- Basic - Hood soiled with accumulated grease.
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3/22/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Dead roaches on premises.3 dead found on top of the refrigerator in the back prep area.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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.
- High Priority - Roach activity present as evidenced by live roaches found.40 plus live roaches found. 28 plus live roaches found under cabinet on a bag of sugar. 4 live roaches found on the wall next to rack used to store clean pans. 3 live roaches found behind paper towel dispenser over prep sink in the back next to the three compartment sink. 1 live roach found under reach in cooler in the prep area. 8 live roaches found in crack under drain board connected to the three compartment sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Employee rinsed utensil in handwash sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hand in the three compartment sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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3/21/2014 | Routine - Food | Emergency order recommended |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Boxes of chicken
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- 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 - High Priority - Dead roaches on premises. 2 dead roaches inside broken cooler
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Back area sink
- 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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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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5/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with cold water.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in ice cooler no ice.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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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2/14/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved 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 microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over sauces
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.chiken in front counter
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegies
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name.
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.plantains
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chiken ,beans Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.beef over lettuce
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.chiken in front counter
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS.
- Critical - HANDWASHING CLEANSER LACKING AT HANDWASHING LAVATORY.
- 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.
- Critical - OBSERVED RAW ANIMAL FOOD STORED OVER READY-TO-EAT FOOD. RAW BEEF OVER LETTUCE IN STANDUP REFRIGERATOR.
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. STANDUP REFRIGERATOR.
- Critical - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED.
- Critical - REQUIRED CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL FOOD NOT PROVIDED.
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.not current license posted
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handle need to be up
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9/28/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Hand wash sink lacking proper hand drying provisions.back
- Critical. Handwashing cleanser lacking at handwashing lavatory.back
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth.frig not covered Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.frig
- 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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2/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED NONEXEMPT FISH HAS NOT UNDERGONE PROPER PARASITE DESTRUCTION.
- Critical. OBSERVED REQUIRED CONSUMER ADVISORY FOR RAW/UNDERCOOKED ANIMAL FOOD NOT PROVIDED.
- Critical. OBSERVED NO CONSPICUOUSLY LOCATED THERMOMETER IN HOLDING UNIT.
- Critical. OBSERVED RAW ANIMAL FOOD STORED OVER READY-TO-EAT FOOD
- OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- Critical. OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
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11/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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