- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the unisex restroom. **Warning**. Call back found no hand washing sign in the unisex restroom used by customers and employees.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Splitter added to the mop sink require protection by a vacuum breaker. **Warning**. Call back found the splitter not protected on the mop sink
- Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled cleaning solution spray bottle hanging from the rack in the rear. **Warning**. Call back found unlabeled spray bottles hanging from the rack at the ware washing sink
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic storage container with no handle used to scoop the sugar. **Warning**
- 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. Employees drinking from a twisted cap bottle in the food prep areas. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry on the hand of employee while in the food prep areas. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the unisex restroom. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Prepped bagged raw hamburgers stored with /next to French fries in the white chest reach in freezer. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Splitter added to the mop sink require protection by a vacuum breaker. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken cooked on the prep table in the rear at 97° cooling. (Moved to the freezer to finish cooling.) **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed four containers of hamburgers partially cooked in the reach in cooler tightly wrapped in plastic at 98°cooling. (Plastics were removed ). **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. Large container of empanada mix in the the double door stainless steel reach cooler need to be dated. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled cleaning solution spray bottle hanging from the rack in the rear. **Warning**
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting beef wear watch
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Spoke to owner given information seating change Evaluation, must be provided for our district office. Owner will notify our office **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Condiments, sauces used for food **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hotdogs 95°f stored in steam table
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken stored with cooked chicken, owner changed Storage of product.
- Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - No soap provided at handwash sink. Main hand sink located in kitchen **Corrected On-Site**
- 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. Owner has information booklets, has two new employees.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer French fries stored inside.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken / mozzarella cheese stored in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Empanadas stored in freezer not date marked.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Freezer and coolers
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46°f, hamburger patties 46/47°f Per manager cooler will be replace next week. Recheck products 39°f on chicken and beef **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food crumbs left on the bottom
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bag in a box.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46?/beef 44?/hamburger 46?cheese 46?. Placed on ice. Unit was turned up too high. Unit was readjusted . Temperature rechecked at 44?. Informed operator not to adjust the unit so high.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs at the warmer were 106?. REHEATED. to 186? **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken, raw beef prepped stored with the cooked potato balls in freezer zip lock bags in the chest freezer **Corrected On-Site**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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9/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler had ambient temp of 50f. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beef for empanadas was 48f and 60f. Product was discarded.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, Hamburger was 50f, cheese 49f, chicken was 48f This violation must be corrected by : 913-12. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after drinking from cup. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), Beef for empanadas.
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9/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken 47 degrees F, beef 48 degrees F Spoke to employee refrigeration not working properly,recommend refrigeration checked. Repeat Violation. will notify owner on Monday
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 47 degrees F, raw beef 48 degrees F stored in cooler recommend employee place ice bath immediately. Corrected On Site. rechecked 41/42 degrees F will notify owner on Monday.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Containers of dressing stored in cooler has mayo on labels.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Recommend refrigeration company check unit maintain proper temperature 41 degrees F or below must provide proof of invoice.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed hamburger patties stacked in reach in cooler 60 degrees F recommend Manager to discard entire pan aproximately 60 hamburger patties.
- Critical - Employees have not received training related to their assigned duties. Observed two employees working in kitchen also cashier.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 17 bar stools in the restaurant has 0 seats on license.
- Critical - Hand wash sink lacking proper hand drying provisions. Observed handwash sink located front area.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler and freezer
- No copy of latest inspection report.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chopped Chicken 47 degrees F stored on top panel reach in cooler.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles stored without protection from contamination. plastic plates and paper stored on top counter.
- Critical - Working containers of food removed from original container not identified by common name. Bottles of dressing and oil stored on prep table.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2011 | 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. Observed beef and raw chicken bags
- Critical. Working containers of food removed from original container not identified by common name. Observed salt shaker unlabeled also sugar bulk container.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. saute onions 45 degrees F recommend product hot holding.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored above box of tomato es.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed sugar container Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Observed aluminum foil on storage shelve
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 12 seats in restaurant on license 0 seating.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Employees have not received training related to their assigned duties. This violation must be corrected by : 3/18/2011.
- 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 This violation must be corrected by : 3/18/2011.
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1/19/2011 | Routine - Food | Warning Issued |
- Plumbing installed and maintained
- Critical. Employee training validation
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9/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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