- Basic - Ceiling soiled with accumulated food debris./ by walking cooler
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line
- Basic - Food stored in undrained ice./ raw shrimp tall reaching prep area .re-educated operator of how properly cool / cut lettuce at buffet area
- Basic - Hood heavy soiled with accumulated grease./ at fryer station **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair./ tall reaching at cook line **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer / cooked chicken , eggs roll recommend to rapid covered
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in freezer and walking cooler gaskets heavy soiled with slimy/mold-like build-up.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. / employee in charge
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw chicken 50°, raw shrimp 50°, cooked chicken 52°, cooked beef 52°, re omen to rapid chill less then 4 hours reaching a t cook line by dish machine
- High Priority - Raw animal food stored over ready-to-eat food./ raw chicken over cooked rice tall reaching by fryers , educated operator how to properly storage product Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb./ at mop sink
- Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. / by walk in cooler.
- Basic - Ceiling soiled with accumulated dust. Walk in cooler
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Back door exit **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair./ front line unit utilized for storage. **Repeat Violation**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line cooler **Repeat Violation**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls on buffet . **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through the kitchen .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken next to raw beef in walk- in cooler , educated operator how to properly storage product.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / sanitizer solution 300 ppm chlorine ,cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pasta in a deep container walk- in cooler
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair./ front line unit utilized for storage **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line cooler **Warning**
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12/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Dead roaches on premises./ approx 10 dead roaches behind table by 3 compartment sink **Warning**
- Basic - Food debris/dust/grease/soil residue on interior of reach-in cooler front line utilized for storage **Warning**
- Basic - Gaskets/seals on holding unit in poor repair./ front line unit utilized for storage **Warning**
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Heavy Grease accumulated under all cooking equipment. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood feet for table back area not seLed **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line cooler **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./ bowls on buffet **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ cabbage front line recommended rapid chill **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- Intermediate - Heavy Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
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12/6/2013 | Complaint Full | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair- ice cream chest freezer in dry storage area.
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- mussels in cold bar at 50°; product set up an hour prior, iced for rapid chilling. Second temperature recorded at 42°. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - beef over ice cream; not all products commercially packaged. **Corrected On-Site**
- Intermediate - All ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor soiled/has accumulation of debris- black scum under dish machine. **Warning**
- Basic - Food stored in dry storage area not covered- soy sauce. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris- soy sauce; dry storage. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength- 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- fried chicken at 124? in buffet line. Product was brought out to buffet line 3 hours prior; operator voluntarily discarded. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged- raw product over ready to eat egg rolls. **Warning**
- Intermediate - Encrusted heavy material on can opener blade. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling- 4 employees. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees- certificate available for 2 of 4 food handlers. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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 facility. **Repeat Violation** **Warning**
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1/10/2013 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair- chest freezer door missing handle and heavily rusted; dry storage area.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- walk in cooler; PHF's at 44-45f. Repeat Violation. This violation must be corrected by : 8-21-12.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at room temperature. Corrected On Site.
- Observed nonfood-contact equipment in poor repair- chest freezer door missing handle and heavily rusted; dry storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- pasta at 44f, raw pork at 44f, raw chicken at 45f in walk in cooler. Product icenbagged. Also rice was 53f in cook line upright cooler; product discarded. Repeat Violation. This violation must be corrected by : 8/21/12.
- Critical - Observed soil buildup inside ice bin- soda station.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-throughout all coolers. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)- rice at 53f; unable to determine when product was cooked.
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8/17/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/23/2012 | Routine - Food | Call Back - Complied |
- Banana and tapioca pudding at 48F-49F after 4 hours ambient cooling; discarted.
- Breaded chicken at 92F after 2 hours cooling; moved to shallow pans and put in freezer.
- Buffet cold bar incapable of maintaining 41F or below
- Critical - CAn opener encrusted with solid material; ice bin soiled with mold-like black substance in servers station
- Cell phone stored on food preparation counter COS
- Critical - Chemical spray bottle not labeled
- Clean pans not properly air dried
- Food debris encrusted under reach in cooler door handles; dish racks moldy.
- Fried rice container covered with cloth COS
- Heavy grease accumulation on chargrill exterior and chest freezer exterior.
- Mold around air vent in dry storage and heavy grease accumulation on hood filters
- Mop not hung to dry
- Critical - No CFM on-site with 4 employees on duty COS
- No thermometer inside white mini-refrigerator.
- Plastic food containers stored on the floor in dry storage and reach-in-cooling COS
- RTE ribs at 47F, and RTE chicken at 49F in cookline upright cooler; hard broiled eggs at 49F, cut melon at 61-65F and clams at 58F in buffet line; discarted.
