- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Black beans in the walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black beans in the walk-in cooler
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed this done by 2 different waitstaff employees.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand is being used to rinse out a blender pitcher.
- Intermediate - Meat grinder/saw soiled with old food debris. Observed the the grinder blade is soiled with dried meat residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed black beans cooling in a pot over 12" deep in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Black beans in the walk- in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Black beans in the walk-in cooler.
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using small plates to scoop cooked rices in the walk-in cooler.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed 2 wet sponges by the hand sink behind the front counter and 1 at the 3 compartment sink.
- Basic - Raw animal food stored above unwashed produce. Raw beef over green peppers in the walk-in cooler.
- Basic - Working container of food not labeled in English. Throughout the establishment.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken being hot held in an oven in the kitchen.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Prep room
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for rice and beans.
- Basic - Ceiling tile missing. Above the rear door.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop is on top of a dirty ice chest
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowls used for portioning cooked rice on the cooks line. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw chicken over unwashed produce in the walkin cooler. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Sugar, salt, beans, corn, flour, rice
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons of chicken broth in a large metal pan. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. **Corrected On-Site**
- 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. Chicken broth
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Spray bottle containing toxic substance not labeled. Next to the 3 compartment sink.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** see comment section
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5/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On trays on shelves in kitchen **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered- sugar in dry storage **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.water **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked beef-raw chicken -raw seafood-seven ham and pork sandwiches - chicken stew-- shredded beef Stew at 58? f **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw chicken over raw beef beef **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.all food in reach in cooler at 58? f- see stop sale **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Tall reach in cooler by cook line- **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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3/14/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red beans in walk in cooler at 54* F. Cooked from previouse day at 3pm- Stop sale issued-
- Employee lockers improperly located. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several foods in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Red beans in walk in cooler at 54* F- Improper cooling
- Critical - Working containers of food removed from original container not identified by common name. Sugar,water and oil-
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed personal care item stored with food.- Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cooked pork in tall reach in cooler-Corrected On Site.
- Critical - Observed toxic item stored by utensils. Windex by utensils Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Raw beef over cooked beef in reach in cooler-
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- 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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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked chicken,soup and beans.
- Critical. Observed uncovered food in holding unit/dry storage area chicken in RIF.
- Critical. Observed uncovered food in holding unit/dry storage area chicken WIC.
- Critical. Observed uncovered food in holding unit/dry storage area salt and cracker meal dry storage.
- Observed sponge used as a wiping cloth on a food-contact surface Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler JORDON.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler small JORDON.
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11/9/2010 | 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. Nothing is date marked in the walkin cooler. soups, sauces, cooked meats. Repeat Violation.
- Critical. Observed food stored on floor in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Prepped onions, flour mixes in walkin cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. raw rice, dry beans.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed utensils stored in crevices between equipment. knife in kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
- Observed attached equipment soiled with accumulated grease. hood
- Critical. Observed toxic item stored in food preparation area. Degreaser. Corrected On Site.
- Critical. Portable fire extinguisher(s) obstructed from view. BC extinguisher in kitchen, For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/3/10.
- Critical. Observed expired Food Manager Certification. Repeat Violation
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/3/10.
- 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. Employees trained by an unqualified person that is not a Certified Food Manager. This violation must be corrected by : 12/3/10.
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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6/14/10.
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7/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Needed on takeout menu.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6/14/10.
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6/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Needed on takeout menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef & pork Corrected On Site by moving into reachin cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Bainmarie cooler on cook's line. Advised to not keep any potentially hazardous foods in unit until repaired
- Critical. Stem type thermometer not within the intended measuring range of use.
- Critical. No conspicuously located thermometer in holding unit.reachin cooler on cook's line.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in walkin cooler. 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. Plate & bowl used with cooked rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowls for rice. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. True 2 door reachin freezer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reusing cans to make flan.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical. Observed unlabeled spray bottle. glass cleaner.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. kitchen
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 6/14/10.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. Onions.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Observed wall soiled with accumulated grease. Beside grill.
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8/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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