- Basic - Bag/container of unrecognizable prepared food not identified by common name. Baba ganoush not labeled
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 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.. Open cup by lettuce **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Basketball on dry storage shelf
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Breads in thank you bags **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door by freezer closer broken
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Noted cook plating with bare you must have an employee sign about washing hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 50 Fi in produce walk in **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale. Molded orange
- High Priority - Toxic substance/chemical stored by or with single-service items.glass spray by forks, spoon, cups, pates / food **Corrected On-Site**
- 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. Produce walk in temp at 50F
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened cold cuts not dated
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Dish area sink blocked by garbage cans
- Intermediate - Handwash sink used for purposes other than handwashing. Sink in baking area with sponges. Sink in dish room tray ith utensil
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baba ganoush prepped previous day, not date marked
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle not labeled by microwave
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Numerous sauces and foods dated but not labeled
- Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler and microwave doors heavily soiled
- Basic - Ceiling in disrepair. Dish room ceiling has several gaps and rusting grids
- Basic - Ceiling tile must be smooth and easily cleanable. Noted use of acoustic tile in kitchen area
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gap noted at lower left err door by hallway to kitchen **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Noted in walk in cooler thresholds, dining area
- Basic - Gaskets/seals on holding unit in poor repair. Walk in cooler
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Noted rolls and other foods stored in black garbage bags
- Basic - Outer openings not protected with self-closing doors. Door by restrooms , closer broken
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall in disrepair. Tiles missing and broken , dish room wall and lower right corner in kitchen
- High Priority - Container of medicine improperly stored. Noted vitamins stored on condiment shelf **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Noted eggs over cooked vegetables **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Noted cold cuts, prepped foods not marked after opening
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside soup base container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside cooler on cookline (used for dry storage)
- Basic - Build-up of grease on nonfood-contact surface. Around stove burners and cookline equipment
- Basic - Clean equipment stored on floor. Clean pots - dishwash area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pans - storage rack on cookline, ceramic dishes at dishwash area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler in prep area opposite cookline - holding at 50?. Cooler used to store beverages, dry goods and produce holding at 57? (two TCS products stored)
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. And mold-like odor - produce cooler
- Basic - Floor soiled/has accumulation of debris. Kitchen and walk in cooler (raw meat on floor)
- Basic - Floors not maintained smooth and durable. Floors damaged/pitted/cracked - throughout kitchen and walk in freezer
- Basic - Food stored on floor. Boxes of dry foods stored on floor - dining area.
- Basic - Hole in ceiling. Mop sink/water heater area and dry goods storeroom
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above prep area next to walk in cooler (kitchen entrance)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and produce cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Fan covers missing (fan blades not covered) - walk in freezer
- Basic - Old food stuck to clean dishware/utensils. French fries dicer and utensils on storage container.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum and plastic food containers.
- Basic - Soiled reach-in cooler gaskets. Cookline reach in cooler
- Basic - Wall in disrepair. Kitchen and dishwash area
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - walk-in freezer floor soiled.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Veggie kebabs (cooked tofu and veg) 81? (cooked more than 2 hours prior)
- High Priority - Dented/rusted cans present. See stop sale. One can of ketchup
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled egg and roasted veg 45-47? - exceeded seven day shelf life as well - discarded. tofu dishes 60? and cheese slices 57? (stored in cooler holding at 57?) - discarded Sufficient alternative cooler storage
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pooled shell eggs above soups and produce - walk in cooler. Raw chicken over bread and hot dogs reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw chicken and raw fish above cooked products.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 4/16, turkey dated 4/16 WIC. RIC: hard boiled egg (shells not intact) dated 4/16, container of cooked veg dated 4/11, glass container of eggplant pulp (from can) dated 4/15
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked liver - gas bubbles observed in food and container lid bulging.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - veggie kebabs left on dining room table during boxing of catering orders. Tofu dishes (2), cheese slices (5 packs) - discarded
- High Priority - Vacuum breaker missing at hose bibb. Red hose - mop sink area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened 2 days prior - cookline reach in cooler
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Dishwash area - containers and trash can stored in front of sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. COOKED LIVER REMOVED FROM FREEZER - NOT DATE MARKED
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair. Bottom door of reach in cooler near cookline is not sealing at all and refrigerator is hholding at 43F. Do not use unless capable of maintaining 41F or less. Cooler at 35F but seal/gasket not sealing door properly. Recommend replacement.
- Violation: 24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Not stored inverted/with overhead protection. Plates and bowls.
- Violation: 37-13-1 Observed hole in ceiling. Gaps in ceiling and ceiling tile missing - above mop sink/dry goods storage area.
