- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cloth used as a food-contact surface.to cover tortillas
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floors not maintained smooth and durable.grout missing in some areas
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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 - Plumbing system in disrepair.at mop sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- 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 - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans and soup from previous day at 50° according to operator
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beans, soup, coleslaw at 50° from previous day
- High Priority - Raw animal food stored over cooked food.
- High Priority - Toxic substance/chemical stored by or with food.wd40
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- 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 soiled with old food debris.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clean equipment stored on floor. Paddle for pork rinds.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Recently delivered cabbage.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bodega area
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom. And front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-service articles.gallons of milk used to store homemade juices
- Basic - Soiled dry wiping cloth in use.
- 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 - Cheese with mold-like growth. See stop sale. 15 blocks of cheese
- 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.chicken in pastry box
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter.
- Intermediate - No running water at mop sink. No hot water
- Intermediate - Packaged food not labeled as specified by law.hard cheeses
- 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 - Spray bottle containing toxic substance not labeled.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface. Back prep area, meats
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. 2 RI coolers. Service to be called
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer. Back
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By cooking equipment
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room, back
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Trash receptacles not provided where needed in establishment. By Hand sinks
- Basic - Unnecessary items on the premise.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting boards
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef. See stop sale
- 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. Beef
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over produce **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3CS
- Intermediate - Handwash sink used for purposes other than handwashing. Back
- Intermediate - Hot water not provided/shut off at employee handwash sink. unit was off. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front
- Intermediate - No soap provided at handwash sink. Front
- 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. Cook
- Intermediate - Reach-in cooler 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. RI coolers, back and front
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables.
- 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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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal food stored over cooked food. reach in coolers .
- Critical - Observed soil residue in storage containers. flour containers.
- Critical - Observed the presence of insects, rodents, or other pests. 3 live weevils in the flour containers .
- 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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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. BACK PARKING LOT
- Floors not maintained smooth and durable. CRACK/ HOLES PARKING LOT BACK AREA
- Critical - No conspicuously located thermometer in holding unit. most coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen sinks
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL KITCHEN EQUIPMENT
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical - Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water. BACK PARKING LOT
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all reach in coolers
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee reusing utensil to taste food. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical - Observed raw animal food stored over cooked food.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. most coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. DUSTY KITCHEN EQUIPMENT AND OID FOOD DEBRIS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food stored in a prohibited area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. most coolers
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair most reach in coolers rusty
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in coolers
- Observed utensils in poor condition.
- Observed wall soiled with accumulated grease. COOKING AREA
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
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1/24/2011 | 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 raw animal food stored over ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed cutting board grooved/pitted and no longer cleanable.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- 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.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. kitchen
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8/11/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed soil residue in storage darty
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease. cooking area
- No copy of latest inspection report.
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10/30/2009 | 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. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Critical. Raw animal food not properly separated from ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint. cooks
- Observed exhaust system operated with filters removed. For reporting purposes only. no exhaust for hood
- Clean wiping cloth not properly stored.
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed gaskets with slimy/mold-like build-up. all coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen area
- Observed grease accumulated under cooking equipment. kitchen
- Observed wall soiled with accumulated grease. kitchen area
- No copy of latest inspection report.
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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/6/2009 | Routine - Food | Warning Issued |
| No report available. | 9/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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