- Basic - Bowl or other container with no handle used to dispense food. Plastic cup scooping the beans **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Need a splash guard between the cups / drinks at the express coffee / ice container station at the frontline.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket was 0ppm. Rechecked at 50ppm **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Cinnamon and sugar container **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.mop sink outside. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tacos 130° in the basket above the fryer . Reheated to 186° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over the cooed foods in the walk in cooler and the reach in cooler. **Corrected On-Site**
- 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. Gallon milk in the walk in cooler not dated after opening. **Repeat Violation**
- Intermediate - Employee washed hands over the sanitizing solution bucket in handwash sink.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. Bag in a box / bags of beans
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Small plastic cups without handle scooping the seasoning **Corrected On-Site**
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 83°. Reheated to 1670 **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Salsa with combined ingredients dated 10/8. Cheese sauce dated 10/6.
- 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.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the prep cooler.
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance. Kitchen area
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine 0ppm. DISHMACHINE: Lack of proper sanitization. Discontinue use DISHMACHINE for sanitizing. Set up manual sanitization until DISHMACHINE is sanitizing properly.
- Basic - Food debris accumulated on kitchen floor. Dish washing area.
- Basic - Nonfood-grade towel used in direct contact with food.
- High Priority - Chlorine sanitizer not at proper minimum strength for bucket. Do not use equipment/utensils not properly sanitized. Bucket 0ppm/50ppm **Corrected On-Site**
- 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. 0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in the prep cooler 47? ice melted.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Storage cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco meat in walk in cooler not dated.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin. Large ice bin.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor around the ice machine area.
- Violation: 37-19-1 Observed moldy ceiling air conditioning vent covers.
- Critical - Violation: 53B-08-1 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. New employee must be trained in 60 days.
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10/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- 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. New employee must be trained in 60 days.
- Observed food debris accumulated on kitchen floor around the ice machine area.
- Observed moldy ceiling air conditioning vent covers.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw prepped chicken 55 degrees, prepped 10/1/12, reach in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw ope bag of chicken stored above bagels /vegetables in the freezer .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw prepped chicken stored with raw prepped beef in the reach in cooler. [ Provided operator with food storage chart.]
- Observed residue build-up on nonfood-contact surface. Inside the scoop holder.
- Critical - Observed rodent activity as evidenced by 24 dried rodent droppings found on the top of the dishwashing machine .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Foil pan lids on the rack above the warmer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go containers in the container above the warmer. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Large ice bin.
- Critical - Observed soil buildup inside ice bin. Waite area.
- Observed soiled dry wiping cloth in use. Repeat Violation.
- Critical - Observed the presence of insects over the light shields in the kitchen .
- Critical - Observed uncovered food in holding unit/dry storage area. Taco shells on the shelf above the warmers . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Raw prepped chicken 55 degrees,prepped on 10/1/12.
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10/2/2012 | Routine - Food | Warning Issued |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. License paid via telephone, confirmation #117059021. Corrected On Site.
- 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. New Employee's must be trained within 60 days of hire.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of drink on the prep table in tge kitchen . Corrected On Site.
- 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. Employee's not washing their hands after leaving the food areas and handling soil equipment [dust pan]. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prepline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tamales 47 degrees. Removed to the freezer.
- Critical - Observed unlabeled spray bottle. Degreaser bottles. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Cooking oil splashed with food from dirty trays /dishes at the dry storage area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the hot table .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the reach in cooler next to the hotline .
- Observed build-up of grease/food debris under the flattop grill area.
- Observed build-up of light grease on nonfood-contact surface of the hood filters.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the salamanda too soiled with debris .
- Critical - Observed interior of microwaves soiled.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Flan prepared 3/11/12.
- Critical - Observed soil buildup inside ice bin at the waite area.
- Critical - Observed soil residue on the plastic storage container with the to-go bowl on the rack above the prepline area.
- Critical - Observed unlabeled spray bottle. Water spray bottle . Corrected On Site.
