- No Violations Were Observed
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09/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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09/05/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface, roves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Open condiments provided for self-service not properly protected.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, brown stew chicken 49 f, curried chicken 51 f, veggies 47 f, fried fish 48 f, fried chicken 46 f, Mac and cheese 52 f. See stop sale notice. Products discarded.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 47 f, veggies 49 f, RIC, cooks line. Product discarded, see stop sale. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, improper cooling, pork, beef, chicken, Mac and cheese, RIC, cooks line, see stop sale notice
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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, pork, beef jerk, curry chicken, rice and peas, RIC, cook line. **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area.
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated grease, hood area.
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated grease, hood area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Improper storage of maintenance equipment that interferes with cleaning, a So unnecessary items in kitchen area, old RIC, old equipment. Repeated violation.
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2/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated grease, hood area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches accumulated on kitchen floor, last exterminators report date 2/19/14, provide exterminators report 24 hours upon receipt of this notice.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Improper storage of maintenance equipment that interferes with cleaning, a So unnecessary items in kitchen area, old RIC, old equipment. Repeated violation.
- Basic - Light out, RIC, kitchen, and prep area.
- Basic - Prep area ceiling has small holes, kitchen.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 51 f, RIC, see 14.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 3 pounds of Cooked chicken 51 f, stored to cool in a non- working cooler, see. Product discarded.
- High Priority - Stop Sale issued due to adulteration of food product, 10 pounds of beef/ pork passed the consumption date, 2/10/14. Product discarded.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, RIC, kitchen
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, 2 RIC, kitchen, repeated violation.
- Intermediate - Interior of reach-in cooler soiled with accumulation of rust residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature, RIC, cooks line, cooked chicken, product discarded.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, macc and cheese, chicken, corrected on site.
- Intermediate - Soil residue in food storage containers.
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2/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage shelves.
- Basic - Build-up of grease on nonfood-contact surface, cooking equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Stored food not covered in chest freezer, beef.
- Basic - Unnecessary items in the establishment and outside premises, non working RIC, old equipment, litter.etc.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - First aid supplies improperly stored.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food, supermarket plastic bags used in direct contact to store for, Rif, **Repeat Violation**
- High Priority - Pesticide use not in accordance with manufacturer's directions.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish, 51' f RIC.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. Beans, 10 pounds, 58 f.See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, 3 pounds of fish, 51 f, inside non-working RIC, left overnight, cooks line. Product discarded.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 refrigerators.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by pots and dish rack, 3 compartment sink.
- Intermediate - Handwash sink used for purposes other than handwashing, rinse utensils, COS
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature, beans, see 1a
- 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, beef, chicken, rice.
- Intermediate - Soil residue in food storage containers.
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8/22/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks, knives on shelf, kitchen.
- Basic - Cleaned and sanitized equipment or utensils not properly stored, in container with keys, business cards, next to microwave and steam table.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reachin freezer.
- Basic - Reachin cooler with rust that has pitted the surface, Kenmore in dish room.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination, on shelf with styrofoam takeout containers.
- Basic - Wall soiled with accumulated dust, coming in from dirty screen on west side of building.
- Basic - Wall soiled with accumulated food debris, behind steam table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Heat bulb out. remove macaroni back to oven 170?. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Amana chest freezer **Repeat Violation**
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4/22/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions-mens room Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable mannerrusty bottom of freezer
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.-under seasonings getting soiled.
- Observed cutting board grooved/pitted and no longer cleanable-kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-prior to putting on gloves.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only-kitchen.
- Critical - Observed food stored in a prohibited area-personal food on shelf with restaurant food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--Amana freezer and glass cooler Repeat Violation.
- Critical - Observed packaged food not labeled as specified by law-cooked food in cooler.
- Critical - Observed raw animal food stored over cooked food-eggs over cooked food. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area-freezer. Corrected On Site.
- Observed unnecessary items on the premise-unorganized-shelves.
- Observed unnecessary items on the premise. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door next to ladies room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--on table--50-51 degrees, chicken, ribs. Corrected On Site.put in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing--200 ppm Corrected On Site.100 ppm-wiping cloth
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-outside buffet chafing dishes.
- Critical - Hot water not provided/shut off at employee hand wash sink-ladies-mens room.87 degrees
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233-expired A.Reid.
- Nonfood-contact equipment not designed and constructed in a durable manner-rusty shelf-dish room. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-shelves in back room dusty. Repeat Violation.
- Observed ceiling soiled with accumulated food debris-kitchen; tomato sauce on ceiling. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-blue bunny cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface-mopsink.
- Critical - Observed toxic item stored by utensils-storage room and shelves Repeat Violation.
- Observed unnecessary items on the premise-entire kitchen unorganized with office papers.
- Observed unnecessary items on the premise-non working equipment. Repeat Violation.
- Observed unnecessary items on the premise-outside, stove, stearos, coke machine, etc....
- Wet wiping cloth not stored in sanitizing solution between uses-kitchen. Repeat Violation.
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7/18/2012 | Routine - Food | Warning Issued |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Violation: 38-12-1 Twenty (20) foot-candles of light not provided in bathroom area. womens restroom.
- Violation: 42-11-1 Observed unnecessary items on the premise. non working equipment.
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3/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. not using sanitizer when washing equipment at the 3 compartment sink. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Critical - Observed dead roaches on premises. two dead roaches under cookline equipment, 3 dead roaches in a store room, 1 dead roach behind a cooler in kitchen, two dead roaches in kitchen acces to the restrooms.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor. under equipment, behind coolers.
- Critical - Observed food with mold-like growth. fruit in the produce reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. cooked beans thawing in a produce reach in cooler, ambient temperature 54 degrees fahrenheit. Corrected On Site. moved to another unit.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 50+ dry rodent droppings in a drystorage room, 50+ dry rodent droppings in the warewashing area under a shelf.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food. onions stored with air freshener and fuel. Corrected On Site.
- Observed unnecessary items on the premise. non working equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice and peas over the steam table, pork, plantains and cooked onions on the prep area.bCorrected On Site. discarded or reheated. Repeat Violation.
- Twenty (20) foot-candles of light not provided in bathroom area. womens restroom.
- Critical - Vacuum breaker mising at hose bibb. outdoor. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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3/14/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue and ice. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed soiled reach-in cooler gaskets. glass door reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked vegetables. Corrected On Site. moved inside a cooler. Repeat Violation.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. warewashing area.
- Critical - Vacuum breaker mising at hose bibb. mop sink area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked vegetables, Corrected On Site. moved to a cooler.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with soiled clothing.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed live flies in kitchen.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in RICs. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken base in hussmann RIC. Corrected On Site. voluntarily discarded.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, ox tail at the prep area. less than 4h out of temperature according to PIC. Corrected On Site. reheated. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hussmann RIC. PHF must not be held in this unit until propper temperature can be maintained.
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked pasta in a RIF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. shopping bags with cooked peas in RIF.
- Observed soiled dry wiping cloth in use.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. 3C sink area.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked PHF in RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. ox tail at the cookline. Corrected On Site. reheated.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hussmann RIC (no PHF was observed inside the unit).
- Critical. Observed uncovered food in holding unit/dry storage area. seafood in RIF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. dumpster area.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed dead roaches on premises. two dead roaches in drystorage area. Corrected On Site. cleaned. Pest control conducted on 11/06/09
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 1/29/2009 | Routine - Food | Warning Issued |
| No report available. | 9/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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