- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ON STOVE: GREENS @ 110°; JERK CHICKEN @ 92°; HALF CHICKENS @ 95°. IN WARMING CABINET: CHICKEN @ 92°; PORK @ 112°. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged. CHICKEN ABOVE BEEF. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 COMP SINK. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. STORING CLEAN EQUIPMENT. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. TURNED OFF. **Corrected On-Site** **Warning**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. GREENS @ 110°; JERK CHICKEN @ 92°; HALF CHICKENS @ 95°. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SERVE SAFE. **Warning**
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6/19/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Used for flour.
- Basic - Raw animal food stored above unwashed produce. Raw chicken , fish and pork in the reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Escovitch fish and fried chicken in the hot box in the kitchen, jerk pork on the stove top, food was rapidly reheated and hot box turned on.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the reach in freezer is covered with frozen blood.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging from a chair in the kitchen
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Wet mop not hung to dry.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed employee with no hair restraint.---cook, server. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---escovitch fish, fried chicken in display case x1 hour. Corrective action taken: PHF placed on stove, display case turned up.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- Floors not maintained smooth and durable.---holes in kitchen floor
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.---spatula stored betweeb box and shelf
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.---scoop in salt
- Lights missing the proper shield, sleeve coatings or covers.---vent hood
- Critical - No conspicuously located thermometer in holding unit.---throughout
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed an employee with long fingernails working with exposed food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface.---back of stove
- Observed employee with no hair restraint.---manager
- Critical - Observed food being cooled by nonapproved method.---at room temperature Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.---cutting board
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.---raw chicken and prepped vegetables. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface.---bottom of freezer
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food.---cleaning chemicals, WD-40 stored with food.
- Observed unnecessary items on the premise.---power saw in kitchen
- Critical - Working containers of food removed from original container not identified by common name.---salt
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, in womens restroom
- Critical - Hand wash sink lacking proper hand drying provisions, men restroom
- Critical - Handwash sink not accessible for employee use at all times, blocked by pots and pans.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Missing drain plug at dumpster.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees, in men's restroom
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, onions.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dumpster rusted out on bottom.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in an improper manner, chicken at room temperature .
- Critical - Observed raw animal food stored over ready-to-eat food, raw beef over melon, in reach in cooler
- Observed single-service articles stored without protection from contamination, takeout containers .
- Critical - Observed toxic item stored by food, hydrogen paroxide, on shelf
- Plumbing system in disrepair, clean out cap.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, fish in hot holding
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination, salt.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions in kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen.
- Observed ceiling tiles water stained in kitchen.
- Critical. Observed unlabeled spray bottle.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, boxes with yams.
- Observed gaskets/seals on cold holding unit in poor repair, reachin freezer.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in kitchen.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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11/4/2009 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves in kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees, in restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory, in restroom.
- 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. This violation must be corrected by : 11/03/09.
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9/2/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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