- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen area. **Warning**
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Flour container, cooked rice container. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen area. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Containers of Soy sauce, mayonnaise, used to house sauce. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Whole raw eggs stored above containers of sauce, dressings. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Coffee steam valve. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. In walk in freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs- ham in walk in cooler- corrective action in walk in freezer-
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken in kitchen at 90° f- corrective action - use as part of cooling process and reheating - establishment extremely busy- not part of their routine-
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - No soap provided at handwash sink.kitchen and bar **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation**
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12/26/2013 | 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 - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Reach in cooler by cook line with ambient temperature of 61° f ( see stop sale) - other reach in cooler 60/75° f ( food just prepared plus non TCS )
- Basic - Food stored in a location that is exposed to splash/dust. Cut potatoes by hand washing sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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.Mushroom soup with milk at 60° f cooling since previous day - see stop sale
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chop, beef, sausage at 58/61.4 since previous day in reach in cooler with ambient temperature of 61° f- see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef- chicken - sausages- pork chops and mushroom soup with milk - see citation for temperature and process
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.soups
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. On walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bain Marie steam table
- Basic - Case/container/bag of food stored on floor in dry storage area. By large oven, bowl of eggs and flour stored on the floor
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- 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 - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On soiled shelves dry storage area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Rinse solution not clean.
- Basic - Sanitizing solution not maintained clean.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. To clean spoon
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOKLINE HWS
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER MICROWAVE COOK LINE
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. RACKS FULL OF DEBRIS
- Critical - Observed food stored on floor. DRY STORAGE AREA
- Critical - Observed food stored on floor. WALK IN COOLER
- Critical - Observed food stored on floor. WALK IN FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing. COOKLINE HWS Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE RAW BEEF IN WALK IN COOLER Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE LABELED
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE HWS
- Critical - No conspicuously located thermometer in holding unit. COOK LINE REACH IN COOLER
- Critical - No handwashing sign provided at a handsink used by food employees. COOK LINE HWS
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. COOK LINE HWS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OVEN SHELVE
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. SPOON INSIDE HWS COOK LINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER HOLDING PHF AT 51 DEGREES OR HIGHER
- Critical - Observed potentially hazardous food thawed at room temperature. CHICKEN THREE COMPARTMENT SINK
- Observed utensils stored in crevices between equipment. KNIVES COOK LINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEVERAL ITEMS WALK IN COOLER NOT DATE LABELED Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOK LINE REACH IN COOLER HOLDING PHF AT 54 DEGREES RAW BEEF 53 DEGREES RAW CHICKEN 55 DEGREES PORK 55 DEGREES HOLDING FOOD OVERNIGHT
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE HWS
- MOP STORED NEXT TO CHICKEN Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BOTTLE OF WATER
- Critical - Observed food stored on floor. WALK IN FREEZER
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.BOWL INSIDE COOKED RICE COOK LINE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. BUCKET OF UNTENSILS IN COOK LINE
- Observed personal care item stored with food. THROUGHOUT KITCHEN
- Critical - Observed potentially hazardous food thawed at room temperature. RAW KITCHEN
- Observed ripped/worn tin foil used as shelf cover.
- 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 ITEMS IN WALK IN COOLER NOT DATE LABELED
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER HOLDING ITEMS AT 68 DEGREES OPERATOR MOVED ITEMS TO ANOTHER UNIT UNTIL FIX
- Critical - Hand sink missing in food preparation room or area. HWS BRONKEN ON THE FLOOR
- Critical - Hot water not provided/shut off at employee hand wash sink. COOK LINE
- Critical - No conspicuously located thermometer in holding unit. COOK LINE REACH IN COOLER
- Critical - No handwashing sign provided at a handsink used by food employees. COOK LINE HWS
- Critical - No handwashing sign provided at a handsink used by food employees. WOMEN'S AND MEN'S BATHROOM
- Critical - Observed buildup of slime in the interior of ice machine. LARGE ICEBIN
- Critical - Observed handwash sink used for purposes other than handwashing. HWS AT COOK LINE
- Observed ice scoop with handle in contact with ice. LARGE ICEBIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COOK LINE WHITE BUCKET HOLDING UNTENSIL
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF,CHICKEN,PORK HELD AT 68 DEGREES OPERATOR MOVED ITEMS TO WALK IN COOLER Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (OPERATOR MOVED FOOD TO ANOTHER UNIT UNTIL RIC IS FIX
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. SEAFOOD AND MEAT
- Critical. Observed torn packages/bags of food exposing the contents to contamination. DRY STORAGE AREA
- Observed cutting board grooved/pitted and no longer cleanable.
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. WHITE SUBTANCE NOT LABELED Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF AND BREADED CHICKEN HELD AT 58 DEGREES OPERATOR MOVED ITEMS TO WIC Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE RIC MAINTAINING FOODS ITEMS AT 58 DEGREES, OPERATOR MOVED ITEMS TO WIC Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. BOTTLE OF WATER IN PREP TABLE Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. UNDER PREP TABLE BACKROOM KITCHEN Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. COOK LINE RIC
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. COOK LINE HWS Repeat Violation.
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2/16/2010 | 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. WIC
- Critical. Observed food stored on floor. RICE BAG
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE BAG
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage. WIC NON FOOD GRADE BAGS BEING USE
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT LINE HWS
- Wet mop not hung to dry.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/30/2008 | Routine - Food | Warning Issued |
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