- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all countertops.
- Basic - Floor soiled/has accumulation of debris. In kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken wings(raw) in 3 comp. sink.
- Basic - Soil residue build-up on nonfood-contact surface. In handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 128°f cooked pork ribs hot holding. Product was not in the process of preparation or cooling. Corrective Action: operator was asked to place product back on the grill for reheating.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all countertops. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Single-service trays stored on a dirty countertop. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Inside handsink and three compartment sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage area. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **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. Pork butt , rte at pit. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. Approximately 10 throughout the kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked ribs at cookline temped 111°f product was not in the process of preparation or reheating. Corrective action: operator placed meat under heat lamp. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. operator had water turned off. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No hot running water at three-compartment sink. **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Reach in freezer was soiled heavily at the bottom. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad and cooked collard greens in reach in cooler. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) was stored right next to hot pit. For reporting purposes only. **Corrected On-Site** **Warning**
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10/18/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On countertop near fryer.
- Basic - Cutting board has cut marks and is no longer cleanable.white cutting board on counter.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name. Dry flour and cornmeal.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs at heat lamp temped 122°f product was not in the process of preparation or cooling.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Also observed broken floor tiles in kitchen. **Warning**
- Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning**
- Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- No conspicuously located thermometer in holding unit. In reach in cooler. **Warning**
- No thermometer provided to measure temperature of food product. **Warning**
- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad in reach in cooler. Operator stated that it was opened from the package 1 and a half days ago. **Warning**
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2/28/2013 | Routine - Food | Call Back - Complied |
- Floor soiled/has accumlucation of debris. In entire unit
- Handwash sink used for purposes other than handwashing. Observed containers stored in handsink
- License is expired and is more than 60 after expiration date.
- Manager lacking proof of food manager certification
- No handwashing sign provided at a hadn sink used by food employees
- Proof of required state approved employee training not available for some employees. To order approved food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/23/2013 | Routine - Food | Administrative complaint recommended |
- Floors not maintained smooth and durable. Also observed broken floor tiles in kitchen. **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. At handsink. **Warning**
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning**
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Critical - Manager lacking proof of Food Manager Certification. **Warning**
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning**
- Critical - No conspicuously located thermometer in holding unit. In reach in cooler. **Warning**
- Critical - No thermometer provided to measure temperature of food product. **Warning**
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board in kitchen. **Warning**
- Observed food debris accumulated on kitchen floor. **Warning**
- Critical - Observed food stored on floor. Container of BBQ sauce and aluminum can next to handsink. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed utensils stored in handsink in kitchen. **Warning**
- Critical - Observed interior of microwave soiled. **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Critical - Observed live flies in kitchen. Approximately 8. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potato salad in reach in cooler. Operator stated that it was opened from the package 1 and a half days ago. **Warning**
- Observed residue build-up on nonfood-contact surface. On all countertops and other areas throughout the unit. **Warning**
- Observed single-service items stored on floor. Box of to go items in kitchen. **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Container of cornmeal above food prep table in kitchen. **Warning**
- Observed wall soiled with accumulated grease. Throughout unit. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ribs in hot holding in kitchen temped 90?f, product was not in process of hot holding or preparation. Operator placed product on grill. **Warning**
- Critical - Water pressure lacking at fixtures that require the use of water. At handsink. **Warning**
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12/7/2012 | Routine - Food | Warning Issued |
- Critical - Observed Hotel and Restaurant license not properly displayed. Repeat Violation.
- Critical - Observed Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation.
- Critical - Observed Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked pork butt temped 99of. Product was not in process of preparation or cooling. Corrective action taken. Operator placed product back onto grill.
- Critical - Observed Working containers of food removed from original container not identified by common name. Cornmeal, flour and salt containers on dry storage rack in kitchen were not properly labled.
- Critical - Observed bare hand contact of ready-to-eat food by food handler and establishment has no approved Alternative Operating Procedure in effect. Observed food handler touch ready to eat pork butt with bare hands. Corrected On Site.
- Observed grease accumulated on kitchen floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked Beans in reach in cooler. Operator stated that product was prepared more than 3 days ago. Product was not properly date labled.
- Observed residue build-up on nonfood-contact surface. Around handsink.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-03-1 Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - Violation: 50-04-1 Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked collard greens in reach in cooler were not properly date labeled operator stated that product was prepared over 3 days ago.
- Critical - Violation: 05-09-1 Observed No conspicuously located thermometer in holding unit. In reach in cooler.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. White cutting board on center food prep counter in kitchen.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. Above center food prep counter in kitchen.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris and grease. All throughtout mobile unit.
- Violation: 38-07-1 Observed Lights missing the proper shield, sleeve coatings or covers. Center lights in kitchen.
- Critical - Violation: 50-03-1 Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - Violation: 50-04-1 Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Critical - Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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.
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5/23/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Observed Lights missing the proper shield, sleeve coatings or covers. Center lights in kitchen.
- Critical - Observed No conspicuously located thermometer in holding unit. In reach in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave was soiled.
- Observed ceiling soiled with accumulated food debris and grease. All throughtout mobile unit.
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board on center food prep counter in kitchen.
- Critical - Observed dead roaches on premises. Approximately 14 dead small roaches I cabinet on the same side as reach in cooler. 24 hour callback recommended by deputy manager.
- Observed food debris accumulated on kitchen floor. All throughtout mobile unit .
- Critical - Observed food stored on floor. Aluminum can stored on floor near kitchen entrance. Corrected On Site.
- Critical - Observed food-contact surfaces white cutting board on center food prep counter in kitchen was encrusted with food debris.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food storage containers stored inside handsink. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed package of raw pork stored on top of ready to eat unopened package of french fries in reach in freezer. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed lighter with lighter fluid in it stored in food on rack of uncovered ribs sitting on center food prep counter in kitchen. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked collard greens in reach in cooler were not properly date labeled operator stated that product was prepared over 3 days ago.
- Observed residue build-up on nonfood-contact surface. On all storage shelves in kitchen.
- Observed residue build-up on nonfood-contact surface. On bottom and sides of handsink.
- Observed wall soiled with accumulated food debris. Above center food prep counter in kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork butt on stove temped 104of and ribs on stove temped 111of. Operator stated that the products were not in preparation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Pork butt and ribs on stove temped 104of and 111of operator stated that both products were prepared at 11:00am, products were temped at 3:40pm.
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed ceiling soiled with accumulated grease.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. greens 50, cheese 50 both in the small reach in cooler
- Critical - Observed screen in window torn/in poor repair. Screen around smokerr not attached in all areas.
- Observed wall soiled with accumulated grease.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. greens
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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