- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Leaking pipe at plumbing fixture. To the hand sink closest the rear door.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 1. Front counter employee placed on gloves without washing hands to handle an customer drink cup. Informed of deficiency. 2. Recommend the staff review the following Food Safety is in your Hands DBPR Form HR 5030-157 is available @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Yuca 123-135 at the hot hold unit closest the drive thru 2. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. 03B temps 129 or cooler when held hot.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Drive thru employee was touching the ear peace then grabbed the drink cup immersed in into the ice bin and served the customer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato in sauce 45. Black beans 44 both in the prep island
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 124. 127. On the grill. The section where the chicken was being held hot had clogged burners
- Intermediate - Employee used handwash sink as a dump sink. By the tea containers.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee washed gloves at the hand sink instead of removing the soiled gloves and washing his hands. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb add to the green hose side at the splitter
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Recommended strength 450. The tester turned a deep green exceeding the 450 requirement **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Small hood **Warning**
- Basic - Hood soiled with accumulated grease. Small hood **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Cook removed several pieces of chicken temped at 145-153. Items placed back on the grill **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for 4 seconds. **Warning**
- High Priority - Employee washed hands with no soap. Chicken cook **Warning**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. 112 at the steam table **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 45. 45. In the walk in cooler. Lettuce 62. Plantains 43-50 in the reach in cooler at the front counter **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Plantains **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook removed chicken off the grill by the color of the chicken and when verified it was uncooked, color alone does not determine proper cooking. **Warning**
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7/25/2013 | Routine - Food | Warning Issued |
- Basic - Linens other than wiping cloths not mechanically washed. Slash gloves, discarded **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 on the cook line 100 at the front counter **Corrected On-Site** **Warning**
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5/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By the ice machine **Warning**
- Basic - Linens other than wiping cloths not mechanically washed. Slash gloves, discarded **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 on the cook line 100 at the front counter **Corrected On-Site** **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. X2 employees **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee straighten out glasses at least three times without removing gloves and washing hands to break the contamination cycle **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans Improperly cooled **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rear prep table **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans 48. 48. 54. 52 from the previous day in the walk in cooler **Warning**
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5/2/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **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. On the prep table in the steamer area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup over the prep table in the steamer area **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Employee eating in the prep area in front of the in the walk in cooler **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Door is loose to the reach in cooler in/at the next to the small cooking area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. By drive thru **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed prior to being cut **Corrected On-Site** **Warning**
- Basic - Water leaking from faucet/faucet handle. The small cooking area by drive thru **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef 130 at the steam table. Employee reheated item **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups 46. 53 and beans 60 from the previous evening in the in the walk in cooler **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Yuca 114 in the hot box in the steamer room **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 55, cheese 54 in the small reach in cooler in/at the by drive thru **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a and 3d violations **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Black hose on the cook line **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait staff area **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. In the ice bin at the wait staff area **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Blocked by box and used as storage by the ice machine **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. At the front counter **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small cooking area **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. **Warning**
- Intermediate - Reach-in cooler 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. By drive thru **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. Dated 2012 **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By small cooking area **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Fruits/vegetables not washed prior to preparation. onions Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. hood filters and pipes from hood system
- Critical - Observed buildup of slime/residue on the soda dispensing nozzles, heads and boby at wait staff area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee fixed hat then grabbed skimmer without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are soiled, bbq board and vegetable board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fire grill closest to the drive thru Repeat Violation.
- Plumbing system in disrepair. clogged drain first sink in the prep area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. poultry 115 f degrees in the steam table . discarded by employee
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the three compartment sink
- Critical - Training records incomplete manager present during training was missing, date of training was missing.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at the cutting station for the poultry
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2/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. PIC unaware of big five provided DBPR Hr form 5030 160
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 51 f degrees in the blast chiller from previous day. discard Repeat Violation.
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. multiple pieces 155-161 removed from the cookline. corrective action continued to cook poultry. retemp 168-178 Corrected On Site.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. shrimp 138-141 multiple items removed off the cookline. corrective action continued to cook. retemp 170 Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at the cutting station for the poultry
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fire grills are heavily encrusted Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500 plus quats at the three compartment sink Corrected On Site.
