- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cups with drinks on prep surfaces. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones in the areas
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food not stored at least 6 inches off of the floor. Rice / plantain **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour containers
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee putting on clean gloves before washing their hands **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cooked goat with her bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork on the prep table at 60° and goat at 54° . Moved to the walk in cooler.
- Intermediate - Soil residue in food storage containers. Flour containers
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind the prep
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair. Rear exit door.
- Basic - Food storage container/container lid cracked or broken. Rice cooker lid.
- Basic - Hole in wall. Bathroom
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Serving spoon 98°
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelves rusted.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken oven the red beans in the walk in cooler. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Flour container.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves.
- Basic - Case of single-service articles stored on floor in dry storage area. Hot cups at the warmer area.
- Basic - Ceiling in disrepair. Kitchen
- Basic - Ceiling tile missing.
- Basic - Cutting boards has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Floors not maintained smooth and durable. Kitchen.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scoop handle in the flour.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Mop sink **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Serving spoons in water at 930**Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw prepped fish over the cole sale in the walk in cooler. **Corrected On-Site**
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Flour container.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Repeat Violation.
- Violation: 36-12-1 Floors not constructed easily cleanable under the warewashing sink.
- Violation: 37-14-1 Observed ceiling tiles damaged/water damage .
- Critical - Violation: 53B-08-1 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. Two employee's not trained.
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7/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pot of black beans cooked 7/22/12 at 5:30pm. 54 degrees. Repeat Violation.
- Floors not constructed easily cleanable under the warewashing sink.
- Food-contact surface not smooth and easily cleanable. Foil containers-single use only.
- Food-contact surface not smooth and easily cleanable. Shopping bags used to cover the peas/rice while cooking. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Flour container.
- 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. Two employee's not trained.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drinking water between the clean plates. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water next to the microwave . Corrected On Site.
- Observed ceiling tiles damaged/water damage .
- Critical - Observed container of medicine improperly stored on the shelf above the food prep area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roach on premises over the light fixture in the dinning area.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor under the prepline tables .
- Critical - Observed food stored on floor. Rice hotline area. Corrected On Site.
- Critical - Observed food stored on floor. Walk in cooler
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 44 degrees, walk in cooler.
- Critical - Observed toxic item stored in food preparation area. Bleach under the prep table in the rear. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came to the frontline counter with glove on hand, returned to food prep area continued using same glove. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Black beans.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour container at the cookline .
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7/23/2012 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Lid of the white reach in freezer in the rear.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Mop sink broken.
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2/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 49 degrees on the edges, 50 degrees on the center, cooked 2/13/12.
- Critical - Handwash sink not accessible for employee use at all times. Blocked with push cart. Corrected On Site.
- Inadequate number of trash receptacles in establishment.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Knifeon the knife rack broken.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Rack next to the fryers.
- Observed cutting board grooved/pitted and no longer cleanable. Hard wood cutting board.
- Critical - Observed food being cooled by nonapproved method. Pot of black beans in the walk in cooler cooke 2/13/12 tightly covered cooling. Provided instructions on proper cooling. This violation must be corrected by : 2/15/12.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed her hands at the 3-compartment sink. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Knife on the knife rack.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair. Lid of the white reach in freezer in the rear.
- Observed nonfood-contact equipment in poor repair. Mop sink broken.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Pork 44 degrees, curried goat 44 degrees, oxtail 44 degrees, curried chicken 44 degrees, walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw marinated chicken not properly separated in the white reach in freezer from the open bags of open french fries. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 200ppm +. Corrected On Site.
- Critical - Observed yellow cleaning gloves used as a food-contact surface. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Black beans.
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Containers with flour/sugar.
- Violation: 15-38-1 Mop sink or curbed cleaning facility in disrepair. Mop sink broken in the bottom.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Interior of the oven.
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8/23/2011 | Routine - Food | Call Back - Complied |
- Mop sink or curbed cleaning facility in disrepair. Mop sink broken in the bottom.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. New employees must be food handler trained within 60 days.
- Critical - Observed 3 dead roaches on premises on the top of a white unused reach in frezeer at the rear exit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water next to the microwave. Corrected On Site.
- Observed ceiling tiles in disrepair in the rear exit area.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Container of oxtail on the prep table at 119 degrees still cooling. Moved to the walk in cooler. Corrected On Site.
- Observed food debris accumulated on kitchen floor under the hotline unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Interior of the oven.
- Critical - Observed interior of microwave soiled.
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Observed people not employee to the establishment in the frontline counter area. Corrected On Site.
- Critical - Observed roach activity as evidenced by 1 live roach found running up the rear exit door frame. 24 HOUR CALL BACK AUTHORIZED BY DISTRICT MANAGER. This violation must be corrected by : 8/23/11.
