- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On light bulb in buffet line. **Warning**
- High Priority - Displayed food not properly protected from contamination. Establishment sets a self serving buffet line in the middle of the dinning room, it has a sneeze guard but is not long enough to cover the food. Half of the containers stick out from underneath the guard. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the end of Dish Machine line. Dumping straws, ice and lime wedges. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink at the end of Dish Machine line, clean dishes are stored next to it. Moved. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of coffee on steam table. Removed by cook. **Repeat Violation** **Warning**
- Basic - Hood filters in disrepair. One in cook line is broken leaving open spaces. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On light bulb in buffet line. **Warning**
- Basic - Old labels stuck to food containers after cleaning. For mojo in reach in cooler. Removed by cook. **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Throughout bars. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted with rust. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In front of hand wash sink next to double sink, kitchen. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. White powder per cook is sugar, in kitchen. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. **Warning**
- High Priority - Displayed food not properly protected from contamination. Establishment sets a self serving buffet line in the middle of the dinning room, it has a sneeze guard but is not long enough to cover the food. Half of the containers stick out from underneath the guard. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the beginning of cook line. Cut tomatoes 49°, carnitas (pork) 49°, mojo 48°. All items placed in cooler before lunch. Corrective action taken, moved to other coolers. Walk in cooler: Cimichurri 48°, turkey 46°, sliced pork 48°, Swiss cheese 47°, calamari 46°, raw chicken 47-48° F. Per manager all items in unit arrived yesterday. Corrective action taken, Technician was called during , inspection. Also walk in frezer door was opened to help the air flow in the walk in cooler. **Repeat Violation** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after preparation. Natilla (custard) date marked 8/18/14. Discarded on site by owner. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the end of Dish Machine line. Dumping straws, ice and lime wedges. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By double sink and oven, kitchen. **Repeat Violation** **Warning**
- 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. Ambient temperatures is 50°F. Make table across from grill. **Warning**
- 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. Air blowing out of vents is 48°F. **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility in disrepair. Ladies bathroom stalls have no locks. Operator explained they have been ordered.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Steam table. Kitchen.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. One.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beer cooler behind cash register, milk and homemade flan are stored in this unit.
- Basic - No hot running water at mop sink. Kitchen, near washer and dryer.
- Basic - Spray bottle containing a food product not labeled. Blue liquid. Bar in Cuba Libre side.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bars. Straw dispensers are set on counter within the customers reach.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw steaks 47-49°, sour cream 49°. Cook stated items were placed in this unit about an hour ago, brought from walk in cooler. Corrective action taken, adjusted setting and operator called technician. Also, milk in beer cooler behind cash register is 45°, stored here since yesterday,voluntarily discarded by manager.
- Intermediate - Cold holding equipment incapable of 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. Make table in cook line, ambient temperature is 51°. After adjusting the setting, kept door closed, temperature is 44°.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also, no soap or hand washing sign. HWS between dump sink and triple sink in bar. Havana side.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Is at 20°. **Corrected On-Site**
- 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. Only one is current. Operator has new books. Also, copies of certificates are not accepted.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled beef. Per cook, was cooked 6 days ago.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bag of onions.
- Basic - Dead roaches on premises. One on floor in bar. Swept up. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- 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 bulk sugar next to washer and dryer.
- Basic - In-use wet wiping cloth/towel used under cutting board. Multiple.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Most serving spoons at buffet not protected.
- Basic - Soil residue build-up on nonfood-contact surface. Soiled water buildup in bottom of drink cooler behind bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No protection for any food at buffet, all lids to service trays left open as well.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Colander, next to double sink at cook line. Moved. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Office
- Basic - Bowl or other container with no handle used to dispense food. Croutons
- Basic - Clean equipment stored on floor. Big pot **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Prep sink by cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef, and cooked pork 48? in reach in cooler, corrective action: ice down **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 117-133? plantains under lamp, explained time as public health control, corrective action: discarded by cook; 122? rice with chicken on stove, corrective action: reheated
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over yuca in reach in cooler **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork made on 3-18-13
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight dots **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. office
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. dishwasher lady
- Critical - Equipment food-contact surfaces and utensils not sanitized. big pans only washed and rinsed
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 1 food mgr certificate only, she left for a catering but came back Corrected On Site.
