- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small stainless steel cooler on the front line.
- Basic - mop sink or curbed cleaning facility used for storage. Operator states uses mop water to water plants. Recommend utilizing mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked chicken found at 44° operator placed in the freezer to rapidly chill
- Intermediate - Probe thermometer not within the intended measuring range of use. Recommend to get a thermometer to range 0 to 220
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food prep area. Paint starting to crack and peel
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Made at 11:00 must discard at 3 pm **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.white table in kitchen has bad cut marks and is stained.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.found **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs ordered over easy or medium **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage./ shelf under coffeegrinder
- Basic - Ice buildup in freezers in the interior of the reach in coolers
- Basic - Ice buildup in small freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ front line reach in coolers
- Intermediate - Handwash sink not accessible for employee use at all times./ by 3 compartment sink **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ gave to operator educated and helped fill out **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled./ under 3 compartment sink
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags and trash bags used in direct contact to store food. For raw chicken and bread **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef empanada left out on the counter over night black beans 70° manager states out 1 hour to bring to room temp. Recommend to reheat rapidly to 165° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.cooked shredded beef and cooked ground beefCooling over night Cooked shredded beef 48°47° cooked ground beef 45°48° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and beef empanadas on counter over night. **Warning**
- High Priority - Raw chicken stored over cooked beans in black cooler **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked shredded beef and cooked ground beef cooling over night 45° 48° **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By 3 bay **Corrected On-Site** **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 30. -70° **Corrected On-Site** **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. Black beans **Warning**
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10/4/2013 | Routine - Food | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair./ refrigerator
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ home made Italian dressing and cooked chicken and pork **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving and refrigeration
- Basic - Microwave door with rust that has pitted the surface.
- Basic - Reach-in cooler gasket torn/in disrepair./ small unit front line area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut melons 50 degrees, 65 degreesf chopped fresh garlic n oil less than 4 hrs recommended rapid chill
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./cooked pork,chicken/no date marking on cooked pork or chicken
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment./new owners from April-operator took test on 9/23/12 no results available
- Critical - Violation: 53B-08-1 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.
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10/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No Certified Food Manager for establishment./new owners from April
- 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 interior of refrigerator moderately soiled with accumulation of food residue.
- Observed moderate build-up of grease on shelf under pannini grill
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./milk,deli meats
- Critical - Observed raw animal food stored over cooked food./whole shell eggs stored over cooked pork,chicken in the refrigerator
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./cooked pork,chicken
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Observed interior of microwave lightly soiled.
- Observed residue build-up on exterior of RIC
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.broken
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.expired April 1st 2011
- Critical - Handwashing cleanser clogged at handwashing lavatory.by 3 bay sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.front line
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometers not calibrated according to manufacturer's specifications.for food.
- Observed employee with no hair restraint. Corrected On Site.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed interior of all reach-in coolers soiled with accumulation of food residue.
- Critical. License expired within 60 days after expiration date.
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6/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Handwashing cleanser lacking at handwashing lavatory.front line handsink . Corrected On Site.
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12/23/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.RIC located by ice machine
- No copy of latest inspection report.
- 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. new employee's This violation must be corrected by : 09/10/09.
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7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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