- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Bowl or other container with no handle used to dispense food. cup for scooping **Repeat Violation**
- Basic - Ceiling in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. purse
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Utensils in poor condition. Plastic utensils no longer cleanable
- High Priority - Toxic substance/chemical stored by or with food. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and fan
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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2/6/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dirty Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment in poor repair.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - Holes in wall. Throughout
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and fan
- Basic - Reuse of single-use articles.
- Basic - Screen in door torn/in poor repair.
- 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) hot held at less than 135 degrees Fahrenheit or above. Less than 4 hrs. Reheated to 165°
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Roach activity present as evidenced by live 75 plus live roaches found in kitchen on wall above and below prep table and 1 live roach next to handsink in non working steam table.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - 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.
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2/5/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Front counter
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area. Purses and money **Corrected On-Site**
- 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 - Holes in wall. Front counter
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Front counter
- 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.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Single-service articles improperly stored.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food stored on floor. onions
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food.EGGS Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of grease on nonfood-contact surface.filters
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Wet mop not hung to dry.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of grease on nonfood-contact surface.on floor under stove
- Critical - Observed food stored on floor.beans Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Freezer
- Observed leaking pipe at plumbing fixture.At 3 compartment sink
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.next to refrigerator in KITCHEN
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet mop not hung to dry.
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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.
- Observed garbage on the ground and/or pad around dumpster.Back door
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
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5/10/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed open dumpster lid.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.stove and floor
- Plumbing system in disrepair.three compartment sink up front
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed open dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Violation: 53B-08-1 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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5/21/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef stew 74 degrees. Corrected On Site. put back in cooler
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee chopping vegetables bare handed. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee using 3-compartment sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffe cup on preparation table. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. utensils inside. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter.
- Critical. Observed screen in door torn/in poor repair.
- Observed wall soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed cloth used as a food-contact surface. tortillas
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. using supermarket bags
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash aids at a non-handwash sink. using 3-compartment sink
- Critical. Observed screen in door torn/in poor repair.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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