- No Violations Were Observed
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4/9/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. 10 in the kitchen on the floor.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.raw poultry next to cooked chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry held over cooked chicken in the reach in cooler. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 12 live roaches found in the kitchen. At least 3 of the 12 live roaches were observed in the office, also located in the kitchen. All observed crawling on walls, and floors.
- 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. Big 5
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- 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.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/8/2014 | Routine - Food | Emergency order recommended |
- Basic - A minimum of one bathroom facility is not available for public use. Operator stated : "because of the area, they don't let the public use their rest rooms
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Equipment in poor repair. Walk in cooler not maintaining temperature below 41°F.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, fish.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Big 5
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at 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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7/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
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6/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - License is expired and is more than 60 after expiration date. Observed establishment operating without current license. **Admin Complaint**
- High Priority - Live flies in kitchen.
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2/14/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. **Admin Complaint**
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12/21/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.mens and women bathrooms
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - License expired more than 30 days, and more than 60 days, after expiration date.expired 10-01-2011
- No copy of latest inspection report.the person in charge did not know where it was at time of inspection he is new to locatio
- 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. only one employee has one at time of inspection person in charge at the time did not know where the other ones was placed
- Observed clean equipment stored on floor.pots
- Critical - Observed dead flies /bees on premises.light sheld covers in front area
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Critical - Observed food stored on floor.walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in ceiling.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sauce at 119 Corrected On Site.
- Critical - Restroom fixtures missing.door handle broken
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over cooked ready to eat conch fritter.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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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8/30/2011 | 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. walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Plumbing system in disrepair. handwashing sink in preparea in disrepair .
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-08-1 Plumbing system in disrepair. handwashing sink in front part of the restaurant .
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1/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. prepared food. reach in unit.
- Critical. Working containers of food removed from original container not identified by common name. salad containers in display refrig unit.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair. handwashing sink in front part of the restaurant .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen. fruit flies in handwashing siink.
- Critical. Pull station for fire suppression system inaccessible. For reporting purposes only. blocked.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. class K extinguishers .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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1/14/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 53B-08-1 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. new employees.
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7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- 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. new employees.
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7/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat at flour bin..
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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4/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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