- Basic - Build-up of grease on nonfood-contact surface. Under grill
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with sour cream **Corrected On-Site** **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Duct tape used to repair nonfood-contact surface. Pitcher
- 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. **Corrected On-Site**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reuse of single-use articles. Containers of jalapeo used to store cornstarch
- Basic - Single-service articles not stored inverted or protected from contamination. Cups
- Basic - Wall soiled with accumulated grease. Behind grill
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 125 F, peppers 98 F beef 110 F, hotdog 78 F
- 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. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
- 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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10/17/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- 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**
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - A minimum of one bathroom facility is not available for public use.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Single-service articles improperly stored.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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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.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- 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 - 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 - Accumulation of black/green mold-like substance in the interior of the ice machine.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[walk in cooler] products temp are ranging from 46-51F] Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[chicken temp at 52] Corrected On Site.
- Critical - Electrical outlet missing cover plate. For reporting purposes only.[by bathrooms ]
- Critical - Hand wash sink lacking proper hand drying provisions.[hand sink located by front counter ]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[handsink behind front counter ]
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.[hand sink located by front counter ]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[red cup by microwave] Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.[bottled drinks on the floor in kitchen and in hallway by bathroom]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[guacamoleat 52 f] Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese]
- Critical - Observed raw animal food stored over ready-to-eat food.[raw shell eggs over cheese inside reach in cooler.]
- Observed single-service items stored on floor.[inside women's bathroom]
- Observed utensils stored in crevices between equipment.[knives]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquettes at 124 F]
- Critical - Required consumer advisory for raw/undercooked animal food not provided.[Establishment has serves steak to customer's specification]
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.[on front counter, with the sauce not cover for self service to guests]
- Critical - Toilet rooms not conveniently located and accessible to employees and guests. [Bathrooms are locked. Door leading to hallway has a sign posted for employees only. According to the license, it is a seating establishment, bathrooms must be accessible to customers and guests at all time.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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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5/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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