- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled in kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. In kitchen, small reach in cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. /. Cooked chicken
- Basic - Soil residue build-up on nonfood-contact surface. /. Work table shelf in kitchen
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / in kitchen and wait station
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / meat container in wait station reach in cooler
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. /. CEILING VENT COVER BY KITCHEN REAR DOOR
- Basic - Build-up of grease on nonfood-contact surface. /. THOOD FILTERS
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. IN SMALL WHITE REACH IN COOLER
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. /. BOTTOM SHELF OF COOKLINE WORKTABLE
- Basic - Soiled reach-in cooler gaskets.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. /. RAW SHELL EGGS IN REACH IN COOLER (wait station)
- Intermediate - Employee used handwash sink as a dump sink. /. OBSERVED ICES INSIDE HANDSINK BY MOPSINK
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. /. WIPING CLOTH INSIDE COOKLINE HANDSINK
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. /. SMALL WHITE IC
- 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. **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. / BEAN IN REACH IN COOLER
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12/9/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Grease accumulated under cooking equipment.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Container of medicine improperly stored. / stored with cups and lids at wait station
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /. COOKED BEAN TEMPED 52F IN REACH IN COOLER, OPERATOR STATED THAT IT WAS COOKED LAST NIGHT AND PLACED IN THE REACH IN COOLER AROUND 9:30 PM
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. / COOKED BEAN WAS NOT COOLED FROM 135F TO 41F WITHIN 6 HOURS
- High Priority - Toxic substance/chemical stored by or with single-service items. / rolls of paper towels at wait station
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / COOKED BEAN IN REACH IN COOLER
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / CHEESE SAUCE, COOKED GROUND BEEF, COOKED BEAN IN REACH IN COOLER
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6/7/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease inside the fryers
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / American cheese in small white reach in cooler was 55F, less than 4 hrs
- High Priority - Raw animal food stored over cooked food. ( Observed bags of non-commercially packaged raw meat stored over cooked beef stripes in reach in freezer
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue./ in kitchen
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ( Observed small white reach in cooler in kitchen has an ambient temperature of 54?f)
- 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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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. / license expired 4-1-12
- Critical - Handwashing cleanser lacking at handwashing lavatory. / X2 in kitchen
- Critical - No conspicuously located thermometer in holding unit. / kitchen RIC X2 Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. / kitchen RIC
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked/shredded chicken was 110 F at steam table / less than 4 hours
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /cooked bean and cooked ground beef in RIC
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7/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. / license expired 4/1/12
- Critical - No conspicuously located thermometer in holding unit.
- Observed broken wicrowave oven door at cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed ice inside kitchen handsink
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / at wait station
- Observed residue build-up on stove top / at cookline
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6/4/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / Corrected On Site. Repeat Violation.
- Observed exhaust hood soiled with accumulated grease. / Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / Non-commercially packaged raw beef stored above RTE potato fries, in RIF
- Observed nonfood-contact equipment in poor repair / Lid for chest freezer is broken
- Observed residues and debris accumulated on floor. / behind chest freezer Repeat Violation.
- Observed single-service items stored on floor. / Corrected On Site.
- Critical - Observed toxic item stored by utensils. / in kitchen / Corrected On Site.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Observed build-up of grease on hood filters
- Observed clothing stored with food./in kitchen
- Observed exhaust hood soiled with accumulated grease.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw shell eggs next to RTE food
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of white plastic cooler soiled with accumulation of residue.
- Observed nonfood-contact equipment in poor repair / broken cover of chest freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / shredded cheese in RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / ground pork in RIC
- Critical - Working containers of food removed from original container not identified by common name.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- 23-07-1, The reach in and walk in cooler gaskets had a slimy/mold-like buildup.
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12/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. / license expired 4-1-11.
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6/14/2011 | Complaint Partial | Administrative complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). On 6/14/11, Stop Sale issued for potentially hazardous food due to temperature abuse. (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eggs, cheese, cooked pig feet at 55 F, in WIC On 6/14/11, observed cooked ground beef at 50F, cooked rice at 50F. both stored in walk in cooler overnight
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / walk-in cooler with ambient air temperature of 57 F. On 6/14/11, ambient air temperature observed at 44.5 F.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine not in use.
- Violation: 23-07-1 Observed RIC /WIC gaskets with slimy/mold-like build-up.
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6/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked chicken/bean, in RIC
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked pig feet in WIC
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eggs, cheese, cooked pig feet at 55 F, in WIC
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / walk-in cooler with ambient air temperature of 57 F
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. / at cookline
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. / open bag of flour at cookline
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. / scoop handle touching flour
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / female worker handling ready-to-eat avacado with bare hands, in kitchen / Corrected On Site with gloves/tongs.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. / observed female cook cleaning food scoop with using proper sanitizing procedure
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. / in kitchen and wait station
- Violation: 23-03-1 Observed build-up of grease on hood filters
- Violation: 23-07-1 Observed RIC /WIC gaskets with slimy/mold-like build-up.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. / bucket of liquid inside kitchen handsink
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. / at wait station
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. / in kitchen
- Violation: 37-10-1 Observed exhaust hood soiled with accumulated grease.
- Violation: 38-04-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Violation: 53B-08-1 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 / No approved training program and no training certifications available during inspection
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3/22/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / walk-in cooler with ambient air temperature of 57 F
- Critical - Equipment food-contact surfaces and utensils not sanitized. / observed female cook cleaning food scoop with using proper sanitizing procedure
- Critical - Hand wash sink lacking proper hand drying provisions. / at wait station
- Critical - Hand wash sink lacking proper hand drying provisions. / in kitchen
- Critical - Handwash sink not accessible for employee use at all times. / bucket of liquid inside kitchen handsink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / scoop handle touching flour
- Critical - No conspicuously located thermometer in holding unit. / at cookline
- 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 / No approved training program and no training certifications available during inspection
- Observed RIC /WIC gaskets with slimy/mold-like build-up.
- Observed build-up of grease on hood filters
- Observed exhaust hood soiled with accumulated grease.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. / female worker handling ready-to-eat avacado with bare hands, in kitchen / Corrected On Site with gloves/tongs.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / in kitchen and wait station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eggs, cheese, cooked pig feet at 55 F, in WIC
- Critical - Observed uncovered food in holding unit/dry storage area. / open bag of flour at cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked chicken/bean, in RIC
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked pig feet in WIC
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/21/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cheese in cookline cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked pork
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. . / beef stomach at 52 F, since last night, stop sale order issued
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / cooked beef stomach from last night was 52 F
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw chicken over cooked snow crab, in RIF
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. / torn aluminum foil used as shelf liner
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on cooler gaskets.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. / large gap at bottom of roller door in dry storage bay
- Critical. Establishment operating without a current Hotel and Restaurant license. / LICENSE EXPIRED ON 4-1-10.
- Critical. Food employee in kitchen has 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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11/1/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Refried beans 45 degrees F. inside walk in cooler,owner will lower thermostate.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. ground beef 122 degrees F employee reheated product. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Observed red liquid spilled on the bottom of cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed seams of door gaskets on reach in cooler.
- Observed leaking pipe at plumbing fixture. faucet on three compartment cold water
- Critical. Hand wash sink lacking proper hand drying provisions. Hand wash sink near main line
- 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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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Aluminum foil used extensive/y on shelving not changed on a frequent basis.
- Observed build-up of grease inside fryers
- Observed grease accumulated under cooking equipment.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 11/13/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/8/2008 | Routine - Food | Warning Issued |
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