- No Violations Were Observed
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Open dumpster lid. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sandwich cooler **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Catering pans **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink **Repeat Violation** **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink blocked by fan and bucket **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area **Repeat Violation** **Warning**
- 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. Front sandwich cooler **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling tile in disrepair.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Rusty scale
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. In single service storage closet
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Food scoops on dirty shelf in walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Single service storage room
- Basic - Nonfood-contact equipment in poor repair. Reach in freezer broken door
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface. In drawer
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Meat pasta **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.Tagged 2/12
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair. sandwich reachin
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-14-1 Observed ceiling in disrepair,watervstained , not flush with grid
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5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ceiling in disrepair,watervstained , not flush with grid
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification. Neysa Leiva expired 1/26/12
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towel Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Glass being stored on cloths
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooked yesterday not properly cooled. 65 in walk in.
- Equipment and utensils not properly air-dried. Wet nesting on clean half pans on storage area.
- Floors not maintained smooth and durable. Tiles missing under dish area.
- Critical - Hand wash sink lacking proper hand drying provisions. Station at back of kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop being stored on top of spice buckets under prep table.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler under make station.
- Observed ceiling in disrepair. Tile in dining room with water damage.
- Observed employee cooking preping with no hair restraint.
- Observed garbage on the ground and/or pad around dumpster.
- Observed nonfood-contact equipment in poor repair. Freezer lid in disrepair.
- Observed open dumpster lid.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in under cuban make station.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs stored over raw beef.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Outer openings not protected with self-closing doors. Back exit in kitchen. Self closer broken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooks line plantains and chicken 102 to 112 on cooks line Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper strength. 200ppm Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida license.com/dbpr/hr for more details. using serve safe
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.deli meats 47
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken /eggs over raw beef and pork walkin
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap at bottom of back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. devil crab 115
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. bottles
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.45 ham, 45 dressing
- Critical. Violation: 04-01-1 Cold holding equipment reachin sandwich incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.gaps at bottom of door
- Violation: 37-13-1 Observed holes in ceiling. throughout establishment
- Violation: 38-09-1 Unapproved flood light used in heating lamp.
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12/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.45 ham, 45 dressing
- Critical. Cold holding equipment reachin sandwich incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on gloves
- Observed employee with no hair restraint.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested at 0 ppm
- Critical. Observed dead roaches on premises. observed over 200 dead roaches in glue traps, on shelving in prep area
- Critical. Observed roach activity as evidenced by live roaches found. Observed over 20 roaches in various life stages crawling on walls in prep area, on glue traps in prep area
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.gaps at bottom of door
- Observed holes in ceiling. throughout establishment
- Observed ceiling in disrepair. by restrooms
- Unapproved flood light used in heating lamp.
- Critical. Observed unlabeled spray bottle.
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12/6/2010 | Routine - Food | Emergency order recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over beef
- Critical. Observed uncovered food in holding unit/dry storage area. walkin
- 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.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic silverware
- Critical. Vacuum breaker mising at hose bibb. mopnsink
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Grease storage container not on proper pad.
- Unapproved flood light used in heating lamp.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical. Exit signs not properly illuminated. For reporting purposes only. Corrected On Site.
- Critical. Employees have not received training related to their assigned duties.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs over beef
- Violation: 14-38-1 Observed utensils in poor condition.chipped plates
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3/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs over beef
- Violation: 13-03-1 Observed employees with no hair restraint.
- Violation: 14-38-1 Observed utensils in poor condition.chipped plates
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space around back door by ladies restroom
- 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. Pro
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1/29/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs over beef
- Critical. Observed uncovered food in holding unit/dry storage area. can of peppers,breading in walkin cooler
- Critical. Observed cloth used as a food-contact surface.sticking out under cutting board
- Observed employees with no hair restraint.
- Observed utensils in poor condition.chipped plates
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.also rusty
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. blocked in rear by fan
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space around back door by ladies restroom
- 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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1/27/2010 | 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. All prepared foods in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in next to hot hold oven.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Front reachin.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walk in cooler.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Walk in cooler.
- Critical. Observed cloth used as a food-contact surface. Cloth sticking out under cutting board.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting onions with bare hands.
- Observed employee with no hair restraint on anyone.
- Observed gaskets/seals on cold holding unit in poor repair. Front reach in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Used knife tocut onions, wiped with dry cloth and put on magnet.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface on walk in cooler shelves.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by fan.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. In rear.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Both back doors.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths at 200 ppm.
- Critical. Observed unlabeled spray bottles.
- 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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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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