- Basic - Accumulation of food debris/soil residue on paper towel dispenser. All of their dispesers
- Basic - Accumulation of food debris/soil residue on soap dispenser. All of their dispensers
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Deserts made in house.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator using chlorine to sanitize, but is using Quat test kit.
- Intermediate - No soap provided at handwash sink. Sink by front counter **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near stove and RIF in kitchen
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing.
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a location that is exposed to splash/dust.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cheese and tequenos forless than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- 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 : 6/30/2012.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. (DAIRY PRODUCT) MANUELITAS LESS THAN 4 HOURS
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Observed wall in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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9/7/2011 | 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.
- Observed ceiling in disrepair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. LESS THAN 4 HOURS
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet mop not hung to dry.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- 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.
- Critical. Observed soiled reach-in cooler shelves.[rusty]
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. container inside. Corrected On Site.
- Critical. No Certified Food Manager for establishment.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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