- Basic - Cloth used as a food-contact surface./ towel to cover tortilla in cook line **Corrected On-Site**
- Basic - Heavy Soiled reach-in cooler gaskets./ cook line
- Basic - Moderated Grease accumulated under cooking equipment./ cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ milk 48° at tall reaching cooler by 3 comp sink recommended to rapid chill less the 4 hours . Cook line cut lettuce 50°, cut tomatoes 50°,cooked rice 60°, cooked fried beans 60° less the 4 hours advised . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food./ shell eggs over salsa in tall reaching cooler **Corrected On-Site**
- 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./ cooked chicken , cooked rice at reaching cooler **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. COOKED TORTILLA BOWLS STORED ON TOP OF REACH IN COOLER UNCOVERED
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris. BY HANDWASH SINK
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. PLASTIC SHOE BOXES WITH WHITE LIDS
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. COOKED SHREDDED CHICKEN
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with excessive accumulated grease. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS SITTING ON A CONTAINER OF RTE SAUCE **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING DATEMARKED **Warning**
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. IN SUGAR
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. CUPS
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. PLASTIC SHOE BOXES TO STORE CUT VEGETABLES
- High Priority - Raw animal food stored over ready-to-eat food. RAW FISH OVER MILK AND RAW CHICKEN OVER WASHED LIMES IN REACH IN COOLER. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. COOK
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. FOOD SLPASH ON WALL NEAR HANDWASH SINK AND PASS THRU WINDOW **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Hood soiled with excessive accumulated grease. **Warning**
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. WATER HEATER TURNED OFF AGAIN **Warning**
- Basic - No hot running water at mop sink. WATER HEATER TURNED OFF AGAIN **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Single-service articles stored next to food preparation area exposed to food splash. CHEESE SAUCE SPLASHED ON "TO GO" BOXES **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. ON PREP TABLE AT 50-63F **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. COOK NEVER WASHED HANDS ONCE WHILE I WAS PRESENT (and was changing jobs frequently) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK PUT ON HAIRNET and FAILED TO WASH BEFORE DONNING GLOVES. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW SHELL EGGS SITTING ON A CONTAINER OF RTE SAUCE **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. WATER HEATER TURNED OFF AGAIN **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No hot running water at three-compartment sink. WATER HEATER TURNED OFF AGAIN **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. PILE OF EMPANADAS AT 83-90F BY FRYER **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING DATEMARKED **Warning**
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. FLAT OF TOMATILLOS and BOX OF ONIONS. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HORCHATA (oatmeal beverage) AT 61F UNDER 4 hrs.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/27/2013 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 12-26-12.
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12/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Food-contact surface not smooth and easily cleanable. CLOTH TOWEL UNDER CUTTING BOARD Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-26-12.
- 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. This violation must be corrected by : 12-26-12.
- Observed build-up of grease on nonfood-contact surface. HOOD
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO WASH BEFORE GLOVES
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF STORED ON RAW FISH Corrected On Site.
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10/22/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired 4-1-12
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. UNTREATED PLYWOOD SHELF UNDER PREP TABLE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK DIDN'T WASH HANDS BEFORE PUTTING ON GLOVES
- Critical - Observed encrusted, soiled material on slicer. TOMATO SLICER
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. COOK WASHED HANDS IN 3 COMPARTMENT SINK Corrected On Site.
- Critical - Observed food stored on floor. PLASTIC BOTTLED BEVERAGES Corrected On Site.
- Observed single-service items stored on floor. BOX OF PAPER TOWELS Corrected On Site.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification. Still within 60 days of opening, so no warning issued. Repeat Violation.
- Critical - No proof of required employee training provided. Still within 60 days of opening, so no warning issued. Repeat Violation.
- Observed nonfood-grade containers used for food storage. using non food-grade plastic storage boxes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. some items in upright non-commercial refrigerator were at 43-44F ambient due to frequent opening of door and slow recovery time. Corrected On Site. Thermostat adjusted.
- Wet mop not hung to dry. Corrected On Site.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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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8/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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