- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. Behind cook line
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6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in a location that is exposed to splash/dust. Prepped sauces next to hand washing sink, case of potatoes
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment between uses.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks, spoons, knives
- Basic - Soil residue build-up on nonfood-contact surface. Shelving , walk in cooler door
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. Behind cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sweet potatoes 125 f,stored in a hot holding unit( corrective action tajen
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Partially cooked chicken at 85 f stored by grill.
- 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 has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Front counter handwashing sink.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by warewashing area **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. At the time of inspection, 9 food handler employees working and no one had a certificate.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle containing glass cleaner .
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4/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- 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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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. To scoop Garlic cilantro sauce
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Equipment and utensils not properly air-dried - wet nesting. Pots and pans
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris. Walk in cooler
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry sauce in small cups not on ice
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry sauce in WIC
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1/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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.hood system kitchen area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by front counter 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 buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. BEANS IN BOXES Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. RAW CHICKEN IN 3 COMPARTMENT SINK Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SPOONS, KNIVES,AND FORKS
- Critical - Observed soil residue in storage containers. RICE AND BEANS CONTAINERS
- Critical - Observed soiled reach-in cooler gaskets. REACH IN COOLERS BE FRONT COUNTER.
- Observed wall soiled with accumulated black debris in dishwashing area. by 3 compartment sink
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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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3/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- 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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2/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical - utensil to handle raw touching utensil to handle cooked product.
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12/15/2011 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - hotWater pressure lacking at fixtures in bathroom
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6/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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