heimlich maneuver sign posted.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - operator handling bread roll with hand - discarded.
- Critical - Observed employee wash hands with no soap, using three compartment sink for hand washing. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Pot of baked whole potatoes left on counter to cool, not placed in cooler once 135F reached, kept covered when placed in cooler. Potatoes cooled 9F in 1 hour - cooled from 119-110F in 1 hour. Improvec cooling method required to cool this potentially hazardous food to 70F in 2 hours.
- Critical - Observed packaged food not labeled as specified by law - packaged grab and go cookies at front counter not labeled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cheesecake 44F in reach in cooler at front counter - 2 days storage [cooler at 40F]; pastry with cream cheese 76F at front counter - 2 pastries left were discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - pot of fried beans at 97F - removed from steam table and left on kitchen counter 1 hour - placed back on stove at start of inspection for reheating - reheated to 175F in 1 hour. Corrected On Site. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Operators thermometers: both thermometers broken - inspectors thermometer at 31F using ice point method.
- Wash solution not clean.
- Critical - Working containers of food removed from original container not identified by common name - container of flour - prep table; bulk sugar and flour containers not labeled.
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours./ beans on stove 96 degrees
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./ on prep table
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed live flies in kitchen. 2 noted
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./pasta salad 44 degrees Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area./salami in ric
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ ham and salami in ric
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. mixer with electrical tape on top of motor.
- Observed ceiling soiled with water stain. kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham loaf in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork and beef open wrapped in pla tic wrap over icing in reach in freezer, raw bacon over icing reach in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes on cookline. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. corn and oat drinks, flan, rice pudding front display cooler, reach in cooler.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- 50-07-1 The establishment was operating without a current license.
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8/10/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham, salamireach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked potatoes, rice, garlic and oil mix.
- Critical. Observed raw animal food stored over ready-to-eat food. raw steak over french fries, vanilla icing, reach in freeze .
- Critical. Establishment operating without a current Hotel and Restaurant license.
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8/10/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli ham round, salami, pork Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. hominy drinks, cheese cake, flan. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in front cooler raised in temp when new lights were installed in cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. beans cooling in large pot with foil cover.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours red beans in reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employees preparing onion, and baked pastry with bare hands.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. front hot hold.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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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6/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salami, deli meat, etc. reach in cooler.
- 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. cooked meat, potatoes, etc. reach in cooler.
- Critical. Violation: 53B-08-1 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
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3/16/2010 | 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. salami, deli meat, etc. reach in cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meat, potatoes, etc. reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese pastry front counter.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. food on cookline.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pinto beans. reheat to 165 degrees for 15 sec.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. pinto beans cooling under 3 comp sink.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over cooked bacon.
- Critical. Observed food stored on floor. pinto beans cooling on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. deli meat not fully wrapped in reach in cooler.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. handling raw fish then raw chicken change gloves with no hand washing.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after interacting with customers doing food prep no hand washing.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink by slicer on prep table.
- Observed employee with ineffective hair restraint. hair out of hair net for front counter chef.
- Food-contact surface not smooth and easily cleanable. prep table made from particular board sitting on top of a garbage can.
- Food-contact surface not smooth and easily cleanable. food and equipment storage shelving.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. no sanitizing step at 3 comp sink.
- Critical. Equipment food-contact surfaces not sanitized. After raw chicken prep.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer set up at 3 comp sink.
- Wet wiping cloth not stored in sanitizing solution between uses. prep table.
- Critical. Observed buildup of soiled material on mixer head.
- Pots and pans not stored inverted or in a protected manner. under prep table shelf.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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1/12/2010 | Routine - Food | Warning Issued |
- 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
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12/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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