- Basic - Clean pans not stored inverted or in a protected manner.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.Prepped raw beef. **Corrected On-Site**
- Basic - Reuse of single-service articles.Rice net.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Diced tomatoes at the front line reach in cooler.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Unwashed fruits/vegetables stored above/ with ready-to-eat food.
- 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.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood grade paper towels used in direct contact with food.Tacos.
- High Priority - Wiping cloth sanitizing solution bucket stored near food preparation surface
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Diced tomatoes covered while ambient cooling.Diced tomatoes 50 degrees f after 3.5 hours.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line area.
- Basic - Holes in wall.Next to three comp sink area.
- Basic - Lemons washed prior to preparation and then placed in a dirty container.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving rusty.
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1/28/2013 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom, however lid broken and no longer keeps trash covered.
- Critical - Demonstration of knowledge: employee not aware of correct minimum cooking temperature of fish.
- Equipment and utensils not properly air-dried. Wet nesting observed.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. In use utensils stored on clean plates - not washed and sanitized at 4 hour intervals. **Corrected On-Site**
- Critical - Hot water not provided/shut off at employee hand wash sink. Restrooms.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored in crevice under grill.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In refried beans. **Corrected On-Site**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Spatulas cracked/chipped.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed attached equipment soiled with accumulated dust. Overhead pipes above self serve are - frontline.
- Critical - Observed buildup of slime in the interior of ice machine. Slight build up of slime.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Gloves not changed after touching soiled drawers of hot hold equipment. **Corrected On-Site**
- Observed employee with soiled clothing. Employee clothing soiled - corrected on site - apron worn over clothing.
- Observed gaskets with slimy/mold-like build-up. Reach in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink at cook line used for filling container with water.
- Observed hole in wall. Wall tile missing - opposite mop sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water.
- Observed leaking pipe at plumbing fixture. Dripping faucet at 3 compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Observed personal care item stored with food, single service items, clean equipment - aprons and employee sweater. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ice bin at cook line: grated cheese 51? (held more than 4 hours) - COS, sour cream 44-47?.
- Observed quat sanitizer at 95?F.
- Observed residue build-up on nonfood-contact surface. Outer surface of hot holding drawers, grease and residue build up on shelving and outer surfaces of food storage containers.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed peppers stored with tortilla.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish at 131? **Corrected On-Site**
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Queso prepared - temperature rise above 41? and not cooled to 41? within 4 hours after prep.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sour cream opened 3-4 days prior - WIC
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Queso containing cooked onions (cooked and cooled prior to use as an ingredient) - queso 127? after 2 hours.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving rusty.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cold holding, improper reheating, improper ambient cooling.
- Critical - Vacuum breaker mising at hose bibb. Y splitter at mop sink.
- Wet mop not hung to dry.
- Wiping cloth quat sanitizing solution not at proper minimum strength. **Corrected On-Site**
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11/26/2012 | Routine - Food | Warning Issued |
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