- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf, mgr inverted **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. Has old one
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by hand sink, cook line, also a not covered drink by prep table, mgr discarded them **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Triple sink/storage area
- Basic - No copy of latest inspection report available. Mgr couldn't find it
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 130° goat, 126° chicken, 110° cabbage, 78° plantains on steamer, corrective action: mgr placed them in oven, 125° cabbage, 130-140° chicken and oxtail, corrective action: turned on stove
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright cooler by cook line, mgr put one in **Corrected On-Site**
- 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. Milk opened on Saturday, mgr marked it **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits. Vents in upright cooler by cook line
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. One slot on steamer not properly working, mgr placed food in oven and she will do 4 hr time until steamer gets fixed, water at 96°
- Intermediate - No soap provided at handwash sink. Ladies restroom, employee got some soap **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in 2013
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups, front counter **Corrected On-Site**
- 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. On table **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Pickle peppers, lid cracked **Corrected On-Site**
- Basic - Food stored on floor. Buckets with spices **Corrected On-Site**
- Basic - Food stored on table not covered. Spices jars **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° water, cook line **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Triple sink/storage area
- Basic - No copy of latest inspection report available.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For sugar and rice, bulk, one home storage, the other a trash can
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Chicken 88° and rice 106° on prep table, corrective action: mgr discarded them, 88-130° rice, curry chicken and goat, oxtail, plantains in steam table, corrective action: reheated, 114° green plantains on stove, burner off, corrective action: turned on
- High Priority - Roach activity present as evidenced by live roaches found. One on counter area, customer area, killed , pest control came last week **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Winded with canned food and sauces, front counter **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chl in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Some Warmer slots water at 80-90°
- Intermediate - No soap provided at handwash sink. By triple sink **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging by fan
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Food stored on floor. Bucket with seasoning
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Reuse of single-service articles. For salt, from curry powder
- Basic - Working containers of food removed from original container not identified by common name. Bulk **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For rice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 109° on table, corrective action: discarded by employee, 120° chicken, goat, oxtail, 90° plantains on Warmer, corrective action: reheated on stove, 100° oxtail and chicken on stove hot held, corrective action: reheated, 99° empanada in warmer, corrective action: reheated
- Intermediate - Food-contact surfaces encrusted with grease/dust and/or soil deposits. Vents in upright reach in cooler
- Intermediate - No certified food manager for establishment. **Admin Complaint** **Repeat Violation**
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10/21/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Shelf across from 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. Sink in dishwashing area. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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7/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Shelf across from 3 compartment sink. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees returned from the smoker located outside without washing their hands upon return to the kitchen and prior to food handling. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle of cleaner hanging on rack of clean dishes next to 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. Sink in dishwashing area. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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5/16/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf across from 3 compartment sink.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handle in bulk rice container.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women' s restroom. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple food in reach in freezer next to 3 compartment sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed. Prep table in the center of the kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar across from steam table.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Multiple containers throughout kitchen.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over container of raw beef in upright 2 door reach in cooler next stove. **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils in holder next to 3 compartment sink.
- Faucet/handle missing at plumbing fixture. Sink in men's restroom. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Men's restroom. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Pan of red beans and rice in reach in cooler next to stove.
- Critical - No conspicuously located thermometer in two door reach in cooler next to stove.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottle water on prep table Corrected On Site. voluntarily discarded
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee scratched hair and then picked up utensil.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of water. temperature was 80 degrees.
- Critical - Observed interior of microwave soiled. Top interior.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over vegetables in reach cooler in front of rear exit door.
- Plumbing system in disrepair. Handsink near 3 compartment sink out of order.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture, sink-mens restroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. Mens restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, handle in the flour.
- Observed equipment in poor repair, shelves are missing in reach in cooler. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method, covered in reach in. Corrected On Site.
- Critical - Observed food container not properly labeled, drinks on counter and in reach in self service cooler are unlabeled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Stacked all over each other in reach in freezer. Not in original packing. (Missing shelves in cooler.)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, steam table. Repeat Violation. Corrected On Site, re-heated all to 165 degrees F.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided except for one employee. 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. 2 missing certifications.
- Observed nonfood-grade containers used for food storage- raw rice.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shelves in cooler missing, raw foods stacked on top of each other, leaking into each other. Poster provided showing correct horizontal storage.
- Critical - Observed raw foods leaking onto other open raw foods or their containers .
- Observed shelves in cold holding units are missing.
- Critical - Observed uncovered food in holding unit/dry storage area, reach in cooler. Foods in uncovered buckets, allowing other foods to leak into them.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, steam table. Corrected On Site. Operator said items to be discarded after lunch exceot for rice and peas.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee food in coolers not segregated and marked as such. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical - No conspicuously located thermometer in hot holding units on counter. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, ladies room. Corrected On Site, fell off wall.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, wood shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, plastic shelf.
- Observed equipment in poor repair, frayed wire strainer.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, frozen chicken juice on bottom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked, cooked beans.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled, cake slices on counter.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, ox tail at 100 degrees. Corrected On Site, turned up, re-checked at 125 10 min. later.
- Critical. No conspicuously located thermometer in hot holding unit on counter.
- Critical. Observed food stored on floor, jug of oil. Corrected On Site.
- Critical. Observed employees food not marked and segregated in cooler and on shelf.
- Observed cutting boards grooved/pitted and no longer cleanable, with black stains.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, O ppm.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times, blocked by table and stacks of buckets.
- Critical. Observed container of medicine improperly stored on shelf in reach in cooler.
- No copy of latest inspection report.
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1/3/2011 | 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, cheese, canned milk, beef patties.
- Critical. Observed food container not properly labeled. Cake in baggies on check out coounter for customer self service. Corrected On Site, moved to table behind counter.
- Critical. No conspicuously located thermometer in cold holding units.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior top of microwave soiled.
- Critical. Bathrooms not enclosed with self-closing doors. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Dumpster not on proper pad.
- Critical. Observed unlabeled spray bottle, by water heater.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, hung up on shelves.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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12/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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