- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Non-pitting surface rust on food-contact equipment.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Soil residue in food storage containers.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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. DISCUSSED HEALTH POLICY AND BIG 5 DISEASES. (HEPATITIS A, SHIGELLA, SALMONELLA TYPHI, SHIGA TOXIN PRODUCING ECOLI, NOROVIRUS)
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in freezer.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not constructed to be easily cleanable.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR? Contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. Only hot temp thermometer provided.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. racks and on top of machine .
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Reach in cooler by hand sink.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by hand sink.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by slicer.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. aluminum pans.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. At the time of inspection, there are 6 employees currently working.
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6/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. According to cook in kitchen,beans were cooked yesterday, temp at 9:30 was at 58 F. pork at 50 and beef were at 44 and they were both date marked with 3/31 date. Corrected On Site. The employee threw the beans, pork, and beef in garbage.
- Critical - Equipment food-contact surfaces and utensils not sanitized. containers were washed but not sanitized.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. prep and cooking area.
- Lights missing the proper shield, sleeve coatings or covers. in hood system, inside reach in cooler .
- Critical - No conspicuously located thermometer in holding unit inside reach in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. At the time of inspection, there are 6 employees currently working.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Only hot temp thermometer provided.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. racks and on top of machine .
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. inside reach in cooler by cook line.
- Observed clean equipment stored on floor. pots stored on floor by hand sink. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee went from touching his hair over his head then storing rice in a container.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed equipment in poor repair. microwave in cook line.
- Critical - Observed food being cooled by nonapproved method. beans at 58 F, pork at 50 F, and beef at 44F were stored in 5 gal plastic containers inside walk in cooler. According to cook, the beans were cooked the day before sometime in the afternoon. It is 9:30 the next day and temp were as described above.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. rice Repeat Violation.
- Observed grease accumulated under cooking equipment. excess grill around and underneath equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. used to pour rice
- Critical - Observed interior of microwave soiled. both microwaves in line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by hand sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler by slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in prep table were at 76 F.
- Critical - Observed raw animal food stored over cooked food. raw beef stored over cooked beef inside reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork chops over ready to eat vegetables inside walk-in freezer.
- Observed residue build-up on nonfood-contact surface. shelves on prep table.
- Observed single-service articles stored without protection from contamination. aluminum pans.
- Critical - Observed soil residue in storage containers. several containers in kitchen.
- Critical - Observed soiled reach-in cooler gaskets. Reach in cooler by hand sink.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked beef inside unit.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area. wareewashing area.
- Observed wall soiled with accumulated grease. behind grills
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4/3/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.left of dish wash machine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.servers area
- 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
- Observed clean equipment stored on floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor.freezer
- Critical - Observed food stored on floor.walkin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.can opener holder
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.walkin
- Observed single-service articles improperly stored.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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 encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Cooked foods placed on counter in covered plastic containers at room temp. 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.
- 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.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stem type thermometer not within the intended measuring range of use.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Snapper used for ceviche
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Under warewashing sink
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelf of prep table
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed leaking pipe at plumbing fixture.Warewashing sink
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.Storing boxes inside
- Critical. Hand wash sink lacking proper hand drying provisions.
- Floors not maintained smooth and durable.Warewashing area
- Observed grease accumulated under cooking equipment.
- Observed food debris and rust accumulated on walk-in freezer floor.
- Ceiling tile missing.
- Observed wall soiled with accumulated grease.Cookline area
- Observed attached equipment soiled with accumulated dust.Walk-in cooler fan covers
- Critical. Observed unlabeled spray bottle.
- 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. 5 employees with expired food safety training
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10/20/2010 | 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/28/2008 | Routine - Food | Warning Issued |
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