- Critical - Observed roach activity as evidenced by 10 or more live roaches found running from behind a piece of board on the wall at the rear exit door.
- Critical - Observed roach activity as evidenced by 5 or more running out of a blue container at the rear exit door.
- Critical - Observed toxic item stored by food. Comet cleaner on the shelf with the potatoes. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Can of raid roach spray on the table next to the microwave. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Legume, chicken, spinnach, oxtail in the walk in cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the soiled dish did not remove gloves.
- Critical - Working containers of food removed from original container not identified by common name. Containers with flour/sugar.
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8/22/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Goat meat 69 degrees, cooked at 6pm on 2/1/11.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 72 degrees, cooked at 6pm, 2/1/11.
- Light not functioning in the walk in cooler. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean all the storage shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage rack in the with the clean utensils.
- Observed build-up of grease on nonfood-contact surface. Clean the two, two burner stove.
- Critical - Observed buildup of soiled material on racks in the reach-in freezer by the steam table area.
- Observed dirty stored on the clean knife rack.
- Observed employees with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Turkey at 76 degrees cooling on the top of the white reach in cooler at the cookline. Food was cooked at 10am, broked down into small containers and placed in walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Empoloyee serving/prepping foods with wrist band, bracelet.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the oven.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils for food in water at 76 degrees. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed moldy ceiling tiles and/or air conditioning vent covers in the kitchen .
- Observed residue build-up on nonfood-contact surface. Top of white freezer no longer cleanable.
- Observed residue build-up on nonfood-contact surface. Inside the steam table .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Red beans, 127 degrees. Beans reheated . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked goat meat 72 degrees, pork 69 degrees cooked at 6pm 2/1/11.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork, goat in the walk in cooler cooked 9/6/10 at 9am not dated.
- Critical. Observed potentially hazardous food thawed in standing water. Goat meat in the 3-compartment in standing water. Corrected On Site.
- Critical. Observed food stored on floor. Chicken in the walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee during several tasks without chaning gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water 103 degrees. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee not washing hands.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Knife on the rack with point broken off. Corrected On Site.
- Observed equipment in poor repair. [White reach in freezer with exposed foam cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler racks too soiled.
- Critical. Handwash sink not accessible for employee use at all times. Sanitizing bucket inside the handsink st the cooking area.
- Critical. Covered waste receptacle not provided in unisex bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap at the Bottom of the rear exit door.
- Observed food debris accumulated on kitchen floor. Walk in cooler.
- Observed moldy ceiling air conditioning vent covers in the kitchen .
- Critical. Electrical outlet missing cover plate. Walk in cooler, For reporting purposes only. Repeat Violation.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. [Cooked foods in the walk in cooler].
- Critical. Observed food being cooled by nonapproved method. [Legume cooling at the line at 130 degrees]. Corrected On Site.
- Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Employee coughed in her hand, did not wash her hand, kept working].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Employee drinking from open bottle of water in the food prepartion area].
- Observed employee with no hair restraint.
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed soil residue in storage containers. [Rice, flour, bean containers].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the warmer underneath the rice cookers].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Inside the oven].
- Observed build-up of grease on nonfood-contact surface. [Single burners, and the six burner stoves].
- Observed build-up of grease on nonfood-contact surface. [Hood filter].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Storage shelves throughout].
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Covered waste receptacle not provided in unisex bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing sink in the kitchen area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Restroom].
- Critical. Outer openings not protected with self-closing door. [Rear exit door ].
- Observed unnecessary items on the premise.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. Corrected On Site.
- Critical. Exit signs not properly illuminated. [Rear exit]. For reporting purposes only.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. This violation must be corrected by : 12/19/09.
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12/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Peas/rice at the cookline]. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. [Pork, oxtail on the prep table] .
- Critical. Observed potentially hazardous food thawed in standing water. [Beef on the prep table ].
- Critical. Fruits/vegetables not washed prior to preparation. [Employee serving lettuce to the customer without washing it].
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw beef, veggies, raw chicken not separated from each other the the white reach in freezer ] Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee prepping the lettuce with bare hand to put on customer's food]. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. [Scooping ice with no handle scoop]. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Serving spoons in water at 79 degrees at the prep area].
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Employee washed hands at the 3-sink].
- Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. [Employee serving food with nail polish and no gloves on her hand] Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. [Employee eating in the kitchen].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed employee with no hair restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Plastic container on the rack above the warewashing sink].
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer solution not at proper temperature. [Warewashing sink 0ppm]. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. [Employee purse with the food on the food storage shelf].
- No suitable facilities provided to store employee clothing and other possessions. [Employee umbrella on the food shelf next to the reach in freezers].
- 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. This violation must be corrected by : 12/19/09.
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10/19/2009 | Routine - Food | Warning Issued |
| No report available. | 5/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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