- Basic - Ceiling tile missing. At dry foods/single serve items storage room **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Repeat Violation** **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. At cook line **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry foods/ single serve items storage room **Repeat Violation** **Warning**
- Basic - Prep tables shelves with rust that has pitted the surface. Kitchen **Warning**
- Basic - Wall in disrepair. Kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. MSG **Warning**
- High Priority - Toxic substance/chemical stored by or with food. A bucket of seasoning next to degreaser **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service filter date **Repeat Violation** **Warning**
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. At dry foods/single serve items storage room **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Repeat Violation** **Warning**
- Basic - Floor area(s) covered with standing water. By back door **Repeat Violation** **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. At cook line **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Thermometers **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dry foods/ single serve items storage room **Repeat Violation** **Warning**
- Basic - Prep tables shelves with rust that has pitted the surface. Kitchen **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line **Warning**
- Basic - Wall in disrepair. Kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. MSG **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, all time/temperature control for safety foods temp between 44°-47°, less than 4 hours. Advised **Repeat Violation** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. A bucket of seasoning next to degreaser **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler 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. Has an ambient temperature of 46°, **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation** **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service filter date **Repeat Violation** **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. In dry foods storage room
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Repeat Violation**
- Basic - Equipment in poor repair. Prep table shelves rusty
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water. By back door
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- 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. Above dry foods, single serve items storage room **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, raw chicken temp at 48°, cooked onion temp at 50°, dice ham temp at 49°, cheese at 49°, less than 4 hours. Advised
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Manager lacking proof of food manager certification. "Jose Rojas"
- 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.
- Intermediate - Reach-in cooler 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. At cook line, reach in cooler has an ambient temperature of 48°, Advised
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some ready to eat foods did not have date marking
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice, beans
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of changing filter date **Repeat Violation**
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Floor fan
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. On top of ice machine **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Walk in cooler has an ambient temperature of 43°, Advised
- Basic - Hole in wall. By fryers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry foods storage room
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. In walk in cooler, ready to eat foods temp between 44°-47°, Advised
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallons of milk
- Intermediate - Cutting board(s) stained/soiled.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Ceiling tile missing. Kitchen
- Basic - Clean utensils or equipment stored in dirty containers.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Corrected On-Site**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler of cook line **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef, seafood **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Especially under lid
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 12/04/2012.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/04/2012.
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12/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chickens over raw pork
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. The nozzle oof expresso machine
- Critical - Violation: 12B-07-1 Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On top of slicer Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. One cook
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. Bread container
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline reach in cooler has an accumulation of water
- Violation: 25-04-1 Observed single-service items stored on floor. Case of cups
- Critical - Violation: 28-02-1 Condensation or other drainage not disposed of according to law. Condensation water from AC drip into kitchen
- Violation: 37-02-1 Observed hole in wall. By cookline
- Violation: 37-09-1 Wall not smooth and easily cleanable. Wall behind 3 comp sink area-paint is peeling
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. In dry foods storage room
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 12/04/2012.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/04/2012.
- Critical - Violation: 53B-08-1 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. Missing some employee, and expired certification
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10/10/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. In dry foods storage room
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler had an ambient temperature of 46 degree This violation must be corrected by : 10/05/2012.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler had an ambient temperature of 48 degree Advised This violation must be corrected by : 10/05/2012.
- Critical - Condensation or other drainage not disposed of according to law. Condensation water from AC drip into kitchen
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 12/04/2012.
- Critical - No conspicuously located thermometer in holding unit. Missing in front dessert display cabinet
- Critical - No conspicuously located thermometer in holding unit. Missing in walk in cooler
- 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. Missing some employee, and expired certification
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On top of slicer Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers
- Observed employee with no hair restraint. One cook
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12/04/2012.
- Observed hole in wall. By cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chickens over raw pork
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. The nozzle oof expresso machine
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline reach in cooler has an accumulation of water
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Ham temp at 50 degree, cooked sausage temp at 52 degree, cooked grill chickens temp at 51 degree, block of cooked pork temp at 50 degree, all products were in cookline reach in cooler Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Pork temp st 47 degree, raw whole chickens temp at 49 degree, ready to eat foods like beans, cooked pork, soup, sour cream had a temperature between 4t to 48 degree
- Observed single-service items stored on floor. Case of cups
- Critical - Observed soil residue in storage containers. Bread container
- Wall not smooth and easily cleanable. Wall behind 3 comp sink area-paint is peeling
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10/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/9/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. Rice
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop for ice machine
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hznds first before putting gloves on
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date, for ice machine
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair Drying cleaned dishes rack
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty pans.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Cookline
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. In dry storage
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. [Troy Heistand]
- Critical - Violation: 53B-08-1 No proof of required employee training provided. This violation must be corrected by : 1/08/2012.
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1/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. In dry storage
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork, rice Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop for ice machine
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in cooler of cookline
- Critical - No proof of required employee training provided. This violation must be corrected by : 1/08/2012.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Ice machine vent
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation. X2
- Observed clean utensils/equipment stored in dirty pans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hznds first before putting gloves on
- Critical - Observed expired Food Manager Certification. [Troy Heistand]
- Critical - Observed food being cooled by nonapproved method. Food cover during ambient cooling process, raw chickens has a temperature of 51 degree, food had been cooling for 20 minutes-C/A-removed cover Repeat Violation.
- Critical - Observed food stored on floor. Cases of oil
- Observed insect control device installed over food preparation area. Fly glue strip
- Critical - Observed interior of microwave soiled. Cookline
- Observed nonfood-contact equipment in poor repair Drying cleaned dishes rack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork in walk in cooler has a temperature of 49, 50 degree-has a date dot of 11/6,-Stop Sales issued
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pans of rice has a temperature of 49 degree,-has a date dot of 11/6- Stop Sales issued
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. All plastic wares at dining room Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Need a record of changing filter date, for ice machine
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11/8/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ready to eat foods from yesterday has a temperature between 46 to 48 degree Advised, Operator voluntarily discard foods
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline
- Critical - No handwashing sign provided at a handsink used by food employees. Restroom
- 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 [ Program in place but no certifications[
- Observed dry wiping cloth used under cutting board. Advised
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Critical - Observed food being cooled by nonapproved method. Food cover during cooling process
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over vegetable in walk in cooler
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef temp at 48 degree, raw chickens temp at 46 degree, advised Corrected On Site. Freezer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic was Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Bread pudding
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pre-made meat sandwich temp at 50 degree, less than 4 hours Advised Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at front counter
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Rice
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on too of reach in cooler
- Observed build-up of grease/dust on nonfood-contact surface. Hood filters
- Unwrapped single-service utensils not presented so that only the handles are touched. All plastic wares
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Potentially hazardous pastry at steam table temped at 82 F-110 F]
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3/2/2010 | 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. [ pork sandwiches in WIC]
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Potentially hazardous pastry at steam table temped at 82 F-110 F]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw chicken next to ham, in cookline cooler]
- Critical. Observed manager drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed can of stainless steel cleaner stored by utensils. / on worktable in kitchen
- 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
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12/30/2009 | Routine - Food | Warning Issued |
- Critical. No handwashing sign provided at a handsink used by food employees.[in public restroom ]
- Critical. Hand wash sink lacking proper hand drying provisions.[ in kitchen ]
- Ceiling tile missing. [in dry storage room]
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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