- Intermediate - Whole fruit displayed for self-service not wrapped.Apples
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Faucet/handle missing at plumbing fixture.3compartment sink
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- High Priority - Displayed food not properly protected from contamination.Apples
- 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 - 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.gallonof milk, orange juice
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- 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 - 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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10/2/2013 | Routine - Food | Warning Issued |
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed leaking pipe at plumbing fixture.Air conditioner leaking onto floor in kitchen
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STOVE, UTENSILS DRAWER.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. ANTHONY GONZALEZ
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE/OVEN
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked mozzarella sticks
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened gallon of milk
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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3/22/2011 | Routine - Food | Warning Issued |
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance; and 61C-4.023(1) FAC: Each licensed establishment shall have a minimum of one certified food protection manager responsible for all periods of operation. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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10/18/2010 | 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. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
- 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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5/21/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No three-compartment sink provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hotel and Restaurant license not properly displayed.current
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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