- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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08/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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 - Food stored on floor. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles stored on a soiled surface. Cups and lids
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food with mold-like growth. See stop sale. Tomatoes discarded by operator
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs observed at 83° in the cooler since last night
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 36 Eggs
- 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. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 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. **Repeat Violation**
- Intermediate - Reach-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.
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08/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Raw animal food stored over ready-to-eat food.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Spray bottle containing toxic substance not labeled.
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - Dumpster rusted out on bottom.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.in the front
- Basic - Floor area(s) covered with standing water.in the kitchen
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - High grass/weeds surrounding building.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.plastic bag
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In the three compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times.the one in the front has paper rap around the faucet
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.new manager
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No person in charge of establishment during operation.
- 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.new employee
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.its being used in the kitchen
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster rusted out on bottom. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
- 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. **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. **Warning**
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8/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility in disrepair. Mens bathroom **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area.bags of rice **Warning**
- Basic - Dumpster rusted out on bottom. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- 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. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink.kitchen **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/11/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.kitchen
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.handsink
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found three in kitchen on the wall
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.kitchen and dance room area
- Violation: 36-11-1 Floors not maintained smooth and durable.kitchen
- Violation: 37-02-1 Observed hole in wall.by bathroom and by handsink and in bathroom
- Violation: 37-13-1 Observed hole in ceiling.
- 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.
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8/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Floors not maintained smooth and durable.kitchen
- Critical - Hand sink missing in food preparation room or area.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.handsink
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in ceiling.
- Observed hole in wall.by bathroom and by handsink and in bathroom
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed roach activity as evidenced by live roaches found three in kitchen on the wall
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.kitchen and dance room area
- 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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8/13/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD RESIDUE AND GREASE ON COOKING EQUIPMENT.
- Observed dumpster overflowing garbage. OBSERVED DUMPSTER FULL TO CAPACITY.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIF IN KITCHEN AREA SOILED WI^H FOOD RESIDUES.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 49 DEGREES IN RIC.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/9/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. OBSERVED EQUIPMENT STORED IN WATER UNDER THE TABLE.
- Food-contact surface not smooth and easily cleanable. observed wood is used as food surface.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER PROVIDED AT HAND WASH SINK.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - NO INVOICE FOR FISH.
- No mop sink or curbed cleaning facility provided.
- 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
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACHES UNDER COUNTER TABLES.
- Critical - Observed flammable material stored in an unapproved container. For reporting purposes only. OBSERVED METHANE GAS TANK INSIDE FOOD PREP AREA.
- Observed floor area(s) covered with standing water. OBSERVED WATER ON THE FLOOR INSIDE FOOD PREP AREA.
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS UNDER THE COUNTER AND BEHIND COOLING EQUIPMENT.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF COOLER SOILED WITH FOOD RESIDUE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TURKEY AND POULTRY AT 52 AND 52 DEGREES. FOOD WERE DISCARDED.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED DRIED RODENT DROPPINGS UNDER COUNTER.
- Observed wall soiled with accumulated food debris.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-10-11.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 10-10-11.
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11/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-10-11.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 10-10-11.
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10/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-10-11.
- 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. This violation must be corrected by : 10-10-11.
- Critical - Observed food stored on floor. OBSERVED MEAT ON THE FLOOR. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair. OBSERVED GREASE ACCUMULATED ON CCOKING EQUIPMENT.
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8/10/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP PROVIDED IN RESTROOMS.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-4-11.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SINGS IN RESTROOMS.
- 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 : 7-4-11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS AND GREASE BUILD UP ON COOKING EQUIPMENTS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE CLEANING AND SERVING FOOD WITHOUT WASHING HER HANDS.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE OF RIC AND RIF SOILED.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN KITCHEN AREA.
- Critical - Observed screen in door torn/in poor repair. DOOR HAS NO SCREEN TO PREVENT FLIES FROM ENTERING INSIDE.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED IN KITCHEN AREA. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FISH AT 124 DEGREES. Corrected On Site.
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5/4/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. OBSERVED THAT WOOD CABINET IS USED AS FOOD CONTACT.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. NO HAND WASH SING OBSERVED INSIDE MEN AND WOMEN RESTROOM
- Violation: 33-14-1 Observed dumpster overflowing garbage. 3-28-11. OBSERVED DUMPSTER FILL TO CAPACITY AND UNCOVEREED. ALSO OBSERVED GARBAGE AND TRASH ON THE GROUND.
- Violation: 33-16-1 Observed open dumpster lid.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3-26-11.
- Critical - Violation: 53B-08-1 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 : 3-26-11.
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3/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment or utensils not designed or constructed in a durable manner. OBSERVED THAT WOOD CABINET IS USED AS FOOD CONTACT.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER OBSERVED INSIDE MEN AND WOMEN RESTROOM.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3-26-11.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SING OBSERVED INSIDE MEN AND WOMEN RESTROOM
- 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 : 3-26-11.
- Critical - No thermometer provided to measure temperature of food product.
- Observed dumpster overflowing garbage.
- Critical - Observed food stored on floor. BAGS OF ONIONS AND RICE ON THE FLOOR.
- Critical - Observed interior of microwave soiled. OBSERVED FOOD RESIDUES INSIDE MICROWAVE.
- Observed open dumpster lid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY AT 119, COOKED VEGETABLES 124 Corrected On Site.
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1/26/2011 | Routine - Food | Administrative complaint recommended |
- 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.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POT ON FLOOR
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- 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. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 09/24/09.
- 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 : 09/24/09.
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7/24/2009 | Routine - Food | Warning Issued |
| No report available. | 4/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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