- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Exterior door at rear of kitchen has a gap at the threshold that opens to the outside.
- Basic - Food (onions) stored on floor in walk in cooler.
- Basic - Grease accumulated on kitchen floor in dry storage area.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line.
- Basic - Utensil with no handle used to dispense food (rice).
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (sauce) in walk in cooler.
- High Priority - Roach activity present as evidenced by one live roach found in rear of kitchen.
- High Priority - Uncovered food (corn starch) in dry storage area.
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line.
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09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tank not adequately secured.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food (croutons) within a closed container.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (rice) and rim of the container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line.
- Basic - Wet wiping cloth at cook line not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken observed at 44f. Operator instructed to move item to another cooler. Item observed at 41f. **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - Reach-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. Unit observed at 41f. Operator instructed to monitor item.
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. In mop clean area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in tub on floor in WIC. Onions/cabbage on floor in WIC. chicken/ food in bags/tubs on floor in WIF.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on dry storage floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, in WIF.
- Basic - Single-service items stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface. On outside of white food containers.
- Basic - Wall in disrepair. On WIC.
- 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 ready-to-eat food in walk-in cooler. Raw chicken over oranges, green peppers in WIC.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- 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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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks in dining area not adequately secured.
- Basic - Food (carrots, cabbage) stored on floor in walk in cooler.
- Basic - Raw animal food (chicken) stored above unwashed produce (cabbage) in walk in cooler.
- High Priority - Observed dented can of pineapples in dry storage area.
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (sauce) in walk in cooler.
- Intermediate - Ice chute at soda dispenser in dining area soiled.
- Intermediate - Proof of required state approved employee training not available 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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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Tops of white food tubs.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- Intermediate - Handwash sink used for purposes other than hand washing. Sink had container of mullet in HWS. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Shelves.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Observed open dumpster lid.
- Observed single-service articles improperly stored. Inverted.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine at customer ice hopper/chute.
- Observed grease accumulated on back dock/door.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed open dumpster lid.
- Observed personal care item stored with food. Jackets.
- Observed residue build-up on nonfood-contact surface. Mop sink.
- Observed residue build-up on nonfood-contact surface. Shelves under preparation tables had residue/food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Shelves under preparation tables.
- Critical - Observed buildup of slime in the interior of ice machine. At customer ice hopper.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with ineffective hair restraint.
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine at customer ice hopper..
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in Preparation line at 44 degrees. Owner said wasbdue to heavy lunch and lid open.
- Observed residue build-up on nonfood-contact surface. Mop sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Starch in dry storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Shrimp and beef in boxes stored on floor in WIF.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed the presence of insects, rodents, or other pests. Observed 3 small ants on counter.
- Observed personal care item stored with food. Jackets.
- Wet mop not hung to dry.
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10/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in prep table.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in prep table.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork in prep table.
- Critical. Observed uncovered food in holding unit/dry storage area. Lettuce in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. Cooked chicken in WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. Poultry in WIC.
- 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.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives stored between equipment.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soiled walk-in cooler gaskets.
- Critical. Observed handwash sink used for purposes other than handwashing. Food at d4ain in handwash sink.
- Carbon dioxide/helium tanks not adequately secured.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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
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12/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed residue build-up on nonfood-contact surface. On outside of large tub of rice.
- Observed food debris accumulated on kitchen floor. Under preparation sink.
- Critical. Observed container of medicine improperly stored. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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
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9/24/2009 | Routine - Food | Warning Issued |
| No report available. | 4/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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