- Basic - Bowl or other container with no handle used to dispense food: bulk containers (rice, flour, salt, cumin, etc.)
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: box fans, front of oven, prep table shelves.
- Basic - Ceiling tiles soiled with accumulated food debris.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers: kitchen, storage area.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair: walk-in.
- Basic - Food debris accumulated on kitchen floor: between tiles.
- Basic - Food stored in a location that is exposed to splash/dust: cambro of taco shells on top of prep table shelving. **Corrected On-Site**
- Basic - Gap in hood filters in automatic fire suppression/exhaust system.
- Basic - Grease accumulated under cooking equipment: cookline.
- Basic - Mold-like substance on ceiling: above walk-in freezer door (exterior).
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food: frozen chicken and beef in walk-in freezer.
- Basic - Objectionable odor in establishment: sewer gas-like smell in dishpit.
- Basic - Soiled reach-in cooler gaskets: all units.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris: end of cookline between make table and sandwich unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: chicken wings 52°, salsa 53°, shrimp 54°, chicken 50°, beef 51°, verde sauce 53° (all less than two hours, operator moved all items to walk-in cooler).
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged: raw chicken over raw beef. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface: tin foil to right of grill.
- Intermediate - Handwash sink used for purposes other than handwashing: lettuce, cheese, onion, tomatoes in handwash sink (kitchen).
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue: unit closest to grill.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food: salsa.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 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° or colder: sandwich unit closest to grill.
- Intermediate - Soil residue on food storage containers: all bulk containers.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers... kitchen.
- Basic - Fries not covered in walk-in freezer. **Corrected On-Site**
- Basic - Gaps between hood filters.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers... Storage shed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses... stored on prep table.
- High Priority - Nonfood-grade material used as partition for lime wedges at bar - cardboard.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Beef, chicken 45° later 39° iced down, prep table cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling... Recently prepared queso and beans. **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Broken scoop used to dispense food ingredient.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Flat food trays. **Corrected On-Site**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Hair spray. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. Walk-in cooler.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage shed.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Buckets and lids stored on sink.
- 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 beef and salsa.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to walk-in cooler.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bulk spices stored in dry storage area not covered.
- Basic - Case of poblano peppers stored on floor in walk-in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food (shredded quest cheese) cold held at greater than 41 degrees Fahrenheit at the cook line. See Stop Sale.
- High Priority - Raw animal chicken stored over raw beef in reach-in cooler.
- Intermediate - Food scoops in bulk spices soiled with food residue.
- Intermediate - Handwash sink used for purposes other than handwashing - blocked by lids in sink at the wait station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (cooked shredded beef) prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen areas.
- High Priority - Lime wedges, in a food safe pan, stored in ice used for drinks. Relocate to cooler. **Corrected On-Site**
- 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 beef, chile rellenos). **Repeat Violation**
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint preparing food.
- Observed gaskets/seals on wait station cooler in poor repair.
- Observed walk-in freezer gaskets with slimy/mold-like build-up.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked ground beef in walk-in cooler). Repeat Violation.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee Food Safety expired as of 4/10/11. Retrain all employees.
- Critical - Observed expired Food Manager Certification.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in chest freezer soiled with accumulation of food residue.
- Critical - Observed uncovered queso cheese dip in hot holding unit at the wait station. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked shredded beef, cooked chil2ellenos). Repeat Violation.
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours (cooked seasoned chicken). Repeat Violation.
- Critical - Observed food not maintained frozen in a freezer (cooked breaded chicken tenders). See Stop Sale. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (chile rellenos). See Stop Sale. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (chile rellenos) at the front line. Food may not be served. See Stop Sale. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (Queso cheese dip).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked shredded beef in walk-in cooler).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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9/12/2011 | 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 (chile rellenos) in the walk-in cooler.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean bowls not stored inverted or in a protected manner-stacked next to hand sink.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours (chicken meat, queso). Corrected On Site.
- Critical - Observed food stored on floor (chicken meat, uncooked). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (shredded cheese). Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening (white cheese product, shredded).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked shredded beef, cooked chile rellenos).
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2011 | Routine - Food | Call Back - Complied |
- Violation: 29-09-1 No backflow preventer on hose bibb at exterior mop basin.
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8/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit inside walk-in cooler (see Stop Sale). This violation must be corrected by : 8/19/10.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (walk-in cooler).
- Violation: 29-09-1 No backflow preventer on hose bibb at exterior mop basin.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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8/19/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 8/19/10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (shredded cheese, cooked beef, chile rellinos, enchilada sauce) in the walk-in cooler.
- Critical. Working containers of food removed from original container not identified by common name (salt, sugar, pepper, spices).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit inside walk-in cooler (see Stop Sale). This violation must be corrected by : 8/19/10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (walk-in cooler).
- Critical. Observed improper use of plate or other container with no handle used to dispense ready-to-eat food (diced tomatoes in walk-in cooler). Corrected On Site.
- Observed employee with no hair restraint working cookline.
- Observed nonfood-grade containers used for food storage (plastic shopping bag usd to store corn tortillas-direct contact with product).
- No backflow preventer on hose bibb at exterior mop basin.
- Observed open dumpster lid.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item (cans of paint stored with boxed soda) stored by food. Corrected On Site.
- Critical. Observed container of medicine and/or supplements improperly stored inside reach-in cooler at waitstaff station. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements; improper monitoring of cold holding equipment and failing to identify improper temperatures inside the walk-in cooler.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooked/reheated
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items properly stored
- Critical. Food management certification valid
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4/7/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (shredded beef in WIC).
- Critical. Working containers of food removed from original container not identified by common name (sugar).
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sauce being cooled at room temp in very large containers. Temp still at 203 F after 1 hour. Corrected On Site. Proper cooling chart provided and verbal instructions on proper cooling.
- Critical. Observed uncovered food in hot holding unit (queso dip). Corrected On Site.
- Observed cook with no hair restraint.
- Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth (tomatoes). Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name (dry store, spices?).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in walk-in cooler. Monitor closely, have unit serviced if required to attain & maintain 41 F or below.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above (Chile Rellenos). Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Hot foods stacked in walk-in cooler, not allowing proper cooling. Corrected On Site.
- Critical. Observed food stored on floor of walk-in freezer (case of meat). Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (inside spices).
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Employee training provided by unapproved trainer. Refer to www.myflorida.com/dbpr for more details.
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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