- No Violations Were Observed
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used for flour. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. The Bain Marie cooler on the cook's line. **Repeat Violation** **Warning**
- 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. 3 compartment sink was being used for ware washing with no sanitizer being used. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered. Observed a large bin of raw rice that is not covered in the kitchen. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladles and a knife in standing water with a temperature of 86° in 2 different ends of the kitchen the kitchen. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed small loaves of bread or large rolls stored in thank you bags in a reach-in freezer. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. Observed a sponge being used to clean small wares at the 3 compartment sink. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked noodles at 94° left out in the kitchen. Placed noodles into a working cooler. **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 - Handwash sink not accessible for employee use due to items stored in the sink. Observed 2 frying pans stored in the kitchen hand sink. **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 2 waitstaff and 2 cooks working with no Certified Food Manager. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site** **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. Observed date mark tags being used but no dates are written on the tags in the walk-in cooler. **Warning**
- Intermediate - Soil residue in food storage containers. Observed dried raw egg residue in the Flour container in the kitchen. **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for flour in the kitchen, bowl used for black beans in the walkin cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink/dish machine exposed to splash. Cutting boards.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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. No sanitizer is being used.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Admin Complaint** **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Unite sills by the rice warmer in the kitchen.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Behind the front counter.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the walkin cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for breads. **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer is being used in the 3 compartment sink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.observed roach spray stored below the hand wash sink behind the front counter.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer cleaning pans in the 3 compartment sink then switch to making ceviche without changing gloves or washing hands.
- Intermediate - Identity of food or food product misrepresented. Menu advertises "sea bass" in English and Spanish for 3 different dishes. Operator could not produce any recent invoices for sea bass and did not observe any sea bass in the estBlishment. Did observe red snapper and pangasius in the establishment that correlates with recent invoices. **Admin Complaint**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/31/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Flour and salt **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen Bain Marie coolet
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Front counter ice chest.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the kitchen by the soup crocks. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Inside top of the microwave oven in the kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf above the 3 compartment sink.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw calimari in the kitchen. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp in the kitchen. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Washed hands and dried them with an apron because there are no paper towels. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large spoon in the front counter hand sink and a strainer in the kitchen handsink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, kitchen and men's bathroom. **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
- Basic - Stored food not covered in reach in freezer- lobster/ langoustine **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.oil **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes , chicken and plant food at 46? f- corrective action - lowered thermostat **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live in drawer by cook line **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipments **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **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. Hole chicken **Warning**
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3/23/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ceiling in disrepair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Lime juice utensils Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated food debris.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food stored on floor. Large bag of corn cobb
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several items in walk in cooler
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop Corrected On Site.
- In-use utensil not stored on cooking equipment. 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 food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.Ceviche This violation must be corrected by : 11/08/11.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/09/11.
- No copy of latest inspection report.
- Observed clean equipment stored on floor. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Rice
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food.Raw chicken over cooked mussles in walk in cooler- Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelve in kitchen
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Seafood iin freezer-
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in walk in cooler-
- Critical - Required consumer advisory for raw/undercooked animal food not provided. For ceviche-
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/8/2011 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in cooler cookline Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed handwash sink used for purposes other than handwashing. utensil in sink service area Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over butter reach in cooler Corrected On Site.
- Observed wall soiled with accumulated food debris. behind crock pots and microwave
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Please see inspection report for more details.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Please see inspection report for more details.
- The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable - small cutting board in kitchen.
- 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 This violation must be corrected by : 08/2/10.
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9/3/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded - ceviche severed at this establishment.
- Critical. Required consumer advisory for raw/undercooked animal food not provided - serve ceviche. This violation must be corrected by : 08/2/10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - several foods in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name - sugar and flour - dry storage on shelf.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw beef stored next to cooked hotdog in reachin freezer.
- Critical. Raw animal food not properly separated from ready-to-eat food - raw bacon next to butter in walkin cooler.
- In-use utensil not stored with handle above the top of food in the container- scoop in flour.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable - small cutting board in kitchen.
- Observed nonfood-contact equipment in poor repair - rusted shelf in kitchen.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner - plates not inverted in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Observed personal care item stored with food - back pack on same shelf as evaporated milk in kitchen.
- 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 This violation must be corrected by : 08/2/10.
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6/2/2010 | Routine - Food | Warning Issued |
- Observed floor and wall junctures not coved.
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12/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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