- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cart containing food containers.
- Basic - Food stored on floor. Raw chicken stored on floor, garlic. Sour cream in walk in cooler. Oil behind kitchen. **Warning**
- Basic - Stored food not covered in walk-in cooler. Tortillas not covered. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front wait station. **Warning**
- High Priority - Displayed food not properly protected from contamination. Lemons front wait station. Taco shells not protected. Food on steam table not protected. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rubbermaid containers used for chips. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 54, hot dogs at 60 in back kitchen area reach in cooler. Corrective action: moved to walk in cooler. Milk cooled to 49, hot dogs cooled to 48. **Warning** follow up visit 9-12-14: raw chicken 45° and butter 50°.
- 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. Hot dogs. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back kitchen area. **Warning**
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Around cook line grill.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Middle kitchen area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Middle kitchen area near cook line.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Front wait station area.
- Basic - Food debris accumulated on kitchen floor. Beneath cook line grill.
- Basic - Food stored on floor. Shortening in back kitchen area floor.
- Basic - Soiled reach-in cooler gaskets. Cook line reach in cooler.
- Basic - Stored food not covered in walk-in cooler. Ham.
- 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 - Hard shell tacos not protected in middle kitchen area. Lemons at front wait station. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to ready to eat pineapple. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar stored in trash can.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico de gallo and shredded cheese. Salsa sitting out at room temperature. Corrective action: items moved to walk in freezer and chilled to 43° and less. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Cleaner and paint beside wine.
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08/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Raw chicken in walk in cooler. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of buckets in walk in cooler. **Warning**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Back kitchen area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cart containing food containers.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and calculator sitting on top of syrup containers. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots above three compartment sink. Cups above front wait station. **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Floor dirty in kitchen area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Back kitchen area. **Warning**
- Basic - Food stored on floor. Raw chicken stored on floor, garlic. Sour cream in walk in cooler. Oil behind kitchen. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Reach in cooler. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handle touching cut greens. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Above three compartment sink. **Warning**
- Basic - Reuse of single-service articles. Filters coffee containers used to store cheese sauce. **Warning**
- Basic - Stored food not covered in walk-in cooler. Tortillas not covered. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front wait station. **Warning**
- High Priority - Displayed food not properly protected from contamination. Lemons front wait station. Taco shells not protected. Food on steam table not protected. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on apron. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Employee touched tortilla with bare hands. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rubbermaid containers used for chips. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk at 54, hot dogs at 60 in back kitchen area reach in cooler. Corrective action: moved to walk in cooler. Milk cooled to 49, hot dogs cooled to 48. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over tortillas. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Went from raw chicken to dishes with no glove change or hand wash. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese sauce 51 and salsa verde 49. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Windex next to margarita mix on top of reach in cooler in main dining area. **Warning**
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- 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. Hot dogs. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. **Warning**
- Intermediate - Food manager certification expired. 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 - Handwash sink used for purposes other than handwashing. Dumping liquid from containers. Storing dirty dishes front wait station. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back kitchen area. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Milk and hot dogs covered while covered.
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. For beans, rice.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Clean knives/utensils stored in crevices between equipment. Kitchen at cook line area.
- Basic - Dead roaches on premises.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. Kitchen.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Pantry.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen shelves.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen shelves.
- High Priority - Cheese(American) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spices.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stuffed peppers. **Corrected On-Site**
- 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. Milk at front refrigerator.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Stuffed peppers. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. This violation must be corrected by 2/11/14 **Warning**
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12/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Reachin cooler in kitchen cold holding raw chicken and shrimp at 50° and reachin in waitstation coldholding flan at 50°. This violation must be corrected by 12/12/13. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Flan in reachin at 50° **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken and shrimp in reachin at 50° discarded. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken and shrimp at 50° in kitchen reachin and flan at 50° in waitstation cooler rice on cookline table at 108° These violations must be corrected by 12/12/13 **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. This violation must be corrected by 2/11/14 **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef and chicken placed in 5 gallon buckets left on counter to cool for 1 hour still at 150° **Corrected On-Site** **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reachin at 54° open frequently **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Enchiladas. See stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walkin in small pans covered at 50° corrected by uncovering **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Enchiladas made at 12:00. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over vegetables in cook line reachin. **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/25/2012 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- walkin cooler fan unit beginning to ice up in back preventing food from maintaining 41F or below. This violation must be corrected by : 10/5/12.
- Critical - Observed light accumulation of debris on drainboards or equivalent. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- beans at 54F and rice at 58F in walkin cooler due to fan unit freezing up -corrective action taken by placing on ice - manager states temperatures were fine at opening. This violation must be corrected by : 10/5/12.
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10/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7/23/12.
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7/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7/23/12.
- 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. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw chicken in cookline reachin at 50F corrected by moving to walkin cooler ambient temperature 37F - refrigerator too close to stove and open frequently. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- enchiladas and chili relleno. Corrected On Site.
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5/21/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface- top of dishmachine. Corrected On Site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm.
- Critical - Observed food being cooled by nonapproved method- deep buckets of meat and beans not on ice or ice sticks. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No clean drainboard or equivalent provided for removing cleaned items from dishmachine.
- Critical - No proof of hood cleaning performed by cleaning service. For reporting purposes only.
- Observed leaking faucet at backflow preventer on mop sink and faucet on kitchen handsink-scheduled for repir tomorrow.
- Obseved hood filters in disrepair.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese,sour cream on cooks line
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when going from load dirty dishes to delivering clean dishes Corrected On Site.
- Critical. Observed employee improperly washing hands. cook Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing. cook with cloth towel Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cooks line
- Food-contact surface not smooth and easily cleanable.refrigerator racks rusted and chipping
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed reach-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. barewood storage dollys
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.service area,kitchen Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.walk-in
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Observed chlorine in wiping cloth bucket at 150ppm corrected to 50ppm Corrected On Site.
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name- 5 gal buckets in walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed condiments stored in unapproved dispensers-pineapple juice. Corrected On Site. Repeat Violation.
- Critical. No clean drainboard or equivalent provided for removing clean dishes from dishmachine.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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