- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.walkin freezer
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies inDry storage area
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored on floor.walkin freezer
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Liquor room
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.walkin freezer
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored.
- 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.
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11/20/2013 | 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 - Employee personal items stored in or above a food preparation area. Cell phone
- 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 - Equipment or utensils not designed or constructed in a durable manner. Bamboo mixer bowl
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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 - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen one hand sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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10/21/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork chops, tofu, shrimp, poultry. Discarded
- High Priority - Toxic substance/chemical improperly stored. WD40 stored next to pans In storage room
- Intermediate - Cold holding equipment incapable of 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 degrees Fahrenheit or colder. By Fryer line.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
- 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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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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9/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. WAITER STATION
- 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 employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 9/11/12. PLEASE FAX CERTIFICATIONS TO MY ATTENTION AT 305-499-4081, INCLUDING YOUR BUSINESS NAME.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SCALE Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair LINE COOLER DRAWERS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3-COMPARTMENT SINK QUATERNARY Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - CHLORINE TEST KIT MISSING
- Critical - DISHWASHER WAS NOT SET 3 COMPARTMENT SINK
- GREASE BUILD UP BEHIND THE COOKING EQUIPMENT
- Critical - ICE MACHINE MOLD LIKE SUBSTANCE INSIDE
- NOT ALL READY TO EAT FOOD WAS LABLED. WALKIN COOLER
- REACH IN UNITS THROUGHOUT THE PREP LINE SET AT 40-44 F
- THERMOMETERS FOR COOKS MISSING
- WIPING CLOTHES NOT IN SANITIZING SOLUTION
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. *AT TAKE OUT MENU
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP ( TWO SOUPS AT 122 degrees farenheit at Call back)
- Critical - Violation: 08A-28-1 Observed food stored on floor. AT WALK IN COOLER( AT WALK IN FREEZER )
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. *AT BAR
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. PORK, VEGETABLES IN SOY SAUCE BUCKET
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical - Violation: 53B-08-1 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.
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1/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. CUTTING BOARD ON FLOOR
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/28/2012.
- Critical - No oyster warning sign with required language provided.
- Critical - No person in charge of establishment.
- 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.
- Critical - No tag on fresh shellfish.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. *
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. AT WALK IN COOLER
- Observed gaskets with slimy/mold-like build-up. ICE MACHINE
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area. *WALK IN FREEZER
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUP
- Critical - Required consumer advisory for raw/undercooked animal food not provided. *AT TAKE OUT
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/28/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Self-closing metering faucet does not provide water for at least 15 seconds-bathroom.
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3/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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