- Basic - Clean knives/utensils stored in crevices between equipment. Between kitchen equipment **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. In walk in cooler used to cover cooked chicken and in kitchen used to cover fries
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper for hummus stored in standing water in kitchen **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine found in 0 ppm in dish machine. Manager immediately called in service request and set up 3 compartment sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. In kitchen
- Basic - Clean knives/utensils stored in crevices between equipment. Between reach in cooler and flip top cooler in cook line
- 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. Cup with a drink without a lid in kitchen
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook in cook line
- Basic - Employee with no hair restraint while engaging in food preparation. Cook in cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in room temperature water used to scoop hummus in kitchen
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in cook line coughing and start to work without hand washing
- 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. Cook touching cut lettuce and cut tomatoes and pita bread with bare hands
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing. Attached hose to spigot to food equipment
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Using quat test kits,but using chlorine sanitizer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - No soap provided at handwash sink. In kitchen
- 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. Must provide by next routine inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked rice,cooked chicken
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Stored food not covered in chest freezer. Scallops **Warning**
- 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. Employee cutting washed lemons with bare hands **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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9/5/2013 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Chef
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. **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. Rice
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Pita bread, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
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8/9/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Mens room
- Critical - Observed food stored in ice used for drinks. Bar Corrected On Site.
- Critical - Observed food stored on floor. Onions, Walk in cooler
- Critical - Observed food stored on floor. Potatoes, Walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans, Walk in cooler Corrected On Site.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over cooked food. Eggs, Walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Chicken, Reach In Cooler , Corrected On Site.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Walk In Cooler Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Fish Cooler Corrected On Site.
- Critical. Observed food stored on floor. Onions, Walk In Cooler, Corrected On Site.
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Mushroom, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PastA, WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tomato Sauce, WIC,
- Observed ice scoop with handle in contact with ice. Bar
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3-24-10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/24/2010 | Routine - Food | Warning Issued |
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