- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. For tortillas in a cooler.
- Basic - Food stored in a room/shed that is not fully enclosed.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 10/15/14 *Rice 120°F, *chicken 115°F, *Guava and cheese and *cream cheese pasty 81°F. On 10/17/14 rice 115°F, guava and cheese pastry 83°F, and cheese pastry 101°F
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pots and plates. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All except one next to oven.
- Intermediate - No soap provided at handwash sink. All except one next to oven.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
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10/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. For tortillas in a cooler.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment in poor repair. Reach in coolers in the front counter. Ambient temperature of both at 50°F
- Basic - Food stored in a room/shed that is not fully enclosed.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Milk 58°F, *flan 47°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Rice 120°F, *chicken 115°F, *Guava and cheese and *cream cheese pasty 81°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Milk 58°F, *flan 47°F
- 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. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pots and plates. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All except one next to oven.
- Intermediate - No soap provided at handwash sink. All except one next to oven.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Probe thermometer not within the intended measuring range of use. Not working at all.
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of rice.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No hot running water at mop sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Food thermometer(s) not calibrated according to manufacturer''s specifications.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In restrooms.
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4/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of rice.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. In kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No hot running water at mop sink.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- 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 - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. 83°F corrective action taken.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef stew 83°F corrective action taken.
- High Priority - Small flying insects in bar area. Next to coffee 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.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. For hot water.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils and thawing meat.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In restrooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 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 - Required employee training expired for some 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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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 120°F, ribs 85°F, rice 97°F, beef stew 85°F
- High Priority - Raw animal food stored over ready-to-eat food. Crab over ice.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In women's restroom.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and front counter.
- Intermediate - No soap provided at handwash sink. In kitchen and front counter.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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10/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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