- 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 - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- 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 - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device 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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1/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing.
- Basic - Food stored in holding unit not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device 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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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. By hand sink back area
- Basic - Ice scoop handle in contact with ice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over soap
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- 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.
- 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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5/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor.
- Basic - Hole in wall. By hand sink back area
- Basic - Ice scoop handle in contact with ice.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over soap
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- 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.
- 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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3/27/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER
- Critical - Handwash sink not accessible for employee use at all times. TRASH CAN BLOCKING HANDSINK Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. FRONT COUNTER HANDSINK
- Lights missing the proper shield, sleeve coatings or covers. OVER FOOD PREPARATION TABLE
- 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.
- Observed ceiling in disrepair. PAINT PEALING
- Observed equipment in poor repair. REACHIN COOLER DOORS BROKEN
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK AT 52 F
- Observed residue build-up on nonfood-contact surface. POTS and PANS SHELVES
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. WET WIPING CLOTH BUCKETS
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKENandRICE MIX PORK and CHICKEN REACHIN COOLER BAD TEMP 53 F
- Critical - Working containers of food removed from original container not identified by common name.
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7/24/2012 | Routine - Food | Warning Issued |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. FRONT COUNTER HANDSINK
- Critical - No working thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated grease. hood SYSTEM
- Critical - Observed food being cooled by nonapproved method. chicken inside reachin COOLER in larg container
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over cooked sauce inside reachin COOLER
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline area cold holding unit
- Critical - Hand wash sink lacking proper hand drying provisions.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated grease.Mopsink
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Scale
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over warewashing sink
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Observed nonfood-grade bags used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw beef at 70 degrees stored in cookline area reach in cooler Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Cookline area cooler with food products not properly covered.
- Observed wall soiled with accumulated black debris in handsink area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Working containers of food removed from original container not identified by common name.
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4/21/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- 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.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Hand wash sink lacking proper hand drying provisions.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source.Frozen beef and cheese empanadas
- 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.Beef at 65 degrees .
- Critical. No thermometer provided to measure temperature of food product.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Observed gaskets with slimy/mold-like build-up.Walk-in freezer
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.Under oil container
- Observed food debris accumulated on walk-in freezer floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AT COOLERS.
- Critical. Observed potentially hazardous food thawed at room temperature. BEEF TONGUE (LENGUA).
- Critical. Observed raw animal food stored over ready-to-eat food. SNAPPER FISH (RAW) OVER FISH SOUP.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit. KITCHEN COOK LINE.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. KITCHEN SHELVES WERE PLATES ARE STORED.
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. LADY RESTROOM .
- Observed food debris accumulated on front counter floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed desserts received from unapproved source. UNABLE TO VIEW INVOICES FOR (NANNA'S POSTRES).
- Critical. Observed torn packages/bags of food exposing the contents to contamination.SALT , BAKING SODA BAGS.
- Critical. Observed uncovered food in holding unit/dry storage area. PLANTAINS CONTAINER IN FREEZER.
- Critical. Observed employee improperly washing hands. SUPPLIES AT STATION .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. OVER 200 ppm.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris contact surface. ( BREAD OVEN ).
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. OLLAS SOBRE NEVERA ( NO BOCA ABAJO).
- Observed clean equipment stored on floor. SOUP MIXER (PALETA BATIDORA).
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BAR AREA.
- Critical. Observed one dead roaches on premises. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. OVER 100 PPM.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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7/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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