- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Raw animal food stored over ready-to-eat food.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Box of oranges
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Stored in front counter under no refrigeration
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. IN WOMAN'S BATHROOM
- Observed employee with no hair restraint.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER Beef Corrected On Site.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed small flying insects in restroom area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in a prohibited area.Mopsink
- Critical - Observed raw animal food stored over cooked food.
- Critical - Raw fruits/vegetables not washed prior to preparation.Oranges
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee dry hands on cloth towell after washing.
- Observed employee with no hair restraint.
- Observed hole in wall.Under kitchen handsink
- Observed ice scoop with handle in contact with ice.
- Observed ripped/worn cardboard used as shelf cover.
- Observed soiled dry wiping cloth in use.
- Critical - Vacuum breaker mising at hose bibb.Faucet outside restaurant
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.Pastries holding unit
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. REACH_IN FREEZER
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed food stored on floor. PEPPERS Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. TOSTONES Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED. OPERATOR PAID LICENSE OVER THE PHONE WHILE CONDUCTING INSPECTION, CONFIRMATION # 97034698. CALLED OFFICE LICENSE CURRENT Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Thermometers, gauges, test kits provided
- Critical. Employee training validation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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9/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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