- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked meats in the reach in freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Tripe 39. Pork ribs 30 both located at the three compartment sink. Corrective action taken. A streak of water was started for both items **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Avena (cream of wheat) 122 on the stove top. Corrective action taken. Reheated 168 (.5) for hot holding. Red beans 82 on the stove top. Corrective action taken. Reheating
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employees handling both raw and equipment, utensils, food contact surfaces and cooked foods without washing hand to break the contamination cycle
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The employee lack any food safety knowledge when the working steam table is located on the cook line and the employee elects not to use it. Additionally the employee had no idea as to what was the hot hold temperatures, cooling temperatures, and even after it was explained to have the foods that were thawing under rung water they could not implement the information.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. White rice 129. Yellow rice 116 both left on a shelf above the stove. Corrective action taken. Moved to the reach in cooler for cooling.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **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. Soiled pots in all compartments when washing at the three compartment sink **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 362.00 is due **Admin Complaint**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Beans 87 left on the prep table in the kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44. Cheese 44 glass door reach in cooler in the kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Avena 89. 103 left on the prep table in the kitchen **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. Employee was observed washing the pots and rinsing them, however, the third compartment was not being used to sanitize **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When whiny soiled items and transferring to cooked food containers **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3b violations **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Failing to wash, rinse, sanitize and not being aware of the requirement of maintaining foods hot or knowledge on how to hold foods hot, the employee did not know what to do to correct noted food temperature violations. **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. Could Not locate any training **Warning**
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6/6/2013 | Routine - Food | Administrative complaint recommended |
- Observed food-contact surfaces encrusted with grease and/or soil deposits. small cutting board
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1/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup coffee siting on the prep table **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Rust noted on the exterior of the reach in freezer
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. 128-135 at the buffet island. Insufficient water not in contact with the metal pans
- High Priority - Raw animal food stored over cooked food. Pork uncooked over cooked foods in the reach in cooler in/at the cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. Small board **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Grits, etc left out on the prep table to cool to touch. Beans 133-147 left out on the prep table until cool to the touch
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. mens Corrected On Site.
- 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. no proof of any kind
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee was making empanadas with one gloved hand Corrected On Site.
- Observed clean equipment stored on floor. pans by the three compartment sink
- Critical - Observed food stored in ice used for drinks. cranberry juice bottle Corrected On Site.
- Critical - Observed food stored on floor. oil bottles
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. small cutting board
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice white 122, poultry 114, poultry 88, oatmeal 89 all left on the kitchen prep table. Items moved to the stove top for reheating
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, macaroni salad in the reach in cooler on the cookline
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11/6/2012 | Routine - Food | Warning Issued |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. The three compartment sink
- Critical - No handwashing sign provided at a handsink used by food employees. at the bar
- 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.
- Critical - Outer openings not protected with self-closing doors. both doors in the kitchen
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided form for compliance
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing at dishwashing machine or area. Sink was removed in order to repair the wall. Reinstate hand wash sink. This violation must be corrected by : 6.17.12.
- Critical - Hand wash sink lacking proper hand drying provisions. required at each hand sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. required at each hand sink
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. required at each holding unit
- Critical - No handwashing sign provided at a handsink used by food employees. required at each hand sink
- No plan review submitted and renovations in progress. exchanged kitchen equipment, remodel of the bar, etc. This violation must be corrected by : 6.17.12.
- 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. Changed owner no proof of any employee training provided.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. required at each hand sink
- Observed floor and wall junctures not coved. baseboard need throughout facility
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. repair of rear door has left a gap on the bottom of the door.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. drop sneeze guard about 3 inches
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4/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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