- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean equipment stored on floor. Food tray on kitchen's floor
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans on floor
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor. Onions, plantains, potatoes
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in ceiling.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Rice and beans at 62°
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice and beans.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Meat over chicken at reach in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- Intermediate - Accumulation of food debris/grease on food-contact surface. By kitchen equipment
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. At bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans
- Intermediate - Soil residue in food storage containers.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Utensils in poor condition.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated food debris.
- 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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wall in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored in a prohibited area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Soil residue in food storage containers.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Light not functioning.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed food stored on floor.bag of beans
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.storage containers
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.seasoning bottles and containers
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.rusted
- Observed equipment in poor repair.lid to freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.produce bins
- Observed wall soiled with accumulated food debris.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.servers area
- No copy of latest inspection report.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.rust
- Critical - Observed dented/rusted cans.green pigeon peas
- Critical - Observed food stored on floor.papaya
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.back/meat
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.front
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.reachin
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Observed wall in disrepair.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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5/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed bathroom facility not clean.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed hole in wall.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall in disrepair.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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4/6/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- 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. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed screen in door torn/in poor repair.
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11/12/2010 | 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. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed wall in disrepair.
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4/19/2010 | 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.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-15-1 Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 37-03-1 Observed wall in disrepair.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
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8/10/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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 ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in wall.
- Observed wall in disrepair.
- Observed ceiling soiled with accumulated grease.
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7/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Warning Issued |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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