- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - In-use tongs stored on oven door handle.
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Admin Complaint** **Repeat Violation**
- Basic - Open dumpster lid.
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10/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Missing drain plug at dumpster.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Admin Complaint** **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Kitchen: *chicken 130°F, *rice 95°F **Admin Complaint** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. In dry storage **Corrected On-Site**
- 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 - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Cleaning supplies.
- 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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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food-contact surface not smooth and easily cleanable. Using a beer bottle to roll as rolling pin for tortilla.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service items stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. *76°F corrective action taken by moving to reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Cheese 73°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *Cooked plantains 106°F, *beans 122°F, *refried beans blended, *spaghetti and meatballs 106°F corrective action.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. *Cheese 73°F
- 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 due to items stored in the sink. Cleaning supplies.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing. Men's restroom.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dumpster overflowing garbage. Garbage company coming tomorrow.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- 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. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room with drinks.
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Flammables stored/debris present in boiler room. For reporting purposes only. In kitchen.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- 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 used for purposes other than handwashing. Store Dirty dishes. All **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restrooms. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Has eggs to order.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
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1/5/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - High Priority - Dead rodent present. In storage room. This storage room houses two reach in freezers, one reach in cooler, rice, beans, flower and single service items. This storage room is located about 15 ft from the kitchen. Both the storage room and the kitchen have doors at the entrances.
- High Priority - Rodent activity present as evidenced by 24 fresh rodent droppings found In storage room. This storage room houses two reach in freezers, one reach in cooler, rice, beans, flower and single service items. This storage room is located about 15 ft from the kitchen. Both the storage room and the kitchen have doors at the entrances.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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1/4/2013 | Routine - Food | Emergency order recommended |
- Observed rodent activity as evidenced by 6 dried rodent droppings found in the storage room. Observed 24 fresh rodent droppings and one dead rodent in a trap device.
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1/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Mixing bleach and soap for washing and sanitizing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen .
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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, before putting on gloves **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pans, scrub brush, rags in hand wash sink.
- Critical - Observed potentially hazardous food thawed in standing water. Poultry in sink. **Corrected On-Site**
- Observed reach in cooler gasket torn/in disrepair. Kitchen .
- Critical - Observed roach activity as evidenced by 1 live roach found in the kitchen . **Warning**
- Critical - Observed rodent activity as evidenced by 6 dried rodent droppings found in the storage room.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed 18+dead roaches on premises, located in the kitchen inside a drawer that is a part of the same movable food shelf, were the live roaches were observed.
- Observed hole in wall. in food storage room
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, beans Corrected On Site.
- Critical - Observed roach activity as evidenced by 7 live roaches found in the kitchen on a movable food shelf.
- Critical - Observed rodent activity as evidenced by 18+ fresh rodent droppings found in a food storage room which is located about 18ft from the kitchen, the entrance to the kitchen has its on door that closes and the entrance to the storage room have its own door that closes . this food storage room houses 1 reach in cooler , 2 reach in freezers, various foods, flour, beans,rice, ice machine and single service forks,spoons,plates.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. commuted beef Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/9/2012 | Routine - Food | Emergency order recommended |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed reach in cooler gasket torn/in disrepair.
- 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. 88 degrees Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans 61 degrees after 12+ hours
- Critical - Hot water not provided/shut off at employee hand wash sink. mens room
- 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 currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating currently 65
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans, stop sale 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 - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/3/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed food covered with piece of plywood.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed hole in wall.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.mens restroOm
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Observed ceiling in disrepair. dry storage area
- Observed personal care item stored with food.
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. 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.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Wet mop not hung to dry.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Warning Issued |
| No report available. | 7/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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