- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - Hot water supply not maintained during peak periods.kitchen sink
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Burgers stored over raw fish.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat was over 400 ppm.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Raw animal food stored over ready-to-eat food.eggs, chiken over dressings
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Slicer blade soiled with old food debris.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Flour **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Oven **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By hood **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Different types of flour, and sugar **Warning**
- Basic - High Priority - Dead roaches on premises. One dead roach inside oven **Warning**
- High Priority - Food with mold-like growth. See stop sale. Serrano peppers 0.46 lbs **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Paint can and spray bottle **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - Nonfood-grade basting brush used in food. **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. Beans **Warning**
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4/4/2013 | Routine - Food | Warning Issued |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink not working in food preparation room or area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. COOK
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed expired Food Manager Certification.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/18/2011 | Routine - Food | Warning Issued |
- Observed no backflow preventer on a hose bibb.
- Observed trash/debris on the ground.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand sink missing in food preparation room or area. cooking area
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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. Pro
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
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