- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- 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 due to items stored in the sink.
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Refrigerator not 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.
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean.
- Basic - Screen in door torn/in poor repair.
- 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 used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- 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.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No hot running water at three-compartment sink.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Exit door locked. For reporting purposes only.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NEW STAFF
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed objectionable odors in bathroom.
- Plumbing system in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.located inside woman's bathroom Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler located by front counter empty at time of inspection.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.hand sink located by front counter
- Critical - Handwash sink not accessible for employee use at all times.hand sink located by front counter .
- Critical - Handwashing cleanser lacking at handwashing lavatory.hand sink located by front counter
- Critical - Hot water not provided/shut off at employee hand wash sink.hand sink located by front counter
- Lights missing the proper shield, sleeve coatings or covers.on top of shelves in kitchen area
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.men's bathroom Repeat Violation.
- Observed a nonfood-grade basting brush used in food. brush with metal band used at coffee station
- Observed clean equipment stored on floor. pan by grill
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cleaning floor then preparing coffee
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.Around blade
- Critical - Observed food stored on floor. Bottled drinks
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.beef over yuca
- Observed personal care item stored with food.purse and a watch on top of slicer with food (cereal ) on top. watch located next to food in cart by kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham
- Observed unnecessary items on the premise.inside woman's bathroom
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef pastries temp at 128 F
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice at 108 and other container of rice at 98 Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice, tamales Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. EMPTY AT TIME OF INSPECTION
- Critical - No handwashing sign provided at a handsink used by food employees. IN MEN'S BATHROOM
- Critical - Observed container of medicine improperly stored. OVER FOOD PREPARATION AREA
- Observed employee with no hair restraint.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER VEGETABLES INSIDE REACHIN COOLER
- Critical - Observed roach activity as evidenced by live roaches found 1 LIVE ROACH FOUND FRONT COUNTER BY REACHIN FREEZER
- Critical - Observed toxic item stored by food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Installed under front counter
- Critical - No thermometer provided to measure temperature of food product.
- Observed floor and wall junctures not coved.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry storage shelving
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked rice inside reach in cooler at 60 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of rust residue.
- Critical. Handwash sink not accessible for employee use at all times.Installed under front counter
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed objectionable odors in mens bathroom.
- Observed hole in wall.Backdoor area
- Lights missing the proper shield, sleeve coatings or covers.Pastries hot holding unit
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. REACH_IN COOLER
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Observed single-service articles stored without protection from contamination. FOAM CUPS BY COFFEE MACHINE. LAST CUPS ON TOP NEED TO BE COVERED WITH LIDS.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed roach activity as evidenced by 1 live roach found BY REACH_IN COOLER Corrected On Site.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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