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7/18/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Not stored inverted/with overhead protection. Plates and bowls.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at 54F. Next to cookline. Walk in cooler still at 48F air temperature - recommended transferring all food not under cooling process, to walk in freezer. Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Potato 84F on kitchen counter - cooling approximately 3 hours. Corrected On Site. Discarded. Chicken 90F at start of inspection and 76-80F after 1 hour. Not cooled adequately. Recommended uncovering, placing in single layer on tray and placing back in freezer. This violation must be corrected by : 7-16-12.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Recommend setting up 3 compartment sink for sanitizing by dip method.
- Critical - Hand wash sink lacking proper hand drying provisions. Near cookline.
- Critical - Handwash sink not accessible for employee use at all times. Tray of lettuce on top of handsink.
- Critical - No conspicuously located thermometer in holding unit. Tall reach in cooler opposite kitchen entrance doors.
- No copy of latest inspection report. Only copy of callback inspection available.
- Critical - No handwashing sign provided at a handsink used by food employees. At cookline handsink.
- 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. Ella Mor [operator] - no training. This violation must be corrected by : 9-13-12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. Food debris, water, debris.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Food must not be touched with bare hands to see how hot/cold it is.
- Critical - Observed food stored on floor. Box of potato.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of used utensils and food observed in handsinks.
- Observed hole in ceiling. Gaps in ceiling and ceiling tile missing - above mop sink/dry goods storage area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Inside container of instant soup base. Employee observed handling and plating lettuce. This violation must be corrected by : 7-16-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw burger patty, lamb dish, chicken curry 48F [all prepared day before] - walk in cooler - cooler air temperature at fan 42F and on shelving 48F - cooler temperature has increased due to storage of hot foods. Recommend transferring foods to freezer to cool to 41F - chef informed. Pastrami 84F on kitchen counter - left on top of container of hot chicken - left out 45 minutes - as informed by operator. Numerous foods left out in kitchen counter [cooling 1 hour]. Walk in cooler not capable of maintaining 41F due to storage of hot foods undergoing cooling. Recommend use of large walk in freezer to facilitate cooling as opposed to use of walk in cooler or leaving on kitchen counter. Foods must cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Reach in cooler [holding at 43F]: steak 47F, meatballs 48F, raw chicken 45-49F, hot dogs 52F. This violation must be corrected by : 7-16-12.
- Critical - Observed raw animal food stored over produce[onions] - walk in cooler. Raw beef burger stored over open bag of peas - reach in freezer.
- Observed residue build-up on nonfood-contact surface. Inside and outside surfaces of non-working reach in cooler used for dry storage.
- Observed walk-in cooler gasket torn/in disrepair. Bottom door of reach in cooler near cookline is not sealing at all and refrigerator is hholding at 43F. Do not use unless capable of maintaining 41F or less.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gaps/holes observed in back door while closed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Containers of yellow and clear liquid on cookline shelving.
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7/13/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/8/2012 | Routine - Food | Call Back - Complied |
- All cooked food not date marked in RIC and WIC
- Critical - Back door doesn't have self closing
- Critical - Back flow, back siphonage, cross connection not provided at mop area.
- Grease build-up on hood filters.
- Holes in ceilings, build-up of dust on fin guards in walk-in cooler, broken tiles through kitchen.
- Lighting shield not provided in walk-in cooler and no light for walk- in freezer.
- PHF held above 41F in WIC see temp issued stop sale.
- Powered sugar not labeled.
- Residue build-up on dish machine.
- Several boxes stored on floor in WIC and open dough on bare floor in WIF.
- Severly dented can of tuna, Chef'squality chunk light tuna in water 16.5 oz can issued stop sale. Dough on bare floor in WIF issued stop sale, moldly cooked vegetables in WIC issued stop sale. Bad temperatures in WIC. Steaks 45 cooked veg 48, sweet potatoes (cooked) 48 eggs 48 issued stop sale. Tuna prepared on 5/16 past 7 days issued stop sale.
- Single use container, plastic gallon containers used to contain food.
- Critical - Soiled slicer
- Walk-in cooler door gasket soiled.
- Walk-in-cooler unable to maintain PHF at 41F or colder. This must be corrected by 5/30/12. Do not store PHF in this walk-in cooler until serviced and maintaining PHF at 41F or colder.
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5/29/2012 | Routine - Food | Warning Issued |
- Critical - Outer openings protected from insects, rodent proof
- Broken floor tile observed in front of mop sink.
- Cracked shell egg stored on flat bed with other shell eggs in walk in cooler.
