- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Food cooking in a prohibited area., screened shed
- Basic - Food stored on floor. Cases of chicken **Corrected On-Site**
- 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. Refried beans bulk container
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Propane tanks not adequately secured. In shed
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Fly strip hanging in front of reach in freezer in shed area
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/17/2013 | Complaint Full | Call Back - Complied |
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
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12/6/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
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9/27/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Food debris/dust/grease/soil/mold residue on exterior of reach-in cooler/refrigerator.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer
- Basic - Reach in freezer shelves soiled with encrusted food debris.
- Basic - Screen in window not tight fitting, allows entrance of pests
- Basic - Single-service articles not stored inverted or protected from contamination., plastic spoons and forks at front counter
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
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7/10/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bathroom facility not clean and flies
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris/dust/grease/soil/mold residue on exterior of reach-in cooler/refrigerator.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, spoon handle in cooked beef
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Nonfood-grade bags used in direct contact with food.in freezer
- Basic - Nonfood-grade garbage bags used in direct contact to store food, in pot on top of cooking beef
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer
- Basic - Reach in freezer shelves soiled with encrusted food debris.
- Basic - Screen in window not tight fitting, allows entrance of pests
- Basic - Single-service articles not stored inverted or protected from contamination., plastic spoons and forks at front counter
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket in outer shed
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises., 5 under 3 compartment sink and prep area
- High Priority - Live flies in kitchen.
- High Priority - Medicine stored in refrigerator/cooler with food, pepto bismol
- High Priority - Roach activity present as evidenced by live roaches found, 7 live and fast
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection., cooling covered and pan too deep **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, in outhouse sink had toilet paper and trash in it
- Intermediate - Handwash sink used for purposes other than handwashing., water pitcher in sink
- Intermediate - Hot water not provided/shut off at employee handwash sink, in outhouse bathroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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7/8/2013 | Complaint Full | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open can of coca cola and bottled water.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored.stored with single serve items , Isopropyl Alcohol, Extra strength Mapap . Rack next to double freezer.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink missing in food preparation room or area. Food prep being done in building #2 **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stool with pork spare ribs on it.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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4/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. Observed broken/missing floor tiles in bathroom.
- Critical - Hand sink missing in food preparation room or area. No handwash sink in building #2. Food preparation takes place in building #2. Observed cooking food and cutting meat in building #2.
- Critical - Hand wash sink lacking proper hand drying provisions - bathroom.
- Critical - Lack of toilet tissue at each toilet.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked/heated tortillas with bare hands. Corrected On Site.
- Observed knife block in use to store knives.
- Critical - Observed live flies in kitchen and food preparation room (building #2).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed beef in insulated cooler at 58 degrees fahrenheit. Operator stated she will be cooking it soon. Instructed operator to place meat in reach-in cooler until preparation.
- Critical - Observed rusted cans. Observed one can of Chili with rust on top and bottom.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen. No hood system, evidence of cooking in building #2. One smoker located outside (not enclosed) and two stove type burners connected to propane tanks in building #2.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 36-11-1 Floors not maintained smooth and durable. Observed broken floor tiles in restroom.
- Violation: 39-07-1 Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. No hood system, evidence of cooking in building #2. Establishment has no hood system (exhaust). One smoker located outside (not enclosed) and two stove type burners connected to propane tanks located inside building #2.
- 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.
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4/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Pickle juice in mayonnaise container not labeled.
- Critical - Violation: 27-15-1 No water system approval reports on-site.
- Violation: 29-08-1 Plumbing system in disrepair. Unable to get water from 3-compartment sink spiggot.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 34-09-1 Observed grease in open five gallon buckets stored outside attracting flies.
- Violation: 36-11-1 Floors not maintained smooth and durable. Observed broken floor tiles in restroom.
- Violation: 39-07-1 Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. No hood system, evidence of cooking in building #2. Establishment has no hood system (exhaust). One smoker located outside (not enclosed) and two stove type burners connected to propane tanks located inside building #2.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- 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.
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2/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable. Observed broken floor tiles in restroom.
- Critical - Food prepared in a private home. Josefina (PIC) stated all food on steam table was cooked at home. Facility has no hood system.
- Critical - Hand wash sink lacking proper hand drying provisions - employee restroom.
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. No hood system, evidence of cooking in building #2. Establishment has no hood system (exhaust). One smoker located outside (not enclosed) and two stove type burners connected to propane tanks located inside building #2.
- Critical - License expired within 30 days after expiration date.
- Critical - No Certified Food Manager for establishment.
- 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.
- Critical - No water system approval reports on-site.
- Critical - Observed food stored on floor - onions and tomatoes stored on the floor in building #2.
- Observed grease in open five gallon buckets stored outside attracting flies.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork in outside cooler measured 47F. Manager stated cooler was unplugged for cooling.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above vegetables in reach-in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Forks and spoons for customer self service stored with mouth piece up.
- Critical - Observed the presence of insects, rodents, or other pests. Ants throughout floors, walls, tables, etc. in building #2.
- Plumbing system in disrepair. Unable to get water from 3-compartment sink spiggot.
- Critical - Working containers of food removed from original container not identified by common name. Pickle juice in mayonnaise container not labeled.
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions - employee restroom.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed live flies in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in reach-in cooler not date marked.
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10/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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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8/26/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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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8/25/2011 | Routine - Food | Emergency Order Callback Time Extension |
- Non-food contact surfaces clean
- 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 - Current license properly displayed
- Critical - Employee training validation
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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8/24/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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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8/24/2011 | Routine - Food | Emergency order recommended |
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