- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By steamer in front
- Basic - Unnecessary items on the premise. Operator has been taking items out since last inspection
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By steamer in front
- Basic - Unnecessary items on the premise. Operator has been taking items out since last inspection
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
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08/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Steamer water in front counter
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Box of oranges in front
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By steamer in front
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Unnecessary items on the premise. Operator has been taking items out since last inspection
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 56 F, lettuce 48 F front counter reach in cooler rice 56 F, chicken 55 F, beef 56 F in reach in cooler in kitchen Operator reheat to 165 F
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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 - Unnecessary items on the premise.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 64 F, tomato 63 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanada 128 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat
- Intermediate - Encrusted material on can opener blade.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onion
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato 70 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanada 127 F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Chicken over beef
- Intermediate - Encrusted material on can opener blade.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hole in ceiling.Kitchen.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED SIGN MISSING FROM HAND WASH SINK IN FOOD PREP AREA.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP STORED IN COLD STANDING WATER. Corrected On Site.
- Plumbing system in disrepair. OBSERVED WATER CLOGGED IN HAND WASH SINK IN FOOD PREP AREA.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED PORK AND POULTRY BELOW 135 DEGREES. Corrected On Site.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Drain cover(s) missing.KITCHEN AREA
- Floors not maintained smooth and durable.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed dead roaches on premises.
- Observed employee with no hair restraint.COOK
- Observed hole in wall.KITCHEN
- Critical - Observed rodent activity as evidenced by rodent droppings found.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.KITCHEN AREA
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.REAR KITCHEN DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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6/11/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand sink missing in food preparation room or area.FRONT COUNTER
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.BATHROOMS
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found
- Critical - Working containers of food removed from original container not identified by common name.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical - Handwash sink not accessible for employee use at all times. HAND WASH SINK IS NOT FUNCTIONING.
- Critical - Handwashing cleanser lacking at handwashing lavatory. HAND WASH SINK IN KITCHEN AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. HAMD WASH SIGN MISSING FROM ALL HAND WASH SINKS.
- No mop/service sink installed/available at establishment. OBSERVED MOP SINK BROKEN.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.OBSERVED CAN OPENER RUSTY.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed unnecessary items on the premise.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
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