- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cloth used as a food-contact surface. Vegetables and chicken WIC
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Three 5 gallon buckets of soy sauce by cook line.
- Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. **Warning**
- Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Food grade garbage bins (3).
- 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 - Employee washed hands with cold water.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over plant food
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by stool and other objects. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Sink near wear washing
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp 55°f in walk in cooler **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 80°f, ribs 75°f. **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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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler at 50° F
- Basic - Wet wiping cloth 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Stop Sale issued due to adulteration of food product.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No soap provided at handwash sink.
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11/5/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Boxes reused
- High Priority - Raw animal food stored over cooked food. Raw chicken over rte **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - Food manager certification expired.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic food storage containers
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard boxes reused **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces **Warning**
- 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. **Warning**
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1/3/2013 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. HWS IN BATHROOM
- Floors not constructed easily cleanable. Repeat Violation.
- Observed floor area(s) covered with standing water. UNDER TILES Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. REACH IN COOLER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. REACH IN FREEZER
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. STANDING WATER UNDER TILES
- Observed employee with no hair restraint. Corrected On Site.
- Observed grease accumulated on kitchen floor. Repeat Violation
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed wall soiled with accumulated food debris.
- Critical - Raw animal food not properly separated from ready-to-eat food.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. STANDING WATER UNDER TILES
- Observed ceiling tiles in disrepair.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dispensing utensils not designed or constructed with handle. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed toxic item stored by food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. GARLIC IN OIL
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Equipment or utensils not designed or constructed without a handle.
- Observed utensils stored in crevices between equipment.
- Observed hole in wall.
- Observed ceiling soiled.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.[freezer]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over sauces]
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[ flour container has unapproved scoop]
- Observed nonfood-contact equipment in poor repair[missing inside liner on lid of tabletop cooler]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[rusted top on table top freezer]
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed bathroom facility not clean.[too much storage]
- Critical. Observed objectionable odors in bathroom.
- Improper location of garbage disposal area.[move grease cans away from back door]
- Observed grease accumulated under cooking equipment.
- Observed unnecessary items on the premise.[bathroom]
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5/5/2010 | 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on nonfood-contact surface. Refrigerator surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed open dumpster lid.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- 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 New employees must take food handler's training within 60 days.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. (RICE) Corrected On Site.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. (ESTABLISHMENT PERFORMING WASH/SANITIZE, RINSE, RINSE)
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. (MUST SANITIZE AS LAST STEP)
- Violation: 33-16-1 Observed open dumpster lid. (MAINTAIN DUMPSTER LIDS CLOSED)
- Critical. Violation: 35B-13-1 Screening is not 16-mesh to the inch. (BACK DOOR)
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.
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7/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/26/2009 | Routine - Food | Warning Issued |
| No report available. | 12/29/2008 | Routine - Food | Administrative complaint recommended |
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