- Basic - Objectionable odor in establishment. In kitchen **Warning**
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07/11/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit at cook line, employee placed one in **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Objectionable odor in establishment. In kitchen **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Prep unit at cook line and 2 doors upright cooler, cook line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, employee wrote name **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. On can rack Mgr took it to office **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Food not properly protected from contamination. Bread for tortas/sandwich bare on reach in cooler shelf, mgr discarded them **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 65° cut lettuce, cut tomatoes, pico de gallo, 55° sour cream, corrective action: discarded by mgr **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over ketchup, prep unit, mgr moved eggs to bottom, raw beef over cheese in storage room cooler **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw pork in storage room cooler, mgr rearranged them **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action: Discarded by mgr **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **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. Prep cooler at cook line, all foods around 60°, since 11am this morning **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee got a roll **Corrected On-Site** **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. Mgr Couldn't find them **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cow tongue-cooked defrosted yesterday **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear solution, discarded by mgr **Corrected On-Site** **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Food stored on floor. Lard buckets, storage room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit, cook line **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear at storage room
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at ice bin area
- Basic - Working containers of food removed from original container not identified by common name. Salt on shelf by cook line, sugar under table, server area **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To get tortillas **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Bread for torta bare on shelf in prep reach on cooler **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For red peppers, storage area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 130° beef, double pan on warmer, corrective action: removed one pan and reheated beef, rice 122° on stove, corrective action: turned burner on
- High Priority - Raw animal food stored over cooked food. Raw pork chorizo over cooked shrimp in reach in cooler by cook line, raw shrimp over veggies in wic **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chorizo-pork only on same tray with raw beef, reach in cooler, storage area **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product.
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits. Dusty vent in upright reach in cooler by cook line
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with mop bucket, by cook line **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs, gave sight, posted it **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above maketable. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door. **Repeat Violation**
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Maketable doors.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer.
- Basic - Reach-in cooler gasket torn/in disrepair. Maketable.
- Basic - Silverware/utensils stored upright with the food-contact surface up. At wrapping station.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese in maketable 46°. Doors cracked open at start of inspection, temperature dropping with doors properly sealed.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over salsa. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Fries, precooked chicken, raw pork.
- Intermediate - Encrusted material on can opener blade.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit screen door. **Warning**
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7/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit screen door. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- 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. Tested 0ppm. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in hand wash sink closest to kitchen entrance. **Warning**
- 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. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. Missing floor tiles throughout kitchen.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs on oven handle. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection- No warning given.
- Observed build-up of dust or dirt on nonfood-contact surface. Fan covers in walk in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes.
- Critical - Observed food being cooled by nonapproved method. Ineffective ice bath for milk beverage, orcheta, in server area. Not enough ice and the container is not deep enough.
- Critical - Observed food stored on floor. Containers of tortilla chips in rear storage area. **Corrected On-Site**
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. 1 horizontal filter.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous milk drink, orcheta, held at 50?F. Also container of chicken in walk in cooler at 51?F.
- Observed reach in cooler gasket torn/in disrepair. Make line cooler.
- Critical - Observed screen in door torn/in poor repair. Rear exit door near storage area.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple pans of food in walk in cooler.
- Observed wall in disrepair. Multiple areas throughout establishment.
- Critical - Outer openings not protected with self-closing doors. Broken self closure on rear exit door next to walk in cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Multiple openings along rear exit doors seals.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese sauce on cookline temperature 76?F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple containers of food in walk in cooler. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. On prep surface across from 3 compartment sink.
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12/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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