- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of green peas.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer door.
- Basic - Floor soiled under kitchen equipment.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor. Cases with milk.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Storage of tools on shelf above or with food. Screw driver next to eggs in prep area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw meat besides cooked chicken.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over black beans.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around juice dispensing nozzles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Soup
- Basic - Hood soiled with accumulated grease.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. And reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ceviche
- 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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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered.
- Basic - Hole in wall. By mop sink
- Basic - Screen in door torn/in poor repair.
- Basic - Self-closing device on bathroom door disconnected/broken. Employee bathroom
- Basic - Stored food not covered in walk-in cooler. And reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over ceviche
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By stove
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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10/25/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.Backdoor,Kitchen .
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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8/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.Plate.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area. Cups.
- 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. Potatoes,Plantains,Lemons.
- Basic - Ceiling tile missing.Backdoor,Kitchen .
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered.Beans.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Unnecessary items on the premise.Tires by ice machine.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Container of medicine improperly stored.Prep area.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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6/17/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.
- Intermediate - Cutting board(s) stained/soiled.
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3/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- 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 - Spray bottle containing toxic substance not labeled.
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1/29/2013 | Routine - Food | Warning Issued |
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