- No Violations Were Observed
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Food being prepared outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - Insect control device installed over food preparation area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Chlorine
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Kiychen
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3/31/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
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10/17/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Washing dishware outside in the back of the establishment .
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Establishment lights were turn off at the start of the inspection, light bill was paid and the lights were turned back on before the end of the inspection.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Rusted.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in coolers
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To store foods in reach in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in coolers
- Basic - Reuse of single-use plastic tubs.
- Basic - Single-use plastic bag reused.
- Basic - Unnecessary items on the premise. Rear outside.
- Basic - Walls soiled with accumulated grease.
- Basic - Walls soiled with accumulated grease.
- Basic - Walls soiled with accumulated grease.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- Basic - High Priority - Dead roaches on premises. In some areas of the kitchen.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef
- High Priority - Roach activity present as evidenced by 100 live roaches found in the kitchen, on walls, floors, food shelves, dishware shelves, below and underneath food prep tables, inside pots and pans on shelves.
- High Priority - Roach excrement and/or droppings present. All over the kitchen walls.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Refused to let me in the restaurant. Was allowed to enter 10 minutes later
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All
- Intermediate - No soap provided at handwash sink. Kitchen.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/16/2013 | Routine - Food | Emergency order recommended |
- High Priority - Observed: License expired more than 30 days, but not more than 60 days, after expiration date. **Admin Complaint** Priority: High Priority
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed meat in three compartments sink. Priority: Basic
- Intermediate - Observed: 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. **Warning** Priority: Intermediate
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster not on proper pad. OBSERVED DUMPSTER NOT PROPERLY LOCATED.
- Floors not maintained smooth and durable.
- Garbage enclosure not properly constructed. NO ENCLOSURE FOR DUMPSTER.
- Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED HAND WASH SIGN MISSING.
- Observed equipment in poor repair. INSIDE RIC CORRODED.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIC RUSTY.
- Critical - Observed toxic item improperly stored. OBSERVED DEGREASER BOTTLE IN PREP AREA. Corrected On Site.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 36-11-1 Floors not maintained smooth and durable.kitchen
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.behind equipment
- 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. new employees This violation must be corrected by : 04/06/2012 .
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4/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- 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 This violation must be corrected by : 04/06/2012 .
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.top of reach in freezer and shelfs
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed grease accumulated on kitchen floor.behind equipment
- Observed open dumpster lid.
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Critical - Vacuum breaker mising at hose bibb.
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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units. leftover food.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- 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. Pro
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked food in reachin units.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. for cooks.
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers . reachin unit. cooked food.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. thawing beef in 3comp sink. no running water.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef. Thawing. 3comp sink. no running water. for more than 2 hrs.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked food on prep tables. 76F. for more than 2 hrs.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef. left on prep table for more than 2 hrs.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. Observed potentially hazardous food thawed in an improper manner. in 3comp sink. ox tail.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor. under fryer.
- Observed wall soiled with accumulated grease. behind cooking equipment .
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1/19/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed potentially hazardous food thawed at room temperature. ox tail.
- Critical. Observed food stored on floor. plantains boxes.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Food-contact surface not smooth and easily cleanable. supermarket plastic bags.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed live flies in kitchen.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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10/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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