- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.foods in reachin preptop units found above 41°F , food must be used or discarded by 6pm
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Reach on preptops used without top door on open wells foods at 40°F at bottom of pans and 50°F at top of pans ,no lids used no well door available , has been removed, foods vary in temp from 40 to 50°F within pans, Reachin at front prep area foods under unit in door lettuce found at 50°F
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.beside single service at front counter open drink can, **Corrected On-Site**
- Basic - Plumbing system in disrepair.faucet at mop sink, owner showed new faucet he has to fix
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.at front counter used for customer tables and also used for cleaning prep area at front counter. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.spice containers not labeled
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wipe down prep table and rinse cloth on sink then continue to wipe prep surfaces. No sanitizer on wet cloth. Corrected, manager explained to employee and made additional sanitizer bucket. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed container for water filling tea urn stored in hand sink at front counter wait prep **Corrected On-Site**
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9/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in slimy plastic bin of water at soda fountain/ wait station
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on counters and grill area, no sanitizer buckets made up
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Dishwasher from dirty to clean washed hands total of 5 seconds.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook caried old container of food to dishwasher and then went into cooler got sour stream bucket and went to station filled new container, did not wash hands or chage gloves
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on walkin cooler handle.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Working containers of food removed from original container not identified by common name.observed 3 containers of red powdered spices no labels on 2 ,1 labeled rice. One container of salt at prep area, no label
- Intermediate - Required employee training expired for all 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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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in container which when wiped with alcohol swab showed brown substance accumulated.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.foods on top of reachin prept table at very front window found above 41?F. Must discard if not used by 5pm. Unit is operational but upper door has been removed and lids for individual products are not used. Discussed using lids and the 4 hour option of time as a public health control. Raw Beef steaks at back of kitchen in black upright found at 49?F. Ambient air at 55?F
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.observed black growth on flat surface above nozzles at coke dispenser,
- Intermediate - Cold holding equipment incapable of 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. Observed black upright reachin at kitchen ambient air at 57?F.
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1/15/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed all 3 preptop units not at 41 degrees F or colder .
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.observed thermometer in reachin reading 36 degrees F , callibrated thermometer reading 40 degrees F . at pepsi reachin used to cool foods.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed reachin preptop units not at 41 degrees F or colder. All potentially hazardous foods must be used within 4 hours.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.observed ground taco beef not at 135 degrees F or warmer all the way through product. beef put on table 2 hours ago and not stirred. Owner will lid product until opening to promote even temperature throughout product.
- Critical - Working containers of food removed from original container not identified by common name.sugar at back prep
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10/9/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Observed open containers of cleaned spoons stored under towel dispenser at waitstation handsink . Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.in any reachin unit
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager arrived 10 minutes into inspection . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Observed employee cleaning then touch garbage and move garbage cans then return to cookline and touch clean equipment without washing hands Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream andvcheese in unit 1 Corrected On Site.May not use after 4 hours, Manager will use time as a public health control until unit is replaced.
- Critical - Observed unlabeled spray bottle.pink liquid(degreaser) unlabeled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Observed beef in sauce and beans at steam table not at 135 degrees F or hotter. Corrected On Site.turned up heat on unit and stired product.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Small preptop cooler,
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large center preptop cooler at kitchen
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.medium preptop reachin cooler at entry to kitchen from front unable to maintain foods at 41 degrees F or colder .
- Critical - No conspicuously located thermometer in holding unit.in preptop coolers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ice scoop with handle in contact with ice.at ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.small reachiin cooler at side prep found at 47 degrees F Corrected On Site. will use time as a public health control until units can maintain foods at 41 degrees F or colder.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream in center large reachin cooler foundvatb46 degrees F .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sourcream in reachin prep coolers.front cprep area.
- Critical - Observed unlabeled spray bottle of blue liquid .at chemical storage
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10/11/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed unlabeled spray bottle.with blue liquid at hall. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.wet cloths stored in container at grill ,not in sanitizer solution .
- Critical - Working containers of food removed from original container not identified by common name.containers of white powders at back prep Corrected On Site.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small preptop at cookline , Corrected On Site. potentially hazardous foods removed to another unit untill able to maintain 41 degrees F or colder
- Critical - Hot water not provided/shut off at employee hand wash sink. at waitstation handsink Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.at waitstation
- Critical - Observed packaged food not labeled as specified by law. container of white powder atback prep Corrected On Site.
- Observed reuse of single-service articles.chili powder container filled with white powder. container has hollow handle,not easly cleanable . not for reuse. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Rinse solution not clean. Corrected On Site.
- Wash solution not clean. Corrected On Site.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.no chlorine in sanitizer bay Corrected On Site.
- Observed black residue build-up on surface of drink dispenser above nozzles and on push levers. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.observed empty but wet mop bucket beside pool of soapy water outside at end ofvconcrete pad.
- Critical. Observed toxic item improperly stored.observed high concentrated detergent stored with dinner napkins in outside storage room. Corrected On Site.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.iwhite powder not labeled in plastic container at prep table
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.foods held at small preptop on back cookline ; shreeded cheese,tomato ,sour cream. Corrected On Site.will use time as a public health control on all make,preptop tables.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp and hotdogs found at 50 degreesF at black reachin Corrected On Site.discarded removed all potentially hazardous foods from cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small preptop maketable at cookline ambient air found at 50 degreesF
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.black upright refrigerator at kitchen. Corrected On Site.removed potentially hazardous foods. may not use to store potentially hazardous foods until able to maintain 41 degreesF or colder.
- Critical. Observed encrusted material on can opener.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Observed clean plates on line without overhead protection , not stored inverted ,stored under ceiling vent,observed dust debris on top plates.
- Observed dusty ceiling tiles and/or air conditioning vent covers.over plate storage
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small reachin at cnter cookline near tortilla press-ambient air at 50 degreesF Corrected On Site.removed foods to other reachin until repaired
- NON HANDLED utensil USED TO DISPENSE non potentially hazardous foods. bowel in rice at cookline
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.chicken over beef Corrected On Site.
- Observed equipment in poor repair.machine oil leaking from hobart mixer at area which could contaminate foods
- Observed equipment in poor repair.handle taped on microwave at cookline
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.forks at waitstation not handle down-must touch tines to retreive Corrected On Site.
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3/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. at back prep area
- Critical. Observed buildup of slime on soda dispensing nozzles.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food prepared on-site and not properly date marked.steaks individual wrapped no dates in walkin cooler
- Critical. Observed processedpotentially hazardous food held more than 24 hours not properly date marked after opening.large portions of chunk beef not date marked in walkin cooler
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on electric outlet over food peep area
- Equipment and utensils not properly air-dried.wet nested at dishmachine
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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