- Basic - Equipment in poor repair.reach in cooler on the cook line not able to keep potentially hazardous food at 41°F or below. Do not put any food in the reach in cooler until fix.on 7/3/14 the establishment still using reach in cooler on the cook line to store food poultry, diced tomatoes , fish and other foods
- Basic - Grease accumulated under cooking equipment.on the cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap. Employee washing dishes
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes found out of temperature was discarded by the operator. On 7/3/14 found poultry at 51°F, fish at 50°F, diced tomatoes at 48°F, cut lettuce at 48°F,
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw beef over raw shrimp
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Person washing dishes wash hands at the three compartment sink
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. Employees with no proof of training Osvaldo , Hector , Pablo and Walter
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07/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair.reach in cooler on the cook line not able to keep potentially hazardous food at 41°F or below. Do not put any food in the reach in cooler until fix.
- Basic - Floor area(s) covered with standing water.kitchen floor **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.on the cook line
- Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on the floor next to the ice machine.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap. Employee washing dishes
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes found out of temperature was discarded by the operator.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw beef over raw shrimp
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. **Corrected On-Site**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Employee used handwash sink as a dump sink. Food debris inside of hand wash sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Person washing dishes wash hands at the three compartment sink
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. Employees with no proof of training Osvaldo , Hector , Pablo and Walter
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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/soil residue on dry storage shelves. Next to dishroom area
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Non-stick coating peeling/chipping off of pans/utensils.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Oldwood
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Most foods in the wic
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Frozen cooler top lid
- Basic - In-use tongs stored on oven door handle.
- Basic - Soiled reach-in cooler gaskets. Most coolers
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Most coolers
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Reach-in cooler gasket torn/in disrepair.front cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.most foods
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets most kitchen doors
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 126 degrees. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Utensils not sanitized properly after cleaning. Corrected On Site.
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8/31/2011 | 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. Sauces
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. freezer reach in
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before waring gloves
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed mop/service sink in disrepair.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No three-compartment sink provided. in disrepare , missing divider
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil buildup inside ice bin.
- Observed open dumpster lid.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour containers.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No three-compartment sink provided. Sink broken.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink due to broken sink.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Exhaust fan inoperable in bathroom.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed open dumpster lid.
- Exhaust fan inoperable in bathroom.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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