- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling tile falling off by dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer doors rusted,
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Faucet/handle missing at plumbing fixture.
- Basic - Floor area(s) covered with standing water. By 3 compartment sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered. Inside reach in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Hood soiled with accumulated grease.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Water temp approximately 74-76 f,
- Basic - Ice buildup in chest freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Storage of tools on shelf above or with food.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Utensils in poor condition.knife wrapped with tape.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Used as dry storage shells
- Basic - Working containers of food removed from original container not identified by common name.
- Exit door locked. For reporting purposes only. Door locked **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed White rice 104-110 f, Cooked chicken 94-107 f, cocked pork 83 f, cooked beef 107 f-112 f, cooked pork 78 f-82 f, cooked white rice 107f, As per operator, food was placed on steam table about 30 minutes ago)Repeat Violation** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- 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. Raquel Feria 6/8/2009
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Prep tables
- Intermediate - Handwash sink not accessible for employee use due to being blocked by chair.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water temp approximately 74-76 f
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Water temp approximately 74-76 f,
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Lack of toilet tissue at each toilet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Non-pitting surface rust on food-contact equipment. Chest freezer lid used as prep table.
- 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**
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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11/12/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated food debris.
- 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 - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 91? f front counter **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. BACK AREA HANDSINK
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK AREA HANDSINK
- Observed hole in wall. BY THREE COMPARTMENT SINK
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER FISH INSIDE REACHIN COOLER
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Plumbing system in disrepair. 3 COMPARTMENT SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed small flying insects in storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Black beans at 89 degrees on stove .
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.Employee restroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved.Kitchen area
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water.Raw pork
- Critical - Observed soil residue in storage containers.
- Plumbing improperly installed.Reach in cooler
- Plumbing improperly installed.Warewashing sink faucet does not reach all compartments
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed small flying insects in kitchen area by handsink
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.Storage area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[STEAM TABLE PILOT OFF] Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. REACH_IN FREEZER FROSTED
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. SINGLE SERVICE HOLDER. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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6/17/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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3/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. RAW CHICKEN REACH_IN FREEZER
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. GREASE ACCUMULATED INSIDE OVEN.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
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3/3/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/18/2009 | Routine - Food | Call Back - Complied |
- 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 This violation must be corrected by : 9/17/09. Repeat Violation.
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7/17/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3-DOORS REACH_IN COOLER BY 3-COMPARTMENT SINK. ALL PHF TRANSFERRED TO CHEST FREEZER
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. IN MOPSINK
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water. BY CHEST FREEZER
- 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 This violation must be corrected by : 9/17/09. Repeat Violation.
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/13/2009 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 5/12/2009 | Food-Licensing Inspection | Warning Issued |
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