- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that line pans are stacked wet. **Warning**
- Basic - Food contaminated by unsanitized equipment. Observed nest stacking of sheet pans of cooked chicken in the kitchen. There is no protective barrier between the cooked chicken and bottom of the sheet pans. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed a scoop used for rice in standing water with a temperature of 85°. Water was dumped **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet towel under a cutting board in a prep area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Observed a torn gasket on a door of the Bain Marie cooler on the cook's line. **Warning**
- Basic - Sponge used as a wiping cloth on a food-contact surface. Observed wet in use sponges at the 3 compartment sink. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed bourbon chicken at 114-121° in the steam table on the front line. Chicken was rapidly re-heated to 182° **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 one gallon bottles of bug spray in the establishment. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed eggs stored at 54° in the Bain Marie cooler on the cook's line. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw shell eggs at 54° **Warning**
- Intermediate - Cutting board(s) stained/soiled on the Bain Marie cooler on the cook's line. **Warning**
- 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. Bain Marie cooler on the cook's line. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the deep fat fryers.
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as a scoop for rice. **Corrected On-Site**
- Basic - Dead roaches on premises. 1 roach under the front counter. 1 roach on a rack used to store 5 gallon food buckets in the storage area. 1 roach on a sheet pan used to cover seasonings on the cook's line. 1 roach on the wall by the mop sink next to the 3 compartment sink.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to the rice cookers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the deep fat fryers.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Food stored in ice used for drinks. See stop sale. Observed a bottle of water stored in the ice of the ice machine.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed a prep table with old cooked rice on it from the day before.
- High Priority - Live flies in kitchen.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 3 on a wall behind and under a rack used to store food in the storage area. 2 under a chest freezer in the storage area. 2 on the wall next to the Bain Marie cooler on the cook's line. Last pest control service was done on 5/18/14.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All cooked food in the walk-in cooler.
- Intermediate - Walk-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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6/3/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roaches in 2 glue traps behind the front counter. **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped vegetables and cooked potatoes. **Warning**
- Basic - Wall soiled with accumulated food debris. To the right of the Bain Marie cooler on the cooks line. Opposite the 3 compartment sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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1/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roaches in 2 glue traps behind the front counter. **Corrected On-Site** **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Near where the sodas are stored. To the right of the Bain Marie cooler on the cooks line. **Warning**
- Basic - Equipment in poor repair. Walk-in cooler is unable to maintain TCS foods at proper temperatures. Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the walk-in cooler. **Warning**
- Basic - Shelf under preparation table soiled with food debris. Kitchen **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Food storage containers. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped vegetables and cooked potatoes. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated food debris. To the right of the Bain Marie cooler on the cooks line. Opposite the 3 compartment sink. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water on the cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. TCS cooked food in the walk-in cooler overnight. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. Chicken on the front line steam table. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over eggs. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloths in the hand wash sink behind the front counter. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Warning**
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1/3/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under the prep table
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cooks line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair. Bain Marie cooler
- Basic - Wall soiled with accumulated food debris. To the right of the box sodas.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes in the kitchen. Placed in the walkin cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in the kitchen at 116-120°. Rapidly reheated. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over prepped onions **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked food in the walkin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. On top of a soy sauce container. **Corrected On-Site**
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bain Marie cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for all 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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7/29/2013 | Routine - Food | Warning Issued |
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