- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 - Displayed food not properly protected from contamination.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink missing in food preparation room or area.
- 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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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. At dishwasher room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Beef and Raw fish 45 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink missing in food preparation room or area. Bar area
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4/11/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair. Mop sink room
- Basic - Clean equipment stored on floor. Cutting board
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. Proofer door foam attached with tape
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Carve ham customer retail store not protected
- 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) food cold held at greater than 41 degrees Fahrenheit. Eggs 75 F, ground Chorizo 78 F
- 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 missing in food preparation room or area. Bar area
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs
- 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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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. By mop sink area
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spatulas hanging from hook and touching wall by 3 compartment sink
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans at 47 f, soup at 45 f located at walk in cooler prepared on 11/28/12 according to the cook.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. According to sign at entrance to restaurant, there is a 91 maximum occupancy.
- Floors not maintained smooth and durable. By prep area
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Inside reach in cooler
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees.at kitchen handsink, by 3 compartment sink, at employee's bathroom
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed a nonfood-grade basting brush used in food. Brush with metal band.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top of machine
- Critical - Observed cloth used as a food-contact surface. Cloth used to cover ham
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor. Bag of rice, eggs inside walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Observed gaskets with slimy/mold-like build-up. Walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line
- Observed grease accumulated under cooking equipment. Behind cook line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Using quat sanitizer strips and ware washing machine using chlorine.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food thawed at room temperature. Fish at 3 compartment sink
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by food. Cream stored inside reach in cooler. **Corrected On-Site**
- Observed walk-in cooler gasket torn/in disrepair.
- Plumbing system in disrepair. Hand sink by ware washing area
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Class k extinguisher by cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soups, beans
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. At mop sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bottled with water
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11/29/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.[rear handwash sink]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.-walkin cooler
- Observed gaskets/seals on cold holding unit in poor repair.[rear cookline coolers]
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.[rear cookline coolers]
- Critical - Observed uncovered food in holding unit/dry storage area.-wain cooler
- Critical - Vacuum breaker mising at hose bibb.[mop sink area]
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.-front reach in cooler
- Critical - No conspicuously located thermometer in holding unit.-rear pastry reach in cooler
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.[exterior top and lyme deposits inside]
- Critical - Observed food stored on floor.[coolers]
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.[ opened tomatoe can]
- Critical - Vacuum breaker mising at hose bibb.[mop sink]
- Wet wiping cloth not stored in sanitizing solution between uses.[slicer]
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Original container: properly labeled, date marking
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Outside storage area clean, enclosure properly constructed
- Critical. Food management certification valid
- Food protection during storage, preparation, display, service, transportation
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes held at 102]
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed utensils stored in crevices between equipment.[cookline]
- Lights missing the proper shield, sleeve coatings or covers.[at reachin cooler]
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter at 63 degrees .
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed nonfood-grade containers used for food storage.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Dumpster not on proper pad.
- Lights missing the proper shield, sleeve coatings or covers.Hood system
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No plan review submitted and renovations in progress.
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12/4/2009 | 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sandwiches out of temperature
- Critical. Shell eggs held in at room temperature maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Observed clean equipment stored on floor.
- Observed water draining onto floor surface.Inside walk-in freezer heavy ice build up on floor.
- Observed leaking pipe at ac unit.
- Critical. Handwash sink in dishwashing area not accessible for employee use at all times.Equipment in front.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. New employee with 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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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/11/2009 | Routine - Food | Warning Issued |
| No report available. | 9/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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