- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Next to hand sink in the back area
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- 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. Beef
- Basic - Reuse of single-service articles.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated grease behind the stove
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef/ salad
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut salad 55°f,less than 3hrs. Operator took action and move to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantain 127°f
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.
- 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 - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair.3 compartment sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in walk-in 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.
- Intermediate - Encrusted material on can opener blade.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface.rusty shelves in the kitchen **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
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10/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Single-service articles improperly stored.under the steam table in the front next to garbage container . **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.rusty shelves in the kitchen **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In he three compartment sink **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Silverware/utensils stored upright with the food-contact surface up.in front by hand sink on the microwave
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at the three compartment sink in the front
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after wiping face employee did not change gloves
- High Priority - Toxic substance/chemical stored by or with food.
- 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 used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of plant food
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked fish, cooked plant food , beef
- 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 - 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.new employee
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 53B-08-1 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.
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7/24/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area.kitchen area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by live roaches found 4 behind reach in cooler in kitchen area coming out of a hole in the wall
- Critical - Observed toxic item improperly stored.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Vacuum breaker mising at hose bibb.
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7/23/2012 | Complaint Full | Warning Issued |
- Critical - Hand sink missing in food preparation room or area. OBSERVED HWS MISSING IN KITCHEN AREA. This violation must be corrected by : 8-26-12.
- No plan review submitted and renovations in progress. NEED TO SUBMIT NEW PLAN REVIEW. This violation must be corrected by : 8-26-12.
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6/26/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY AT 45 DEGREES AND PORK AT 44 DEGREES.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED CHEESE LEFT UNCOVERED IN RIC. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.PORK AT 99 DEGREES. Corrected On Site.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. BAG OF CARROTS ON THE FLOOR. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEEF AT 64 DEGREES. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE AND VEGETABLE AT 114 DEGREES. Corrected On Site.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress. OWNER WILL MAIL THE PLAN.
- 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
- Observed dumpster overflowing garbage.
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5/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress. OWNER SAID THAT THE ARCHITEC IS WORKING ON THE PLAN REVIEW. This violation must be corrected by : 6-22-11.
- 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
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4/23/2011 | Food-Licensing Inspection | Warning Issued |
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