- Basic - Accumulation of food debris/soil residue on handwash sink. Near dish machine and server prep station. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener and stand. Exterior of spice containers solid in prep area shelving. Exterior of rice cooker solid with grease build up. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On fryers and stove. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer. **Warning**
- Basic - Ceiling tile missing. At server station **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of ice machine. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. By cook line cooler and by main kitchen entry door. **Warning**
- Basic - Dead roaches on premises. Approximately 75 dead roaches under in cook line/prep area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone. Clothing stored over wine at hostess station. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly trap installed above wine storage. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line coolers **Warning**
- Basic - Food stored in dry storage shelving not covered, salt and flour. Tea bags at server station. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Cook line coolers and prep area coolers. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored inside solid container. **Warning**
- Basic - Interior of microwaves soiled with encrusted food debris. At cook line. **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand wash sink near dish machine. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Cook line cooler door interior in disrepair. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. On cook line and hostess station. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Water storing at the bottom of glass door reach in cooler at server station. **Warning**
- Basic - Stored food not covered in walk-in cooler. Mahi Mahi and gyro meat. **Warning**
- Basic - Utensils in poor condition. Rusted can opener and stand. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen by cook line and prep areas. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Water **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Can of eggplant pure. **Warning**
- High Priority - Employee washed hands with cold water. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. Near prep station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Taziki sauce 53°, raw beef 49°, sausage 49°, salmon 49°, chicken 48° and 50°. Food iced down. Corrective action taken. Garlic sauce @ 49° at front line station. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Propane by spices in rear prep area. Pledge at server station. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 30° when all items in the cooler and @ 41° and above. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line flip top coolers. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Rear prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice cream scoop in rear prep area hand wash sink. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line cooler and prep area cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut Lettuce 56°, hummus 63°. **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. Cook line flip top cooler with ambient temperature @ 50°. All foods iced down. **Warning**
- Intermediate - Soil residue in food storage containers. Flour and salt bins. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust.Dish Washing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.Cook. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In Cooler and Freezer.
- Basic - Wall soiled with accumulated food debris.behind RIC,
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Humus 48°F,Chicken 48°F,Beef 47°F,Egg Plant 47°F, Shrimp 47°F, Dressing 47°F. Manager took Corrective Action Moved every thing to a working Cooler, Also Iced it down for rapid Cooling. Mechanic arrived during the Inspection.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Wall in disrepair. Cookline **Warning**
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **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 - Equipment in poor repair. 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. Waitress station. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom **Warning**
- Basic - Wall in disrepair. Cookline **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese, whipped cream and half and half at 45°F on the waitress station reach in cooler, moved to the walk in cooler, 41 °F at the end of the inspection. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over whipped cream in the walk in cooler. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw salmon over grape leaves. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. Prep area. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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. Soup, moussaka in the walk in cooler. **Corrected On-Site** **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line reach in cooler
- Basic - Wall in disrepair. Cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Repeat Violation**
- 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. Moved to a cooler, dropped 8?F by the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, poultry, seafood inside a cook line reach in cooler. Iced down and implemented time control procedure **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat. Reheated to 165?F
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Repeat Violation**
- 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. Cook line reach in cooler.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood, eggs over cut vegetables, dairy products in the walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. nuts in drystorage area. Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.Instructed operator in charge to use 3 compartment sink while fixed.
- Critical - Handwashing cleanser and paper lacking at handwashing lavatory.Dishwasher area. Repeat Violation. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Chlorine. Repeat Violation.
- Light not functioning.Hood system, reach in cooler and frezer.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the wi-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee eating in a food preparation or other restricted area.prep area, Corrected On Site.
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor.Lemons, wi cooler, Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Prep area.Rinsing utensils.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Row beef over row fish, reach in cooler, cooks line. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water residue.Cooks line.
- Observed leaking pipe at plumbing fixture.Handwash sink, dishwasher area.
- Critical - Observed soiled reach-in and wi cooler gaskets. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Gyro beef, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Chef, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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3/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen, Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen, Corrected On Site. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.Cooks line. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee improperly washing hands.See 32.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.Can food, chicken, hummus, wi cooler, Repeat Violation. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Cooks line. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.Fish over cooked beef, wi cooler. Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Pasta, chiken, beef, wi cooler, Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Wi cooler, Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning.Reach in cooler, Repeat Violation.
- Observed build-up of grease on Hood's system Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling times missing, wi cooler area.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed food debris accumulated on kitchen floor.Mop sink area.
- Critical - Observed food stored on floor.WI cooler.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site. Repeat Violation.
- 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. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food.Cooks line Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.Wi cooler.
- Observed wall in disrepair, wi cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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12/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse, 1/2 pound of potatoe, 1/2 gallon of assorted salad dressings. Corrected On Site.Operator discarded product.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.WI cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WI coler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cook's line.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.WI cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed hand wash sink used for purpose other than washing hands.Dishwasher area. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Prep surface not sanitized after contamination and prior to use. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Operator set up 3 compartment's sink while dishwasher is fixed.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on Hood's filters.
- Critical. Bottom part of toilets unclean.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. 4 employees.
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10/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.oil
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.ditry bowls & cups
- Observed floor area(s) covered with standing water.
- Observed personal care item stored with food.
- Critical. Observed unlabeled spray bottle.
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5/6/2010 | 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.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed ceiling soiled with accumulated food debris.
- Observed personal care item stored with food.
- Critical. Observed toxic item stored by food. Corrected On Site.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/6/2009 | Routine - Food | Warning Issued |
| No report available. | 8/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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