- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 cs
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach in cooler
- Basic - Unnecessary items on the premise.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch with water 55°f, less than 2 hrs. Corrective action taken by operator to put in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over cooked rice **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Hot water not provided/shut off at employee handwash sink. In kitchen area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site** **Repeat Violation**
- 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** **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Shelves in the 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.
- Basic - Ice scoop handle in contact with ice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unnecessary items on the premise.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.cardboard box used as food contact surface
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- 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 - Employee washed hands in a sink other than an approved handwash sink. Wash in the three compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.the one used on the cook line
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.onions stored on floor
- Basic - Case/container/bag of food stored on floor in kitchen.shrimp in a bucket of water
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at mop sink
- Basic - Stored food not covered in chest freezer.raw chicken
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Live flies in kitchen.two
- High Priority - Raw animal food stored over cooked food.raw chicken over cooked chicken in reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.glass cleaner over reach in freezer there was chicken and shrimp stored on top of the unit and the glass cleaner was over it
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hands are being washed in the three compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.gaskets on cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.degreeser
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.reach in cooler on cook line
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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7/18/2012 | 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.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED HAND WASH SINK COVERED Corrected On Site.
- Observed equipment in poor repair. COVER OF RIF IN DISREEPAIR.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY, PASTA, AND PORK AT 45 and 46 DEGREES IN WIC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RICE AND CHICKEN IN PREP AREA AT 74 AND 54 DEGREES.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED VEGETABLES STORED AMONG RAW MEAT IN RIF. Corrected On Site.
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL IN RESTROOM.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED BARE HAND CONTACT WITH CHICKEN WINGS. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED CUTTING BOARD ON TOP OF HAND WASH SINK. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food thawed in an improper manner. OBSERVED BEEF IN THREE DOMPARTMENTS SINK. Corrected On Site.
- 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. Corrected On Site.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWELS IN RESTROOMS. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. CUTTING BOARD ON TOP OF HAND WASH SINK. Corrected On Site.
- Critical - Observed cloth being used to cover cooked chicken. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTH NOT IN SANITIZER SOLUTION. Corrected On Site.
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1/28/2011 | Routine - Food | 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times. OBSERVED BUCKET INHAND WASH SINK.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed unnecessary items on the premise.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. OBSERVED NO HOT WATER IN UNISEX BATHROOM.
- Violation: 36-12-1 Floors not constructed easily cleanable. OBSERVED CARDBOARDS ON THE FLOOR INSIDE WALKING COOLER.
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Observed ccoked chicken stored in boxes in walking cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WALKING COOLER
- Critical. Observed food covered with soiled linen in walk in cooler. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. CHICKEN STORED IN BOXES
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink. OBSERVED NO HOT WATER IN UNISEX BATHROOM.
- Floors not constructed easily cleanable. OBSERVED CARDBOARDS ON THE FLOOR INSIDE WALKING COOLER.
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS UNDER THE TABLES IN THE KITCHEN AND UNDER THE FREEZERS.
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed unnecessary items on the premise. OBSERVED SEVERAL EMPTY BOXES.
- 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 : 4-24-10.
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area. WIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- 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.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. ON STOVE IN KITCHEN AREA
- Critical. Observed roach activity as evidenced by live roaches found 3 ROACHES BEHIND PIPE IN DRY STORAGE AREA
- Critical. Observed screen in door torn/in poor repair.
- Observed wall soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/1/2008 | Routine - Food | Warning Issued |
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