- Basic - Bowl or other container with no handle used to dispense food. Cereal
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor. Under table along wall
- Basic - Food stored in holding unit not covered. RIF.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wall soiled with accumulated food debris.by fryer
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.kitchen
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponges and brush in sink . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top, on top of oven
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. RIC across from oven is not cooling properly. ALL TCS FOODS WERE DISCARDED BY OPERATOR.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef over fish.
- 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 - Encrusted, soiled material on slicer.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/8/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove top, on top of oven
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. RIC across from oven is not cooling properly. ALL TCS FOODS WERE DISCARDED BY OPERATOR.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.onions
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS FOODS IN THIS RIC WERE DISCARDED BY OPERATOR.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook cut raw chicken with bare hands and then opened oven , used a wiping cloth and did not wash hands . **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. Operator discarded all TCS FOODS IN RIC.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans Corrective action taken, reheated,
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken on prep open prep table with RTE. CHICKEN IS BEING CUT AND SEASONED
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef over fish.
- High Priority - Roach activity present as evidenced by live roaches found. Observe 2 live roaches on floor in front service area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. Sponge and scrub brush in HWS
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/7/2014 | Complaint Full | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.gallon of milk. **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.Pork **Warning**
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Ice buildup in reach-in freezer. Back Room **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Exterior of grey container storing Cuban bread **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
- 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. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.gallon of milk. **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.Pork **Warning**
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3/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Ice buildup in reach-in freezer. Back Room **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of oven soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Exterior of grey container storing Cuban bread **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Back room **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
- 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. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.gallon of milk. **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.Pork **Warning**
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1/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights by reach in freezer and coolers in back room
- Basic - No handwashing sign provided at a hand sink used by food employees. All handsinks
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Warming oven by window.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Food containers with rice in back room.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen by 3 Compartment Sink.
- Intermediate - Meat grinder/saw soiled with old food debris.
- 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. Both handsinks in kitchen and front counter
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
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8/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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