- No Violations Were Observed
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09/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling in disrepair.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated food debris.
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07/09/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light not functioning.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Wall fan in back storage room
- Basic - Single-service articles improperly stored. **Corrected On-Site**
- Basic - Wall soiled with accumulated 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 - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish observed at 94° for less than 4 hours. Reheated to 165°f.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by 12 fresh rodent droppings found in back storage room, approximately 2 feet from food prep area and approximately 12 feet from cook line. Room is used to store unused equipment. No food stored in room. Prep area is separated from storage room by doorway but no door attached.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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07/08/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ranch sauce.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. BBQ sauce container.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Faucet/handle missing at plumbing fixture.at the mop sink
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler gasket torn/in disrepair.the one next to the hand sink on the cook line
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.in the mens bathroom
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.window cleaner next lemon juice **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.the one that is being used starts at 50°F,
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.a bag of rice
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.in kitchen
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed floor area(s) covered with standing water.kitchen
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.with pancakes and with seafood
- Observed grease accumulated on kitchen floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wall not smooth and easily cleanable.kitchen
- Wet mop not hung to dry.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-13-12.
- 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 : 5-12-12.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.). OBSERVED COOK WASH HIS HANDS WITH GLOVES ON.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED LIQUID EGG AT 67 DEGREE. IT WAS PUT ON ICE. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POTATOES AT 90 DEGREES. IT WAS PLACE ON THE HOT PLATE. Corrected On Site.
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3/13/2012 | Routine - Food | Warning Issued |
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. OBSERVED RIC SOILED.
- Lights missing the proper shield, sleeve coatings or covers. FOOD PREP AREA.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED TOMATOES AND LETTUCE NOT PROPERLY SEPARATED FROM RAW CHICKEN IN RIC.
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6/2/2011 | 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. NO THERMOMETER IN REACH IN COOLER BY THE FREEZER IN THE KITCHEN.
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1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH 57 AND POULTRY 52 DEGREES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER IS NOT WORKING PROPERLY.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE FAILED TO WASH HANDS WHEN SERVING READY TO EAT FOOD
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN WALK IN COOLER TORN.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED SHELVES IN WALK IN COOLER RUSTY.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. No handwashing sign provided at a handsink used by food employees. HAND WASH SINK IN FOOD PREP AREA.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.
- Observed ceiling in disrepair. OBSERVED TILE IS DAMAGE BY WATER.
- 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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8/31/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. HAND WASHING SINK IN KITCHEN AREA.
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6/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food with mold-like growth. OBSERVED SWEET POTATOES HAS MOLD GROW. Corrected On Site. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed cloth gloves contacting ready-to-eat food. OBSERVED EMPLOYEE BREAKING SHELL EGGS THEN TOUCHING READY TO EAT FOOD WITH THESSME GLOVE ON.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. OBSERVED EMPLOYEE WASHING HIS HANDS WITH GLOVES ON.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE FAILED TO REMOVE GLOVES WHEN WADHING HIS HANDS.
- Observed employee with no hair restraint. FOOD PREP EMPLOYEE HA NO HAIR RESTAINT.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. HAND WASHING SINK IN KITCHEN AREA.
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water. OBSERVED WATER UNDER THE COOLING EQUIPMENTS.
- Observed wall soiled with accumulated food debris.
- 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. Pro This violation must be corrected by : 6-7-10.
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4/7/2010 | Routine - Food | Warning Issued |
- 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 thawed in an improper manner.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. BOX OFFISH ON FLOOR IN WALK IN FREEZER
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall soiled with accumulated grease.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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