- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Duct tape used to repair nonfood-contact surface.
- 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 - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.at the hand washing sink across from sodas next to the microwave in the kitchen area
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in on cook line **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Bag of sugar stored under sink
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over cooked food. Raw chicken over ready to eat chicken inside reach-in
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Handwash sink not accessible for employee use at all times. It was blocked by bin of chips.
- Intermediate - Handwash sink used for purposes other than handwashing. **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.
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2/4/2013 | Routine - Food | Warning Issued |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. food getting cooled in big deep pot under the prep table. the food wasbeans and at 119 degrees. Corrected On Site.
- Observed food debris accumulated on kitchen floor. walk in cooler
- Critical - Observed food stored on floor. walk in cooler
- Observed garbage on the ground and/or pad around dumpster.
- 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. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- 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.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans and soups from night before according to management
- Critical - No handwashing sign provided at a handsink used by food employees.backsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.to cover tortillas
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans and soups from night before according to management
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegies
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef,pork,chiken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.pork,beef,chiken
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed cloth used as a food-contact surface.hand towel used for tortillas storage
- 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.to handle tortillas
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.utensils inside
- Observed ice scoop with handle in contact with 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork,beef in cookline
- Critical - Observed raw animal food stored over cooked food.eggs over poultry
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soups
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.left of ice machine
- 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.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.where raw beef is stored Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/23/2011 | 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.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.No bowls/needs handles
- Critical - Observed raw animal food stored over ready-to-eat food.raw pork on 4th shelf
- Critical - Observed uncovered food in holding unit/dry storage area.raw pork in walkin
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.soda / water
- Critical. Observed cloth used as a food-contact surface.yellow cloth around torts in standup reachin
- 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 ice scoop with handle in contact with ice.no handle in ice
- Critical. Observed soiled reach-in cooler gaskets.standup cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.left door/standup freezer blood in bottom
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.walkin l
- Critical. Observed uncovered food in holding unit/dry storage area.w lkin
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on top of machine
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage.grocery bag in hot rice
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. No handwashing sign provided at a handsink used by food employees.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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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2/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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