- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Contacting wall in kitchen area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Utensils in poor condition.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device 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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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device 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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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Slicer blade soiled with old food debris.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. [rear hand sink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.[above 3 compartment sink]
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. reach in freezer
- Observed open dumpster lid.
- Critical - Observed screen in door torn/in poor repair.[kitchen screen door]
- Critical - Observed soiled reach-in cooler gaskets.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.[rear]
- Lights missing the proper shield, sleeve coatings or covers.[over 3-comp sink]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[ice cream cooler]
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.[front]
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.[above dishwash machine]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed interior of reach-in frezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item improperly stored.
- Wet mop not hung to dry.
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2/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[rear]
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed container of flammable material stored in establishment. For reporting purposes only.[gasoline canister next to ice machine]
- Carbon dioxide/helium tanks not adequately secured.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.eggs
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed rust accumulated on walkin floor floor.
- Wet mop not hung to dry.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 35B-15-1 Observed screen in door torn/in poor repair.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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1/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.Oatmeal
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Broiler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelving
- Waste line missing at soda gun holster.
- Critical. Vacuum breaker mising at hose bibb.Outside restaurant
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed screen in door torn/in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed rust accumulated on walk-in cooler floor.
- Critical. License expired within 30 days after expiration date.
- 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. Pro
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10/20/2009 | Routine - Food | Warning Issued |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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