- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Chip bowls not inverted in side prep area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in walk in cooler.
- Basic - Floors not maintained smooth and durable.
- Basic - Food stored in a location that is exposed to splash/dust. Raw shrimp beside middle hand wash station.
- Basic - Interior of microwave soiled with encrusted food debris in side prep area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut greens in walk in cooler.
- Basic - Old labels stuck to food containers after cleaning. Above three compartment sink. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets on cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor on cook line.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Beside chip bowls in side prep area.
- High Priority - Displayed food not properly protected from contamination. Lemons at bar area. Tacos above middle kitchen make table on cook line. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refried beans held at 112°, unit turned up and product stirred, reaching 140°. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.sanitizers beside mugs at bar area.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket greater than 200 ppm.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can in middle kitchen area
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cloth in hand wash sink in side prep area.
- Intermediate - Hot water not provided/shut off at employee handwash sink in men's restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp covered after preparing at room temperature. **Corrected On-Site** **Repeat Violation**
- 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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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cheese, nachos, and ground beef.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Cloth used as a food-contact surface for shredded cheese preparation.
- Basic - Employee personal items stored in or above a food preparation area. Purse in dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting in rear kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Stored food not covered in walk-in cooler. Taco meat, roasted peppers
- Basic - Straws not individually wrapped.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front bar and middle kitchen.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Working containers of food removed from original container not identified by common name. Container of water on cook line not labeled.
- High Priority - Container of medicine improperly stored. Bottle of Tylenol above make table.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans, taco meat, and enchilada meat made yesterday between 47-52°
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Taco meat, enchilada meat, refrained beans.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 - Nonfood-grade containers used for food storage - direct contact with food. Galvanized bucket used for tortilla.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice and tomato sauce not 165°F within 2 hours.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer next to box of cheese.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans and chicken enchilada meat covered during cooling process..
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket water in sink, then refilled bucket
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground meat product. **Corrected On-Site**
- Intermediate - Required employee training expired 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.
- Portable fire extinguisher is inaccessible. For reporting purposes only.
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6/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Glasses in front bar area.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Two employee water bottles on dry storage shelves.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Located in salsa prep area.
- Basic - Employee personal items stored in or above a food preparation area. Bag and coat in salsa prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers above front prep three compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair. Middle prep area.
- Basic - In-use tongs stored on oven door handle. Main cook line.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Utensil handle touching raw chicken RIC cookline.
- Basic - Lime scale build-up inside ice machine. Salsa prep area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Shrimp being thawed in middle 3 compartment sink. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Jalapeos, burritos not covered in WIC.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under three compartment sink in main area.
- Basic - Water leaking from faucet/faucet handle. Mop sink faucet leaking.
- High Priority - Private home/living/sleeping area used to conduct food operation. Tooth brushes and toothpaste above hand wash sink in salsa prep area.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Front three compartment sink area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaner next to tongs in front bar area.
- High Priority - Toxic substance/chemical stored by or with food. Pesticides stored next to food near exit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rag stored in bar hand wash sink and food containers in rear prep hand wash sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Main restrooms in front of restaurant.
- Intermediate - No soap provided at handwash sink. Front prep area.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cheese enchiladas on cookline **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat foods in walkin cooler **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Grill tools in cookline handsink causing it also to be soiled. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Both certified managers off duty. Person in charge has taken the employee exam and certificate is not filled out. This violation must be corrected by 12/17/13. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beans chicken and rice on counter at 135° to cool corrective action taken by placing on shallow pans uncovered in walkin at 100° within 10 minutes **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates are not filled out. This violation must be corrected by 12/17/13. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Truck received today **Corrected On-Site**
- Basic - Reuse of single-use articles. Milk jugs used for marguerita mix. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Cookline. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Five cans condensed milk. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head and exterior and blender.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing lemons in bar. **Corrected On-Site**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable on cook line due to worn concrete.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Twenty pounds of relied beans in walkin cooler at 50? covered in a deep lean from previous day. Also 1 lb of refied beans on cook line steamtable from same batch discarded.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook **Corrected On-Site**
- High Priority - Plumbing improperly installed. Drain line for wait station ice machine installed with a pump to drain into handsink basin.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Enchiladas on cook line just made for lunch. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Refrained beans in walkin at 50? made the previous day and improperly cooled.
- Intermediate - Equipment drain line draining into handwash sink. Wait station ice machine
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employees with no hair restraint.
- Observed hinge on reachin cooler door on cookline in poor repair preventing door from closing.
- Observed leaking sprayer at prep sink.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed single-service articles stored without protection from contamination- not inverted in storage .
- Critical - Working containers of dry rice and beans removed from original container not identified by common name. Corrected On Site.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times- waitstation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- wire ice scoop holder .
- Observed build-up of food debris, dust or dirt on cookline shelves.
- Critical - Observed buildup of slime on coffee dispensing nozzles. Corrected On Site.
- Critical - Observed cloth used underneath cutting board.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-27-2 Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. Fire extinguisher blocked by table near office door.
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4/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code question. Manager not familiar with time parameters for cooling of hot food items. 135-70 degrees F in two hours. 135 - 41 degrees F in a total of six hours.
- Critical - Hotel and Restaurant license not properly displayed. Current license not on display.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Unable to locate thermometer in lift top cooler at cooks line.
- Critical - No conspicuously located thermometer in holding unit. White cooler in server pantry.
- 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. Training material not completed. Please fax completed training certificates to 813 233 2908 . Attn D GLENN. This violation must be corrected by : 3/03/11.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed open dumpster lid.
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. Fire extinguisher blocked by table near office door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/1/2011 | Routine - Food | Warning Issued |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable....wood shelf under prep table near walk in cooler.
- Critical. Hand wash sink lacking proper hand drying provisions....wait station
- Critical. Hand wash sink lacking proper hand drying provisions....mens room
- Critical. Hand wash sink lacking proper hand drying provisions....ladies room
- Critical. Hand wash sink lacking proper hand drying provisions....behind front bar
- Critical. Hand wash sink lacking proper hand drying provisions....at walk in cooler prep area.
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9/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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