- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At 54°F .
- 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 probe thermometer provided to measure temperature of food products.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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. Big 5
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. New employee. Suyapa Rodriguez
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2/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Only a few inverted.
- Basic - Dead roaches on premises. 4 observed in the storage room.
- Basic - Food stored in dry storage area not covered. Not covered tightly, observed live roach inside content. Flour.
- Basic - Reuse of single-service articles.
- 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 - Food contaminated by vermin. Live roach found inside a large container of flour See stop sale.
- High Priority - Roach activity present as evidenced by 8 live roaches found in the kitchen, 3 on a wall, 4 under a inverted pot and 1 inside a large container of flour - in the storage room. Issued stop sale for flour.
- High Priority - Roach excrement and/or droppings present. On walls in kitchen and storage room
- 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 - 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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1/28/2014 | Routine - Food | Emergency order recommended |
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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**
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8/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Reach in cooler.
- 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 - Nonfood-grade bags used in direct contact with food. Bags on rice
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans, soup, rice.
- High Priority - Roach activity present as evidenced by 8 live roaches found in the kitchen . **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. Bug spray
- 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. Big 5.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 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 - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beans .
- 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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8/14/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in dry storage area not covered.
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. **Admin Complaint** **Repeat Violation**
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5/2/2013 | Routine - Food | Administrative complaint recommended |
- 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. Pro
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8/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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
- Critical - Observed dead roaches on premises. bar area. 3 dead roaches.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3comp sink in kiTCHEN .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Plumbing system in disrepair. haNDWASHING SINK in kiTCHEN .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. reach IN COOLER .
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8/13/2012 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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. SOFIA HERNANDEZ IS A NEW COOK AND STARTED 4/18/2012
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2012 | Routine - Food | Call Back - Complied |
- 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. Pro
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2/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2011 | Routine - Food | Warning Issued |
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