- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By DM
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked peppers 70° F covered while cooling **Corrected On-Site**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on grill at 110° F **Corrected On-Site**
- 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. Observed employee cutting melon with no gloves on. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over cranberry sauce in WIC **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket 200 ppm chlorine **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Observed no soap at handwash by ice machine and DM **Corrected On-Site**
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs bag in dry storage area **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. In back prep area **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bucket on floor.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken hot holding on makeshift steam table on stovetop at 114?f.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with 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. Observed cookline employee grab tortilla shell with bare hands to place item on customer plate. Item was not heat treated after bare hand contact occurred.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. mop sink
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. must have original card
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. max 167f cycle cut short
- Critical - Hand wash sink lacking proper hand drying provisions. battery out Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed ice scoop with handle in contact with ice. machine Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. need asterik on required items
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dishmachine station
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 3rd run Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No list of certified food service managers available at the establishment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dish wash rotations
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. micro plate
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons quick chilled Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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8/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3 different coolers not maintaining temperature
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa
- Critical - Employees not informed of acceptable sanitary practices. temperature requirements
- Critical - Hand wash sink lacking proper hand drying provisions. auto mechanism does not work
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. less than 100f
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. melons
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food labeled frozen and shipped frozen, not frozen when received.
- Critical - Observed food with mold-like growth. blueberries
- Observed moldy ceiling tiles and/or air conditioning vent covers. over prep
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. dispensing w/ chipped cup
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. diced turkey 50f ric
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salsa 5 gal container
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meats fruits
- Observed utensils stored in crevices between equipment. knives
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). salsa made mon moening 5 gallon 49f
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8/9/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 09-03-1 Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cup laying in rte fruit container
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spreadsheet not valid
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6/8/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sausage walkin tight lid 68f covering removed taken to wic
- Critical - Displayed food not properly protected from contamination. buffet some clamshells
- Drain cover(s) missing. waste basin
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spreadsheet not valid
- Critical - Hand wash sink lacking proper hand drying provisions. sensor battery not working
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 persons working
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. bar, handwash station not set up
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed handwash sink used for purposes other than handwashing. pans Repeat Violation.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cup laying in rte fruit container
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/21/2011 | Routine - Food | Warning Issued |
- Drain cover(s) missing. mop sink
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. to dispene fruits and toppings
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melllon prep quick chill Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. tuna
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. fruits beef Repeat Violation.
- Critical - Observed toxic item improperly stored. sprays top of dish machine
- Critical - Observed uncovered food in holding unit/dry storage area. cut fruitt
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. main sink
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11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats salsa
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cut melons
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. less than 20 secs
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. standing on, not subsequently sanitized
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wait stations dish area
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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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9/14/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. wait stations
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. if available fax copy 2393444995
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. 4 employees
- Critical. Violation: 53B-08-1 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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4/20/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. juice
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed attached equipment soiled with accumulated food debris.
- Observed clean linens stored in improper location. apron on prep tanle Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No Certified Food Manager for establishment.
- Critical. No professional hygiene and/or foodborne illness training provided. 4 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
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4/19/2010 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment not properly stored.ice scoop stored on sink surface & drink rack.
- Observed single-service articles improperly stored. carry-out containers. Corrected On Site.
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7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/15/2008 | Routine - Food | Warning Issued |
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