- No Violations Were Observed
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07/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Customer and employee restroom doors not self closing. **Repeat Violation** **Warning**
- Basic - Leaking drain pipe at plumbing fixture- 3 compartment sink. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Repeat Violation** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food- tortilla chips stored in conventional waste type gray containers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- prepared beans in walk in cooler 48° and 49°(overnight). Upon callback observed chilies rellenos 51 °F, onions 54 °F, tomato sauce 50 °F, peppers 51 °F, **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- rice. Temp of 183° upon callback observed chiles covered while cooling. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees- only one certificate produced. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-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. **Warning**
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07/18/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Building components, attachments or fixtures in poor repair- kitchen AC vent has no cover; exposed insulation. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Customer and employee restroom doors not self closing. **Repeat Violation** **Warning**
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
- Basic - Ice in bar ice bin not covered. **Warning**
- Basic - Leaking drain pipe at plumbing fixture- 3 compartment sink. **Warning**
- Basic - Lights over kitchen cook line/prep area out- not working. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit- cook line cooler. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Plumbing line from a removed fixture not capped off- outside. **Warning**
- Basic - Working containers of food removed from original container not identified by common name- spice (?) container on shelf, cook line. **Repeat Violation** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly- 0 ppm. Primed sanitizer pump... 50 ppm. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Repeat Violation** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food- tortilla chips stored in conventional waste type gray containers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- prepared beans in walk in cooler 48° and 49°(overnight). **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer- raw chicken over beef. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- rice. Temp of 183° **Repeat Violation** **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Proof of required state approved employee training not available for most employees- only one certificate produced. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soiled tortilla chip container interiors- old grease film/chip residues. **Warning**
- Intermediate - Walk-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. **Warning**
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07/17/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door missing handle in employee restroom.
- Basic - Bathroom door not self-closing for women's restroom and employee restroom.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Exterior door (in kitchen) has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable in walk in cooler **Repeat Violation**
- Basic - Food (salt) stored in dry storage area not covered.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food (salsa) being slacked at room temperature is no longer frozen solid. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit by cookline.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food (chicken, beef) thawed at room temperature. **Corrected On-Site**
- Basic - Raw animal food (pork) stored above unwashed produce (lemons).
- Basic - Soda syrup boxes stored on floor in dry storage area.
- Basic - Soiled reach-in cooler gaskets (by cookline).
- Basic - Stored food (chili) not covered in freezer.
- Basic - Wall in disrepair on exterior of building by back door.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food (salt) removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (chile relleno 83 °F, made around 9am per cook ) not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Operator stated water outside back door was from mop water being dumped.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food (beans made yesterday) cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut peppers 62 °F, cut tomatoes 56 °F, and cut onions 54 °F. Operator iced down. Items were on top portion of reach in cooler, all items below we're within temperature. Lid of unit had been open.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Admin Complaint**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired for sergio de la vara 6/01/14
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water line was turned off, Operator turned back on, **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink in bar area,
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (tamales) prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Potentially hazardous (time/temperature control for safety) food (beans, ground beef) cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food (rice and ground beef)left at room temperature to cool. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food (rice) covered while cooling.
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6/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area- oil.
- 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. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable- walk in cooler.
- Basic - Food stored in holding unit not covered- reach in freezer - corn dogs.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container- uncooked rice.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit: steak 45°f, chicken 45°f, pico made with fresh tomatoes 46°f, cheese 45°f. Employees had been in and out of cooler while preparing for day. Food being moved to working cooler to monitor walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach in freezer- raw chicken over ice cream.
- High Priority - Spray bottle with chemical/toxic substance stored on food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine- waitress station ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at waitress station- cutting board and knife.
- Intermediate - Handwash sink used for purposes other than handwashing- observed employee wet rag in handwash sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Observed safe staff- Florida restaurant and lodging association booklets not completed for employee training.
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12/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee beverage container in a food preparation and 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. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cheese at 47°f. Door to walk in cooler was slightly ajar. Placed thermometer in and found temperature at 40°f. Door closed and manager will monitor that door is closed at exit. Cheese placed in freezer to cool. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler: cut lettuce 46°f, chili 44°f, beef 44°f. Food not out for 4 hours. Cooler maintaining 41°f- manager closed open top doors to food items to cool. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef patties stored over ready to eat pizzas in reach in freezer in opened packaging. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken stored over raw beef in reach in freezer- not in original packaging. **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- walk in cooler thermometer on exterior reading approximately 20°f.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese in walk in cooler.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- 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.
- Basic - Food not stored at least 6 inches off of the floor. Produce on bottom shelf in walk in cooler
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Mop sink leaking under and around it
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old, unused equipment stored outside.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- 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.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Broken thermometer in reach in cooler on cook line
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times. Towels and soap blocked by chair behind bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - Hot and cold water not provided/shut off at employee handwash sink. Handwash sink behind bar
- Critical - Hot water not provided/shut off at employee hand wash sink. **Corrected On-Site** **Repeat Violation**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. **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. Chef touching flour tortillas on cook line tortillas after cooked and reached minimum 145F for 15 seconds Server scooped chips not cooked to minimum of 145 for 15 seconds after being touched**Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles and holsters behind bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher touch food without washing hands with soap and paper towels
- Observed floor area with standing water. Under dishwasher area **Repeat Violation**
- Critical - Observed food stored on floor. Sauce containers in walk in cooler
- Critical - Observed hand wash sink used for purpose other than washing hands. Lemons in handwash sink in server station Dishwasher used handwash sink in kitchen to rinse shrimp
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened raw chicken over beef in reach in freezer
- Observed single-service items stored on floor. To go items in storage room
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils not stored inverted or in a protected manner. spoons in wait staff area Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed floor area with standing water. drink machine behind bar leaking
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in sugar without handle Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork on prep counter at 60F under 4 hrs Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over vegetables in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. salt in dry storage Corrected On Site.
- Critical - Observed water on bottom shelf in the interior of reach-in cooler
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- 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. 60 days to obtain
- Observed leaking pipe at plumbing fixture. under hand wash sink
- Observed standing water in walk in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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