- Basic - Food stored on floor. Raw sugar cane stalks **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Plastic food storage containers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw beef Corrective action taken: items moved to proper locations **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini sandwich press
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic deli container inside bulk rice bin
- Basic - Equipment in poor repair. 3 door true cooler fail to maintain foods at 41° or below
- Basic - Hood soiled with accumulated dust.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign posted at prep table, in between prep sink and handwash sink
- Basic - Silverware/utensils dried with a towel/cloth.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple items in 3 door true cooler : half and half, raw chicken, 44° Corrective action taken: some products moved to working cooler , some placed in ice bath
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini sandwich press
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Wire racks containing canned and packaged goods
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stock pot, mixing bowls next to mop sink Items to be washed, rinsed and sanitized before use , and properly stored
- Basic - Food stored in undrained ice. Raw shrimp , . Water drained , items placed in colander to allow for drainage, , fresh ice applied **Corrected On-Site**
- Basic - Food stored on floor. Tubs of raw beef on floor in back room, during prepping process **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts in bucket of water on prep table 70°, Placed into ice bath **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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4/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Reach in cooler back kitchen area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Buckets of flavored soup base. Dry storage area.
- Basic - Food container with lettuce stored in container of cooked chicken. Prep table near stove. . **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near stove.
- Basic - Light shield damaged/in disrepair. Out in dry storage area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Near storage area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef lining in back kitchen area
- Basic - Reach-in cooler gasket torn/in disrepair. Front kitchen reach in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Large tin trays in dry storage area.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. In dining area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 3 comp sink
- Basic - Wiping cloth sanitizing solution stored on the floor. Near 3 comp sink
- Basic - Working container of food not labeled in English. Reach in cooler near stove labeled in Thai language.
- Basic - Working containers of food removed from original container not identified by common name. Reach in cooler
- 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. Reach in cooler and reach in freezer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Packaged food not labeled as specified by law. Reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture.( under front handwash sink) **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.( front handwash sink) **Warning**
- 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. **Warning**
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6/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.( bowl used as an ice scoop) **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.(3- dr upright cooler) **Repeat Violation** **Warning**
- Basic - Food stored on floor.( large bag of cabbage) **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.( bulk sugar container) **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.( water reading 122°) **Warning**
- Basic - Leaking pipe at plumbing fixture.( under front handwash sink) **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.( dining room) **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.( shrimp 52°, meatballs 51°, chicken wings 50°,etc/ cookline cooler)(06/17/2013) **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.( 3- dr glass upright)(6/17/2013) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( Bolba 78°)(06/17/2013) **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.( bottom of smoothie pitchers) **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ( employee washed hands in 3 compartment sink) **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.( pitchers stacked inside sink) **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.( front handwash sink) **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( front counter handwash sink) **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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6/14/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area. Storage room
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Utensils in poor condition. Cracked plastic ice scoop
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1/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In In bulk food storage containers
- Basic - Case of single-service articles stored on floor in dry storage area. Storage room
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Storage containers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. (Shell eggs over produce in 3 - dr upright)
- Basic - Utensils in poor condition. Cracked plastic ice scoop
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee did not sanitize utensils at 3 compartment sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground pork in 3- dr upright/ 01/18/2013 **Warning**
- High Priority - Presence of insects, rodents, or other pests. Ants on front countertop.
- Intermediate - Cold holding equipment incapable of 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. (3 dr upright cooler)
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen handsink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen handsink Corrected On Site.
- Critical - Observed food stored on floor. containers of soup, cookline Corrected On Site.
- Critical - Observed food stored on floor. packaged beef in bowl, back storage by rear exit Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over cooked pork and lunch meats, reach in cooler , storage area near restrooms Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Counter handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometers in some kitchen coolers.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bags of rice stored on storeroom floor.
- Observed build-up of food debris on bottoms of kitchen cabinet shelves.
- Observed build-up of food debris on kitchen storage shelves.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed interiors of microwaves soiled.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed styrofoam trays stored without protection from contamination in counter cabinets.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Critical - Observed toxic item stored by food in counter cabinet.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of spices removed from original container not identified by common name.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- 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 : 11/21/11.
- Observed employees with no hair restraints.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/21/11.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Observed ripped/worn tin foil used as oven eyes cover.
- Observed sleeves of cups stored on storeroom floor.
- Critical - Portable fire extinguishers without inspection tags.For reporting purposes only.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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9/19/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employees with no hair restraints.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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5/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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