- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under the shelf in the front
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.kitchen and back storage area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container with marinara sauce
- Basic - Clean utensils stored between equipment and wall.
- Basic - Dead roaches on premises. 10 dead roaches in the back storage area
- 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. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.on the cook line
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.scoop handle touching flour
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.under the three compartment sink.
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name.seasoning
- 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.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Roach activity present as evidenced by live roaches found. There was a total of 21 plus live roaches found. Location 3 live roaches found in the crackers of the can opener , 3 live roaches found under the shelf over the reach in cooler on the cook line , 5 live roaches found under the table in the across from the dish machine, 10 plus live roaches found on the shelf in the back where clean pots and pan are stored across from the walk in cooler
- High Priority - Toxic substance/chemical stored by or with food.powder cleanser stored over spice on the back shelf
- 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 used for purposes other than handwashing.employee rinsed wiping cloth at hand washing sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the one in the front
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the hand sink on the cook line
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.marinara sauce
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5/20/2014 | Routine - Food | Emergency order recommended |
- Basic - Gaskets/seals on holding unit in poor repair.on the cook line
- Basic - Leaking pipe at plumbing fixture.under the three compartment sink.
- Basic - No copy of latest inspection report available.
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5/20/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Front reach in cooler.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratch elbow and went back to prepping food
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cheese pizza
- High Priority - Toxic substance/chemical stored by or with food.wd 40 stored over food
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.pot on floor
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.prep table has a lot of crack
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical - Observed soiled reach-in cooler gaskets.the one across from the fryer
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.under prep table in the back near fryer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked chicken ,pasta cooked vegetable
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12/19/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.there are chemical bottles stored over clean pots bathroom cleaner and clean-up bleach
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand sink missing in food preparation room or area.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor.pot on floor
- Observed employee with no hair restraint.cook cooking beef in big pot
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.prep table has a lot of crack
- Critical - Observed food stored on floor.bread in a pot and big pots of sauce on floor in walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.around soda head
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Observed reuse of single-service articles.
- Critical - Observed soiled reach-in cooler gaskets.the one across from the fryer
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door by bathroom
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.under prep table in the back near fryer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked chicken ,pasta cooked vegetable
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. NEED TO INSTALL ADDITIONAL HAND WASH SINK BY ICE MACHINE PER PLAN REVIEW.
- Critical - No handwashing sign provided at a handsink used by food employees. FROM ALL HWS
- No mop/service sink installed/available at establishment. NEED TO INSTALL MOP SINK.
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4/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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