- No Violations Were Observed
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises.( observed approximately 10-12 dead roaches along baseboards in kitchen)
- Basic - Single-service articles not stored inverted or protected from contamination.( observed styrofoam containers not inverted on top shelf at front counter )
- High Priority - Raw animal food stored over ready-to-eat food.( observed raw shell eggs on top of tortillas in reach in cooler) **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found.( observed 2 live roaches on back door, 1 live roach on side of prep table, 3 live roaches on kitchen floor, 1 live roach on side of reach in cooler at front counter)
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet wipe cloth stored on oven door between uses
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.totillos held at steam table at 119°F, place cover over food to hold in heat or use time as a public health control. Must. Use or discard by 3 pm
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.coffee utensils stored in splash zone of handsonk
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chopped cooked beef
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.cooked foods removed from heat at 4:30am still at 56°F at 2:00pm, see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.ribs and meat pies on steam table see stop sale
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.not hot held at 135°F for more than 4 hours
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**no manager training provided .
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8/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed all 3 bays of sink filled with dirty dishes and other dishes being washed and stored on top of dirty to rinse, **Warning**at callback observed cook wash and rinse bowels under running water the place on drying rack,no sanitization step.
- Exit of bathroom door blocked by table/chairs. For reporting purposes only. **Warning**,bathrooms blocked by grocery cart.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitazation step used in 3 compartment sinkno approved sanitizer onsite **Warning**. No sanitization step provided
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook leave establishment and go to next door meat market, return and put on gloves and chop foods, no handwash **Corrected On-Site** **Warning** observed cook cleaning kitchen handling dirty dishes and wiping prep table, then put on gloves and prepare food for customer, no hand washing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beans held on counter at 68F from 6:00am to 11:00amvoluntarily discarded **Corrected On-Site** **Warning** at callback observed beef and chicken and stew and beans held at room temp in kitchen, served from prep table on order with no hot or cold hold. Cooked at 11:00am See Stop Sale. Observed beef, pork and pork and onions,and beef stew on steam table at temps of 102? to 123?F out of temp.. See stop sale.
- High Priority - Pots or other cooking equipment not being sanitized. **Warning**,observed cook wash and rinse and put on shelf no sanitization step.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**,no employee training provided ,hand washing and temperature violations observed.
- Intermediate - Handwash sink used for purposes other than handwashing. Obseved knife in basin at front counter. **Warning**,vegetables stored in handsink at kitchen.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**no manager training provided .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning* Person in charge went to next establishment to get strips when asked to produce., corrected on site.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front counter and at kitchen, **Corrected On-Site** **Warning** at callback no paper towels at kitchen handsink
- Intermediate - No soap provided at handwash sink.at front counter, and at kitchen, no soap at any handsink. **Corrected On-Site** **Warning** at callback no sop at kitchen handsink.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**, does not no basic cold or hot hold temperature requirements.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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5/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bread, in paper cover stored near sink exposed to splash.at handsink at front counter **Corrected On-Site** **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area. At front counter take out clamshells **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.observed cleaned dishes stacked on drainer at 3 bay sink with dirty dishes stacked in and overflowing sink bays and resting on previously washed dishes. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed all 3 bays of sink filled with dirty dishes and other dishes being washed and stored on top of dirty to rinse, **Warning**
- Basic - Garbage storage area insufficient in capacity.observed garbage can not emptied as needed garbage in restrooms and kitchen overflowing. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.at kitchen/ 3 bay sink **Warning**
- Exit of bathroom door blocked by table/chairs. For reporting purposes only. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitazation step used in 3 compartment sinkno approved sanitizer onsite **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook leave establishment and go to next door meat market, return and put on gloves and chop foods, no handwash **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced ham held out of temperature on counter . Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beans held on counter at 68?F from 6:00am to 11:00amvoluntarily discarded **Corrected On-Site** **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.observed shell eggs stored on front counter after delivery for duration of inspection, eggs found at 56?F **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed cook break raw eggs then touch clean utensils, touch bread and plate foods into carry out containers without removing gloves and washing hands. **Corrected On-Site** **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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Obseved knife in basin at front counter. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front counter and at kitchen, **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink.at front counter, and at kitchen, no soap at any handsink. **Corrected On-Site** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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3/7/2013 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment.
- Critical - Observed handwash aids at a non-handwash sink. **Corrected On-Site**
- Observed single-service items stored on floor.box of j cups on floor **Corrected On-Site**
- Plumbing improperly installed.3 bay direct connected to waste line.
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12/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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