- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipment stored on floor.pots and pans
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Open dumpster lid.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Waste line passing through ice machine.
- Basic - Working container of food not labeled in English.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked beans found at 58°F
- 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. Cooked beans found at 58°F,
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. By the back door
- High Priority - Vacuum breaker missing at hose bibb.hand washing sink in the back by the three compartment sink
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 17 seats on license , observed approximately 56 seats. **Warning** must follow up on Next Routine.
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12/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. Hole in drain cover (storage area). **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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 17 seats on license , observed approximately 56 seats. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Inside chest freezer. **Warning**
- Basic - Wall in disrepair. Behind 3 compartment sink (opening gap to inner wall ). Must seal or closed gap. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef cheeks (Barbacoa) 97°f. Correction: reheat to 165°f before placing at steam tables. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche offered on menu. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Mocaljetes (stone morters) used for food preparation ( not allowed ) porous surface. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Barbacoa (beef cheeks) 97°f, soup 117°f. Must reheat to 165°f before placing foods in steam tables. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs (huevos en cascara) over sauce at walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Going to restroom and came back with gloves on. **Warning**
- 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. **Warning**
- Intermediate - Food manager certification expired. Manager retaken exam . With SERVSAFE , Record # 1251295 10/03/2013. Failed , will retake next week. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tampiquena disk (steak) . **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
- 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.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- 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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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- 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.
- Observed hole in wall. BATHROOM
- Observed nonfood-grade containers used for food storage. HOME DEPOT PAINT BUCKET
- Vacuum breaker mising at hose bibb.
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1/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. WALK IN COOLER
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall. BATHROOM
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. HOME DEPOT PAINT BUCKET
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/24/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.foam cooler in prep table
- Critical - Hot water not provided/shut off at employee hand wash sink.next to 3 compartment sink
- No copy of latest inspection report.
- 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.EXPIRED
- Observed cooler gasket torn/in disrepair.
- Critical - Observed cloth used as a food-contact surface.for tortillas
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed raw animal food stored over cooked food.raw eggs over soups
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over beef in reachin cooler
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps around backdoor
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice,beef,sauce in front counter
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.soups ,beans fron previous day
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.broken tiles
- Floors not maintained smooth and durable.grout missing in someareas
- Critical - Hand sink missing in food preparation room or area.outside bar area
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface.to cover tortillas
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.soups ,beans
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chiken over shrimp
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination.on top of rechin freezer
- Observed wall soiled with accumulated food debris.someareas
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps around backdoor
- Plumbing improperly installed.faucet on handsink in kitchen
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cookline area
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth./tile missing
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef / under front line
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.walkin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice in kithen Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed floor area(s) covered with standing water.from ice machine
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.rice and beans
- Observed ice scoop with handle in contact with ice.
- Observed nonfood-grade containers used for food storage.
- Critical. Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.missing tile
- Observed food debris accumulated on kitchen floor.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee eating in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
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3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under Sections 4-602.11 and 4-702.11;
- Critical. Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent- sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT; (B) Use of a detergent-sanitizer as specified under Section 4-501.115 if using: (1) Alternative WAREWASHING EQUIPMENT as specified in Paragraph 4-301.12(C) that is APPROVED for use with a detergent-sanitizer, or (2) A WAREWASHING system for CIP EQUIPMENT;(C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under (E) of this section, or alternative manual WAREWASHING EQUIPMENT such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the SANITIZING solution, and (2) Wasted immediately after each application; or (E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the SANITIZING solution.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 6/22/2009 | Routine - Food | Warning Issued |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Routine - Food | Administrative complaint recommended |
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