- No Violations Were Observed
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08/26/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottled water.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler has vegetables and cheese 55°F **Admin Complaint** **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. Handwash sink near kitchen
- Basic - Food being prepared outside. **Admin Complaint** **Repeat Violation**
- Basic - Food stored in a prohibited area. **Admin Complaint** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Porch storage area where there is food and reach in coolers, dry storage where is drinks and single service items and inside prep area where there is reach in coolers and food prep being done. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Kitchen and front counter. **Admin Complaint** **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Admin Complaint** **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Admin Complaint** **Repeat Violation**
- Basic - Sanitizing solution not maintained clean.
- Basic - Screening is not 16-mesh to the inch. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- High Priority - Operator unable to provide invoice to verify the source of the food. Sour cream and cheese. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Sour cream 77°F, *ground cheese 78°F **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Soup 135°F **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb. **Admin Complaint** **Repeat Violation**
- 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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beans are in the cooler and temperature is 171°F. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by person sitting in front of it. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Intermediate - Two-compartment sink used for warewashing. **Admin Complaint** **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Repeat Violation**
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4/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside porch area and dry storage.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Screening is not 16-mesh to the inch.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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2/6/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Dead roaches on premises. 5 in dry stoage
- Basic - Employee personal items stored in or above a food preparation area. Radio
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside porch area and dry storage.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Screening is not 16-mesh to the inch.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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11/27/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dead roaches on premises. 5 in dry stoage
- Basic - Employee personal items stored in or above a food preparation area. Radio
- 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. Reach in coolers.
- Basic - Food prepared in a prohibited area.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside porch area and dry storage.
- 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 - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
- Basic - Screening is not 16-mesh to the inch.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 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.
- 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. Tortilla mixture 59°F, cabbage 73°F, refried beans 62°F, Cut tomato 73°F, cheese 63°F, beef 59°F corrective action taken by food being discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 115°F, beans 94°F, soup 119°F
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use at all times. Someone sitting in front of it.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Food present in an outer non closed in area were food prep was going on at the time on inspection. This is like a porch area with overhead protection and iron bars to the ceiling.
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9/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Floor soiled/has accumulation of debris. Kitchen.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Food present in an outer non closed in area were food prep was going on at the time on inspection. This is like a porch area with overhead protection and iron bars to the ceiling.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any 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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4/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor soiled/has accumulation of debris. Kitchen.
- Basic - Food stored in a room/shed that is not fully enclosed. Outdoor porch area, beans , cheese. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Food present in an outer non closed in area were food prep was going on at the time on inspection. This is like a porch area with overhead protection and iron bars to the ceiling.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises, 25 dead roaches on a shelf above a food prep table in the kitchen. **Warning**
- High Priority - Employee failed to wash hands before putting on 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. Cutting plant food with no intent to cook at 145?F.
- High Priority - Roach activity present as evidenced by 7 live roaches found in the kitchen on top of a shelf above a food prep table in the kitchen **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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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4/19/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. **Corrected On-Site**
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/18/2012 | 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
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting plant food with knive and bare hands/ no immediate intent to cook or re-heat to 145 degrees F.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean utensils/equipment stored outdoors
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, potato salad Corrected On Site.
- Observed utensils stored in crevices between equipment. knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights shield disrepair in kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed bathroom facility in disrepair.toilet lid missing
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. wooden surface used for storage off clean pots and pans
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shelled eggs in kitchen and food prep area
- Observed single-service items stored on floor.
- Critical - Observed toxic item stored by food.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice held in kitchen Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/1/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. beef
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed equipment in poor repair. most pots and pans
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler shelves. all coolers
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen food equipment drity
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.
- Critical. Hand sink missing in food preparation room or area. outside
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- Critical. Hand wash sink lacking proper hand drying provisions. all sinks
- Dumpster not on proper pad.
- Garbage storage area insufficient in capacity.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. flys
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Wall not smooth and easily cleanable. kitchen area
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
- Observed storage of maintenance tools in areas that may result in cross-contamination. kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
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6/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed personal care item stored with food.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination.
- Observed leaking pipe at plumbing fixture.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/10/2008 | Routine - Food | Warning Issued |
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