- No Violations Were Observed
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10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. Removed, **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen.
- 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. Yuca, rice,
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Flip top cooler at 55° in kitchen since last night,
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Washing dishes with sponge.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Old, unused equipment stored outside, in kitchen, states trying to sell. **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. paid, confirmation 137049396. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee went outside and came back inside to wait on customer with no washing do hands. washed hands, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55°, all time temperature foods in cooler overnight; cream, liquid egg yokes, sour cream, cheese, buttermilk, stop sale. Do not use until repaired and maintaining 41°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flip top cooler in kitchen at 55°. Time temperature foods in cooler since last night.
- Intermediate - No soap provided at handwash sink. Hand sink next to walkin.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container on dish storage rack.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Large amount of unused equipment/supplies present. Observed large amount of unused equipment in kitchen. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Large amount of unused equipment/supplies present.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in sink, kitchen, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. confirmation 127052547, **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2012 | Routine - Food | Call Back - Complied |
- Clean utensil not clean; sifter, swifter stored in unclean bucket-under prep table.
- Critical - Hand wash sink lacking proper hand drying provisions-2 prep sinks-kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- 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.--Curtis, Julio. and other employees working over 30 days.
- Nonfood-contact equipment not designed and constructed in a durable manner--warewashing caddy fell off wall.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.-water bottles on prep table.
- Observed clean linens stored in improper location-on top of rolling pins on scale.
- Critical - Observed container of medicine improperly storeherbalife meal on shelf with equipment-kitchen.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.-kitchen
- Critical - Observed food stored on floor-raison container and onions on floor-kitchen. Corrected On Site.
- Observed personal care item stored with food--pink hat on rolling pins in scale on sheld; jacket hanging next to plastic storage conntainers, and shoes under prep sink.
- Critical - Observed potentially hazardous food thawed at room temperature-shrimp on table-kitchen Corrected On Site.
- Observed residue build-up on nonfood-contact surface-mopsink.
- Observed single-service articles improperly stored-plastic spray bottles sitting on dough machine.
- Critical - Observed soil residue in storage containers-seasonings on shelves
- Critical - Observed toxic item stored in food preparation area--windex on table with boxes, face up.
- Critical - Observed uncovered food in holding unit/dry storage area. lard in kitchen. Corrected On Site.
- Observed unnecessary items on the premise-dough maker, single door cooler-kitchen. Severe organization needs to be done in kitchen.
- Observed water draining onto floor surface from 3 compartment sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-seafood enpanadas-front counter 103 degrees Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.--cooked food in walkin.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations-not filliing up 3 compartment sink-saniitiizing individually.
- Critical - Working containers of food removed from original container not identified by common name-raisons.
- Critical - Working containers of food removed from original container not identified by common name-seasonings on shelf in green, white and red lids-shelf in kitchen.
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9/20/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed interior of oven soiled.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. stuffed pies. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese pastries in the front reach in cooler. less than 4h outbof temperature. Corrected On Site. implemented time control.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. no potentially hazardous food inside this unit. 12/07/11
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
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12/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
- No copy of latest inspection report.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- 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. gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Critical - Observed food stored on floor. drystorage
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, shrimps, salt fish, ham in the fliptop cookline reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical - Observed raw animal food stored over cooked food. raw shrimps over chick peas in the walk in cooler.
- Critical - Observed unlabeled spray bottle. sanitizer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. stuffed pastries at the front counter. explained time control procedure.
- Critical - Vacuum breaker mising at hose bibb. mop sink, a backflow preventer is needed at each end of the splitter. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. drystorage.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with water.
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10/7/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout premises.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. throughout premises
- Observed hole in ceiling. kitchen area.
- Critical - Vacuum breaker mising at hose bibb. backflow preventer needed on the mop sink. (splitted line).
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6/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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