- Basic - Bowl or other container with no handle used to dispense food. In container of corn mill and container of rice in bulk containers on bottom shelf of prep table.
- Basic - Gaskets/seals on holding unit in poor repair. White freezer chest closest to wall, next to reach in cooler. Also lids not closing all the way for reach in freezer chests. Multiple throughout.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Spoons used to scoop rice in water 77°. Front counter area.
- 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 container of flour on bottom shelf of prep table.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 88° on stove top. Chicken 118° in steam table, buffet area. Corrective action, had employee heat chicken up to proper temperature of 135°
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used in Container of salt on bottom shelf of prep table. Manager removed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on pan rack next to triple sink.
- Basic - Gaskets/seals on holding unit in poor repair. White reach in freezer chest gaskets torn. Also lid not closing all the way.
- 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. Handle touching in white bulk container of flour, cook line. Manager removed.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 89°F. Manager emptied container. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in steam table 122°F. Manager turned up settings. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. Water accumulation at bottom of reach in cooler, cook line from condensation. **Repeat Violation**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of corn mill and container of rice in bulk containers on bottom shelf of prep table.
- Basic - Gaskets/seals on holding unit in poor repair. White freezer chest closest to wall, next to reach in cooler. Also lids not closing all the way for reach in freezer chests. Multiple throughout.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Spoons used to scoop rice in water 77°. Front counter area.
- 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 container of flour on bottom shelf of prep table.
- Basic - Interior of microwave soiled with encrusted food debris. In rear on dry storage shelf by cook top.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter display cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In rear next to reach in cooler.
- Basic - Outer openings not protected with self-closing doors. Rear screen door.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Hot holding display box next to rice cookers.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Stored food not covered in chest freezer. Chicken. Employee covered chicken.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket, front register area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, front register area was less than 0ppm.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 88° on stove top. Chicken 118° in steam table, buffet area. Corrective action, had employee heat chicken up to proper temperature of 135°
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish stored over cooked tongue and cooked fish, reach in cooler closets to hand wash sink.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, front register area was less than 0ppm.
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink, front register area. Employee removed bucket.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear hand wash sink next to reach in cooler. Employee cut water back on.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water buildup on bottom of reach in cooler next to reach in freezer chest.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 115° in big pot on prep table.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Drink cooler ambient air thermometers read 30°, 50°. Accurate temperature was 40°
- 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. Cashier who plates food from front buffet.
- 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. P. Severin. Expired on 5/20/14.
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6/23/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of Bulk containers under prep table.
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from prep table.
- 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. Multiple.
- 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 container of flour.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink nearest stove top unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in three compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Santizer bucket in hand wash sink, front register area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken in reach in cooler 58° made this morning. Corrective action, explained to employee to cool food in shallow pans and to leave uncovered. **Repeat Violation**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups in spices.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan by register.
- Basic - Ceiling had accumulation of dust/debris/food. Through out kitchen.
- 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 water on table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen area.
- Basic - Mop sink used for other purposes. Pans on top of mop sink. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear door.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry mix 100°. Employee voluntarily discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner next to straws in front register area. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink by cook line. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes in reach in cooler were in deep pan and covered while cooling. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink had sanitizer bucket inside.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Main water line turned off on water heater. Corrective action turned back on. Water shut off on hand sink. Corrective action turned back on. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Upright coolers vents and shelves.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy in reach in cooler.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Employee set his plate on cutting board on sanitize station in triple sink. Manager asked him to remove his plate and sit in dinning room. , cutting board was rewashed. **Corrected On-Site**
- Basic - Equipment in poor repair. Right reach in cooler in kitchen. Ambient temperature 58°F ** Do not use this unit to store potentially hazardous food until capable of maintaining items at 41° or bellow***
- Basic - High Priority - Dead roaches on premises. Two dead roaches, between display and gate. Cleaned on site.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two pans of Mac n cheese 46-47° F, container of bacalao, corrective action taken, manager put in oven to reheat and hot hold for dinner time. Right reach in cooler in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef patties hot box at front, found at 122°. Corrective action taken, moved to kitchen to be reheated.
- High Priority - Roach activity present as evidenced by live roaches found. One roach by front cooler/ display. Killed on site. Cleaned up.
- Intermediate - No soap provided at handwash sink. By triple sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Multiple large pans of chicken and beans too deep and covered while product is in cooling process. In left reach in cooler. Cooling chart provided.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
- Basic - Outer openings not protected with self-closing doors. Back door. Also, from entry has one but door is kept open.
- High Priority - Live flies in dining room.
- High Priority - Raw animal food stored over ready-to-eat food. Bowl with raw goat over container of cooked chicken. Reach in cooler. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and pooling water. Left double door cooler in kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken. Reach in cooler.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2-double door reach in coolers, back kitchen.*DO NOT USED THESE UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL CAPABLE OF MANTAINING ITEMS AT 41F OR BELOW*
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled chicken cooked yesterday, mac and cheese, soy rehydrated chunks, grilled chicken cooked aprox 7 am today, in two double door reach in coolers in kitchen. Ambient thermometer in one reads over 60F. Manager showed proof of service done on coolers this morning. Food was voluntarily discarded by manager.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED WITH GALLON OF WATER Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. By coolers.
- Critical - No conspicuously located thermometer in holding unit. Left double door reach in cooler, kitchen
- Critical - Observed roach activity as evidenced by live roaches found. 1 live roac under triple sink. Corrected On Site. Killed and cleaned up.
- Critical - Observed toxic item stored by food. Two spray cleaners bottles in dry storage shelf. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/17/2012 | Routine - Food | Warning Issued |
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