- No Violations Were Observed
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10/06/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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07/17/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Required employee training expired for all 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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6/28/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Dead roaches on premises 2 behind reach in cooler across from three compartment sink 3 under three compartment sink 15 in glue traps on wall between three compartment sink and grill.
- Basic - Build-up of grease on nonfood-contact surface. Underneath fryer **Warning**
- 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. 2 cups of coffee on prep table across from grill. **Warning**
- Basic - Equipment in poor repair. Chest freezer across slicer. Food is not solid frozen pork 31°F, fish 36°F. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Fish 36°F and pork 31°F. Chest freezer across from slicer. **Warning**
- Basic - Wall and drain lines soiled with accumulated black debris under three compartment sink. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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. Cutting tomatoes prep cook. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 8 roaches on wall and shelf next to dry sanitized dishes at three compartment sink. 1 small live roach on wall above three compartment sink. Three compartment sink is located next to prep table with slicer, which is next to grill. There is nothing separating the sink from the prep and cooking area. One live roach at mop sink between three compartment sink and stove. There is no proof of any commercial pest control. Owner stated he is doing pest control by himself once a month.
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Required employee training expired for all 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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6/27/2014 | Routine - Food | Emergency order recommended |
- 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. Coffe in kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. Sandwich prep
- Basic - Ice scoop handle in contact with ice.
- Basic - Soiled dry wiping cloth in use on slicer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to strong
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sandwich maker
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and changing gloves.
- 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. Making sandwiches cutting bread.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef next to raw shell eggs and chicken.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Next to slicer.
- Basic - Stored food not covered in chest freezer.hash browns.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.ground beef in sliding glass door refrigerator.
- Intermediate - Spray bottle containing toxic substance not labeled.next to coffee machine. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 of coffee.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Garlic oil 70?F, was placed on the grill and reached a temperature of 137?F. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.In reach in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Beans at 62?F after 20 hours.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Beans at 62?F see stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.Beans.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Shredded Pork.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cutting cheese. **Corrected On-Site**
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Plastic dish laying on top of the sugar inside sugar container. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Uncovered raw chicken next to uncovered raw beef,next to raw eggs.Covered the food and moved the beef on a shelf above the eggs and chicken **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.sugar at coffee bar. **Corrected On-Site**
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. bread tray stored on top of garbage can.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink.
- Critical - Observed food stored on floor. sugar on floor in front counter area.
- Observed nonfood-contact equipment in poor repair, microwave door broken .
- Observed single-service articles improperly stored. takeout containers not properly inverted.
- Observed single-service items stored on floor. takeout cups on floor by glass door coolers.
- Critical - Observed toxic item stored by food. soap next to tuna.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes at 132 degrees at hot holding cabinet . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat patty at 119 degrees at hot holding cabinet . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm when warewashing at handwash sink in front counter area.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. probe thermometer inside front counter cooler
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. when warewashing at the handwash sink.
- Critical - Hand wash sink lacking proper hand drying provisions. men's restroom .
- Critical - Handwash sink not accessible for employee use at all times. obstructed by utensils .
- Critical - No conspicuously located thermometer in holding unit. glass door coolers.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing utensils at handwash sink in front counter area. no sanitization step provided. not using an approved method for warewashing multi-use equipment .
- Observed equipment in poor repair. rusted shelving at glass door coolers near pick up window .
- Critical - Observed food stored in a prohibited area. chicken thawing at mop sink.
- Critical - Observed food stored on floor. rice bag in front counter area.
- Critical - Observed handwash sink used for purposes other than handwashing. used for warewashing utensils in front counter area.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils in front counter area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at sugar container .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons by expresso machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front counter area cooler.
- Observed nonfood-contact equipment in poor repair, microwave door broken.
- Observed single-service items stored on floor. take out cups on floor by pick up window .
- Critical - Observed small flying insects in kitchen area.
- Critical - Observed uncovered food in holding unit/dry storage area. hashbrowns at chest freezer in kitchen .
- Plumbing system in disrepair. leaking faucet at 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat patties at 129 degrees at hot holding cabinet in front counter area. Corrected On Site. increase heat.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves by chest freezer in kitchen not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar container in shelving near chest freezer in kitchen .
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, microwave door broken.
- Violation: 29-08-1 Plumbing system in disrepair. faucet leaking at 3 compartment sink.
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitization step when washing cups at handwash sink in frontncounter area. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/wiping cloth sanitizer bucket.
- 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. No month of expiration provided on employee training cards. This violation must be corrected by : 4/11/11.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 4/11/11.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store cups. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, microwave door broken.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over plantains and onions at VICTORY cooler. Corrected On Site.
- Observed single-service items stored on floor. takeout cups on floor by glass door coolers.
- Plumbing system in disrepair. faucet leaking at 3 compartment sink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm at sanitizer bucket.
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2/11/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. flour container
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties 131 degrees at hothold case. Corrected On Site. increase heat.
- Critical. No conspicuously located thermometer in holding unit. glass door coolers.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw fish stored next to and touching box of crocketts
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at sugar and rice container .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffee spoons
- Critical. Lack of use of chemical test kit when using chemical sanitizer at sanitizer buckets .
- Critical. Observed soil residue in storage containers. flour container
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at VICTORY cooler.
- Observed single-service items stored on floor. takeout cups
- Observed wall in disrepair. by mop sink
- Lights missing the proper shield, sleeve coatings or covers. by glass door coolers.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. over 100 ppm at sanitizer buckets
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil under no temperature control by grill. Corrected On Site. ice down.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 59 degrees under no temperature control by toaster . Corrected On Site. ice down.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs held at room temperature under no temperature control . Corrected On Site. stored in cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt container .
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Handwash sink not accessible for employee use at all times. obstructed by cup and blender container .
- Critical. Observed handwash sink used for purposes other than handwashing. used to store cups and blender container .
- Lights missing the proper shield, sleeve coatings or covers. front counter prep area.
- Critical. Observed container of medicine improperly stored. stored in cooler with food.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. front counter cooler.
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area. peas stored in original , opened metal container at front counter cooler
- Critical. Violation: 08A-28-1 Observed food stored on floor. bread stored on floor
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at seasoning container
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. ice stored in non food grade bags
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. non food grade bags used to store foods, bacon.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with soil deposits. cutting boards in kitchen
- Violation: 37-09-1 Wall not smooth and easily cleanable. by food warmer in kitchen .
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8/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork roast 47 degrees by cookline . Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. front counter cooler.
- Critical. Observed food stored in a prohibited area. peas stored in original , opened metal container at front counter cooler
- Critical. Observed food stored on floor. bread stored on floor
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at seasoning container
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting peppers and bread. Corrected On Site. This violation must be corrected by : 8/6/09.
- Observed nonfood-grade containers used for food storage. non food grade bags used to store foods, bacon.
- Observed nonfood-grade containers used for food storage. ice stored in non food grade bags
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with soil deposits. cutting boards in kitchen
- Wall not smooth and easily cleanable. by food warmer in kitchen .
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8/5/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/7/2008 | Routine - Food | Warning Issued |
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