- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. Across from cookline and white refrigerators and freezer. **Repeat Violation** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot in hand sink next o the back door. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ServSafe is currently being used. must be corrected by 12/30/2014 **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light not functioning.kitchen
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.mop water
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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 - 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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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Equipment in poor repair.frezzer lid hinges broken
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- 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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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Improper storage of maintenance equipment that interferes with cleaning.mop water needs to be emptied
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Presence of insects, rodents, or other pests.small ant like insects in server/dining area
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.prep table/soap
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface.on outside of doors on microvave
- Critical - Observed buildup of slime in the interior of ice machine.clean sides of inside bin
- Critical - Observed food stored on floor.walkin coolers - Corrected On Site.
- Observed residue build-up on nonfood-contact surface. on doors of reachin coolers
- Wet mop not hung to dry.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning.kitchen area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of rice cooker- Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed toxic item stored in food preparation area.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. hood
- Observed build-up of grease on nonfood-contact surface.next to deep fryer need to clean
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. clean equipment of buildup of grease
- Critical - Observed food stored on floor. onions in walkin coolers
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/24/2011 | 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. all dishes held over for next day need to be date marked
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor. bowl of beef on floor
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets black moldy substance need to be cleaned off gasket .
- Observed attached equipment soiled with accumulated grease. all cookline and equipment needs to be degreased
- Observed attached equipment soiled with accumulated grease. hood filters need to be cleaned
- Critical. Observed unlabeled spray bottle. need to label bottle with clear liquid in it
- Wet mop not hung to dry.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave rice in open bags; transfer the contents to clean, covered containers.
- Critical. Observed soil buildup inside ice bin. ^Clean the black substance from the white-plastic surfaces inside the ice machine.
- Observed build-up of food debris on nonfood-contact surface. Clean the accumulated food debris from the surfaces of the cookline.
- Observed dumpster/cans improperly located. Dumpster and gase barrel must be placed atop a cement or asphalt pad.
- Observed attached equipment soiled with accumulated grease. Clean the accumulated grease from the hood filters.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Clean the black substance from the ceiling of the ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Clean the food splash from the inside surfaces of the ach-in freezers.
- Dumpster not on proper pad. State law requires that dumpsters be placed atop a cement pad.
- Grease Barrel not on proper pad. State law requires that grease barrel be placed atop a cenent pad.
- Observed attached equipment soiled with accumulated grease. Clean the accumulated grease from the cookline-hood filters.
- Critical. 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. Employees must pass Food Safety Training at least once every three years.
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1/4/2010 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common-English name of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labeled with their common-English names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave bread crumbs in an open bag; transfer the contents to a clean, covered container. Corrected On Site.
- 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. Do not scoop dry rice with plastic bowls; use scoops with handles.
- Shelf in a reach-in freezer is not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint, or otherwise seal, the bare-wood shelf in the reach-in freezer.
- Critical. Observed soil buildup inside ice bin. Clean the black substance from the white-plastic surfaces on the interior of the ice bin.
- Garbage in receptacles not protected from insects and rodents. Lids are missing from one of the dumpsters - have the refuse-collection company replace that dumpster.
- Dumpster not on proper pad. State law requires that the dumpster be places atop a cement pad.
- Grease barrel not on proper pad. State law quires that the grease barrele placed atop a cement pad.
- Critical. Observed the presence of insects, rodents, or other pests. Exterminate the ants from the dining room.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty mop water into the mop sink after each use.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. The hood-fire-suppression system is past due to be serviced and tagged.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Fire extinguishers are past due to be serviced and retagged.
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8/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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