- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.rice
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Single-service articles improperly stored.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink used for purposes other than handwashing.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.onions
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage area
- Basic - Open dumpster lid.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Leaking pipe at plumbing fixture. 3-compartment sink
- Basic - Nonfood-contact equipment in poor repair. Front line counter.
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquetas, peeled hard boiled eggs **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **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. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. mens restroom
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. eggs Corrected On Site.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Equipment or utensils not designed or constructed in a durable manner. RUSTED REACHIN COOLER RACKS
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 COMPARTMENT SINK
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/1/2011 .
- 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. *Employee present missing*
- Critical - Observed container of medicine/vitamins improperly stored.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with ineffective hair restraint. Waitress
- Observed employee with no hair restraint. COOK
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM and EGGS *AT ROOM TEMPERATURE
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles improperly stored.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment (rear kitchen area, 60F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- No copy of latest inspection report.
- Critical - No person in charge of establishment. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food (ground beef) stored over cooked food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit-clear door cooler.
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1/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment (beige-50F, clear-door,60F coolers) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 1-6-11. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit-clear door cooler.
- Critical. Establishment operating without a current Hotel and Restaurant license- Administrative Complaint requested per Carlos Lezcano, Deputy District Manager.
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1/5/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Uncooked shelled eggs detected at 60F during Callback Inspection.
- Critical. Violation: 04-01-1 Cold holding equipment (clear door reach-in cooler in front, 60F and clear door reach-in cooler in rear kitchen, 47F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8-7-10. Clear door cooler in rear kitchen currently detected at 61F during Callback Inspection; shelled eggs detected at 60F.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical. Violation: 35B-04-1 Outer openings (rear kitchen door) of establishment cannot be properly sealed when not in operation.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.
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8/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food (tamales) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment (clear door reach-in cooler in front, 60F and clear door reach-in cooler in rear kitchen, 47F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 8-7-10.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation.
- Critical. Hot water not provided/shut off (85F, front service area) at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. An estimate of [5-6] dry and dark rodent droppings were observed underneath reach-in cooler (clear door) inside kitchen. This violation must be corrected by : 8-7-10.
- Critical. Observed live flies in kitchen. Corrected On Site.
- Critical. Outer openings (rear kitchen door) of establishment cannot be properly sealed when not in operation.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Employees not informed of acceptable sanitary practices.
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8/6/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Hot holding equipment (steam table) incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food (bread in sandwich area) contaminated by unsanitized equipment. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food (bread) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed objectionable odors in men's bathroom.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Establishment operating without a current Hotel and Restaurant license. Please call 8504871395, or www.myfloridalicense.com to pay for delinquent license, no later than 1-18-10.
- Critical. Person in charge failed to insure that employees properly cook/hot hold food.
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1/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment (57F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-23-09. Ambient temperature detected at 47F during Callback Inspection; foods inside cooler (45F) were returned to working cooler.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 9-22-09. New employees have 60 days to receive food handler certifications.
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10/27/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Not observed.
- Critical. Violation: 04-01-1 Cold holding equipment (57F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-23-09.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-22-09.
- Critical. Violation: 53B-08-1 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. This violation must be corrected by : 9-22-09.
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7/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 7-23-09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment (57F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 7-23-09.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food such as ham contaminated by unsanitized equipment. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks (after drinking) or when damaged or soiled. Corrected On Site.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-22-09.
- 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. This violation must be corrected by : 9-22-09.
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7/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/13/2009 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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