- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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 - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. 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 paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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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07/22/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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 - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Water damage
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.blender **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans
- Basic - Food stored in holding unit not covered. Ham, tomato sauce
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By steam table
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed produce
- Basic - Wall in disrepair. Wall Tile broken by 3 compartment sink
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Yuca 109 f(operator transfer product to reheat)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked beef
- 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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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **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.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.front
- 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.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over cooked food.eggs over cooked yuca
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.above standup coolers
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.air dried / needs to be inverted
- Critical - Observed unlabeled spray bottle.
- 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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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs on top shelf Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/12/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Gourmet Food By The Pound, 11865 Sw 26 St #b-12, Miami, FL »