- Basic - Food stored on floor. Bag carrots, box chicken **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- Basic - Leaking pipe at plumbing fixture. 3 comp sink
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water 76 F operator put in ice Coleslaw 75 F operator put in cooler **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. Prep area **Corrected On-Site**
- 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. Jenny, Jessica, Michel, Alberto, ines
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Identity of food or food product misrepresented. **Repeat Violation**
- 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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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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 - Reach-in cooler shelves soiled with food debris.
- 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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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Cutting board(s) stained/soiled.
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6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food stored on floor.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed food stored on floor.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- 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.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed roach activity as evidenced by live roaches found 15+ BY DISHWASHING AREA. 10+ CRAWLING ON FRONT COUNTER OPEN @ INSPECTION TIME TO THE PUBLIC
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8/13/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing.0 ppm
- Violation: 36-11-1 Floors not maintained smooth and durable. broken tile in kitchen
- Violation: 37-09-1 Wall not smooth and easily cleanable. by mop sink .
- Violation: 40-04-1 Observed personal care item stored with food. shoes in shelf with food
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5/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0 ppm
- Floors not maintained smooth and durable. broken tile in kitchen
- Critical - Handwash sink not accessible for employee use at all times. Handsink blocked by mop bucket
- 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 only one person certified according to food manager. This violation must be corrected by : 4/28/12.
- Observed ceiling soiled with accumulated food debris. by prep sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee toching ready to eat cooked pasta with bare hands Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair. in reach in cooler by cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in water Repeat Violation.
- Observed personal care item stored with food. shoes in shelf with food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 55 F, and shrimp at 54 F Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over vegetables Repeat Violation.
- Critical - Observed soil residue in storage containers. several through out kitchen
- Critical - Observed the presence of insects, rodents, or other pests. 1 live roach by mop bucket.
- Critical - Observed toxic item stored by food. wd-40 stored with uncooked pasta
- Critical - Observed uncovered food in holding unit/dry storage area. chicken, pasta, lettuce inside walk in cooler.
- Plumbing system in disrepair. hand sink in front counter clogged with water.
- Wall not smooth and easily cleanable. by mop sink .
- Critical - Working containers of food removed from original container not identified by common name.
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2/27/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.TWO REACHIN COOLER This violation must be corrected by : 9/28/2011.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN INSIDE BROKEN COOLER This violation must be corrected by : 9/28/2011.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF INSIDE REACHIN COOLER
- Critical - Observed roach activity as evidenced by live roaches found 5 LIVE ROACHES INSIDE BROKEN REACHIN COOLER This violation must be corrected by : 9/27/2011.
- 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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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No Heimlich maneuver sign posted. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee improperly washing hands.NO SOAP IN NONE OF THREE HANDSINKS. Repeat Violation. Corrected On Site.
- Critical. Observed empolyee wash hands with no soap. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPENED WATER BOTTLE. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. NO SOAP AT NONE OF 3 HANDSINK. Repeat Violation. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.IN PROCESS.
- 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. Repeat Violation.IN PROCCESS.
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5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. CASE OF CHICKEN .
- Critical. Observed employee improperly washing hands. NOT SUPPLIES (FRONT COUNTER BY GRILL).
- Critical. Observed an open beverage container inside walk in cooler over foods. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER BY GRILL.
- Critical. Handwashing cleanser lacking at handwashing lavatory. FRONT COUNTER BY GRILL.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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.NO RECORDS ON LOG DATED: JANUARY 2010. EMPTY PAPER (TRAINING LOG ) ONLY NAMES WRITTEN . Repeat Violation.
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5/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE AT STEAMER OFF (88F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE (88F).AT STEAMER OFF.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. SUSHI RICE AT STEAMER OFF (88F).
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Sanitizing solution not maintained clean.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS AND TOWEL INSIDE.
- Critical. License expired within 30 days after expiration date.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/19/2009.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/19/2009 | Routine - Food | Warning Issued |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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