- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Build-up of grease on nonfood-contact surface. Kitchen stove top
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair. All ric
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated flour/food debris.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Most sinks
- Basic - Nonfood-contact equipment in poor repair.door of rif
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.all ric
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Soiled reach-in cooler gaskets. All coolers
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Utensils in poor condition. Most pot and pans
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated dust. Kitchen
- Basic - Wall soiled with accumulated food debris.
- Basic - Water draining onto floor surface.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- 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 - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning** Scoop in ice at callback
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1/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. beef 44 F, chicken 45 F, beef 42 F, tomato 45 F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp over guacamole Eggs over sauces **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Rice **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- 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 - Food stored on floor.Plantains.
- Basic - Ice scoop handle in contact with ice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Meat
- 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 - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. By coffee machine **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. By coffee machine **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.by coffee machine
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. **Corrected On-Site**
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOLER
- Critical - No conspicuously located thermometer in holding unit.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall.KITCHEN AREAS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease.KITCHEN AREAS
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.RICE Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall soiled with accumulated grease.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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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 200+ ppm
- Critical - Hand sink missing in food preparation room or area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food received from unapproved source. Arepas and empanadas packed without label no invoices to proove origin
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
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5/13/2011 | 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 thawed at room temperature.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Open container with cut potatoes stored under handsink
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Cookline cold holding drawers
- Critical. Observed raw animal food stored over ready-to-eat food.Raw beef over cut lettuce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Rice dispenser
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Inside raw chicken container
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.Storing fried plantain in reused cardboard boxes
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board at cookline area
- Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Observed clean equipment stored on floor.Cutting board
- Critical. Hand sink missing in food preparation room or area.Coffee and smoothie prep area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed ceiling soiled with accumulated food debris.Kitchen area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not conspicuously located.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed pitcher stored in ice used for drinks. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken and beef stored aver fish in reach in coooler under cookline
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. glasses in bar area
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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12/3/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Beef and chicken stored aver fish
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee wash hands with no soap.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Warning Issued |
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