- Critical - Person in charge failed to insure that employees properly cook food. Employee is pulling the chicken/shrimp off the grill based on color of the the foods being cooked. Employee was directed by management to pull foods off based on color as apposed to temperature required by FDA Food Code.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cook rear prep area multi tasking touched face, on phone cleaning handling food all without removing her gloves.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improper cooling
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2/24/2012 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. walls etc behind the grill line
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed equipment in poor repair. The door to the single door reach in cooler closest the ice machine
- Critical - Observed expired Food Manager Certification. GM certificate expired 1.24.12
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Portable cutting board severely soiled
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. final cook fire grill encrusted
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fire grill
- Observed improper closures and/or deflectors on equipment openings. hood system rear prep area
- Observed residue build-up on nonfood-contact surface. Hood filters grill line
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. rear door has a gap on the bottom of the door
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pork seasoned 44 f degrees in the walk in cooler. 1030 am cooling 5.5 hrs. item moved to the blast chiller 425 pm dropped 2 to 4 f degrees in the blast chiller Corrected On Site.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. Above cook line.
- Critical - Chemical test kit not working. Used division strips and sanitizer levels are in compliance.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle touching plantains. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit. Reach-in at drive through. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table while prep is being done. Corrected On Site.
- Observed dusty air conditioning vent covers.At walk-in units and above cook line.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at front counter wearing bracelet.
- Critical - Observed food stored on floor. Bananas on floor in walk-in cooler. Corrected On Site.
- Critical - Observed food stored on floor. Corn in walk-in freezer. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up. Reach-in cooler at drive through. Repeat Violation.
- Observed hole in wall. Under three compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shredded cheese cold holding in ice bath at 47 degrees farenheit.
- Critical - Observed soil buildup inside ice bin.
- Critical - Vacuum breaker mising at hose bibb. Y connection at cook line.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Salt on prep table. Corrected On Site.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Hws next to bulk ice machine.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hws next to bulk ice machine.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Front counter reach in cooler. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed food debris accumulated on wic floor.
- Critical - Observed food stored in a prohibited area. Sugar packets and coffe not protected from splash at hws next to bulk ice machine. Repeat Violation.
- Critical - Observed food stored on floor. Walk in freezer. Corrected On Site.
- Observed gaskets mold-like build-up. Front counter reach in cooler. Corrected On Site.
- Plumbing system in disrepair. Drain pipe busted on hws next to bulk ice machine.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Black beans prepaired 11/2/10 cold holding between 48-50 degrees farenheit.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Plantains in walk in cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cold holding at 45 degrees farenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork cold holding at 45 degrees farenheit in walk in cooler.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cold holding between 48-50 degrees farenheit in walk in cooler. Prepaired 11/2/10.
- Critical. No conspicuously located thermometer in holding unit. Reach in at drive thru.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Coffee stored on shelf next to hws and exposed to splash.
- Critical. Observed food stored on floor. Walk in freezer. Corrected On Site.
- Critical. Observed employee engage in food preparation not washing hands between changing gloves.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Drink stored on shelf over clean serving trays. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up on reachin cooler at drive thru.
- Observed clean utensils/equipment stored next to dirty dish end of three compartment sink, not protected from splash or possible contamination from dirty dishes.
- Critical. Vacuum breaker mising at hose bibb. Mop sink splitter.
- Critical. Hand wash sink lacking proper hand drying provisions. Hws next to ice machine. Corrected On Site.
- Observed personal care item stored with single service bread bags. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Sanitizer bucket stored over food preparation table. Corrected On Site.
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11/3/2010 | Complaint Full | 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. old dates on wings in ric Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook pork in wic not date marked
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork, mac @ cheeses 110-118 degrees , cuban sandwiched in hot box @ 78 degrees; cuban sand @ drive thru grill 93 dEgrees; Corrected On Site.
- Critical. Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. stuffed cuban wraps
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. pork, mac & cheeses , wrap sandwicheds ; in hot box
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. peppers over cook pork in wic
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed single-service articles stored without protection from contamination. with old sauce on clean to go tops
- Observed leaking pipe at plumbing fixture. @ hws @ fRont side
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Single service items properly stored, handled, dispensed
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/14/2008 | Routine - Food | Administrative complaint recommended |
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