- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 10f in reach-in cooler on cook line. **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. Beans, oxtail in upright refrigerator. **Warning**
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08/22/2014 | Complaint Full | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. Under fryer. **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - Unnecessary items on the premise. Bags of aluminum cans, furniture, equipment in smoker area. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID. Operator voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail, hog maws, 44f in reach-in cooler less than 4 hours. Corrective action: operator moved product to freezer for quick chill. **Warning**
- High Priority - Presence of insects, rodents, or other pests. 1 live roach under front counter, 1 live roach behind 3 compartment sink. Less than 10 dead roaches in kitchen **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 10f in reach-in cooler on cook line. **Warning**
- 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. Upright reach-in cooler in kitchen. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **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. Beans, oxtail in upright refrigerator. **Warning**
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08/21/2014 | Complaint Full | Warning Issued |
- Basic - Grease accumulated on floor under cooking equipment.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in freezer gaskets. Upright freezer.
- Basic - Unnecessary items on the premise. Bagged beverage cans, old sink, assorted items in smoker area.
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in cooler reading 12 F; ambient air temperature is 40 F;
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Main reach in cooler was maintaining 44°f. Operator was advised that all tcs/phf must be hot hold at 41°f. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ribs on countertop. **Corrected On-Site** **Warning**
- Basic - thermometer on holding unit on reach in cooler was not functioning. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet potato pie at frontline temped 47°f, product was not in the process of preparation or cooling.Pork chops in reach in cooler were 47°f, product was not in the process of preparation or cooling. Operator stated that product had been cooling since previous night. Corrective action: operator was asked to discard of product. and store other products in an environment of 41°f or lower. **Warning**
- 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. Pork chops in reach in cooler were 47°f, product was not in the process of preparation or cooling. Operator stated that product had been cooling since previous night. Corrective action: operator was asked to discard of product. **Warning**
- Intermediate - Food manager certification expired. Mr. Richard Baker 4/12/2008. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front handsink. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork chops in reach in cooler were 47°f, product was not in the process of preparation or cooling. Operator stated that product had been cooling since previous night. Corrective action: operator was asked to discard of product. **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.for potato salad in reach in cooler, operator stated that it was prepared over 24 hours ago. **Warning**
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11/15/2013 | Routine - Food | Warning Issued |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink needs to be caulked to the wall.
- Basic - Floor soiled/has accumulation of debris. Under cooking equipment.
- Basic - Storage Shelves not smooth and easily cleanable.
- Basic - Unnecessary items on the premise. Bagged beverage cans, used oil in jugs stored outside.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom fixtures designed with non-readily cleanable design. Men's room handsink heavily scratched, rusted.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink caulking damaged.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No current proof of required state approved employee training provided for all employees. One expired. if operator wishes To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator may continue to use approved program already in place, provided by NRFSP.
- Observed build-up of dust on nonfood-contact surface. Exterior of freezer.
- Observed grease/soil accumulated under cooking equipment.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No proof of current required employee training provided; card expired. If operator wishes To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator may also continue to use current program.
- Observed grease/debris accumulated under cooking equipment.
- Critical - Observed screen on smoker room torn/in poor repair.
- Observed wood shelving not maintained smooth/easily cleanable- needs repainting or sealing.
- Critical - Pesticide use not in accordance with manufacturer's directions. Household Raid.
- Critical - Water pressure lacking/low at ladies room handsink.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Observed build-up of grease/residue on nonfood-contact surface. Wooden shelving.
- Critical - Observed damaged screen in smoke room.
- Observed nonfood-grade containers used for food storage.
- Observed residue build-up on nonfood-contact surface. Handsink.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed build-up of dust or dirt on nonfood-contact surface. Fan.
- Observed build-up of grease on nonfood-contact surface. Unused slicer.
- Observed grease accumulated under cooking equipment.
- Observed nonfood-grade containers used for food storage. Clear Sterlite containers are not NSF certified.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Observed nonfood-grade containers (not NSF certified) used for food storage.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef, greens, pasta, on steam table temping 117-125F. less than 1 hour. Operator turned temperature of unit up. 15 minutes later, temping 135+. Corrected On Site.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 23-06-1 Observed build-up of dust or dirt on fan.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked meats, 47F; oxtail, 48; potato salad, 48F, stainless reach-in cooler. Less than 2 hours in unit; product placed in the freezer to bring down to temperature. This violation must be corrected by : 10/01/2010.
- Critical. Observed food being cooled by nonapproved method. Rice cooling in overed container. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Stainless reach-in unit. All product removed to another unit, operator adjusted temperature; advised not to use unit until internal food temperatures can be maintained at or below 41F. This violation must be corrected by : 10/01/2010.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in dining room.
- Critical. Observed employee put on gloves and engage in food preparation without washing hands.
- Observed nonfood-grade containers used for food storage.
- Observed build-up of dust or dirt on fan.
- Critical. Hot water not provided/shut off at employee hand wash sink.
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9/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in a prohibited area. Freezer in dining room. Advised operator to pad lock freezer
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed build-up of grease on nonfood-contact surface. On surface of fryers
- Observed residue build-up on nonfood-contact surface. On surface of faucet at hand sink.
- Observed leaking pipe at plumbing fixture. At hand wash sink
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired on 4/1/10
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters
- Observed clean utensils/equipment stored in dirty bus pans.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods at steamed table temp between 120 to 125 degrees. Advised
- Critical. Observed potentially hazardous food thawed at room temperature. Ribs
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Ice build up
- Critical. Cold water not provided/shut off at employee handwash sink.
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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