- Basic - Bowl or other container with no handle used to dispense food. In jerk spice in storage area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap and sanitizer mixed in first sink. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Rice being stored, reheated in thank you bag. **Corrected On-Site**
- Basic - Objectionable odor in establishment. Inside of ice machine in kitchen
- Basic - Ripped/worn tin foil used as food-contact cover on cutting board.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket with dirty water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45°, wings 45°, cabbage 47°. Moved to freezer, temp. 41° or below. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In front service area.
- 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. Walkin cooler holding food at 44°-45°
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Employees cooking/prepping no hair restraint.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Used as wash, sanitize. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82° and 85°. Utensils in water in kitchen and at front counter area. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Handsink in main kitchen
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, oxtail, cooked onions and carrots 52°. all foods put in freezer.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Goat meat **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.Front counter
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped not inverted forks available for customer to pick up should be dispense controlled by employees.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout the walk in cooler
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6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Bulb burned out and replaced. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen area
- 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.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ready to eat food held 24 hours or longer unlabeled. Walk in cooler- Cooked rice and beans.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Handwashing sink at front counter.
- Critical - No handwashing sign provided at a handsink used by food employees.unisexx bathroom Corrected On Site.
- Critical - Observed food stored on floor.Case of chicken and beef in walk in cooler
- Critical - Observed potentially hazardous food thawed at room temperature.Case of raw chicken in back hallway Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Call Back - Complied |
- Manager Lacking Proof of Food Manager Certification.
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2/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Tested and failed test See Comments This violation must be corrected by : 12/27/2011.
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12/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.Tested and failed test See Comments This violation must be corrected by : 12/27/2011.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Office floor. Repeat Violation.
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10/27/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/20/2011.
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9/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.Soda box set up.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/20/2011.
- No plan review submitted and establishment cooking chicken on small barbeque grill in back parking lot.
- Critical - Observed food stored on floor.Case of beef patties. Corrected On Site.
- Critical - Observed food stored on floor.Case of ginger in walkin cooler.
- Critical - Observed potentially hazardous food thawed in standing water.Beef. Corrected On Site.
- Critical - Person in charge failed to insure that employees properly cook food.Cooking on charcoal grill outside in parking lot with no protection. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.ABC type on floor in office.
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7/20/2011 | Routine - Food | Warning Issued |
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3? ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
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4/5/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.Condiment container.
- Critical. Observed potentially hazardous food thawed at room temperature.Cooked chicken and red snapper in sink.
- Unwrapped single-service utensils not presented so that only the handles are touched.Front counter.
- Observed attached equipment soiled with accumulated dust.Hood filters on cookline.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.Cut melon.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink or triple sink warewashing area. Corrected On Site.Pilot out on hotwater heater.
- Observed attached equipment soiled with accumulated grease.Hood filters on cookline
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beans in walkin freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed walk-in frezer gasket torn/in disrepair.
- Observed residue build-up on the shelves of walkin cooler
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
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