- Basic - Build-up of mold-like substance on nonfood-contact surface. On caulking of hand wash sink, ( the one by ice machine), on caulking of 3 compartment sink **Repeat Violation**
- Basic - Ceiling tile in disrepair. Water damage, above walk in cooler
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open drink on top of ice machine
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless steel pans and lids
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.
- Basic - Soda gun holster with accumulated slime/debris. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 50 ppm **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tamales temp between 50°-52°, a pan of grill chicken temp at 50°, more than 4 hours. Stop Sales issued
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At bar
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Limes
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- 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. At cook line, reach in cooler has an ambient temperature of 50°, advised **Repeat Violation**
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On caulking of 3 compartment sink, hand sink
- Basic - Ceiling tile in disrepair. Water damage
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Soil residue build-up on nonfood-contact surface. Mold like substance on the underside of the drink dispenser station of wait service station
- Basic - Waste line missing at soda gun holster. Bar
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At cook line **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Grill chicken
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing date
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
- Intermediate - Cutting board(s) stained/soiled. The one at bar **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under soda boxes
- Basic - Cutting board has cut marks and is no longer cleanable. The one at bar
- Basic - Equipment in poor repair. Ay cook line reach in cooler, has an ambient temperature of 48°, advised
- Basic - Equipment in poor repair. Reach in cooler drawers at cook line has an ambient temperature of 53°
- Basic - Floor tiles cracked, broken or in disrepair. Under cooking equipments
- Basic - Floor tiles missing. Under dishmachine
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee washed hands with gloves on.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee just wash knives with water
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, all time/temperature products temp between 44° to 47°, advised
- High Priority - Presence of insects-ants.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. In bean **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener holder
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above bar, shatterproof bulb is acceptable
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. On all dish racks
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. Staff touching lemon put on a drink **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand washing. Observed a lime in hand sink, dish area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bar, the one for ice cream
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - Required employee training expired 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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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler has an ambient temperature of 42 degree Advised
- Floors not maintained smooth and durable. Broken tile under 3 comp sink
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. on top of cake
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Bags of ice in walk in cooler
- Critical - Observed food stored on floor. Chip container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In cookline reach in cooler, tamales temp at 44 degree, cooked egg plant temp at 43 degree, cooked chickens temp at 45 degree, Advised
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon of milk
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at back door
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Tamales has a date of 8/21/2012, manager voluntarily discard products
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pork
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler drawers has an ambient temperature of 50 degree Advised - establishment has other cookers
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Oppm- [See special note on comment sectiion]
- Equipment and utensils not properly air-dried. Wet nesting
- Floors not maintained smooth and durable. Under dish machine
- Critical - Handwash sink not accessible for employee use at all times. At cookline, there is a bucket in front of hand sink
- Critical - Handwash sink not accessible for employee use at all times. Block by racks-kitchen
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In beans
- In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container. Scoop for raw beef
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff, dish washer
- Critical - Observed food stored on floor. Bags of ice in walk in freezer Repeat Violation.
- 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. In beans Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef temp at 52 degree, raw chickens temp at 59 degree, cooked pork temp at 51 degree, less than 4 hours, products were in reach in cooker drawers at cookline, C/A-managef moved products in freezer to rapid cool @2:29 p.m.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Bags of ice in walk in freezer floor
- 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. In beans
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon of milk
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Grocery bags Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at cookline has an ambient temperature of 45 degree Advised [Operator has another cold holding equipments]
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Inside cooked chickens in walk in cooler
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop for dice beef in reach in drawer at cookline
- Light not functioning. Throughout kitchen Repeat Violation.
- Critical - Observed food with mold-like growth. Corrected On Site. Manager discard foods [Tamales]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in freezer open package of chickens on top of open package of beef
- Observed nonfood-grade containers used for food storage. Grocery bags Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tamales temp at 50 degree, over 4 hours. Manager discard foods
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soi/mold like substance l buildup on cutting board for bar.
- Observed wet wiping cloths used as mat under cutting board. Advised
- Waste line missing at soda gun holster.
- Critical - Working containers of food removed from original container not identified by common name. Need to be in English also Repeat Violation.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon of milk
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan, cake
- Critical. Working containers of food removed from original container not identified by common name. Need to be in English also
- Critical. Observed food being cooled by nonapproved method. Food cover during cooling process
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chickens next to vegetable at cookline
- 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.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date
- Observed gaskets/seals on cold holding unit in poor repair. At ice machine
- Observed nonfood-grade containers used for food storage. Grocery bags
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Vacuum breaker mising at hose bibb. Missing backflow preventer at "Y" spliter of mop sink
- Critical. Handwash sink not accessible for employee use at all times. Blocked by shield t dish area
- Critical. Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers. Bar area
- Light not functioning. Throughout kitchen
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Employee lockers provided and used, clean
- Critical. Electrical wiring - adequate, good repair
- Critical. Employee training validation
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. {CHEESE IN WALK-IN COOLER}
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [at cookline ]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [at cookline ]
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.{AT MOPSINK FAUCET }
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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