- RTE ribs not date marked in cookline upright cooler
- Raw chicken stored over RTE food in reach in cooler
- Raw shell eggs stored over raw pork in walk-in-cooler COS
- Raw wood shelves under prep table and dish machine
- Re-use of kikkoman buckets; bucket lip not changeable
- Reach-in-cooler draining into bucket
- Self-service ice cream container too deep; customer hands must go pass/below rim
- Severly dented cans; peaches and pudding
- Sewer gas smell throughout establishment.
- Single service items not stored in an inverted/protected manner.
- Spoiled/moldy tomatoes in walk in cooler; discarted
- Unwashed produce stored over RTE items in walk in cooler
- Utensil stored with handle touching fried rice COS.
- Various PHF's cooling in deep covered containers
- Wet wiping cloth on counter not stored in sanitizing solution
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5/22/2012 | Routine - Food | Warning Issued |
- Can opener blade not kept sharp - observed metal shavings.
- Clean bowls at the buffet Corrected On Site.
- Equipment and utensils not properly air-dried./cups in waitress station
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./flour
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving made of wood several areas Repeat Violation.
- Critical - Observed dented/rusted cans./3 cans operator marked and placed in box with cans to be returned
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop buffet line Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover./dishmachine area
- Critical - Observed unlabeled spray bottle./degreaser dishmachine area
- Unwrapped single-service utensils not presented so that only the handles are touched./to go containers cooks line
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Food tray over trash can. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood boards throughout the facility.
- Observed build-up of food debris, dust or dirt on cook line RIC.
- Observed cutting board grooved/pitted and no longer cleanable at cookline.
- Critical - Observed encrusted material on can opener.
- Observed leaking pipe at 3CS.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's that are to be held as time will be discarded at 4 pm
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Manager putting time on food and dicarting after 4 pm.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed moderate encrusted material on can opener. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Food covered during the cooling process Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw chicken stored above cooked chicken -reach in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs stored above raw fish- walk in cooler Corrected On Site.
- 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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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed moderate build-up of grease on hood filters.
- Violation: 37-13-1 Observed hole in ceiling. Over ice machine.
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8/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. No label on salt food storage container located in dry storage.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons at 60 Degree F. Out of temperature over four hours. Corrected On Site. Operator discarded melons.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beef,cooked chicken ,cooked clams,cooked shrimp and cooked pasta at temperatures between 55 and 60 Degree F. In make table preparation cooler, out of temperature over four hours. See Stop Sale Notice.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 80 Degree F. Cooling in walk in cooler overnight. Corrected On Site. Operator discarded rice.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler refrigerator at 55 F. Degree
- Critical. No conspicuously located thermometer in holding unit. In make table preparation cooler located in cook line.
- Critical. Self-service ice cream lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed food stored on floor. Buckets of soy sauce & washed vegetable stored on floor. In walk in cooler.
- Critical. Observed food stored on floor. Raw chicken stored on floor in walk in freezer. Observed chicken stored under shelves.
- Critical. Observed uncovered salt in dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cook scooping sugar with a container with no lid.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored in a dirty container. On top of ice machine.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment. Throughout kitchen on preparation tables and beside clean equipments.
- Observed employee with no hair restraint. Cook in preparation without hair restraint.
- Observed white cutting board in use for cutting meat, grooved/pitted and no longer cleanable.
- Critical. Observed cutting boards not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed encrusted material on can opener.
- Observed moderate build-up of grease on hood filters.
- Observed heavy build-up of grease under shelf that is located in cook line.
- Observed moderate build-up of food debris on the outside of all equipments in cook line.
- Observed build-up of food debris, dust and dirt on the outside of ice machine.
- Observed moderate build-up of food debris on the outside of all food storage container in walk in cooler.
- Observed moderate build-up of food debris inside drains located under ice machine.
- Observed moderate build-up of food debris inside cooler that is not in use. At cook line.
- Observed heavy build-up of food debris on the outside of food storage containers located in dry storage.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment. In cook line.
- Observed heavy food debris accumulated on dry storage floor. Under food containers.
- Observed debris accumulated on floor. In cabinet around drain.
- Observed wall soiled with accumulated food debris and dirt. In kitchen behind preparation table and around mop sink.
- Observed hole in ceiling. Over ice machine.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Raw chicken stored over raw beef. In walk-in- cooler. Raw beef and raw chicken was removed from original package. Corrected On Site.
- Critical. Observed uncovered spices in dry storage area. Corrected On Site.
- Observed cutting board grooved and no longer cleanable. All cutting boards located in kitchen are grooved and not cleanable.
- Observed nonfood-grade containers and grocery bags used for food storage. In d y storage and walk in cooler.
- Critical. Vacuum breaker mising at hose bibb. At outside on side of building. Corrected On Site.
- Observed moderate garbage on the ground and/or pad around dumpster.
- Carbon dioxide tanks not adequately secured. C02 tanks located in gas water heater room are not secured.
- 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. Operator has 60 days to train all employees.
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4/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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