- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.in flour
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food placed in soiled container/equipment. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food stored in ice used for drinks. See stop sale. Container of lime. Operator discarded the ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. eggs 61°f, chicken 70°f, less than 2 hrs. Operator took corrective action and place food in the walk in cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- 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 - Hot water not provided/shut off at employee handwash sink. In restroom
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Probe thermometer not within the intended measuring range of use. **Repeat Violation**
- Intermediate - Slicer blade soiled with old food debris.
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom.
- Basic - Shelf under preparation table soiled with food debris.
- 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 - Wood food-contact surface not properly sealed.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Probe thermometer not within the intended measuring range of use.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken.the one next to the sugar **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **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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9/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.kitchen shelves , top of ovens **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Ceiling soiled with accumulated dust.over prep table **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris.in the kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken.the one next to the sugar **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.cardboard used to store single service items after removed from there original container **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.on kitchen shelves **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Basic - High Priority - Dead roaches on premises.four dead roaches in the dry storage area **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food with mold-like growth. See stop sale. 1 3oz bag of pasta **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **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.on the counter top in the kitchen **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Presence of insects, rodents, or other pests.three live spiders in the dry storage area **Warning**
- High Priority - Toxic substance/chemical stored by or with food.class cleaner next to soda in the front **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 - Cold water not provided/shut off at employee handwash sink.the one in the kitchen next to the three compartment sink **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soil residue in food storage containers.used to store sugar **Warning**
- Intermediate - Walk-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. **Warning**
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9/3/2013 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- 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 - 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 - 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. New employee
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- No mop sink or curbed cleaning facility provided.
- 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.only one employee has certificate
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wood used for shelves
- Observed attached equipment soiled with accumulated dust.over prep table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.top of oven and kitchen shelves
- Observed ceiling in disrepair.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated dust.
- Wall not smooth and easily cleanable.behind reach in cooler
- Critical - Working containers of food removed from original container not identified by common name.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK IN KITCHEN AREA. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED HAND WASH SINK IS CLOGGED
- Observed dumpster overflowing garbage.
- Critical - Observed food stored in a prohibited area. OBSERVED PIZZA LEFT ON PREP TABLE. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOKED POULTRY AND HAM AT 45 AND 46 DEGREES.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED BIG BIN OF TOMATOE SAUCE WITHOUT DATE MARKING.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED BREAD LEFT UNCOVERED IN WIC.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL AT HAND WASH SINK IN KITCHEN AREA Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN RESTROOM AREA.
- Critical - Observed dead roaches on premises. OBSERVED ONE DEAD ROACHES IN STORAGE AREA.
- Observed food debris accumulated on kitchen floor. OBSERVED TRASH AND DEBRIS BEHIND COUNTER.
- Critical - Observed interior of microwave soiled.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed food debris accumulated on kitchen floor. FOOD DEBRIS ON THE FLOOR AND UNDER EQUIPMENT.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RAW POULTRY AT 53 DEGREES AND COOKED POULTRY AT 53 DEGREES IN REACH IN COOLER Corrected On Site. RAW POULTRY WAS PUT BACK IN FREEZER.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. MARINATA SAUCE IN WALK IN COOLER HAS NO DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE PREPARING CHICKEN SANDWICH WITHOUT GLOVES AND CLEANING THE PREP TABLE.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed interior of microwave soiled.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
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10/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 This violation must be corrected by : 7-14-10.
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7/19/2010 | 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. COOKED POULTRY FOUND AT 59 DEGREE. INSPECTOR HAS IT THROWN AWAY IN THE GARBAGE.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW POULTRY FOUND AT 50 DEGREE. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Food-contact surface not smooth and easily cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed unnecessary items on the premise.
- 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 This violation must be corrected by : 7-14-10.
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5/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza slices at ambient teMPERATURE .
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. walking coolER .
- 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.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. pizza trays.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor.
- Critical. Observed extension cord in use for non-temporary period. 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
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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