- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Food stored on floor. Bread trays by back area. **Warning**
- Basic - Food stored outside. Bread trays at back entrance. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 45°f. Coorective action: must monitor temperatures at inside walk in cooler , if not reaching 41°f or less , transfer foods to the other walk in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meats at steam table 126°f, must raise temperatures at hot holding to reach 135°f or over for foods made today at hot holdind . Check water levels at steamers. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. No time controls on large quantity of meats cooling (poultry , ribs). **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats at walk in cooler. Pork sliced , pork pulled no labels, made 08/10/14. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Floor tiles missing.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Missing drain plug at dumpster.
- Basic - Plumbing system in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.
- 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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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/24/2012.
- No copy of latest inspection report.
- 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. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/24/2012.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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10/24/2012 | Routine - Food | Warning Issued |
- Critical - No person in charge of establishment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
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9/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated on kitchen floor.
- Observed grease on the ground and/or pad around grease receptacle.
- 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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8/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed dumpster overflowing garbage.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Repeat Violation.
- Observed residue build-up on nonfood-contact surface.
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8/8/2011 | Routine - Food | Administrative complaint recommended |
- Floors not maintained smooth and durable.grout missing in someareas
- Lights missing the proper shield, sleeve coatings or covers.icemachine
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.pots
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair,screen door by icemachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coleslaw Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.eggs over sauce
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wall soiled with accumulated food debris.walkin
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps around screen door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - Working containers of food removed from original container not identified by common name.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.ribs,chiken Corrected On Site.
- 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.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cooking pots
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.backdoor area
- Observed food debris accumulated on kitchen floor.walkin coolers
- Observed floor area(s) covered with standing water.backdoor area
- Observed wall soiled with accumulated black debris in walkin cooler area.
- Observed wall soiled with accumulated food debris.someareas
- Lights missing the proper shield, sleeve coatings or covers.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method. Repeat Violation.
- 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 food stored next to ready-to-eat food. beef and lettuce not separated
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over cooked ribs
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee touching dirty plates then clean plates without washing hands
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cooking pots
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. shelves around kitchen
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. hot holding box
- Critical. Observed interior of walk-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Plumbing system in disrepair. Back area by walk in cooler
- Critical. Vacuum breaker mising at hose bibb.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Floors not maintained smooth and durable. Some tiles and grout missing
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in outdoor walk in cooler area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-11-1 Floors not maintained smooth and durable.grout missing ,broken tiles
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9/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork from 7/12/09
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.ice bin with no cover on lobby
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.using cups to scoop out ice
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves inside walkin
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Perimeter walls and roofs do not effectively protect establishment against cross-contamination.wall damaged inside walkin cooler with an opening to to outside
- Floors not maintained smooth and durable.grout missing ,broken tiles
- Observed food debris accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.behind equipment
- Observed wall soiled with accumulated black debris in dishwashing area.by backdoor
- Observed wall soiled with accumulated food debris.walkin and around restaurant
- Observed wall soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item improperly stored.powder bait for flies on top of oven
- Observed unnecessary items on the premise.
- 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 expired
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7/13/2009 | Routine - Food | Warning Issued |
| No report available. | 1/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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