- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 1. Poultry 29 left out on a prep table to thaw. The following corrective action was taken moved t the reach in cooler **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 1. Cheese 44. 48. 49. 2. See stop sale for temperatures over 47 3. Previously sited beef **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. Reference section (03A)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 1. Tuna 61. In the storage reach in cooler. The following corrective action was taken the cover was removed **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 1. Tamarind boiled 120 left out on a table in the kitchen to cool at room temperature. The following corrective action was taken moved to the reach in freezer 2. Vegetable potato 88 left out in the kitchen to cool at room temperature the following corrective action was taken moved into the reach in cooler. 3. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee washed hands with cold water because the hot water has been turned off to the only hand sink in the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50 in the top portion of there's reach in cooler. Beef 46. In the lower section the the prep reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over vegetables, fish over soup, beef over vegetables. Additionally noted raw chicken over beef in a separate reach in cooler. Recommend downloading the Safe refrigeration Storage from from it web site http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. It has been turned off at the only hand sink in the kitchen due to a leak
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bean containers previously frozen not dated in the reach in cooler
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Lentil vegetable dishes x2 93, 91 on a counter at the front crevice area
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed potentially hazardous food thawed at room temperature. Poultry in container left out in the prep area. Employee moved the item to the reach in cooler in/at the prep room
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hummus
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. white rice 74 f degrees 1.5 hr left out in the prep area
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Cook was using container with raw chicken, rinsed it at the three compartment sink and proceeded to add other foods, rice, vegetables, etc on the cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Two drink cups on metal frame over the prep table
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. Employee rinsed hands at the kitchen hand sink for less than 5 seconds Corrected On Site.
- Critical - Observed expired Food Manager Certification. Owner operator certificate is expired
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. The cook rinsed his hands at the three compartment sink, no soap, etc. Corrected On Site.
- Critical - Observed food stored on floor. oil by the three compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Yogurt in the storage reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 128 f degrees in the prep area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, rice, mixed cooked foods etc in the storage reach in cooler
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR form 5030-160
- Critical - Hotel and Restaurant license not properly displayed.
- 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. All displayed training expired 2010.
- Critical - No water system approval reports on-site. Operator is unaware of system used to discharge of water.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. behind, under equipment in the dry storage room
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. The storage reach in cooler 3dr is soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated in the prep reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream held 24 hrs or greater not dated in the storage reach in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cold cuts not dated after thawing with a 5 day remaining shelf life. Turkey previously frozen dated 12.12.11.
- Observed residue build-up on nonfood-contact surface. on top of the oven in the kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and other cooked foods held 24 hrs or greater not dated in silver storage reach in cooler
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1/18/2012 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Back side of blade.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Observed knife block in use to store knives.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Tiles coming up under three compartment sink.
- Observed establishment using sponges to wash dishes.
- Observed leaking pipe at plumbing fixture. Under three compartment sink.
- Critical - Observed moderate buildup of pink mold like substance in the interior of ice machine.
- Observed old labels stuck to food containers after cleaning. Plastic container with old label on clean storage shelf over three compartment sink.
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2/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2010 | Routine - Food | Call Back - Complied |
- 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. cook wings, fish, meat in ric not date marked @ cb mellons, rice & pasta
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. chicken; @ 99 degrees iric covered @ cb same 89 degrees rice & pasta @ 89 & 99 degrees; covered in ric
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. covered fish @ cb covered rice, & pasta @ ric coolimg
- Critical. Violation: 08A-05-1 Fruits/vegetables not washed prior to preparation. numerous unwashed veggie & fruits over rte in ric @ cb same, over sauces & corn prepped
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. rte & phf in non food grade plastc bags
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. numerous rif, & shelving topped with blanket , cloths
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 42-11-1 Observed unnecessary items on the premise. numerous
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8/31/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. rte not labeled ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook wings, fish, meat in ric not date marked
- Critical. Working containers of food removed from original container not identified by common name. cut melons
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish @ 67 degrees; chicken; @ 99 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken; @ 99 degrees; , mellons @ 47degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. gravy on counter @ 111 degrees; Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. covered fish
- Critical. Observed food being cooled by nonapproved method. chicken; @ 99 degrees iric covered
- Critical. Fruits/vegetables not washed prior to preparation. numerous unwashed veggie & fruits over rte in ric
- Critical. Observed food stored on floor. oil
- Critical. Observed uncovered food in holding unit/dry storage area. ham loose in ric on shelving
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. put on gloves not wash hands between tasks
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. rte & phf in non food grade plastc bags
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. numerous rif, & shelving topped with blanket , cloths
- Critical. Observed buildup of slime in the interior of ice machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. bowls on floor & under bedspread on shelving
- Observed single-service items stored on floor.
- Observed unnecessary items on the premise. numerous
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8/30/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, veggie , rice @ ric gravy not date marked
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice, chicken; , gravy ,cooling on counter covered Corrected On Site. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.rte tuna, misc dry
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed unnecessary items on the premise.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 2/10/2009 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 2/9/2009 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 2/9/2009 | Routine - Food | Emergency order recommended |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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