- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Toothbrush and toothpaste stored inside ice machine in kitchen. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage stored above food in reach in freezer. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board and bowls stored in ice machine. **Repeat Violation** **Warning**
- Basic - Single-use plastic bag reused. Used for storing meats in reach in freezer and garbage bag used for storing chicken in walkin cooler. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Chicken - temp 84°f-95°f **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Flour. **Repeat Violation** **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 - No paper towels or mechanical hand drying device provided at handwash sink. Rear area. **Warning**
- Intermediate - No soap provided at handwash sink. Front and rear sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried rice - temp 112°f. CORRECTIVE ACTION TAKEN. PRODUCT PLACED IN WALKIN COOLER. **Corrected On-Site** **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. Cooked meats, noodles, rice. **Warning**
- 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. NRFSP- Dated 03/15/2010 **Warning**
- Intermediate - Water pressure lacking at fixtures that require the use of water. Food prep sink . **Warning**
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Numeous laminated bowls **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**
- Basic - Plumbing system in disrepair. Loose hot water faucet handle
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of numeous equipment / food storage containers **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk food container
- 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. Restroom **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numeous items in reach in cooler
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips **Warning**
- Critical - Observed employee food not clearly labeled or segregated. In reachin cooler owner states bags of fish and duck for personal use **Warning** 11/28/12 At callback personal food all moved to one side of freezer. Still needs to be labeled
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Throughout walkin cooler **Warning** 11/28/12 At callback items stil not labeled
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11/28/2012 | Routine - Food | Emergency Order Callback Complied |
- Equipment or utensils not designed or constructed in a durable manner. Plastic liquid container cut and used as a scoop **Repeat Violation** **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Rear kitchen handsink paper towel had runout **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Handsink by prep sink blocked by pans and paper towels in handsink **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink by 3 compartment sin **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips **Warning**
- Observed a nonfood-grade basting brush used in food. In oil container. Discarded by owner **Warning**
- Observed cloth under a cutting board, Cutting board on prep table **Warning**
- Critical - Observed dead roaches on premises. Observed 15-20 dead roaches under 3 compartment sink and shelf next to 3 compartment sink. Eventually cleaned up. **Warning**
- Critical - Observed employee food not clearly labeled or segregated. In reachin cooler owner states bags of fish and duck for personal use **Warning**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Establishment only washes and rinses. Owner stated no bleach used at 3 compartment sink. Gave sign. **Warning**
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden spoon being used **Warning**
- Critical - Observed food stored on floor. Bowl of food in walkin cooler, under shelf. Bag of rice on kitchen floor. **Warning**
- Critical - Observed food/ice received from unapproved source. Bags of fish and duck in 3 doored reachin freezer. Owner states they are for personal use. No invoices provided. **Warning**
- Observed gaskets with build-up. Walkin cooler **Warning**
- Critical - Observed interior of microwave soiled. Bottom microwave **Repeat Violation** **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of upright reachin freezer **Warning**
- Observed leaking pipe at plumbing fixture. Under 3 compartment sink. **Warning**
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. No hot water at 3 compartment sink, as shut off under sink **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walkin cooler **Warning**
- Observed residue build-up on nonfood-contact surface. Exterior of walkin cooler door **Warning**
- Critical - Observed roach activity as evidenced by live roaches found Observed 20-25 live roaches under 3 compartment sink, across from cookline in kitchen. Under Buckets and under bleach container. **Warning**
- Plumbing system in disrepair. Hot water at 3 compartment sink not working **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Throughout walkin cooler **Warning**
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11/27/2012 | Routine - Food | Emergency order recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle in bulk rice container. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Wiping cloth in sink. Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over drinks in walk-in cooler.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Establishment operating without a current Hotel and Restaurant license.License is delinquent .
- Critical - Handwash sink not accessible for employee use at all times. Box of to go cups sitting insisde the hand sink in the kitchen . Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board is soiled .
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food/sauce inside the walk in cooler .
- Critical - Observed unlabeled spray bottle in the kitchen area .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beef not date marked .
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9/21/2011 | Routine - Food | Administrative complaint recommended |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- WAREWASHING EQUIPMENT, Clean Solutions. The wash, rinse, solutions shall be maintained clean.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical - Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels. FOR REPORTING PURPOSES ONLY.
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11/17/2010 | Food-Licensing Inspection | Warning Issued |
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