- Critical - Dishwashing machine tested 0ppm chlorine strength. Chlorine sanitizer.
- Fan in walk in cooler was soiled with dust debris. Observed.
- Missing end cap on ceiling light above stove in kitchen. Observed missing.
- Critical - No test kit available for testing sanitizer strength. For chlorine. COS
- Observed a dry cloth being used to cover a container of lettuce in the WIC.
- Critical - Observed back door near mop sink, without self-closing device.
- Observed broken gaskets inside reach in cooler. In right corner next to cookline.
- Observed cook slicing onion with bare hands.
- Critical - Observed handwashing sink obstructed with dishes inside sink.
- Observed interior of dishwashing machine soiled with residue.
- Observed no conspicuously located thermometer inside reach in cooler. Right corner.
- Critical - Observed no hot water at HWS next to dishwasher. Next to machine (dish).
- Critical - Observed no paper towel, at hand washing sink in the back, next to dish machine.
- Observed oil container no labled. Operator stated that liquid was oil. Above prep table.
- Observed plastic rack in walk in cooler soiled with mold-like substance.
- Observed potentially hazardous food stored over RTE veggies in WIC. Raw eggs over veggies.
- Observed single service items not protected or inverted. Next to RIC. COS.
- Observed soiled gaskets inside reach in cooler. In right corner next to cookline.
- Torn aluminum foil observed used as a shelf cover, at bottom of shelf prep table.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.cookline
- Critical - Hand wash sink lacking proper hand drying provisions.dishroom Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.the handsink in the dishroom is blocked from easy access
- Critical - Handwashing cleanser lacking at handwashing lavatory.dishroom
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. above the hood system
- Critical - No handwashing sign provided at a handsink used by food employees.cookline
- Critical - No handwashing sign provided at a handsink used by food employees.cookline
- Observed attached equipment soiled with accumulated grease.hood system very greasey
- Observed ceiling soiled with accumulated stains in various area Repeat Violation.
- Observed floor area(s) covered with standing water.the floor of the walkin freezer has a heavy build up of ice on it
- Observed gaskets/seals on cold holding unit in poor repair.on reachin coolers
- Critical - Observed live flies in kitchen.2 to 3 small flies observed
- Critical - Outer openings not protected with self-closing doors.back exit door next to walkin freezer Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications.in use probe was 10 degress off when calibrated in ice water Corrected On Site.
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5/17/2011 | 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. For cook foods inside the walk in cooler.
- Critical. Observed raw animal food stored over cooked food. Raw chicken over pasta inside the walk in cooler.
- Critical. Observed food stored on floor. Bulk onions and potatoes inside the walk in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. For scooping salad.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets. At the cook's line.
- Critical. Observed encrusted, soiled material on slicer. Rusted.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On the shelf by the steamer.
- Observed gaskets with slimy/mold-like build-up.At walk in cooler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. For plates not inverted.
- Cleaned and sanitized equipment, utensils not properly stored.The containers are soiled.
- Observed leaking pipe at plumbing fixture. At the 3 comp sink the faucet.
- Critical. Observed handwash sink used for purposes other than handwashing. By evidence of dishes inside the sink.
- Critical. Hand wash sink lacking proper hand drying provisions. By the dishwasher.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Observed grease accumulated on kitchen floor. By the floor drains.
- Observed food debris accumulated on kitchen floor. On the edge of the floors.
- Observed food debris accumulated on kitchen floor. Inside the walk in cooler.
- Observed wall in disrepair. By the walk in cooler entrance.
- Observed ceiling soiled in different areas of the kitchen with water stains.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. Inside the walk in cooler where dry storage is.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. To high.
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10/8/2010 | Complaint Full | 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.At the reach cooler.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. For foods inside the walk in cooler.
- Critical. No conspicuously located thermometer in holding unit.Not available for the reach in coolers.
- Critical. Observed food stored on floor.Bulk onions at the dry storage.
- Critical. Observed food stored on floor.At the walk in cooler where vegetable are in storage.
- Critical. Observed encrusted material on can opener.Heavy rust.
- Observed residue build-up on nonfood-contact surface. At the cook's line equipment.
- Critical. No handwashing sign provided at a handsink used by food employees.At the kitchen sink.
- Critical. Hand wash sink lacking proper hand drying provisions. At all kitchen sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At all kitchen sinks.
- Observed light food debris accumulated on kitchen floor. AT the cooks line.
- Lights missing the proper shield, sleeve coatings or covers. At the vegetable cooler.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Critical. Fire extinguishers - proper and sufficient
- Critical. Electrical wiring - adequate, good repair
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/18/2008 | Routine - Food | Warning Issued |
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