- No Violations Were Observed
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07/14/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Trays for drying dishes
- Basic - Leaking pipe at plumbing fixture. Handsink
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on prep table **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato 54 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn 90 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over sauces
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Mallet
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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07/10/2014 | Complaint Full | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Stock **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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. Dry storage
- Basic - Wall soiled with accumulated grease. By stove
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 120 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over sauce
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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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2/20/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.
- Basic - Floor tiles missing.
- Basic - Wall in disrepair. Under 3 compartment sink
- Basic - Working containers of food removed from original container not identified by common name. Flour
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/16/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Ceiling in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles missing.
- Basic - Soil residue build-up on nonfood-contact surface. Shelves
- Basic - Wall in disrepair. Under 3 compartment sink
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- Basic - High Priority - Dead roaches on premises. Observed dead roaches on the floor, shelves and kitchen equipment.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Raw animal foods not properly separated from each other in walk in cooler. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 10 live roaches found in food preparation area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Preparation table.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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8/15/2013 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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5/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.Kitchen area
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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3/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Assigned to Inspector |
- Ceiling tile missing.KITCHEN AREAS
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No plan review submitted foor renovations done
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored in a prohibited area.BATHROOMS
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair WALK IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wall in disrepair.BY WALK IN COOLER
- 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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7/11/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. In food preparation refrigerated table raw chicken stored behind cooked pasta
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated food debris. Dishwashing area
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. empanadas 115 degrees
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. empanadas holder.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed wall soiled with accumulated grease. dishwashing area
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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
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10/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over seafood
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Ventilation inadequate as evidenced by smoke in kitchen area. For reporting purposes only.
- 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
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8/19/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Administrative complaint recommended |
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