- Basic - Build-up of grease on nonfood-contact surface. Heavy grease build up on pans next to cook line on outside. **Warning**
- 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. Multiple coffee cups throughout kitchen without a lid or straw on prep tables. Also opened employee drink in reach in cooler without a lid or straw above food for establishment. **Warning**
- Basic - In-use tongs stored on oven door handle. Along cook line, removed by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink across from prep area, emailed copy of sign. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple bags of beef bones in thank you bags bottom of reach in freezer. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tilapia under center prep table left out to thaw, manager placed back in refrigerator. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. On right door of 2 door reach in cooler front of kitchen. **Repeat Violation** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw pork stored over cooked shrimp in glass reach in cooler, manager corrected storage. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Shelf of multiple metal containers of raw pork and beef over metal containers of raw seafood in glass reach in cooler, manager corrected storage. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical improperly stored. Bottle of lotion, hand sanitizer above prep table near slicer front of kitchen. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Bottle of milk in reach in cooler front of kitchen opened 2 days ago according to manager. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tilapia ceviche must be identified as raw on menu. **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. Manager has books but no completed training for any employee, cook has been here 8 months per manager. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. rice 77° in reach in cooler by slicer made 4 hours prior according to manager, corrective action, placed in smaller containers and uncovered. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. On chemical storage shelf next to dish machine. **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in freezer in side storage area. Insulation is coming apart. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In 87°F water in kitchen.
- Basic - In-use tongs stored on oven door handle. Kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple items in reach in freezer in side storage area.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door reach in cooler in kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair. Double door reach in cooler in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish. Moved by manager. Single door cooler across from make table that is not currently working in kitchen. **Corrected On-Site**
- 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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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Upright, one door reach in cooler named "true".
- Basic - Employee personal items stored in or above a food preparation area. Employee phone over prep table by expedited window. Also employee food (deli meat) over customer food in two door reach in cooler next to cooking equipment.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on pan rack by three compartment sink.
- Basic - Equipment in poor repair. Reach in freezer chest by office. Interior insulation torn and hanging.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used to clean interior of microwave. Corrective action, explained to manager sponges could not be used to clean any food contact surface.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. Cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over vegetables in two door reach in cooler next to cooking equipment in kitchen. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in two door reach in cooler next to cooking equipment, employee stated milk was opened yesterday at 10:00. Observed opened container at 11:00.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink, cook line. **Corrected On-Site**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep table cooler and table
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5/9/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep table cooler and table
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - First aid supplies improperly stored. On top of freezer near single service items **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various items 46'F-48'F prep table reach in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over rice
- High Priority - Toxic substance/chemical stored by or with food. Cleaners/chemicals on dry storage shelf with bulk sugar and flour **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In kitchen **Corrected On-Site**
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5/6/2013 | Routine - Food | Warning Issued |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice made yesterday 45'F-47'F stop sale issued
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp **Corrected On-Site**
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs, 55'F, prep table reach in cooler eggs will be taken home for private use shell eggs 49'F at time of reinspection
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in prep table reach in cooler between 46'F - 56'F Corrected On Site. less than 4hrs moved to another cooler that is maintaing temp Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep table reach in cooler thermometer reads 55'F Upon reinspecton potentially hazardous items inside reach in cooler between 50'F - 54'F thermometer callibrated on site. thermometer inside cooler reads 48'F. unit was stocked at 11:30am potentially hazardous foods were moved to other cooolers
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in 3 compartment sink
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic bowls stacked wet on on top of prep table reach in cooler
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2/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep table reach in cooler thermometer reads 55'F
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice, on counter, 70'F cooked at 5:00am Corrected On Site. voluntarily discarded
- Equipment and utensils not properly air-dried. plastic bowls stacked wet on on top of prep table reach in cooler
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing and rinising without sanitizing Corrected On Site. set up 3 compartment sink with chlorine solution
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle door
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glas of water next to beef on prep table
- Critical - Observed food being cooled by nonapproved method. potatoes cooling on table, 119'F temp 40 minutes later 69'F Corrected On Site. iced and put in cooler
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands in 3 compartment sink
- Critical - Observed food with mold-like growth. tomatoe Corrected On Site voluntarily discarded
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. spatulas and rice pudding bowls stored in water 80'F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous foods in prep table reach in cooler between 46'F - 56'F Corrected On Site. less than 4hrs moved to another cooler that is maintaing temp Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup, 122'F, on table Corrected On Site. reheated to 165'F explained time as a public health control to operator
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. shell eggs, 55'F, prep table reach in cooler eggs will be taken home for private use
- Critical - food not properly protected from contamination. prepping raw beef next to hand sink exposed to splash
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2/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Single service items properly stored, handled, dispensed
- Storage/handling of clean equipment, utensils
- Critical - Thermometers, gauges, test kits provided
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Wholesome, sound condition
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9/7/2011 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. rice bag, flour bag Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. foam cup used in corn appetizer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sweet potatoes , white potatoes , noodles, whole boiled eggs - should be dated 1/31/11
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Consumer advisory on menu is not complete - does not include information about Ceviche menu items - tilapia
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2/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler-make line
- Critical. Observed food being cooled by nonapproved method. *potato sitting in a pot on counter cooling before use
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler at make line
- Critical. Observed food stored on floor. squash in a box Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. *waitress using bare hands to cut limes for customer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed utensils in poor condition. knife with end broken off
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL shelving at prep near handwash sink
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
- 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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9/22/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodles , cooked beef, other ready to eat items held in refrigerator over night Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. fish Corrected On Site - to be cooked immediately
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw fish and veggies Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop at rice cooker
- Critical. Observed soiled reach-in cooler gaskets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site- because of filter change
- Plumbing system in disrepair. handle on hot water
- Observed grease accumulated on kitchen floor. under cookline
- Observed food debris accumulated on kitchen floor. under 3 compartment sink and prep
- Critical. Observed container of medicine improperly stored. on shelving over prep area
- 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.
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/2/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress. Owner given plan view packet and given Seating Change Evaluation form 12/28/09-see Comments section - owner waiting on Coding and Standards to approved grease trap along with JEA
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12/28/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw meays and seafood stored over ready to eat foods like rice and broth, garnish and cooked noodles Repeat Violation.
- Violation: 34-02-1 Dumpster not on proper pad. garbage and grease recepticle
- Violation: 51-16-1 No plan review submitted and renovations in progress. Owner given plan view packet and given Seating Change Evaluation form
- Critical. Violation: 53B-08-1 No complete 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. Books available Corina
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10/28/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, noodles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beefand eggs - removed from refrigerator for 10min- returned to refrigerator Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reach in cooler at cookline Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw meays and seafood stored over ready to eat foods like rice and broth, garnish and cooked noodles Repeat Violation.
- Dumpster not on proper pad. garbage and grease recepticle
- No plan review submitted and renovations in progress. Owner given plan view packet and given Seating Change Evaluation form
- Critical. No complete 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. Books available Corina
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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