- Basic - Ceiling in disrepair. Water stained tiles **Repeat Violation** **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Walk in cooler **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. 5 dead under equipment **Warning**
- Basic - Floors not maintained smooth and durable. Paint peeling in shed **Repeat Violation** **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Servers **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walking or driving surfaces not maintained. Potholes in driveway **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm all buckets **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live under prep table, 1 on wall **Warning**
- 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. **Warning**
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10/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's **Repeat Violation** **Warning**
- Basic - Ceiling in disrepair. Water stained tiles **Repeat Violation** **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Walk in cooler **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. 5 dead under equipment **Warning**
- Basic - Floors not maintained smooth and durable. Paint peeling in shed **Repeat Violation** **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Servers **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walking or driving surfaces not maintained. Potholes in driveway **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm all buckets **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- 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. Cutting bread **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live under prep table, 1 on wall **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler **Warning**
- 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. **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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Fill pitcher of water **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. **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Men's restroom
- Basic - Ceiling in disrepair. Several tiles water stained throughout establishment
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Lid to food storage container cracked, dry storage
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable. Paint in dry storage room peeling
- Basic - Ice buildup in chest freezer. Cook line
- Basic - Large amount of unused equipment/supplies present. Outside back door
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door upright
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under hot well
- Basic - Walking or driving surfaces not maintained. Potholes
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, server
- Intermediate - No soap provided at handwash sink. Servers
- Intermediate - Slicer blade guard soiled with old food debris.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Mens
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable. Shed
- Basic - Hood filters in disrepair.
- Basic - Large amount of unused equipment/supplies present. Outside back door
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shed
- Basic - Reach-in cooler gasket torn/in disrepair. By sandwich press
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Fresh garlic/ onion in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and servers
- Intermediate - No soap provided at handwash sink. Servers
- 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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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Walking or driving surfaces not maintained. Pot holes in parking lot
- Basic - Wiping cloth/towel used under cutting board.
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7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Coffin freezer
- Basic - Large amount of unused equipment/supplies present.
- Basic - Missing drain plug at dumpster.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walking or driving surfaces not maintained. Pot holes in parking lot
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans made Sunday at 60, yellow rice with no date mark at 47
- Intermediate - Required employee training expired for all 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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5/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair. Coffin freezer
- Basic - Large amount of unused equipment/supplies present.
- Basic - Missing drain plug at dumpster.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walking or driving surfaces not maintained. Pot holes in parking lot
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans made Sunday at 60?, yellow rice with no date mark at 47?
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw shrimp over ready to eat
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over veggies
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice/ beans
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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3/21/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Corrected On Site.
- 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.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. beef, eggs over ready to eat
- Critical - Observed soiled shelf above stove
- Observed walk-in cooler gasket torn/in disrepair.
- 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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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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
- 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.
- Critical - Observed shelf above stove encrusted with grease and/or soil deposits.
- Observed unnecessary items on the premise. old equipment
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. door in disrepair
- Critical - Working containers of food removed from original container not identified by common name. bulk
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- 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.
- 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 hole in ceiling/roof
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towel
- Observed unnecessary items on the premise. old equipment
- Observed walk-in cooler gasket torn/in disrepair.
- 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. bulk storage in English
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6/27/2011 | Routine - Food | 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.
- 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. mojo/ garlic sauces
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over dairy
- Observed equipment in poor repair. lid to bulk storage
- Observed residue build-up on heat lamps
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.
- Critical. Outer openings not protected with self-closing doors. side
- Observed hole in ceiling. by air handler
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Observed unnecessary items on the premise. old equipment
- Critical. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- observed potentially hazardous food cold held at greater than 41 degrees fahrenheit
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. english
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on wet trays
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. outside back door
- Critical. Hot water supply not maintained during peak periods. water heater not working
- Faucet/handle missing at plumbing fixture. prep sink, 3 compartment sink
- Observed leaking pipe at plumbing fixture. prepnsink, 3 compartment sink
- Critical. No handwashing sign provided at a handsink used by food employees. front
- Observed ceiling in disrepair. dry storage
- Light not functioning. storage
- Observed unnecessary items on the premise. old equipment
- Observed unnecessary items on the premise. storage room
- Critical. Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.prepared food in walk-in all between 42 and 45 degrees Repeat Violation.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.food made night before all between 42-45 degrees Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 44 degrees This violation must be corrected by : 6/10/10.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.missing in reach-in
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.bags in freezer
- Violation: 15-15-1 Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.walk-in ,service area
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture. hotwater handle at mopsink
- Violation: 33-11-1 Missing drain plug at dumpster.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors.side door
- Violation: 36-08-1 Observed floor and wall junctures not coved.missing tile in kitchen
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6/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.prepared food in walk-in all between 42 and 45 degrees Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.food made night before all between 42-45 degrees Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 44 degrees This violation must be corrected by : 6/10/10.
- Critical. No conspicuously located thermometer in holding unit.missing in reach-in
- Critical. Observed raw animal food stored over ready-to-eat food.walk-in
- Critical. Observed food stored on floor.storage
- 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. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.shelves on cook line
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.bags in freezer
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.walk-in ,service area
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives inndirty cambro
- Faucet/handle missing at plumbing fixture. hotwater handle at mopsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Missing drain plug at dumpster.
- Critical. Outer openings not protected with self-closing doors.side door
- Observed floor and wall junctures not coved.missing tile in kitchen
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6/9/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler reading 45F
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. large 2 doorcooler
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
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12/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food with mold-like growth. rotten tomatoes, oxtail stew, lamb stew, tomato sauce.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cook cooked rice at 9a or 10a. Temperature at 5pm was still 107F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler reading 50F - repaired (freon leak) while I was still here.
- Critical. Observed uncovered food in holding unit/dry storage area. raw beef uncovered in walkin cooler
- Observed gaskets/seals on cold holding unit in poor repair. large 2 doorcooler
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- 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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12/9/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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