- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 80 F Operator put in refrigerator **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Drying rack on handsink **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Grease on wall and cabinets **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/7/2014 | Routine - Food | Call Back - Complied |
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Hot water supply not maintained during peak periods. REPEAT VIOLATION 4/1/2013 **Admin Complaint** **Repeat Violation**
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1/6/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water pressure lacking at fixtures that require the use of water.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification. NEW MANAGEMENT
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. on top of reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. preparing a shake
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. some drawers with clean utensils
- Observed gaskets/seals on cold holding unit in poor repair. white reach in freezer.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw salmon next to ham
- 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
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing barrier at dishwashing machine or area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area.on top of 3 compartment sink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. salmon next to uncovered blueberries
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed the presence of insects, rodents, or other pests. ants by handsink and 3 compartment sink wall
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Working containers of food removed from original container not identified by common name.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. TUNA SALAD ,COOKED PASTA .BOTH ON COUNTER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA SALAD (68F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED PASTA (78F).
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE SCRATCHING BELLY THEN GLOVE HANDS AND ENGAGED WORK WITHOUT WASHING HANDS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. SANITIZER SINK NOT SET UP WHILE IN USE.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed handwash sink used for purposes other than handwashing. BUCKET INSIDE. Repeat Violation.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No person in charge of establishment.MANAGER NOT PRESENT IN PAST TWO INSPECTIONS.
- 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. UNABLE TO VERIFY EMPLOYEE TRAINING . NO BOOKS AVAILABLE ON PREMISES.
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5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER SAUCES CONTAINERS.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site. WASHING COFFEE ITEMS IN IT .
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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