- No Violations Were Observed
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Cardboard used to line nonfood-contact shelves. Under rice container
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer in dry storage
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - Stored food not covered in walk-in cooler. Salsa
- Basic - Wood food-contact surface not properly sealed. Shelves by three compartment sink
- Basic - Worn, torn and/or soiled floors/carpeting. Behind chest freezer
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. 3 lbs Block cheese 2 lbs Shredded cheese
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tomato 56 F, lettuce 54 F, beef 54 F Operator put ice
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Tongs by three compartment sink
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Packaged food not labeled as specified by law. Dessert
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By coffee machine
- 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.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator put ice and is moving foods to other units
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Bucket with cheese
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Leaking pipe at plumbing fixture. Bar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- High Priority - Container of medicine improperly stored.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over ready to eat
- High Priority - Vacuum breaker missing at mop sink faucet. Broken
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Blocked by tools container
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law. Desserts
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Onion
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 81 F
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0 ppm
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese 1 lb 81 F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- 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.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice making machine located outside.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Handwash sink not accessible for employee use at all times.
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4/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in ice machine/ice bin.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Hole in ceiling.By ice machine(bar area).
- Basic - Ice making machine located outside.
- Basic - Ice scoop handle in contact with ice.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen Area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Bar Area.
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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2/14/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.BY WALK IN COOLER
- Critical - Handwashing cleanser lacking at handwashing lavatory.BY WALK IN COOLER
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees.BY WALK IN COOLER
- Observed ceiling in disrepair.
- Critical - Observed handwash sink used for purposes other than handwashing.KITCHEN AREA
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ICE Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.REACH IN COOLER
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal food stored over cooked food. CABAGE
- Critical - Observed raw animal food stored over cooked food.BEANS
- Observed reuse of single-service articles.
- Critical - Observed toxic item stored by food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water.ice machine area
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site. Food was being cooled in 5 gal container, with lid tightly closed
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed buildup of slime in the interior of ice machine.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
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3/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed gaskets/seals on cold holding unit in poor repair.
- Reach in coolershelves not smooth and easily cleanable. Rusted
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Wall not smooth and easily cleanable.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Observed expired Food Manager Certification.
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1/12/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Exhaust fan inoperable in bathroom.
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7/21/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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