- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.in the front area and restroom **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **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 - Hot water not provided/shut off at employee handwash sink. Bathroom **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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**
- Intermediate - Soil residue in food storage containers. **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- 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.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
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6/24/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage containers, storage shelves, cooking equipment.
- Basic - Hole in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reuse of single-use baggies.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- 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.
- High Priority - Roach activity present as evidenced by 25 plus live roaches found in kitchen.
- High Priority - Rodent activity present as evidenced by 19 plus fresh rodent droppings found in dry storage area approximately 5 feet from kitchen.
- High Priority - Toxic substance/chemical stored by or with food. Cooking oil with cleaning supplies. **Corrected On-Site**
- High Priority - Tracking powder pesticide used inside establishment.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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6/23/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris on cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in a prohibited area. Meat being clean in three compartments sink.
- Basic - Food stored on floor. Observed cases of juices on the floor by reach in cooler located in customer seating area.
- Basic - Grease accumulated under cooking equipment.
- 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.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Grease accumulated under cooking equipment.kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.refrigerator in front **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wall soiled with accumulated grease.in the kitchen **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 soap provided at handwash sink.in the kitchen **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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11/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Grease accumulated under cooking equipment.kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.refrigerator in front **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wall soiled with accumulated grease.in the kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.cleaning products next to beans in the front **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 soap provided at handwash sink.in the kitchen **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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9/18/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.refrigerator in front
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To cover rice while being cooked
- 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 - 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.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.BATHROOM
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.back storage area
- Violation: 37-13-1 Observed hole in ceiling.kitchen
- 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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10/31/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable.back storage area
- Floors not maintained smooth and durable.
- Critical - Hand sink missing in food preparation room or area.
- 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.BATHROOM
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- 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. Corrected On Site.
- Observed hole in ceiling.kitchen
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in steam table area.
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8/15/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. OBSERVED ESTABLISHMENT OPERATING WITH AN EXPIRED LICENSE.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS AND GREASE ON COOKING EQUIPMENT.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY AT 48 DEGREES IN PREP AREA.
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3/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL IN RESTROOM. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP IN HAND WASH SINK IN KITCHEN AREA. 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.
- Critical - Observed dead roaches on premises. OBSERVED DEAD ROACHES BEHIND REACH IN FREEZER.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOKED HANDLED RAW MEATS THEN FAILED TO WASH HER HANDS.
- Critical - Observed food labeled frozen and shipped frozen, not frozen when received. OBSERVED DEVERED POULTRY AT 48 AND 52 DEGREES. THEY WERE IMMEDIATELY PLACED IN RIF. Corrected On Site.
- Observed grease accumulated under cooking equipment. OBSERVED DIRT AND TRASHES BEHIND ACH IN COOLER.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INSIDE REACH IN COOLER SOILED WITH FOOD RESIDUE.
- Critical - Observed roach activity as evidenced by live roaches found. OBSERVED ONE BIG LIVE ROACH IN THE CEILING IN FOOD PREP AREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AT 119 DEGREES AND 124 VEGETABLES. Corrected On Site.
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. OBSERVED COOKING EQUIPMENT SOILED WITH GREASE.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED USTENSIL IN HAND WASH SINK. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. NO THERMOMETER INSIDE COOLING UNIT.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOKED PREPARING RAW MEET THEN PROCEED TO SERVE FOOD WITHOUT WASHING HER HANDS.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TOMATOES AT 46 DEGREES, POULTRY AT 44 DEGREES. THEY WERE REPLACED IN THE RIF. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. OBSERVED DEAD ROACHES BEHIND COUNTERS.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. GASKET IN REACH IN COOLER TORN.
- Observed nonfood-contact equipment in poor repair. COVER OF REACH IN FREEZER IN POOR REPAIR.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. COOKED MEAT LEFT UNCOVERED ON THE PREP TABLE. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions. IN HAND WASH SINK IN KITCHEN AREA. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
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10/13/2010 | 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TURKEY 45 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE SOILED.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in freezer soiled with accumulation of meat residue.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 1 10 Enter Violation Text Here. 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.
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6/9/2010 | Routine - Food | Call Back - Extension given, pending |
- 7 Enter Violation Text Here. No handwashing sign provided at a hand washing sink used by food employees.
- 10 Enter Violation Text Here. 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.
- 16 Enter Violation Text Here. Establishment operating without a current Hotel and Restaurant license.
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4/3/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE SLICING TOMATOES WITH BARE HAND.
- Observed equipment in poor repair.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by rodent droppings found. OBSERVED TWENTY PLUS RODENT DROPPINGS BEHIND REACH IN FREEZER.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED ELEVEN PLUS LIVE ROACHES ON STORAGE SHELVE IN KITCHEN AREA .
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED SIX PLUS LIVE ROACHES IN BEHIND COOLER.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- 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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4/2/2010 | Routine - Food | Emergency order recommended |
- 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. 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- 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 food debris.
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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