- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.observed 7 seat in the restaurant license say 0 **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
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09/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cleaned wiping cloth has food debris/soil. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.observed 7 seat in the restaurant license say 0 **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Front cooler **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Sandwish area food preparation area **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area **Warning**
- 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. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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07/23/2014 | Routine - Food | Warning Issued |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Driver arrived and engaged in food handling in kitchen without hand washing first. **Warning** not observed during Call Back Inspection.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning** during Call Back observed employe handling ready to eat foods without gloves (Front Counter) .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning** During Call Back inspection observed employee changing gloves without hand washing first.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs ( 2 flats at left room temperature in cart) at 56°f. Corrective action: Place inside Reach in Cooler. **Warning** During Call Back Inspection observed shell eggs flats at 51°f inside Reach in Cooler (Damaged) only reach in cooler inside Kitchen / Cook line. Correction must placed Shell Eggs (PH/TCS) at 51°f inside reach in coolers by front counter.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** During Call Back Inspection no Certified Food Manager present 5 persons engaged in Food Preparation. Person holding Food Manager : Alba Amador . Not present while 5 persons are engaged in Food Preparation.
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4/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer being set while using it. **Warning**
- Basic - Food stored in holding unit not covered. Smoked pork chops (thawing) uncovered. **Warning**
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Counter top at kitchen placing foods directly on counter uncovered and no underliner. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Outer openings not protected with self-closing doors. Kept opened while working . **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Smoked pork chops thawing at room temperature (counter). Corrective action: Placed inside reach in cooler / or placed under running cold water. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork chunks 117°f. Corrective action: Placed at steam table / increased temperature of burners, **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Driver arrived and engaged in food handling in kitchen without hand washing first. **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 - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs ( 2 flats at left room temperature in cart) at 56°f. Corrective action: Place inside Reach in Cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plan nor time marking on shell eggs flats at 56°f. **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- 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. **Warning**
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Operator placed chicken under running water. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table not reaching required temperature. Operator requested to added water and raise temperature. Boiled eggs 118°f , Grits 177°f , 0atmeal 117°f. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees engaged in food preparation.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed no rotten procedure on shell eggs flat at room temperature in morning cooking . Must have time marking. Shell eggs 52°f .
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.kitchen
- 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 - Interior of refrigerator soiled with accumulation of food residue.
- 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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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shevings
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitchen
- Basic - Spray bottle containing a food product not labeled.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- 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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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dusty
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. KITCHEN COOLERS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- 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.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eat or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, 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.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Utensils not sanitized properly after cleaning.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.
- Observed food debris accumulated on kitchen floor under equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 109 degrees. Corrected On Site. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Unwrapped single-service utensils not presented so that only the handles are touched. spoons
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed unlabeled spray bottle.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stem type thermometer not within the intended measuring range of use.
- Critical - Vacuum breaker mising at hose bibb.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham/cheese sandwich.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken over flan.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager unable to answer basic Food Code questions. thermometer calibration. Corrected On Site.
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11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
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