- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling soiled with accumulated grease. Above cook station
- Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint**
- Basic - Food debris accumulated on kitchen floor. Under dish ware sinks.
- Basic - Grease accumulated under cooking equipment. **Admin Complaint**
- Basic - Holes in ceiling.
- Basic - Holes in wall, throughout kitchen and outside of building.
- Basic - Hood soiled with accumulated grease.
- 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. Above cook station.
- Basic - Screening is not 16-mesh to the inch. Window in the rear.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Roach activity present as evidenced by 3 live roaches found in the kitchen, under dish ware sink. **Admin Complaint**
- High Priority - Rodent activity present as evidenced by 4 dried rodent droppings found in the kitchen under sink at the back of the restaurant , inside. **Admin Complaint**
- High Priority - Rodent bait not contained in a covered, tamper-resistant bait station.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Tracking powder pesticide used inside establishment.
- 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. Big 5.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Admin Complaint**
- Intermediate - No soap provided at handwash sink. Kitchen **Admin Complaint**
- 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. **Admin Complaint**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Observed electrical wiring in disrepair. For reporting purposes only. Multiple wiring for reach in coolers.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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3/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Water inside the steam table, full with grease and food build up.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. 3 reach in coolers not properly maintaining foods at or below 41°F. Located in front of non working walk in cooler.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Holes in walls , all over kitchen, under sinks, behind equipment, three compartment sink area.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Single-service items stored on floor.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- 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.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Spooning plant food with bare hand and spoon, place in reach in cooler.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Plant food, gravy, plant food
- High Priority - Roach activity present as evidenced by 50 live roaches found on the floor and walls at the three compartment sink area , on floor and wall behind a reach in cooler near the fryer area, inside a non working walk in cooler and freezer, on walls behind and underneath a food prep table near the back door.
- High Priority - Rodent activity present as evidenced by rodent 20 fresh and dried droppings found behind a food prep table and store room floors.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Big 5
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 soap provided at handwash sink. Kitchen
- 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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9/27/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Water inside the steam table, full with grease and food build up.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. 3 reach in coolers not properly maintaining foods at or below 41F. Located in front of non working walk in cooler.
- Basic - Holes in walls , all over kitchen, under sinks, behind equipment, three compartment sink area.
- Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Big 5
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - 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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9/27/2013 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
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7/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- 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.
- Basic - High Priority - Dead roaches on premises.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- 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. **Warning**
- 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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5/20/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. Observed interior of microwave soiled with food residue.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed conch in standing water.
- High Priority - License is expired and is more than 60 after expiration date. Establishment is operating without a vivid license. **Admin Complaint**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed PHF prepared on site without date marking.
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2/8/2013 | Routine - Food | Administrative complaint recommended |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sing missing.
- 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed ceiling in disrepair. Observed ceiling in disrepair.
- Critical - Observed potentially hazardous food thawed in an improper manner. observed conch and shrimp being defrosted in standing water in three compartments sink **Admin Complaint** **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Observed conch and shrimp in standing water in three compartments sink.
- Critical - Observed screen in door torn/in poor repair. Observed rear door in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on table
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER CANNOT MAINTAIN FOOD AT 41 DEGREES.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN WALK IN COOLER ABOVE 41 DEGREES.
- Equipment or utensils not designed or constructed in a durable manner. OBSERVED TABLE IN WOOD IN FOOD PREP AREA.
- Floors not maintained smooth and durable.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS, GREASE BUILD UP ON FOOD CONTACT SURFACE.
- Critical - Observed encrusted, soiled material on slicer. OBSERVED SLICER RUSTY.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. FOOD PREP AREA.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled. INSIDE OF MICROWAVE SOILED WITH FOOD RESIDUE. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF COOLERS SOILED. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COLE SLAW AT 52 DEGREES.
- Critical - Observed potentially hazardous food thawed in an improper manner. OBSERVED CONCH AND SHRIMP IN STANDING WATER IN TWO COMPARTMENTS SINK.
- Observed wall in disrepair. HALLWAY BY THE RESTROOM.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED SAUSAGE AT 114 DEGREES.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). OBSERVED FOOD IN WIC ADULTARATED BY TEMPERATURE ABUSE.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.dressing at 61 Corrected On Site.
- Critical - Cold water not provided/shut off at employee handwash sink.kitchen area
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Establishment operating without a current Hotel and Restaurant license.EXPIRED 10-01-11 must pay within 5 days to avoid further action
- Faucet/handle missing at plumbing fixture.handsink in kitchen area
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink.kitchen area
- Lights missing the proper shield, sleeve coatings or covers.shield is there but missing ends
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.dry storage area
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification.certification date 11/2006
- Observed food debris accumulated on dry storage area floor.
- Critical - Observed food stored on floor.walk in cooler Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reach in freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dressing at 61 degrees
- Critical - Observed roach activity as evidenced by live roaches found only one live
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Observed toxic item improperly stored.next to clean plates
- Observed wall soiled with accumulated grease.kitchen area
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walking cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. 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
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in two compartment sink instesad.
- Observed grease accumulated on kitchen floor. floor was slipery during this inspection .
- Critical - Observed interior of microwave soiled.
- Critical - Observed sewage backing up through floor drains of establishment. waste water. grease trap.
- Critical - Observed uncovered food in holding unit/dry storage area. open paper bags of flour in the storageroom .
- Critical - Observed uncovered food in holding unit/dry storage area. walking cooler.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Plumbing system in disrepair. handwashing sink plus prep sink in the kitchen in disrepair .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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5/3/2011 | 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. food containers . walking coolers.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. walkin cooler.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. all kitchen equipment .
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1/24/2011 | Routine - Food | Call Back - Complied |
- 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
- Observed build-up of grease on nonfood-contact surface. all kitchen equipment .
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. walkin cooler.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. dry storageroom .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers . walking coolers.
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1/21/2011 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Violation: 36-13-1 Observed grease accumulated under cooking equipment, and prep tables.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. throughout the kitchen .
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/16/2010 | 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. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. open bags.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical. Observed roach activity as evidenced by live roaches found. 1 live roach in front counter .
- Observed grease accumulated under cooking equipment, and prep tables.
- Observed wall soiled with accumulated food debris. throughout the kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Dry stORAGE .
- Critical. Observed uncovered food in holding unit/dry storage area. walking coolER .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
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1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. kitchen .
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7/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. home fries .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler was at 50F.
- Critical. No conspicuously located thermometer in holding unit. walkin cooler.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage shelves .
- Observed grease accumulated under cooking equipment. kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/20/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/12/2009 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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