- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice and pickles **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw pork and crates of vegetables WIC. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Front counter
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a location that is exposed to splash/dust. HWS next to food prep. No shield guard. Prepping fish. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Was turned off with utensils inside **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. RIC front of cooking cook line
- Basic - Single-service items stored on floor. Cups dry storage area
- Basic - Stored food not covered in walk-in cooler. Cut onions
- Basic - Stored food not covered in walk-in freezer. Corn
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Prep Refrigerator 60°f
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Cold hold drawer ham 70°f **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 70°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over plant food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cold hold drawers raw steak 50°f **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil 70°f and cut tomatoes 60°f
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front counter **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Refrigerated drawers 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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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Unnecessary items on the premise.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored on floor.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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7/12/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves and equipment
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter ice cream station **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dish washing area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fr less than 4 hours. Bagged ice placed in cooler drawers to reduce temperature.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Clean knives/utensils stored in crevices between equipment. Front counter
- Basic - Food stored on floor. Walk-in cooler
- Basic - Hole in wall. Throughout kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over rte
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas/ comminuted meat front counter
- High Priority - Roach activity present as evidenced by 8 live roaches found in kitchen.
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1/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. NEXT TO ICE MACHINE
- Critical - Handwashing cleanser lacking at handwashing lavatory. NEXT TO ICE MACHINE
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 7/11/2012.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. DRY STORAGE AREAS
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FOR LESS THAN 4 HOURS. HOT BOX TEMPERATURE ADJUSTED BY OPERATOR.
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5/11/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Equipment or utensils not designed or construct with handle
- Critical - Handwash sink not accessible for employee use at all times.NEXT TO ICE MACHINE
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook line Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on kitchen floor. STORAGE RM
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. COOK LINE
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER RTE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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