- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomatoes
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.walkin cooler
- 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 - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of oil container **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Prep table shelf rusted with holes **Repeat Violation** **Warning**
- Basic - Shelf under preparation table soiled with food debris. Under steam table **Warning**
- Basic - Wall in disrepair. By dish machine, stainless steel sheet on wall rusted **Warning**
- High Priority - Food with mold-like growth. See stop sale. Tomatoes **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beef broth at 51?f in walk in cooler cooled from last night. **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. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. By brooms hanging on wall **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. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef broth at 51?f cooled from last night **Warning**
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3/12/2013 | Routine - Food | Administrative complaint recommended |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. PREP TABLE RUSTED
- Violation: 36-11-1 Floors not maintained smooth and durable.
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10/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEEF STEW AT 49F IN WALK_IN COOLER (LEFT IN COOLER AT 10PM LAST NIGHT)
- Floors not maintained smooth and durable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. SERVICE STATION
- 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. ALL EXPIRED This violation must be corrected by : 10/22/12. PLEASE FAX CERTIFICATIONS TO MY ATTENTION AT 305-499-4081, INCLUDING YOUR BUSINESS NAME.
- Nonfood-contact equipment not designed and constructed in a durable manner. PREP TABLE RUSTED
- Critical - Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed potentially hazardous food thawed in an improper manner. FROZEN POULTRY SITTING ON PREP TABLE.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. COOKLINE Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). BEEF STEW AT 49F IN WALK_IN COOLER.
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8/22/2012 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. bottles of alcohol stored in ice intended for customers.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bar area Handwash sink not accessible for employee use at all times.Equipment inside
- Light not functioning.Kitchen area
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Rack used to store food service equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving under prep table
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- 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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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions-cold holding temperature requirements.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation. Repeat Violation.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method-observed inside reach-in cooler at 105F.
- Critical. Cold holding equipment (both reach-in coolers in front kitchen area, 48F and 53F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9-24-10.
- Critical. Probe-type thermometer not used to ensure proper food temperatures. Repeat Violation. Repeat Violation.
- Critical. Observed food (shrimp) stored in undrained ice.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces not cleaned after being contaminationed-reuse of soiled wet cloth.
- Observed attached equipment soiled with accumulated grease.
- Critical. Person in charge failed to insure proper cooling.
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9/23/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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. Repeat Violation.
- Critical. Cold holding equipment (next to grill) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food (vegetable) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Certified Food Manager unable to answer basic Food Code questions-identifying Potentially Hazardous Foods.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days (used for ceviche). This violation must be corrected by : 12-6-09.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Freezer unable to parasite destrct fish for 7 days (13F). Ambient temperature detected at -2F during Callback Inspection; freezer MUST have an ambient temperature of -4F for parasite destruction.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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1/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days (used for ceviche). This violation must be corrected by : 12-6-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Freezer unable to parasite destrct fish for 7 days (13F).
- Critical. Observed beverage container stored in ice used for drinks. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Water pressure lacking at fixtures that require the use of water (bar area).
- Critical. Observed roach activity as evidenced by live roach [1] found- next to steam table inside cooking area. This Violation MUST be complied by next Unannounced Inspection, per Bill Alonso. Establishment instructed to cover all containers exposing food products.
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 4/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/30/2008 | Routine - Food | Warning Issued |
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