- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mojito sauce, Garlic and oil sauce on grill 122° **Warning** At callback - Mojito sauce with cooked onions 90° on cook line, cook reheated one pot to over 165°.Explained that it must be actively cooled during slow times and cold held or kept hot.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not cooked, must be identified as raw on menus. **Warning** At callback- ceviche must be identified as raw on menu with an asterisk or other means
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on storage shelf next to ice machine, corrected by manager. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front reach in cooler holding milk for coffee. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On hand sink across from cook line, removed by employee. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers under prep front of kitchen, labeled by employees. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia, tilapia "cooked" by lime juice, but is not boiled or sauted prior to service. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. white fish 45°, cream 49°, chicken 47°, cheese 46°, shredded cheese, marinara 50-53° in reach in cooler across from cookline, manager moved to walk in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mojito sauce, Garlic and oil sauce on grill 122° **Warning**
- 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. Reach in cooler ambient 50-55°, all TCS food over 41° **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink front of kitchen to left of door had build up of excessive food debris. Manager cleaned. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. Under blade on blade guard, heavy accumulation of old food debris. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink by dish machine. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not cooked, must be identified as raw on menus. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of pink substance on prep table across from cookline, spray bottle of blue substance on shelf below cash register. Labeled by employees. **Corrected On-Site** **Repeat Violation** **Warning**
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08/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/20/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt container. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Mop sink by back door
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink. **Repeat Violation**
- 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.
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3/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. Front prep area
- Basic - Employee personal items stored in or above a food preparation area. Cell phone front prep area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Rack across from dishwasher
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt container. **Repeat Violation**
- 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 chlorine. Do not use dish machine until repaired.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Mop sink by back door
- Intermediate - Accumulation of food debris/grease on food-contact surface. Floor mixer blade has white buildup of food.
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink. **Repeat Violation**
- 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 - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of red liquid by dish machine rack. **Repeat Violation**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes/pans walkin freezer floor
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee without lid on make table cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Soil residue build-up on nonfood-contact surface. Small make table cooler vents
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt, rice
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink near stove
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sinks in kitchen
- Intermediate - Spray bottle containing toxic substance not labeled. Clear plastic bottles multiple
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee cup on dry storage shelf with clean dishes **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula, spoon, whisk on cookline
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside came back into kitchen without changing gloves and washing hands **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Employee washing hands at sink where soap dispenser is not working **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over French fries ric **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Dessert cooler thermometer broken
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse cloth
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near cookline
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. near oven
- Critical - Handwash sink not accessible for employee use at all times. sanitizer bucket in service counter hand wash sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. employee drinking from screw cap water bottle in kitchen Corrected On Site.
- Critical - Observed toxic item improperly stored. cleaners on same shelf as mixing bowl and mixer
- Critical - Raw animal food not properly separated from ready-to-eat food. raw fish and cooked plantains stored in same container
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. multiple phf's, 3 door reach in cooler, between 52'F - 56'F Corrected On Site. stocked less than 4hr moved to walkin cooler upon reispection ham 48'F, sausage 52'F, chicken 47'F, ham croquetas 49'F items were moved to walkin cooler again
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach in cooler no internal thermometer
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7/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 door reach in cooler no internal thermometer
- Critical - No conspicuously located thermometer in holding unit. 3 door reach in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. near dish machine near Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 80'F Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. multiple phf's, 3 door reach in cooler, between 52'F - 56'F Corrected On Site. stocked less than 4hr moved to walkin cooler
- Critical - Observed toxic item stored by food. spray bottle of disinfectant on dry storage shelf Corrected On Site.
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6/27/2012 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. various boxes in walk in cooler Corrected On Site.
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5/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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