- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sugar spoon for coffee. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Condiments bottles.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above bags of lettuce in refrigerator.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 50F beef, 50F chicken, in reach in cooler for 3hrs, relocated to freezer. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Steam valve in coffee maker.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, pork, chicken.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Two employees present one has card safe staff
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5/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair.MOTOR GUARD MISSING FROM REFRIGERATED UNIT
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.FRONT COUNTER
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.all upright and dessert cold hold unit
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken 120° pork chop 122°. Double stacked in hot hold unit. Removed and placed in container. Increased to 133° at end of inspection. Less than 2 hours in unit
- Intermediate - Nonfood-grade basting brush used in food.
- 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. Two employees present one has card safe staff
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3/21/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.reach in cooler by cook line - ambient temperature at 52/55° f
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream - corrective action - moved to another reach in cooler- other food just prepared - moved to another reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beef enpenada 95° f- corrective action - increased thermostat
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in an improper manner.chicken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed toxic item on premise that is not required for the operation of establishment.PETICIDE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. RAAW BEEF AND RAW FISH
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FREEZER
- Critical - Observed uncovered food in holding unit/dry storage area. REACH IN COOLER
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/28/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TWO DOOR REACH IN COOLER HOLDING PHF HAM AND DAIRY AT 52-54 DEGREES DE
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FLOOR SERVING AREA
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. STORED ON THE FLOOR
- Critical - Observed dead roaches on premises. THREE DEAD ROACHES FLOOR
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. OBSERVED EMPLOYEES SWITCHING TASK WITHOUT WASHING HANDS AND PUTTING CLEAN GLOVES ON
- Observed food debris accumulated on kitchen floor.BEHIND LARGE CHEST FREEZER
- Critical - Observed handwash sink used for purposes other than handwashing. BACK ROOM KITCHEN HWS
- Critical - Observed interior of microwave soiled.
- Critical - Observed less than 1 handwash sink or number required by law for employees. EMPLOYEES SWITCHING TASK WITHOUT WASHING HANDS HWS NOT ACESSIBLE TO EMPLOYEE
- Critical - Observed non-service animals in the food establishment or on premises. ONE DEAD REACH ON STEAM TABLE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM HELD AT 54 DEGREES AND DAIRY HELD AT 52 DEGREES
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. SEVERAL ITEMS IN REACH IN COOLER NOT DATE LABELED
- Critical - Observed roach activity as evidenced by live roaches found ONE LIVE WALL WHERE PREP TABLE IS LOCATED
- Critical - Observed roach activity as evidenced by live roaches found TWO LIVE ROACHES ON WALL KITCHEN
- Critical - Observed roach activity as evidenced by live roaches found TWO LIVE ROACHES UNDER THREE COMPARTMENT SINK
- Critical - Observed small flying insects in bar area. BACK ROOM KITCHEN
- Critical - Observed torn packages/bags of food exposing the contents to contamination. FLOUR IN DRY STORAGE AREA
- Critical - Observed uncovered food in holding unit/dry storage area. OPEN CAN OF BEETS
- Critical - Observed uncovered food in holding unit/dry storage area. REACH IN COOLER
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7/27/2011 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed uncovered food in holding unit/dry storage area. LARGE CHEST FREEZER
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Hot food at proper temperatures
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times. FAN BLOCKING HWS
- No copy of latest inspection report.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. FISH IN THREE COMPARTMENT SINK
- Critical. Observed uncovered food in holding unit/dry storage area. BEEF PATTIES IN RIC FREEZER
- Observed nonfood-grade containers used for food storage. RI FREEZER
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- 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
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9/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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