- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated grease.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Soil residue in food storage containers.
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Over prep table in the kitchen
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.three compartment sink
- Basic - Soiled reach-in cooler gaskets.cook line reach in coolers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.on 02/19/14 foods items found not to have undergo cooling process correctly, *pork 85F, *poultry 86F, *goat 78F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. on 02/19/14 foods items found not to have undergo cooling process correctly, *pork 85F, *poultry 86F, *goat 78F.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Food manager certification expired.
- 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.
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2/20/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.case of plantain on the floor in the kitchen
- Basic - Ceiling tile in disrepair. Over prep table in the kitchen
- Basic - Clean equipment stored on floor.pots stored on the floor in the kitchen next to the prep table
- 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 - 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 - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.three compartment sink
- Basic - Floor soiled/has accumulation of debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.front hand sink
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen
- Basic - Soiled reach-in cooler gaskets.cook line reach in coolers
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.on 02/19/14 foods items found not to have undergo cooling process correctly, *pork 85°F, *poultry 86°F, *goat 78°F.
- 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.on 02/19/14 foods items found not to have undergo cooling process correctly, *pork 85°F, *poultry 86°F, *goat 78°F. The establishment process for cooling is that they cook the food the night before. Because the cooked product is still hot. The employees would let the cooked product cool at room temperature . The following day the cook that comes in will then put the cooked product into the cooler at temperature still above 41°f.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. on 02/19/14 foods items found not to have undergo cooling process correctly, *pork 85°F, *poultry 86°F, *goat 78°F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw poultry next to fries not package
- High Priority - Roach activity present as evidenced by live roaches found.30 plus live roaches found. 8 live roaches found under the prep table in the kitchen, 10 live roaches found behind three compartment sink in the kitchen area , 14 live roaches found on the wall on the side of a shelf in the kitchen next to a reach in cooler and 6 live roaches found on the wall behind the fire suppression system wet chemical tank.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front hand sink
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.front hand sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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2/19/2014 | Routine - Food | Emergency order recommended |
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer''s specifications.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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8/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Sitting in kitchen at room temp sliced mix of cabbage and carrots
- Basic - High Priority - Dead roaches on premises. 2 dead roaches in light shield in kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork, white rice, rice and beans 51° f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork in kitchen at 81° f
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Cold holding equipment incapable of 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. Only one reach in cooler at establishment not maintaining temp
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Front counter
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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8/14/2013 | Routine - Food | Warning Issued |
- Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. Kitchen.
- Hot water not provided/shut off at employee hand wash sink. Mop sink.
- Missing drain plug at dumpster.
- No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Vacuum breaker mising at hose bibb. Mop sink.
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2/26/2013 | Complaint Full | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Dumpster not on proper pad.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Floors not maintained smooth and durable. Kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. Mop sink.
- Missing drain plug at dumpster.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required state approved 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 - No thermometer provided to measure temperature of food product.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Ovens
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer in kitchen.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken stored over vegitables
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Observed wall in disrepair. Mop area, and men's bathroom
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. Kitchen.
- 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. Mop sink.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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12/19/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink. mop sink.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Dumpster not on proper pad.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. three compartment sink
- Floors not maintained smooth and durable. kitchen
- Food-contact surface not smooth and easily cleanable. wooden spoon. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.mop sink.
- Missing drain plug at dumpster.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in kitchen
- Critical - Observed cleaning gloves contacting ready-to-eat food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven, racks.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler, Reach in freezer soiled with accumulation of food residue. in kitchen
- Observed open dumpster lid.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed unnecessary items on the premise. broken fridge.
- Observed wall in disrepair. kitchen and by mop sink.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Water pressure lacking at fixtures that require the use of water. mens bathroom.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.front sink
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.wood plank inside reachin
- Critical - Observed food stored on floor.onions
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.someareas
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.current
- Critical - License expired within 30 days after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed dead roaches on premises.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed personal care item stored with food.womans purse
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed roach activity as evidenced by live roaches found
- Critical - Observed soil residue in storage containers.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.dry storage
- Critical - Hand wash sink lacking proper hand drying provisions.bathroom
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.bathroom
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean equipment stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.storage
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.handles on equipment
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler gaskets.
- 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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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3 com.sink
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 60 days
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.handles on reachin
- Observed ceiling in disrepair.dry storage
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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1/31/2011 | 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. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed soiled reach-in cooler shelves.bottom has water in it
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.handles on reachin
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall in disrepair. mens bathroom fixing leak
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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8/19/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.onions
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.handles on coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelfs
- Critical. No handwashing sign provided at a handsink used by food employees.
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4/15/2010 | 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. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.handles on reachin
- Observed single-service articles improperly stored. Corrected On Site.kithen
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.front
- Critical. No handwashing sign provided at a handsink used by food employees.bathrooms
- Critical. Hand wash sink lacking proper hand drying provisions.front
- Critical. Hand wash sink lacking proper hand drying provisions.mens bathroom
- Critical. Handwashing cleanser lacking at handwashing lavatory.front
- Critical. Handwashing cleanser lacking at handwashing lavatory.mens bathroom
- Critical. Observed roach activity as evidenced by live roaches found. 1 live by cash regester Corrected On Site.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.by freezer
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Administrative complaint recommended |
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