- Basic - Ceiling tile missing. Inside kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Soil residue build-up on nonfood-contact surface. Spray hose on 3 compartment sink **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket in hand wash sink
- 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 - 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**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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4/14/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Mop/service sink in disrepair.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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 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.
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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Wall in disrepair.
- Observed electrical wiring in disrepair. For reporting purposes only.by kitchen area
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9/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Food-contact surface not smooth and easily cleanable.wood counter under soda machine
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Wall in disrepair.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink missing in warewashing area.in front counter and ware washing area in the front of establishment
- Observed electrical wiring in disrepair. For reporting purposes only.by kitchen area
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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7/22/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 - Equipment in poor repair.reach in cooler by cook line
- Basic - Food-contact surface not smooth and easily cleanable.wood counter under soda machine
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall in disrepair.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Basic - High Priority - Dead roaches on premises.1 in bucket
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork ,duck,chicken cooked
- High Priority - Raw animal food not properly separated from ready-to-eat food.beef next to cooked chicken
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food.cleaning utensils.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink missing in warewashing area.in front counter and ware washing area in the front of establishment
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No person in charge of establishment during operation.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
- Observed electrical wiring in disrepair. For reporting purposes only.by kitchen area
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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7/19/2013 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. In kitchen area
- Basic - Wall soiled with accumulated grease.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - 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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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling in disrepair.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 SERVSAFE (UNAPPROVED)
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-16-1 Observed food stored in a prohibited area. MOPSINK
- Critical - Violation: 17-08-1 Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. FRONT REACH_IN COOLER
- Violation: 37-01-1 Ceiling tile missing.
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2/14/2011 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. MOPSINK
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on nonfood-contact surface. FRONT REACH_IN COOLER
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Corrected On Site.
- Ceiling tile missing.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/13/11. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079 INCLUDING NAME OF YOUR BUSINESS.
- 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 This violation must be corrected by : 2/13/11. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079 INCLUDING NAME OF YOUR BUSINESS.
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12/13/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No mop/service sink installed/available at establishment.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Wet mop not hung to dry.
- 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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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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