- No Violations Were Observed
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08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Utensils in poor condition. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **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. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
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5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen.
- 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. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.that has the eggs stored inside of it across from the reach in cooler
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pork found at 120°F on 3/13/2014. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw poultry over cooked pork **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.on the side of the building
- 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.poultry covered on the cook line **Corrected On-Site**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food being prepared outside. Cooking outside on portable small stove
- Basic - Food stored on floor.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler with raw vegetables not working properly
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food cooked outside no over head protection
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- 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 - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/18/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- No mop sink or curbed cleaning facility provided.
- Non-prewrapped utensils not properly presented.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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 interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/29/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans,beef
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken (MOLE)in kitchen line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.vegies next to handsink
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.soups and other items used for lunch time
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked items by steam table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons and forks
- 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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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles must be up
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above.ground beef Corrected On Site.
- 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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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.chilis/sugar
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.handles need to be up
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed expired Food Manager Certification.Marisela Espinoza
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8/23/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed food stored on floor.soda and water in dining room
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed expired Food Manager Certification.Marisela Espinoza
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6/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed food stored on floor. soda
- Critical. Observed food stored on floor.0nions
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times.blocked by trash can
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by rodent droppings found.dried Corrected On Site.
- Observed hole in wall.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/6/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor.boxes of soda
- Observed nonfood-contact equipment in poor repair.water heater
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving next to stove
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed wall soiled with accumulated dust.bottom of air conditioner unit
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 Corrected On Site.
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/25/2009 | Routine - Food | Warning Issued |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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