- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Light shield damaged/in disrepair. Reach in freezer by prep table
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sandwich 82 F, empanada 130 F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken egg Operator discarded
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Required employee training expired for all employees. 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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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Hole in wall. By 3 compartment sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- Basic - Unnecessary items on the premise.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwich on counter 70 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Cloth lining inside reach in cooler **Corrected On-Site**
- Basic - Hole in wall. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 112 F, potato ball 120 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Wipes in reach in cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wall in disrepair.by 3 compartment sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wall in disrepair.KITCHEN AREAS
- 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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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Working containers of food removed from original container not identified by common name.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit.
- Critical - Observed toxic item stored by food.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw fish
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed expired 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
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10/7/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored by food. Corrected On Site.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No proof of current 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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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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