- Basic - Hole in ceiling.Servers station.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.Knives,forks,spoons at servers station. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Oil in kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of raw beef stored next to raw chicken in walk in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit.Open package of chicken nuggets stored over beef in upright freezer. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.Ice is in handwash sink. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled.Bleach in kitchen. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table .
- Basic - Equipment in poor repair.White freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Gyros machine.
- Basic - Single-service articles not stored inverted or protected from contamination.Knives,forks and spoons at servers station. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Oil in kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Couscous,rice and vegetables in walk in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Rice,vegetables ,couscous in walk in cooler.
- 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.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor.Oil in kitchen.
- Basic - In-use tongs stored on oven door handle.Tandoori oven.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Server is handling bread.
- Basic - Single-service articles not stored in a protected from contamination.Carry out area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and putting on new gloves.
- 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.Server placed bread with bare hands in microwave.
- High Priority - Employee washed hands with no soap. Server.
- High Priority - Toxic substance/chemical stored above clean dishes.Degreaser.
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.Oil in kitchen.
- Basic - Tile is missing at mop sink area.
- Basic - Worn tin foil used as food-contact shelf cover. **Repeat Violation**
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses.Cooks line.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.Oil in kitchen. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. **Corrected On-Site**
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall.Mop sink area. **Warning**
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1/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. Carry out platters . **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Hole in wall.Mop sink area. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.Under prep table. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.Rice in walk in cooler. **Warning**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Walk-in cooler not 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 41 degrees Fahrenheit or colder. **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Hot water not provided at all employee hand wash sink.
- Critical - Observed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Pasta,yogurt in walk in cooler . Repeat Violation.
- Observed clean tongs stored at the side of the oven.
- Critical - Observed food being cooled by nonapproved method.Beef is covered while cooling.
- Observed gaskets with slimy/mold-like build-up.White freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hummus in walk in cooler .
- Observed single-service articles stored without protection from contamination.Carry out containers.
- Critical - Ready-to-eat potentially hazardous food within 7 days after preparation. Food may not be served.Cooked eggplant.
- Critical - Working containers of food removed from original container not identified by common name.Salt,oil at cooks line area . Repeat Violation.
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9/27/2012 | 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.Eggplant cooked yesterday discarded by employee.Two ounces.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by trash can.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink and warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No conspicuously located thermometer in cold holding unit.Opposite stove.
- 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 Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Observed nonfood-grade bags used for food storage in white freezer .Beef.
- Critical - Observed raw animal food stored next to ready-to-eat food.Open package of lamb stored next to vegetables in white freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken in kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice filling in walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name.Salt in kitchen .
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.Oil in kitchen .
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11/2/2011 | Routine - Food | Call Back - Complied |
- Clean spoons not stored inverted or in a protected manner.
- Critical - Hot water shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- 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
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Outside walk in cooler by dishmachine area.
- Critical - Observed employee engage in food preparation,put gloves on hand but did not wash. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.Chicken in walk in cooler.
- Critical - Observed interior of microwave soiled.Cooks' line.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of gyros stored next to fries in white reach in freezer .
- Observed residue build-up on nonfood-contact surface.Filters in kitchen.
- Critical - Working containers of food removed from original container not identified by common name.Oil in kitchen .
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8/29/2011 | Routine - Food | Warning Issued |
- Lights not functioning in the restrooms.
- No Heimlich maneuver sign posted.
- 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
- Observed black like substance accumulated on the drain hole under the three comp sink.
- Critical - Observed buildup of soiled material on mixer head.
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5/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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