- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Cut fruits, HB eggs etc. **Warning**
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Cabinets **Warning**
- Basic - Food stored in dry storage area not covered. Bag of pancake mix **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for grits on stove top **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- 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. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Warning**
- 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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Coke machine **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.I gave operator a copy of the advisory. **Corrected On-Site** **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. Cut fruits, HB eggs etc. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon/stove top.
- Basic - In-use wet wiping cloth/towel used under cutting board. Small black cutting board/front counter.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Small Reach in cooler/kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Turkey gravy.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to sandwich press.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage patties 121
- 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. Cubans , bread .
- High Priority - Raw animal food not properly separated from ready-to-eat food. Front Reach in cooler, raw beef stored with ham.
- 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. Sliced/ portioned deli meats Reach in cooler front
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Needed for flats of eggs. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Drink fountain **Repeat Violation**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwave/. Kitchen
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Cuban sandwich **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken breast/front 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. Sliced deli meats/Reach in cooler
- Intermediate - Encrusted, soiled material on slicer. Spiked handle/guide
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at drink fountain area.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Hole in wall. Next to ice machine.
- Basic - Wall soiled with accumulated dust. Front counter above make table.
- Basic - Wall soiled with accumulated food debris. Next to fryers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 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 soiled with old food debris.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf under microwave.
- Basic - Food stored on floor. Bulk oil containers
- Basic - Wall soiled with accumulated dust. Above sandwich make table
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Wood food-contact surface not properly sealed. Above cook's liene
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler, shelled eggs. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 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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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tiles under 3 compartment sink/ice machine area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under fryer/flat top grill.
- Critical - Observed cloth used as a food-contact surface. under cutting cuttingboard.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken /reach in cooler. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. cheese/chest freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles, kitchen and dressings/sauces front make table .
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. toast.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sandwhich table/top/back /cover
- Critical - Observed cloth used as a food-contact surface. under cuttingboard .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves.
- Critical - Observed food stored on floor. broccoli stored in/on mop sink.
- Critical - Observed interior of microwave soiled. front counte .
- Critical - Observed toxic item stored in food preparation area. bug spray/kitchen.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. front handwash sink. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in freezer.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
- Critical - Observed food stored on floor. kitchen.
- Observed single-service articles improperly stored.
- Critical - Observed soil residue in storage containers. bins holding potatoes, onions . Repeat Violation.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Floors not maintained smooth and durable. under ice machiine .
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in holding unit. reach in/kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed hole in wall. naxt to ice machiine.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. basket/bacon.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in cooler. Corrected On Site.
- Critical - Observed soil residue on storage containers. onions/potato storage container
- Critical - Observed soiled reach-in cooler gaskets. reach in kitchen.
- Observed wall soiled with accumulated food debris.behind sandwhich presses.
- Wall not smooth and easily cleanable. next to prep tablle
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sqeeze bottles
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No conspicuously located thermometer in holding unit. back reach in.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. handwash sink.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before putting on new gloves.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor. bulk oil back prep area.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce. Corrected On Site.
- Observed single-service articles improperly stored. not inverted.
- Observed wall soiled with accumulated food debris. behind slicer.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles, grill area,
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. hard boiled eggs in tall container with lid on. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Equipment or utensils not designed or constructed in a durable manner.single service silverware stored in wooden wicker container not easily cleanable
- Observed ripped/worn tin foil used for sandwich press.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Hot water not provided at all sinks. Yang Lee says hot water heater is broken.
- Observed wall soiled with accumulated food debris.
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7/26/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.bottle
- Critical. Shell eggs held at an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit. white refrigerator
- Critical. Displayed food not properly protected from contamination. cookies
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed single-use containers (boxes and/or cans bottle ) reused for the storage of food.
- Critical. Equipment food-contact surfaces and utensils not sanitized. rinsed only
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor. plastic wrap
- Observed reuse of single-service articles.
- Critical. Water pressure lacking at fixtures that require the use of water. 3 compartment sink
- Critical. Handwash sink not accessible for employee use at all times. front
- Floors not maintained smooth and durable. by 3 compartment sink
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3/24/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over dairy products
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in coolers soiled with accumulation of food residue.
- Observed residue build-up on kitchen equipment
- Observed reuse of single-service articles.
- Observed wall soiled with accumulated food debris. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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