- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor.dry storage
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- 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.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.pico de gallo
- High Priority - Raw animal food stored over ready-to-eat food.eggs over tomatoes
- High Priority - Vacuum breaker missing at hose bibb.mopsink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/01/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.to scoop out rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in holding unit not covered.containers in dry storage
- Basic - Food stored on floor.dry storage
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.pico de gallo
- High Priority - Employee handled support animal and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked beans, cooked blood sausage, raw chicken, raw beef, raw pork , raw fish at an average of 47° in walking cooler, according to manager door was left open while delivery was received
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soups
- High Priority - Raw animal food stored over ready-to-eat food.eggs over tomatoes
- High Priority - Vacuum breaker missing at hose bibb.mopsink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.meat cutting machine
- 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 - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Drying rack located right next to three compartment sink not protected from splash.
- Basic - Shelf under preparation table soiled with food debris.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment.
- 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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3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Drying rack located right next to three compartment sink not protected from splash.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash/dust. Onions stored right below prep area where chef was preparing raw foods. Blood drops visible on rim of onion container.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. And cookline
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Using a bowl for scoop.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Heavy buildup of food debris and grease.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Displayed food not properly protected from contamination. Salt in kitchen.
- High Priority - Food/ice received from unapproved source. See stop sale. Blood sausage called moronga.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chimichurri out of temp. And pico de gallo at 50°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice was found at 100°.
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler.
- Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Container used to hold foods has visible buildup of old food. Plantain masher also shows evidence of food build up. Bowl used as a serving utensil heavily soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. At 3 CS
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage rooms outside.
- Basic - No conspicuously located ambient air temperature thermometer in holding units
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Microwave and other equipment handles
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - High Priority - Dead roaches on premises. Inside storage room
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Ceiling tile missing. In good preparation area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.kitchen
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in walk-in cooler.
- 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 - Cutting board(s) stained/soiled.
- 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.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Employees not informed of acceptable sanitary practices. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test kit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor in freezer.
- Observed hole in ceiling in storage room.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Reach in cooler. Raw beef on top of tacos. Walk in cooler raw beef on top of vegetables.
- Critical - Observed toxic item improperly stored. Window cleaner stored with vinegar and oil containers.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce in reach in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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