- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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08/15/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - 3 dead roaches on premises on rim inside chest freezer.
- Basic - Chest freezer gasket torn/in disrepair.
- Basic - Food debris accumulated on kitchen floor behind cooking equipment and behind chest freezer
- Basic - Ice buildup in chest freezer.
- Basic - Interior of microwave in kitchen soiled with encrusted food debris.
- Basic - Reach-in cooler shelves with rust that has pitted the surface ,glass door unit in kitchen .
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Turkey stew at 58°F in kitchen.
- High Priority - Roach activity present as evidenced by 20 live roaches found inside gaskets when opening chest freezer in storage room. Observed 4 live roaches behind said chest freezer. This chest freezer is located in a separate room but without door leading to hallway and kitchen. Observed 4 live roaches on wall behind cooking equipment in kitchen.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at 59°F.since one hour , moved eggs out of soda cooler into other unit.
- Intermediate - Green Cutting board(s) stained/soiled in kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils store in hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
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08/14/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Wall behind stove. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. One dead roach in hallway leading to the back door. **Warning**
- Basic - Equipment in poor repair. Fryer has no front panel. **Warning**
- Basic - Floor tiles missing. In hall way. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass refrigerator in kitchen. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated grease.next to three compartment sink. Behind cooking equipment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Stew at 50°F over night voluntary discarded, **Warning**
- 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** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Detergent stored inside sink **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen and in hallway. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cabbage for 3 hours at 85°F and Chicken at 82°F for more than 3 hours.voluntary discarded. **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. Pork stew , beef stew chicken , rice, **Warning**
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1/22/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food in ice bucket.
- Basic - Ceiling tile in disrepair. In storage area.
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumpster overflowing garbage cardboard boxes in back area **Corrected On-Site**
- Basic - Food stored on floor.cooked vegetables and meat on kitchen floor.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.knife on dirty shelf in hallway.
- Basic - Nonfood-contact equipment in poor repair.microwave.
- Basic - Objectionable odors in bathroom.
- Basic - Soil residue build-up on nonfood-contact surface. Inside hot holding unit. Food debris inside water. **Corrected On-Site**
- Basic - Wall in disrepair. In hallway bare wood exposed due to peeling paint.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable meat stew at 74°F, after 6 hours of cooling.
- Intermediate - Handwash sink used for purposes other than handwashing.used to store wiping cloth and detergent.
- Intermediate - No soap provided at handwash sink in hallway.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Vegetable meat stew.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Vegetable meat stew.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beef stew.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
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7/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink in kitchen . **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food stored on floor cabbage in hallway next to kitchen door. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in all holding units. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable shelf on top of 3 compartment sink and under prep table in kitchen. **Warning**
- Basic - Old, unused equipment stored outside in the back. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature beef in 3 compartment sink. **Warning**
- Basic - Soiled reach-in cooler gaskets glass sliding door in kitchen. **Warning**
- Basic - Unnecessary items on the premise at back door. **Warning**
- Basic - Wall soiled with accumulated food debris behind prep table in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink in kitchen. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink in kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and Ladies room. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink in kitchen. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Beans **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling Beans **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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.All stews , there are three different containers. **Warning**
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5/30/2013 | Routine - Food | Warning Issued |
- Food Service Manager not certified after 30 days of employment. **Warning**
- No proof of required state approved 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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4/25/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Added ice to bring temperature from 48?F to 41?, until gaskets are fixed.
- Critical - Food Service Manager not certified after 30 days of employment. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.In kitchen and at front line **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.In kitchen and front line **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed employee with no hair restraint.cook in kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of dirty dishes in side the sink.
- Observed leaking pipe at plumbing fixture hand wash sink in kitchen leaking drain pipe.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken , rice and oxtail at 48?F.Added ice and brought temperature down to 41?F. **Corrected On-Site**
- Observed reach-in cooler gasket torn/in disrepair.
- Observed unnecessary items stored in garbage enclosure.
- Observed wall soiled with accumulated food debris behind cookline.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Backdoor has a gap on the bottom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked chicken and Oxtail.
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12/19/2012 | Routine - Food | Warning Issued |
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