- Observed wall soiled with accumulated food debris around the hotline area in tge kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cheese sauce at the hotline 93 degrees. Reheated to 176 degrees. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan made 3/11/12 per cook not date marked.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside all the containers with the lids.
- Critical - Observed encrusted, soiled material on the scale. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken in the reach in cooling tightly covered.
- Observed nonfood-contact equipment in poor repair. Heavy condensation in the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 46 degrees, reach in cooler, iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 54 degrees in the reach in cooler, cooked 7/18/11. Chicken placed in the walk in frezeer. Chicken checked at the end of the inspection was 43 degrees. Corrected On Site.
- Critical - Observed soil residue in storage containers. White bus pans on the shelf under the prep table before the dishwashing machine.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Double gloving. Double glove to put steak on the grill, removed one glove, second glove stays on the hands, then handled cheese.
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7/19/2011 | 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. Employee using his bare hand to chop the parskey. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on the cutting board at the makeline cooler next to the hotline . Repeat Violation.
- Critical. Observed accumulation of debris on the top of thewarewashing machine
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Dishwashing machine 0ppm.
- Critical. Observed interior of reach-in cooler before the grills soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Inside the ice scoop holder. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the reach in freezer.
- Observed clean equipment stored on floor. Dishwashing trays.
- Critical. Handwash sink not accessible for employee use at all times. Cooking pot in the handsink restricting the handwashing . Corrected On Site.
- Observed wall soiled with accumulated food debris next to the makeline cooler.
- Observed ceiling soiled with accumulated dust above the reach in cooler at the makeline .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed no manager on the premises with four employee engaged in food preparation. Corrected On Site.
- 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. Employee's with expired cards retrained.
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Communited beef in the walk in cooler at 47 degrees, cooked 8/2/10].
- Critical. Displayed food not properly protected from contamination. [The tortillas left unprotected at the buffet]. Corrected On Site. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle, uncovered cup of water on the shelf in the dry storage area]. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. [Dishwashing trays on the floor] Corrected On Site.
- Critical. Observed bathroom facility not clean. [Clean around the base of the toilet in the men's restroom ].
- Critical. Observed objectionable odors in the women's bathroom.
- Critical. Observed the presence of insects, or other pests above the light shields.
- Critical. Observed toxic item improperly stored. [W-D40 stored at the dishwashing area] Corrected On Site.
- Critical. Observed unlabeled spray bottles. [Orange cleaner, bleach]. Corrected On Site.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. [Tortillas at the buffet area left unprotected].
- Critical. Prep surface not sanitized after contamination and prior to use. [Employee cut chicken on the prep table, then used a towel without sanitizing solution to wipe down table]. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Oppm ]. DISCONTINUE THE USE OF THE DISHWASHING UNTIL REPAIR. USE THE THREE COMPARTMENT SINK].
- Observed soiled dry wiping cloth in use. [Cook have soiled towels hanging from his waiste]. Corrected On Site.
- Observed leaking pipe at plumbing fixture. [Handsink in the kitchen ].
- Observed dusty ceiling tiles and/or air conditioning vent covers in the dinning area.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. [Salt]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Steak 61 degrees, reach in cooler at the cookline].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Pork tamali 59 degrees, prepped 7/13/09].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Ground beef 60 degrees, prepped 7/13/09].
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cheese dip 125 degrees ] Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Reach in cooler at the cookline]. SERVICE PERSON WORKING ON COOLER WHILE INSPECTION WAS BEING CONDUCTED. OTHER COOLING EQUIPMENT BEING UTILIZED].
- Critical. Observed uncovered food in holding unit/dry storage area. [Foods in the walk in cooler].
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee preparing ready to eat foods {wraps], on the makeline. Establishment do not have an AOP ].Corrected On Site. Repeat Violation.
- 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. [Non-handle container scooping the beans]. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Employee's on the cookline not washing hands between glove changes].
- Critical. Observed soil residue in storage containers. [White storage container with the knives at the fryer area].
- Critical. Observed encrusted material on can opener and the holder.
- Observed clean equipment stored on floor. [Dishwashing machine trays].
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Chlorine 200ppm, bucket]. Corrected On Site. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/14/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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