- Basic - Bathroom facility not clean, toilet and handwash sink faucet.
- Basic - Build-up of grease on entrances door to kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, Rif lid. Storage room.
- Basic - Shelf under preparation table soiled with food debris, rusted, remove carboard.
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07/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, Rif lid. Storage room.
- Basic - Shelf under preparation table soiled with food debris, rusted, remove carboard.
- Basic - Wall soiled with accumulated black debris in dishwashing, prep area, kitchen door, restroom light switch, restroom door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, chicken over beef, RIC, corrected on site.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler not 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 41 degrees Fahrenheit or colder. RIC, cooks line, only used for uncooked veggies, must be fixed by next routine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pork, chicken, Rif, corrected on site, repeated violation.
- 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.
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen, not properly date marked, pork, sauce, soup. **Corrected On-Site**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Rif lid on holding unit in poor repair.
- High Priority - Raw animal food stored over ready-to-eat food, eggs over veggies, RIC, COS
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, pasta, beef.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer with chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, on vegetable cooler counter. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, vegetable cooler, cookline.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed potentially hazardous food thawed at room temperature-shrimp. Repeat Violation. Further teaching on thawing of frozen foods, explained to pic a repeat violations can result in an administrative complaint.
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1/18/2013 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable-acoustic tiles in prep area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-gray buckets Repeat Violation.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Hot water not provided/shut off at employee hand wash sink-restroom
- No Heimlich maneuver sign posted.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-when draining cooked chicken.
- Observed build-up of grease on nonfood-contact surface-sides of fryers and hotplate-cookline.
- Observed clean utensils dirty wood between walls-knifes
- Critical - Observed food being cooled by nonapproved method-packed in ice without draining.
- Critical - Observed food droped on floor and picked up and placed with other food-wings.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.*52 degrees cooked chicken; discarded Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature-shrimp. Repeat Violation.
- Observed residue build-up on nonfood-contact surface-cart.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-rice on cart.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-eggrolls.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-reachin
- Critical - Working containers of food removed from original container not identified by common name-sallt, sugar, msm on cart. Repeat Violation.
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10/29/2012 | Routine - Food | Warning Issued |
- ceiling not easily cleanable - acoustic tiles in kitchen.
- change cardboard under spices, tin foil thawing at room temp - chicken - corrected on site
- Critical - employee drinking at prep table.
- Critical - gaskets soiled / replaced when possible - 2 door cookline.
- Critical - hot oil / tomato sauces not labeled - sauces in kitchen. corrected on site
- pans soiled and not inverted.
- walls not easily cleanable around 3 compartment sink - prep area.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. washing cutting board on a 3 compartment sink without sanitizing it.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs in a reused metal can at the cookline. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffe cup in a prep table, open soda can in a reach in cooler. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Observed build-up of grease on nonfood-contact surface. cookline carts.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Critical - Observed dead roaches on premises. two dead roaches in a restroom. Corrected On Site. cleaned. Pest control conducted on 02/21/12, invoice provided.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. "cleaning" hands with a soiled cloth instead of washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. rice cooling at ambient temperature, from 128 to 119 degrees fahrenheit in 45 min. Corrected On Site. moved inside a cooler.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Observed gaskets/seals on cold holding unit in poor repair. throughout premises. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout premises.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, eggs at the cookline cart. less than 4 h out of temperature. Corrected On Site. mmoved insiide a cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, ribs, beef at the prep area. Corrected On Site. moved inside a cooler.
- Critical - Observed soil residue in storage containers. drystorage area. Repeat Violation. Corrected On Site.
- Observed soiled dry wiping cloth in use. cookline. Corrected On Site.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead insects in glue traps on the preparation/warewashing area. cleaned. Corrected On Site.
- Observed wall soiled with accumulated grease. cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, ham, chicken, rice in the coolers. Repeat Violation. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink. Corrected On Site.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. operator turned the unit colder. ambient temperature of the unit at the end of the inspection was found to be 41 degrees fahrenheit.
- 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. gloves. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. reach in freezer. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing tasks without washing hands. Corrected On Site.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach in cooler, TRUE reach in cooler. Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken in the cookline fliptop reach in cooler. moved to another units. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, rice, shrimps in the TRUE reach in cooler. Operator turned the unit colder.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken, sprots, eggs at the prep area. Corrected On Site. moved inside a cooler. Repeat Violation.
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, rice, chicken in the reach in coolers. Corrected On Site.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. gloves
- Observed build-up of grease on nonfood-contact surface. cook line equipment. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. scoops in dry storage containers.
- Observed gaskets/seals on cold holding unit in poor repair. throughout premises
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at the prep area. Corrected On Site. explained and implemented time control. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
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5/2/2011 | 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. reach in coolers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, garlic, sprouts at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, pasta in cookline fliptop reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed vegetables over cooked pasta in a reach in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken in running water over raw pork ribs. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice. Corrected On Site.
- Observed equipment in poor repair. chest freezer lid. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. fliptop reach in cooler, TRUE reach in cooler.
- Critical. Observed soil residue in storage containers. drystorage
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice warmer. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. TRUE reach in cooler.
- Observed build-up of grease on nonfood-contact surface. cookline equipment Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood
- Observed residue build-up on nonfood-contact surface. drystorage shelves
- Critical. Covered waste receptacle not provided in women's bathroom. customer restroom Repeat Violation.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken in the fliptop RIC. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC operator turn the unit colder.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over bean sprouts in a RIC, Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in a RIC. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed equipment in poor repair. chest freezer lid.
- Observed gaskets/seals on cold holding unit in poor repair. fliptop RIC, 3 Door RIC.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. egg trays reused for cooked food storage. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- No mop sink or curbed cleaning facility provided.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice warmers.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical. Covered waste receptacle not provided in women's bathroom. custumer restroom
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts at the cookline. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site. moved to a cooler.
- 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. utensil
- Observed equipment in poor repair. chest freezer door.
- Observed gaskets/seals on cold holding unit in poor repair. cookline RIC.
- Observed dispensing equipment that allows contamination. bowl inside rice container.
- Food-contact surface not smooth and easily cleanable. prep table wall cover.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. shopping bag with meat in RIF.
- No mop sink or curbed cleaning facility provided.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed soiled dry wiping cloth in use.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. warmers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood & filters.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination. rice boxes.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed ceiling in disrepair. water damaged tiles.
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3/23/2010 | 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. PHF in RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimps, beef in cookline RIC. Corrected On Site. moved to another cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlicv& oil at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed food being cooled by nonapproved method. cooling in deep containers at room temperature.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this untit until proper temperature can be maintained.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline in RIC.
- Observed nonfood-grade containers used for food storage. shopping bag with meat in RIC.
- Observed nonfood-contact equipment in poor repair. chest RIF
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical. Lack of signage properly designating bathrooms.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area.
- Observed ceiling in disrepair.
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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