- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Intermediate - Potentially hazardous (time/temperature control for safety) chili/cheese/cooked onions/cooked peppers served from a hot dog cart are not individually pre-portioned/packaged.
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- Intermediate - Food, other than frankfurters, prepared on a hot dog cart.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- Intermediate - Food, other than frankfurters, prepared on a hot dog cart.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - Mobile food dispensing vehicle lacking a two-stage regulator on the LP-gas line. For reporting purposes only.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food, other than frankfurters, prepared on a hot dog cart. arepas and empanadas
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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8/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no water
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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