- No Violations Were Observed
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food-contact surface not smooth and easily cleanable.CLOTH NAPKIN USED AS FOOD SHELF LINERS
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.UPRIGHT FREEZERS
- Basic - Screen in window torn/in poor repair ABOVE THREE COMPARTMENT SINK
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.SUGAR FLOUR
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.200ppm plus in sanitizer bucket
- 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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink used for purposes other than handwashing.PLASTIC CONTAINER IN HANDWASH SINK
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.TCS SAUCES, COOKED CHICKEN WIC
- Intermediate - Spray bottle containing toxic substance not labeled.CLEANER
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08/07/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Refrigerator
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Refrigerato's door handle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 44F, pork 44F.
- Observed residue build-up on nonfood-contact surface. On exterior of flour bulk container.
- Critical - Observed uncovered food in holding unit/dry storage area. Open container with lettuce, carrots, dressing, in bottom shelf of refrigerator.
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. salmon
- Observed wall soiled with accumulated food debris. by frying area. Corrected On Site.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. door frame in w/I cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up. walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. pots on h/w sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops. Corrected On Site.
- Observed residue build-up inside toaster
- Observed residue build-up on door handle in coolers.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up by microwave oven area.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, veal.
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp.
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1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed grease accumulated under cooking equipment.
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10/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop.
- Observed employee with no hair restraint.
- Observed build-up of grease on hood area surface.
- Observed single-service articles improperly stored.take out containers stored side up.
- Observed wall soiled with accumulated food debris. by food prep table
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Sponges, Use Limitation. Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
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10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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