- Basic - Build-up of grease on nonfood-contact surface. Grill
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor. Walk in freezer **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Mallet
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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4/17/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. REPEAT VIOLATION 9/6/13 **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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1/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Unnecessary items on the premise.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **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 - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- High Priority - Container of medicine improperly stored.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 - Produce with mold-like growth.
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Handles must be up/container left oof 3 comp sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.walkin shelfs
- Observed clean equipment stored on floor.right of ice machine
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.walkin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.plant foods and ph salid
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink contains only hand sanitizer. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. no tag available
- Lights missing the proper shield, sleeve coatings or covers. pastry box Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. pastry box
- Observed clean equipment stored on floor. aluminum pans Repeat Violation.
- Critical - Observed employee wash hands with no soap. sanitizer only at hand sink Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by hand sink
- Observed gaskets/seals on cold holding unit in poor repair. walk in freezer door Repeat Violation.
- Observed grease accumulated under cooking equipment. excess grease under grill
- Observed hole in wall. storage area in mall
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked eggs at 48 F Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over vegetables inside walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef inside walk in freezer
- Observed residue build-up on nonfood-contact surface. inside shelves of walk in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. knives and forks in basket
- Critical - Observed spray hose at dish sink lower than flood rim of sink. located at 3 compartment sink Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. empanada ham and cheese temp at 100 F Corrected On Site.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture.Prep sink
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Wooden cabinet by cookline area
- Observed clean equipment stored on floor.Aluminum pans
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on nonfood-contact surface.Walk-in cooler handle
- Critical - Observed soil residue in storage containers.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed walk in cooler (FAN GUARDS) soiled with accumulated dust.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. TILAPIA (FISH) OVER READY TO EAT VEGETABLES (WALK IN FREEZER) Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER BUTTER.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized. 3 STEP NOT BEING FOLLOWED.
- Critical. Handwash sink not accessible for employee use at all times. BLOCKED BY CUTTING BOARD (GREEN).
- Critical. No handwashing sign provided at a handsink used by food employees. NEXT TO GRILL AREA.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/10/2010.
- Critical. No Certified Food Manager for establishment. This violation must be corrected by : 01/10/2010.
- 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. EVERYONE MUST BE TRAINED . This violation must be corrected by : 01/10/2010.
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11/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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