- Basic - Equipment in poor repair. Bricks and wood being used as legs for ovens.
- High Priority - Vacuum breaker missing at hose bibb.
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4/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Equipment in poor repair. Bricks and wood being used as legs for ovens.
- Basic - Food stored on floor. Flour, in storage container.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. All.
- Basic - Large oven unused, with bags stuffed inside in the kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans, average temp was 68°F. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans held in walk in cooler over night
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans at an average of 68°F. , after cooling over night in a very large, deep pot. Approx 80-90 lbs. **Warning**
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Big 5
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hans wash sinks.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Large deep pans approx: 30 x 20 pans. Major cause of ovens not being clean and free of food debris. Pans should be replaced.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Also, no towels.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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4/2/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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10/16/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler door, outside.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water and grease .
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash area.
- High Priority - Roach activity present as evidenced by 12 live roaches found in the dish wash three compartment sink area on metal shelves that stored cleaned pots, pans and utensils. Dish wash room is located about eight feet from the kitchen, there is no door separating the kitchen from the dish wash area .
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scouring pad
- 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. **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.
- 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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10/15/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food residue build up on cooking equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed meat stored on the floor in wif and wic.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Bin of cook collar green on the floor.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food preparation sink has soil/old food residue. Prep table in dry storage area soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris. Slicer has meat residue.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed meat in standing water in three compartments sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink has no paper towel. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK FRONT COUNTER. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. OBSERVED GREASE BULD UP ON HOOD SURFACE.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSEFVED INTERIOR OF RIC SOILED.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sweet yams
- 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.WARNING ALLREADY ISSUED 6-20-2012 to come back 8-20-2012
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed toxic item improperly stored.over prepsink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sweetyam at 110 degrees
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6/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor.walk in cooler and freezer
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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6/20/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions at prep sink area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor (quarter chicken pieces approximately 9 cases). Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated on kitchen floor.
- 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 - Observed uncovered food in holding unit/dry storage area. Corrected On Site. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name.
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10/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Repeat Violation.
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions.
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7/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment (across from handwash sink, 48F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-9-11.
- Observed build-up of grease on nonfood-contact surface. Repeat Violation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 7-9-11.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Thermometers not calibrated according to manufacturer's specifications-50F in ice bath.
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7/8/2011 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. cooking equipment .
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area. ain containers . kept uncovered.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/26/2011 | 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. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed uncovered food in holding unit/dry storage area. food containers in walkin cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washing hands in two comp sink instead of handwashing sink. kitchen .
- Observed employee with no hair restraint. kitchen employees.
- Observed utensils in poor condition. ice scooper broken.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. kitchen .
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. mopsink room.
- Critical. Observed encrusted, soiled material on slicer. back room.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. juice stractor. back room.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. meat cutter. back room.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. meat grinder. walkin cooler room.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves. all of them.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. all prep tables in the kitchen .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. unit next to the fryers.
- Observed food debris accumulated on kitchen floor. back room. rice storageroom .
- Observed food debris accumulated on kitchen floor. floor in walkin freezer .
- Observed wall soiled with accumulated food debris. next to two infernos.
- Critical. Observed toxic item stored by food. toxic items stored above soda boxes in mopsink room.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/16/2010 | 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. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed reuse of single-service articles. aluminun cans in reach in units.
- Observed floor area(s) covered with standing water. kitchen .
- Observed wall soiled with accumulated food debris. next to kitchen equipment .
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7/12/2010 | 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. walking cooler.
- Critical. Working containers of food removed from original container not identified by common name. walking coolER .
- Critical. Observed uncovered food in holding unit/dry storage area. walking cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen sheLVES .
- Observed wall in disrepair. kitchen .
- Critical. Observed toxic item stored by food. insect spray can next to condiments boxes. Front counter.
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5/13/2010 | Complaint Full | 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. 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. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted, soiled material on slicer.
- Observed reuse of single-service articles. aluminum cans.
- Observed food debris accumulated on kitchen floor. under kitchen equipment .
- Ceiling tile missing. 3comp sihk area.
- 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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1/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed food/ice received from unapproved source. caught fish w/o proper invoice.
- Critical. Working containers of food removed from original container not identified by common name. walkin coolers .
- Critical. Observed food stored in a prohibited area. bathroom .
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed dumpster overflowing garbage.
- Observed food debris accumulated on kitchen floor. walkin freezer .
- Observed wall soiled with accumulated food debris.
- 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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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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