- Basic - Bathroom door not self-closing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when tested.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrective action: Reheat in stove to 165°f or over placed in hot holding at 135°f or over (steamers).
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chili with meat 123°f, Marinara sauce 117°f. Corrective action : fill steamers with water, reheat to 165°f or over then place at Hot holding device keeping 135°f or over.
- Intermediate - Cutting board(s) stained/soiled.
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing soiled apron.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler near oven, doors not closing properly
- Basic - Leaking pipe at plumbing fixture. Hand wash sink in kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- 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**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Soda gun soiled.
- Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food-contact surface not smooth and easily cleanable.dry storage shelves are heavily rusted.
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 12.5 ppm according to operator test strips 100 ppm **Corrected On-Site**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM BY KITCHEN
- Carbon dioxide/helium tanks not adequately secured. BY BAR WALK IN COOLER
- Critical - Hand wash sink lacking proper hand drying provisions. BAR AREA
- Critical - No conspicuously located thermometer in holding unit. REACH IN COOLER
- No copy of latest inspection report.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AT GLOVE CHANGE
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Observed gaskets with slimy/mold-like build-up. WALK IN COOLERS
- Observed leaking pipe at plumbing fixture. BY 3 COMPARTMENT SINK
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER SHRIMP
- Observed soda gun holster with accumulated slime/debris. BAR AREA
- Critical - Observed soiled reach-in cooler gaskets. BY COOKLINE
- Critical - Observed unlabeled spray bottle. BOTTLE WITH GLASS CLEANER AND A BOTTLE WITH SANITIZER .
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC EXTINGUISHER 1/11
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN AT 117 F AT PREP TABLE BY COOK LINE
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. CHILI AT 116 F AT STEAM TABLE
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. WATER BOTTLE, SPICES
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. door must be maintained closed
- Critical - Covered waste receptacle not provided in women's bathroom. employee bathroom
- Critical - No current boiler certification provided/available. For reporting purposes only. only expired miami-dade certificate available.
- Critical - No handwashing sign provided at a handsink used by food employees. front counter by soda dispenser.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. racks used to load dishes
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris. splatters of food in kitchen area.
- Observed clean equipment stored on floor. pots by warewashing area.
- Observed cutting board grooved/pitted and no longer cleanable. reach in cooler by cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee washed hands, grabbed paper towel, wiped his face, then continued to put on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. microwave in kitchen.
- Observed floor area(s) covered with standing water. inside walk in cooler.
- Observed food debris accumulated on kitchen floor. in kitchen area. Corrected On Site.
- Critical - Observed food stored on floor. shrimp and onion rings inside walk in freezer.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by prep table, walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. employees use sink to dump drinks from customers.
- Observed personal care item stored with food. sneakers on top of hot sauce.
- Critical - Observed raw animal food stored over cooked food. raw eggs over ready to eat cheesecaka
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. aluminum pans
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. light panels in kitchen area
- Critical - Observed uncovered food in holding unit/dry storage area.key lime tart inside walk in freezer. Corrected On Site.
- Critical - Observed unlabeled spray bottle. windex, sanitizer
- Observed utensils stored in crevices between equipment. knives between reach in coolers.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm
- Wall not smooth and easily cleanable. by employee bathrooms
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm
- Critical - Working containers of food removed from original container not identified by common name. oil
- Critical - Working containers of food removed from original container not identified by common name. salt
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored. SOAPY SOLUTION
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BURGERS OVER PRE COOKED RIBS INSIDE REACHIN COOLER
- Critical - Working containers of food removed from original container not identified by common name.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.69 gallon gas waterheater,80 gallon gas waterheater in connected closet ojtside entrance.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.walkin
- Critical. Hot water not provided/shut off at employee hand wash sink. bar handsink
- Critical. Observed toxic item stored by food.glass cleaner by bar garnishes
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.walkin
- Critical. Hot water not provided/shut off at employee hand wash sink.bar
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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3/2/2010 | Food-Licensing Inspection | Warning Issued |
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