- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table on cook line **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above three compartment sink
- Basic - Ice scoop handle in contact with ice. Observed scoop handle touching ice in ice machine bin
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door make table on cook line and 2 door reach in cooler across from three compartment sink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door make table on cook line
- Basic - Working containers of food removed from original container not identified by common name. White powder on prep table shelf on cook line, numerous buckets of sauces in reach in cooler
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing dishes with no sanitizing step. Corrective action: operator had employee fill compartment of three compartment sink with chlorine sanitizer **Corrected On-Site**
- High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. Hot water temperature 83° technician called by operator
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49° guacamole 46° cheese 46° cut lettuce 47° beef 49° cooked chicken 60° raw chicken 54° salsa 55° re fried beans 54°
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked chicken 60°, operator stated chicken was made two days ago.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black mold like substance in interior of ice bin
- Intermediate - Encrusted material on can opener blade.
- 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. Sink next to three compartment sink in kitchen area
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door make table on cook line, and 2 door reach in cooler across from three compartment sink. Corrective action: staff moved all Time/Temperature Control for Safety food to walk in cooler used in store
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Cook line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef of raw shrimp in reach in cooler, cook line. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cook line.
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Jar of spices.
- 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. Bottled drink kitchen.
- Basic - In-use knife/knives stored in crack between equipment and wall. Cookline
- High Priority - Live, small flying insects in food storage area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut vegetables reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Utensils in kitchen handsink.
- Intermediate - Handwash sink used for purposes other than handwashing. Washed pitcher in kitchen handsink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom shelf reach in freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, pork, chicken. Reach in cooler.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- 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. Open bottle of water, reach in freezer, also prep table.
- Basic - Old food stuck to clean dishware/utensils. Knives on rack.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken and raw beef same shelf.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, refried beans.
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6/13/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer 3comp sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink.
- Critical - Handwash sink not accessible for employee use at all times. Cabbage in hand sink, kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen handsink.
- Lights missing the proper shield, sleeve coatings or covers. No light shield dry storage.
- Critical - No proof of required state approved 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 - Observed an bottled water container on a food preparation table or over/next to clean equipment/utensils. **Admin Complaint**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves after handling dirty utensils, did not wash hands.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, beef, pasta, beans.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. No light shield dry storage area.
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10/5/2012 | Routine - Food | Call Back - Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle in ice, ice machine.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Lights missing the proper shield, sleeve coatings or covers. No light shield dry storage area.
- Critical - No conspicuously located thermometer in holding unit. Reach in coolers.
- Critical - Observed employee eating while preparing food. Half eaten sandwich and open cup of coffee on cookline. Corrected On Site.
- Critical - Observed expired Food Manager Certification. Expired 5/7/12.
- Critical - Observed toxic item improperly stored. Cleaning chemicals stored on shelf with single serve items, dry storage area.
- Critical - Outer openings not protected with self-closing doors. Self closure broken rear door.
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7/18/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage area.
- Observed ice scoop with handle in contact with ice. Handle in ice, ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bulk salt container.
- Critical - Observed toxic item stored by food. Glass cleaner on shelf with spices.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Bag of onions.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 comp sink. Corrected On Site.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Missing hood filter.
- Violation: 29-06-1 Plumbing improperly installed. Garden hose from mop sink with garden nozzle used as pre flush at 3 conp sink.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Splitter at mop sink.
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9/29/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times. Dishsoap/bleach in handsink, kitchen.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Missing hood filter.
- Critical - No handwashing sign provided at a handsink used by food employees. Bathrooms.
- 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.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 comp sink. Corrected On Site.
- Critical - Observed food stored on floor. Bag of onions.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Observed personal care item stored with food. Phpne by microwave.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken/beef.
- Plumbing improperly installed. Garden hose from mop sink with garden nozzle used as pre flush at 3 conp sink.
- Critical - Vacuum breaker mising at hose bibb. Splitter at mop sink.
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7/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Towels ot dispensing at handsink.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice scoop.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth. Tomatoes. Corrected On Site. Thrown away.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cheese/ham reach in cooler.
- Critical. Observed potentially hazardous food thawed in standing water. Pork 3 comp sink.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beef reach in cooler.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice machine.
- Equipment or utensils not designed or constructed in a durable manner. Handle broken off scoop in ice machine.
- Food-contact surface not smooth and easily cleanable. Cracked/broken cutting board.
- Critical. Vacuum breaker mising at hose bibb. Splitter plug at mop sink.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage
- Observed personal care item stored with food. Keys cookline.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K class extinguisher on floor.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Potential for cross-contamination; storage practices; damaged food segregated
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Water source safe, hot and cold under pressure
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Employee lockers provided and used, clean
- Critical. Toxic items labeled and used properly
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Critical. Fire extinguishers - proper and sufficient
- Critical. False/misleading statements published or advertised relating to food/beverage
- Critical. Food management certification valid
- Critical. Employee training validation
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10/13/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ex-milk, beef
- Critical. Observed packaged food not labeled as specified by law. label meat products once prepped during storage Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chix, beef just put in cooler Corrected On Site.-prepped Sourcream 50-sitting up above reachin cooler
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. chix over salsa
- Critical. Observed uncovered food in holding unit/dry storage area. rice-dry storeroom
- Observed nonfood-grade hose in uses
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. only washing rinsing no sanitize station set up Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. sanitizer not filled to completely cover surfaces
- Critical. Hot water not provided/shut off at employee hand wash sink. bathroom-ladies
- Critical. Vacuum breaker mising at hose bibb. splitter attached at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. both
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/20/2009 | Routine - Food | Warning Issued |
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