- Basic - Bathroom door not self-closing. Storage room next door
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling tile missing. Kitchen
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Walk in cooler **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Cookies by ice cream **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Chocolate chips **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- 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. Dipper well **Corrected On-Site**
- 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 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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09/17/2014 | Routine - Food | Warning Issued |
- 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. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Reuse of damaged single-use container.
- Basic - Single-use aluminum foil pan reused.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Objectionable odor in establishment. **Corrected On-Site**
- Basic - Plumbing system in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Sewage/wastewater backing up through floor drains. **Corrected On-Site**
- High Priority - Sewage/wastewater backing up through sinks. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed attached equipment soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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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10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. breading, salt next to hand sink.
- Critical - Hand sink missing splas guard in food storage area by kitchen entrance.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. front counter light panels and kitchen panels
- Critical - No handwashing sign provided at a handsink used by food employees. hand sink located by back door.
- Observed cup dispensing equipment that allows contamination of the lip-contact surface. inside salt, chocolate. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. king steak boxes inside walk in freezer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by pizza station.
- Observed insect control device installed over food preparation area. installed on top of rice.
- Observed personal care item stored with food.purses stored over containers of chocolate. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over beef. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. entrance to kitchen
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4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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.pastry box
- Observed a nonfood-grade basting brush used in food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.ham and pork
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed uncovered food in holding unit/dry storage area.nuggets,croquettes
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.sugar
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Mens restroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed personal care item stored with food.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottle.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Several employees with 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
- Critical - Vacuum breaker mising at hose bibb.Mopsink
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Soups
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese at 52 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw chicken at 46 degrees , raw beef at 46 degrees .
- Critical. Observed food being cooled by nonapproved method.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed potentially hazardous food thawed at room temperature.Raw beef
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Raw beef prepared by equipment dipped in a sanitizing solution .
- 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.
- Critical. Observed food stored on floor.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed nonfood-grade bags used for food storage.
- Observed insect control device installed over food storage area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture.Handsink
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Air gap not installed.Dipping well
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed live flies in food service counter area.
- Critical. Observed live flies in kitchen.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. No person in charge of establishment. Corrected On Site.
- Critical. Four employees with 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.
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8/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PASTA. DO NOT STACK PORTIONED PASTA, POOR AIR CIRCULATION.
- Critical. Observed food stored on floor. WALK_IN COOLER Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PLATE TO SCOOP RICE
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cleaned wiping cloth that has food debris/soil.
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3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/09.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 12/13/09.
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. BREAD Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. OPERATOR HAS TEMPORARILY REPLACED WITH BLEACH, RAN OUT OF QUAT Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor. ALUMINUM TRAYS
- Observed single-service items stored on floor. PIZZA BOXES Corrected On Site.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/13/09.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 This violation must be corrected by : 12/13/09.
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10/13/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. BLACK BEANS @ 119 IN WALK_IN COOLER Corrected On Site.
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. BEEF Corrected On Site.
- Violation: 51-16-1 No plan review submitted and renovations in progress. CURRENT CHANGED OF OWNER.. DURING INSPECTION ESTABLISHMENT HAS BEEN RENOVATED, A PIZZA OVEN IS ADDED. OPERATOR CONSIDERING ADDING A DISHWASHING MACHINE.
- Critical. Violation: 53B-08-1 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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10/2/2009 | 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. CHEESE SOUP
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. BLACK BEANS @ 119 IN WALK_IN COOLER Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. BEEF Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times. THROUGHOUT KITCHEN BY FAN AND BOXES Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- No plan review submitted and renovations in progress. CURRENT CHANGED OF OWNER.. DURING INSPECTION ESTABLISHMENT HAS BEEN RENOVATED, A PIZZA OVEN IS ADDED. OPERATOR CONSIDERING ADDING A DISHWASHING MACHINE.
- 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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7/31/2009 | Routine - Food | Warning Issued |
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