- Basic - In-use tongs stored on oven door handle.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Wood food-contact surface not properly sealed.
- Exit door locked. For reporting purposes only. Bakery room.
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10/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Chest freezer in outside storage.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink in bakery.
- Basic - Floor tiles cracked, broken or in disrepair. By ware washing.
- Basic - Food stored on floor. In walk in cooler.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use tongs stored on oven door handle.
- Basic - Light shield damaged/in disrepair. Bugs on the light caps need cleaning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in reach in cooler.
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. In walk in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Exit door locked. For reporting purposes only. Bakery room.
- 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 - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef stored beside cooked chicken exposed to cross contamination.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooked chicken found at 81° ambient lay cooling outside.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage found hot held at 120°.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans stored in deep pans in walk in cooler found at 61° from 11:30 am.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dough splitter.
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored in outside storage room exposed to elements.
- Basic - Floors not constructed to be easily cleanable. Outside storage area.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Area in the back.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wood food-contact surface not properly sealed. Wooden shelving.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. In reach in freezer.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dough press in bakery heavily soiled.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored in outside storage room exposed to elements.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floors not constructed to be easily cleanable. Outside storage area.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Area in the back.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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 - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wood food-contact surface not properly sealed. Wooden shelving.
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to cooked chicken in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk found at 67°, chicken at 45°, refried beans at 52°, and cut tomatoes found at 56°.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. I live roach seen on Dish machine.
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. In reach in freezer.
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. Prep table in bakery covered in flour.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dough press in bakery heavily soiled.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing. Employee's bathroom **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Clean pans **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Uncooked rice with cinnamon sticks inside reach in cooler, sauces in walk in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels on containers
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Milk containers used to store juices
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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. Flour
- 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. 0 ppm , manager will use 3 CS until dish machine is serviced by company.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked beans 52 f, cooked beans 70 f, cooked beans 77 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pork 90-93 f(. Employee transfer product to reheat
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Cooked beans 52 f, cooked beans 70 f, cooked beans 77 f located at walk in cooler, cooked on 11/11/13 and left on walk in cooler to cool.
- 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 not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. To measure cold temperature. Thermometer provided measures from 50-509 f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces
- Intermediate - Soil residue in food storage containers.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44 F, pork 44 F, cheese 42 F, chicken 43 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat foods.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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. Manager put trays with ice and moved some food to another coolers **Corrected On-Site**
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4/19/2013 | 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.beans and soups from previous day according to management
- 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.EXPIRED
- Critical - No thermometer provided to measure temperature of food product.must start at 0 degrees
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed container of medicine improperly stored.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.OVEN MITTS
- Critical - Observed food being cooled by nonapproved method.big ,deep plastic containers
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.dough cutter
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans,soups from previous day
- 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.raw eggs over salsa
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over beef
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.backstorage
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most reach in coolers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers. cooler walking
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- 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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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint. bakery area
- Critical. No three-compartment sink provided. bakery area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. BAKERY AREA
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- No plan review submitted in bakery area
- No copy of latest inspection report. This violation must be corrected by : 3 -13-2011.
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1/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical. Observed toxic item stored by food. Corrected On Site.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers. walking
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1/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all k9tchen equipment.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Warning Issued |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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