- Basic - Ceiling in disrepair.dish washer area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in reach in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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10/01/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling in disrepair.dish washer area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. In the front area
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the rice
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Glass cleaner
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Hamburger 49°f, veggie 50°f, butter 50°f, milk49°f, less than 4hrs stated by the cook.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease build up on cooking equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a prohibited area. Observed whole tomatoes stored inside cabinet where there is roaches activity.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on dirty surface.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelve in reach in cooler rusty.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Observed metal ice scoop chipped.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed dry towel being used to wipe cutting board that was used to hammer chicken.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee failed to wash his hands after touching raw chicken.
- 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. Employee chopped lettuce with bare hand.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw chicken being hammered by cut tomatoes on prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs stored over vegetable in wic.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches inside unused reach in cooler in food prep area. Observed 6 live roaches inside and between the hinges of a different reach in cooler in same food prep area. Observed about 15 plus live roaches inside the cabinet of the same food prep area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser at hand wash sink not working.
- Intermediate - Soil residue in food storage containers. Observed food storage inside walking cooler soiled.
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12/3/2013 | Routine - Food | Emergency order recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.lamb
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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.employee is cutting lettuce with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Required employee training expired for all 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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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.kitchen and in reach in cooler on cookline
- Observed ceiling soiled with accumulated grease.kitchen area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven
- Critical - Vacuum breaker mising at hose bibb.mopsink
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.kitchen and in reach in cooler on cookline
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Observed build-up of grease on nonfood-contact surface.on the side of equipment in kitchen
- Observed ceiling soiled with accumulated grease.kitchen area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after eating Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.oven
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken 47 in reach in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over lettuce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over fish
- Critical - Observed soiled reach-in cooler gaskets.cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.mopsink
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PHF ABOVE 41 DEGREES IN RIC AT COOK LINE.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
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2/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TUNA 55 AND POULTRY 56 DEGREES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOOLER IN KITCHEN AREA IS NOT WORKING PROPERLY.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED BROCCOLI LEFT UNCOVERED IN THE COOLER. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Food-contact surface not smooth and easily cleanable.
- Critical. Observed improper use of detergent-sanitizer when there is no distinct water rinse. OBSERVED EMPLOYEE WASHING DISHES AND DID NOT USE SANITIZER IN THE 3CS.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. FRONT COOLER
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED GLASS DOOR OF COOLER WHERE CAKE IS STORED SLIMEY.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. INSIDE COOLER IN KITCHEN AREA SOILED WITH FOOD RESIDUE.
- Observed food debris accumulated on kitchen floor.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
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5/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- 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. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF UNDER PREP TABLE
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Observed single-service articles stored without protection from contamination.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease.
- Critical. License expired within 30 days after expiration date.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/20/09.
- 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 This violation must be corrected by : 12/20/09.
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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