- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding inside coca cola cooler in seating area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Fruit stored in thank you bags
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pepperoni pizza84°f, cheese pizza 88°f, meat empanadas 81°f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 83°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hood soiled with accumulated dust.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside hot holding unit with empanadas
- Basic - Uncovered food stored near sink exposed to splash.
- 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 - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Cheese pizza 81°f, Stromboli 88°f **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 51°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 90°f, fish 99°f, ham croquettes 91°f, beef empanadas 92°f, chicken empanadas 92°f
- Intermediate - Cutting board(s) stained/soiled.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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 - No conspicuously located ambient air temperature thermometer in holding unit. Pastries
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Water leaking from faucet/faucet handle. 3compartment sink
- 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 - Displayed food not properly protected from contamination. Apples and hot holding food equipment, protection without sneezeguard
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- 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 - Slicer blade soiled with old food debris.
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.plantains
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.beef next to fruits
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Observed cutting board grooved/pitted and no longer cleanable.
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12/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. EMPANADAS FRONT HOT GLASS BOX NOT WORKING. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS HOT BOX SUCH AS EMPANADAS UNTIL IT IS REPAIRED.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COOKING EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HWS Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. PIZZAS Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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 (SEE COMMENTS)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. REACH_IN COOLER
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT 60F LOCATED BY FRONT COUNTER. DO NOT USE REACH_IN COOLER UNTIL FIXED.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3-COMPARTMENT SINK
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Required consumer advisory for raw/undercooked animal food not provided.
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4/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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