- Basic - Case/container/bag of food stored on floor in dry storage area. Oil.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates front counter 3 compartment sink.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee eating while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler in dry storage.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp and fish
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Chorizo 48°F, *beans 48°F, *sour cream 58°F, *queso blanco 75°F, *beef chunks 46°F, *steak 47°F, *Milk 70°F **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. *Chorizo 48°F, *beans 48°F, *beef chunks 46°F
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over cooked beans, beef, sour cream and salad with vinegar.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen: Telephone chargers. Front counter: utensils
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and restrooms.
- Intermediate - No soap provided at handwash sink. Front counter.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Near back door near billiards area.
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Front punter.
- Basic - Floor tiles missing. Front counter area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 in Front counter area
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair. Front punter.
- Basic - Floor tiles missing. Front counter area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 in Front counter area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front counter.
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3/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. With no lid on top of cutting board.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. 2 Reach in coolers in storage area.
- Basic - Floor area(s) covered with standing water. Front counter.
- Basic - Floor tiles cracked, broken or in disrepair. Front punter.
- Basic - Floor tiles missing. Front counter area.
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink in fron counter,
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry in kitchen next to 3 compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair. 2 in Front counter area
- Basic - Wall soiled with accumulated grease. Near ovens
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 73°F
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. 114°F
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Poultry 50°F, *sour cream 73°F, *cheese 70°F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Whole fish 60°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In kitchen and restrooms.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front counter.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. 2 door Reach in cooler in back storage. Not maintaining food temp below 41°F.
- Basic - Hood soiled with accumulated grease.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, ham, plant food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box cheese pastry.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Oven.
- 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. Big 5
- 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. **Warning**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen
- Basic - Leaking pipe at plumbing fixture. Hand wash sink.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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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3/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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