- Basic - Bag/container of unrecognizable prepared food not identified by common name. ........beef, rabbit, sauces , soup in reach in cooler.
- Basic - Plumbing system in disrepair.......3 compartment sink and faucet handle broken.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.....chicken.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ......showed how to sanitize utensils . **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......brown beef , chicken, sauces , soup in reach in cooler.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Clean utensils stored between equipment and wall. Knife between 3 compartment sink and wall.
- Basic - Equipment in poor repair. Reach in cooler underneath prep.table. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Silverware/utensils stored upright with the food-contact surface up......spoon, forks, knives .
- Basic - Stored food not covered in reach freezer. ..,bread . **Corrected On-Site**
- 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. Employee sliced bread with bare hand. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw pork , raw fish above cooked sauce and ready to eat salad. **Corrected On-Site** **Repeat Violation**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Chlorine OR Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ... Manual Warewashing taking place without any sanitizer or sanitizing step.
- High Priority - Raw animal food stored over ready-to-eat food. ... In single door reach in cooler Raw Chicken Breasts above AND abutting cheeses.
- Intermediate - Manager lacking proof of food manager certification.
- 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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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food debris accumulated on kitchen floor. ---under equiment and around kitchen perimeter.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- on cook line and in food prep area. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in storage cooler, red sauces, chicken breasts. --- --- in reach in freezer breaded items. Repeat Violation.
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- stainless shelving in rear prep area holding dry foods, dishes, and utensils is solied. soiled
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. --- Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. ---rear prep area, soft wood laminate board atop stainless 2 door undercounter refrigeration unit. --- cook line, soft wood laminate board as cold table cutting board and side prep counter. --- Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ---oval metal sizzler platter is left in kitchen, dry food bins .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- in kitchen, in stainless bain marie --- Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. --- squid thawing in pot of standing water in 3 compartment sink
- Critical - Observed uncovered food in holding unit/dry storage area. --- in reach in freezer, trays of scooped \heese.
- Critical - Observed uncovered food in holding unit/dry storage area. ---in reach in freezer, loaves of baked bread.
- Critical - Working containers of food removed from original container not identified by common name. --- in kitchen dry food bins.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. --- between deep fryer and gas char broiler
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- empllyee making presh pasta with bare hands
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. --- laminated soft wood sheets used as cutting board/preptables.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed personal care item stored with food. --- cellphone on prep table with freah pasta
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9/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.RESTROOM
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- 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. 2 employees over 60 days Repeat Violation.
- Observed employee with no hair restraint.PREPARATION COOK Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes onlyKITCHEN DOORWAY
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6/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons on storage rack
- Observed employee with no hair restraint. cook Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. in storage room Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
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12/13/2010 | Routine - Food | Administrative complaint recommended |
- 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 This violation must be corrected by : 4/10/2010.
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4/12/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 4/10/2010.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beets
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef, soup in reachin coolers
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler in dishwashing area
- Food-contact surface not smooth and easily cleanable. chopping boards are unsealed wood
- Critical. Observed improper use of detergent-sanitizer. No sanitizer used on dishes being washed.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets. reachin cooler in dishwashing area
- Observed single-service articles improperly stored. takeout containers not inverted.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen hws
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. k class on floor
- Critical. Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 4/10/2010.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/10/2010.
- 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 : 4/10/2010.
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2/9/2010 | Routine - Food | Warning Issued |
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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