- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Make table reach in cooler on make Line in kitchen. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of powerade in silver upright reach in cooler, next to hand wash sink in kitchen, over food intended for customers. Moved by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Queso dip 78°F, 89°F in pumps in kitchen. Units turned up by manager.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over butter substitute in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sink by back door.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in hand sink in kitchen by make line. Moved by manager. **Corrected On-Site**
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Pump station for queso. Unit turned up by manager.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink by back door.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen by make tables. Placed by manager. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of yellow liquid on dish machine.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil. Moved by manager. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food. In server area by chip station. Unit has milk.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Storage of tools on shelf above or with food. Drill with dry goods on shelf by office. Moved by manager. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm in sanitizer bucket in server area.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw fish over plant food in make table drawers on unit by grill.
- Intermediate - Employee used handwash sink as a dump sink. Brown liquid in hand sink in kitchen.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table near ice bin in kitchen. Moved by manager. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Equipment in poor repair. Make table on make line in kitchen. All TCS in unit over 41°F. Unit not able to keep TCS at or below 41°F. Do not use for the storage of TCS items until functioning properly.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Sanitizing solution not maintained clean. Triple sink.
- Basic - Stored food not covered in walk-in cooler. Beef in walk in cooler. Covered by manager. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On beer cooler. Picked up by manager. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 45°F, sauce 46°F, fish 46°F, beef, 45°F in make table on make line. Lid closed and unit turned down by manager.
- Intermediate - Handwash sink used for purposes other than handwashing. Used for lettuce prep. High amounts of shredded lettuce in hand sink by fryer.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone on box of food in kitchen by back door.
- Basic - Food stored in a prohibited area. Employee drink containers stored next to beer in reach in cooler in server station.
- Basic - Food stored on floor. Bucket of chips and oil container on floor in kitchen.
- High Priority - Container of medicine improperly stored. Pepto Bismol tablets stored with food boxes in kitchen by back door.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Server station. Drink reach in cooler covered with rust on bottom.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. At cookline. **Corrected On-Site**
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In bulk rice in kitchen near ice machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to beef.
- Critical - Observed interior of microwave soiled. Interior top, at cookline. **Repeat Violation**
- Critical - Observed potentially hazardous food thawed at room temperature. Logs of raw beef still mostly frozen on prep table next to steam tables. Corrected on site - moved to cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple pans of refried beans in walk in cooler. All have finished cooling. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Yellow liquid cleaner, under hand sink at cookline.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cloth used as food contact surface. Cups at server station.
- Critical - Cooked potentially hazardous food not cooled from 135F - 41F within 6 hours. Chicken 43-44F, beef 45-46F, chicken 55F, chicken 58F, ground beef 47-48F, queso 47-48F. All items cooked yesterday 02/27/12 between 3p - 5p. Temperatures taken during inspection.
- Critical - Dishmachine sanitizer at 0 ppm. COS to 50 ppm.
- Dumpster lid open.
- Critical - Employee came inside from outside enaged in food preparation w/out washing hands.
- Critical - Employee did not know job specific duties - cook did not know how to calibrate thermometer.
- Critical - Employee food stored with restaurant food.
- Employee purse/personal items stored w/ beer in cooler at server station.
- Equipment not properly air dried. Wet nesting clean dishes.
- Critical - Frozen potentially hazardous food opened from original packaging stored over ready to eat. In freezer chicken, beef, seafood over tamales, rellenos. COS.
- Critical - Handwash sink not accessible. At server station, garbage can in front.
- Hood filters with residue/grease buildup.
- Critical - Ice machine interior soiled. At server station.
- Critical - Ice machine not locked overnight. When arrived no employees present ice machine unlocked.
- Ice scoop in ice - outside machine. COS.
- Critical - Jug of oil stored on floor.
- Critical - Manager did not know Big 5 diseases.
- Critical - Microwave interior soiled. Near soda syrup boxes.
- Critical - Open drink over food contact surface. Over microwave counter. COS.
- Critical - Raw beef over whipped cream in walk in cooler. COS. RV.
- Critical - Raw chicken over raw beef and raw beef over raw pork - walk in cooler - COS. RV.
- Residue buildup under steam table.
- Critical - Salt and pepper container at server station not labeled.
- Critical - Tamales dated 02-18-12 - over 7 days expiration.
- Tongs on oven handle. Not in clean location.