- 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. some expired Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting lemons for drinks Corrected On Site. got gloves
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves to cut lemons Corrected On Site. washed hands
- Critical - Observed food being cooled by nonapproved method. 107F rice on table, corrective action : placed in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 70F cooked peas and red peppers-canned, on table; corrective action : iced down
- Critical - Observed spray hose at dish sink lower than flood rim of sink. dishwasher sink Corrected On Site.
- Observed wall in disrepair. by dishwasher area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in prep reach in cooler made yesterday morning Corrected On Site. Repeat Violation.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. broken faucet at mop sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - No conspicuously located thermometer in holding unit. cooler by cook line Corrected On Site. Repeat Violation.
- 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. some expired
- Observed leaking pipe/faucet at plumbing fixture. prep sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese cake, and milk opened a couple of days ago Repeat Violation.
- Critical - Observed unlabeled spray bottle. under dishmachine Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tamales, pork, made on Saturday Repeat Violation.
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6/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. probe thermometer reading 48F in prep reach in cooler by cook line Don't use this cooler for potentially hazardous food until thermometer reads 41F or below Refrigerator man arrived
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat
- Critical - No conspicuously located thermometer in holding unit. has a probe instead of ambient air, prep unit by cook line
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at prep sink after touching raw chicken Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. riinsing bottle
- Observed nonfood-grade containers used for food storage. flour / harina de pan
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. by bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F cheese, pork, beef in prep reach in cooler ; brought from walk-in cooler one hour ago, moved to other cooler by cook line Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese cake opened on saturday
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm bleach in bucket
- Critical - Observed shell eggs in use or stored with cracks or broken shells. one cracked in walk-in cooler Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork cooked on saturday
- Critical - Unlabeled toxic container does not bear the manufacturer's label. blue substance at bar
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom,EMPLOYEES
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, SCOOPP ON TOP OF ICE CONTAINER :BAR
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor, WALKING COOLER CASE OOF YUCA
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Counter top used to cut bread.
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5/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in on cookline
- Food-contact surface not smooth and easily cleanable. Counter top used to cut bread.
- Critical - Hand wash sink lacking proper hand drying provisions. Next to cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Observed build-up of food debris on nonfood-contact surface. shelving under microwaves
- Observed cutting board grooved/pitted and no longer cleanable. On cookline.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Tightly covered. Corrected On Site. Uncovered. Only had been cooling for 1 and a half hours, per manager.
- Critical - Observed food stored on floor. walk in freezer. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Container stored in hand sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 48, cheese 46, chicken 45 degrees F, reach-in on cookline Corrected On Site. moved to walk-in
- Observed reach-in cooler gasket torn/in disrepair. on cookline
- Critical - Observed small flying insects in bar area.
- Waste line missing at soda gun holster.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. walk-ins
- Critical. Observed cloth used as a food-contact surface. under cutting board
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. on oven handle
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. *Manually sanitize dishes until machine is fixed*
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicharrones in white reachin by cook line
- Critical. Working containers of food removed from original container not identified by common name. white powder in reachin at bar
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. 2 reading 0F Corrected On Site. Repeat Violation.
- Critical. Food not properly protected from contamination. bowl with creamer on top of mint leaves in bar reachin
- Observed gaskets/seals on cold holding unit in poor repair. sandwich prep unit
- Wet wiping cloth not stored in sanitizing solution between uses. by coffee maker Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. at bar
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. restroom by 2nd bar
- Critical. Covered waste receptacle not provided in women's bathroom. restroom by 2nd bar
- Observed hole in wall. by service window Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soapy water for tables
- Critical. Electrical outlet missing cover plate. For reporting purposes only. popped out by window
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice pudding, 3 leches cake in display cooler; discarded by employee; chimichurri on table-has oil and garlic, placed in reach-in Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. dessert cooler display thermomether reading 50F
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 28F
- Critical. No conspicuously located thermometer in holding unit. cooler at front counter, employee couldn't find it
- Critical. Observed potentially hazardous food thawed in standing water. ham in prep sink Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp and chicken over broccoli and zuchini in reachin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. under coffee machine Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. at 3 comp sink at bar and handsink by ice bin
- Critical. Lack of signage on bathroom. employee restroom Corrected On Site.
- Observed floor area(s) covered with standing water. by water heater
- Observed wall in disrepair. by service window
- No copy of latest inspection report. has old inspections but not last one
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 2/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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