- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee personal items stored in or above a food preparation area. iPhone and speakers above food.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair. Planks of bamboo used to serve food cracked and chipped.
- 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.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Too low.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef found at 52° after 24 hours.
- High Priority - Live flies in kitchen. By ware washing area.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by large tubs of grease.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler.
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10/09/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Reach-in cooler gasket torn/in disrepair.by grill
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Over cups
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.plunger next to ice bin
- High Priority - Food container stored in ice used for drinks. See stop sale.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.ceviche raw
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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11/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. GARLIC IN OIL
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDLED SOILED DISHES AND CONTINUE TO STORED CLEAN DISHES WITHOUT WASHING HANDS
- Observed a nonfood-grade basting brush used in food.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No Certified Food Manager for establishment.
- 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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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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