- Unused equipment stored in closet next to dishmachine under water lines.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans cooked yesterday (Monday) 09-12-11. Temperatures taken at approximately 12:30 pm on Tuesday 09-13-11 46-48F. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. At bar area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Vegetables in drawer cooler on cook line. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom.
- Observed insect control device installed over food preparation area. Outside walk in cooler over tortilla chips.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-steak 46F, Ground beef 44F, cheese sauce 45F. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Drawer coolers on cook line. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Refried beans cooked yesterday 09-12-11.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (4) The person in charge is responsible for verifying, prior to any food handling activity, that all food handling EMPLOYEES' are in compliance with section 2-201.11, 2-201.12, and 2-201.13, Food Code, relative to employee health status, exclusions and restrictions.
- Designation. (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES' routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN AT 117. Corrected On Site.
- Critical. Observed food stored on floor. TORTILLAS CHIPS IN PLASTIC CONTAINERS
- Critical. Observed uncovered food in holding unit/dry storage area. FOOD IN REACH IN FREEZER
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. USED 3 COMPARTMENT SINK
- Critical. Observed employee dry hands on clothes/apron after washing. CLOTH TOWEL
- Critical. Observed employee wash hands with no soap.
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. ON TOP OF MICROWAVE Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. ICE MACHINE WATER FILTER Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. USING CARDBOARD AS A SHELVING COVER IN WALK IN COOLER
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. OVEN INTERIOR
- Observed residue build-up on nonfood-contact surface. WIRE SHELVING
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING OF COOKLINE
- Critical. Observed live flies in kitchen.
- Ceiling not smooth and easily cleanable. KITCHEN TILES
- Improper storage in electrical room. CLUTTER
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. CHILD IN WAITSTATION AREA Corrected On Site.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. MIXED SPICE BAGS REAR STORAGE Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. FRONTLINE NEAR HANDSINK
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTY SHELVES AT PREPLINE
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets. DRAWER COOLERS Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. DRAWER COOLERS
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF NUMEROUS CONTAINERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PREPLINE COUNTERS AND SHELF Repeat Violation.
- Observed single-service items stored on floor. OUTSIDE STOREROOM Corrected On Site.
- Observed personal care item stored with food. EMPLOYEE JACKET OVER FOODITEMS . REAR STORAGE Corrected On Site.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2009 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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7/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NUMEROUS ITEMS IN WALKINCOOLER /REACHIN COOLERS
- Critical. Working containers of food removed from original container not identified by common name. SPICE CONTAINERS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE AT 50 F (OVERNIGHT) REFRIED BEANS AT 90 F (OVERNIGHT ) REACHIN COOLER Repeat Violation. ITEMS VOLUNTARILY DISCARDED
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. BEEF, CHICKEN , POTENTIALLY HAZARDOUS SAUCES/GRAVY AT 140 F IN STEAMER AT COOKLINE .
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RICE AT 50 F .REFRIED BEANS AT 90 F (OVERNIGHT ) This violation must be corrected by : 7-8--09.
- Critical. No conspicuously located thermometer in holding unit. COOLER AT COOKLINE
- Critical. Fruits/vegetables not washed prior to preparation. LEMONS AT WAITSTATION . VOLUNTARILY DISCARDED Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.NUMEROUS KNIFES IN BETWEEN EQUIPMENT AT COOKLINE . ICE SCOOPS ON TOP OF SOILED COUNTER
- Observed ice scoop with handle in contact with ice. NUMEROUS LOCATIONS
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOKLINE EMPLOYEE This violation must be corrected by : 7-8-09.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES . EMPLOYEE DID NOT CHANGE GLOVES ENTIRE INSPECTION This violation must be corrected by : 7-8-09.
- Critical. Observed employee dry hands on SOILED HAND TOWEL AND KEPT USING SAME TOWEL AT COOKLINE .
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. TOUCHING LEMONS AT WAITSTATION This violation must be corrected by : 7-8-09.
- Critical. Observed employee eating in a food preparation or other restricted area. BY DISHMACHINE Repeat Violation.
- Observed nonfood-grade containers used for food storage. CHIP CONTAINERS
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers. CHIPS BIN Repeat Violation.
- Critical. Observed soil buildup inside ice bin. WAITSTATION
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. NUMEROUS COUNTERS AND SHELVES
- Critical. Hand wash sink lacking proper hand drying provisions. OPPOSITE DISHMACHINE Corrected On Site.
- Observed personal FFOD item stored with food. Corrected On Site.
- Critical. Observed toxic item stored by food. SANITIZIER , GLUE OVER FOOD Corrected On Site.
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7/7/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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