- Basic - Food stored in holding unit not covered. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 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. **Warning**
- 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. **Warning**
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10/03/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Roach activity present as evidenced by live roaches found.14 live roaches in the preparation area next to dried storage.
- 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. Detergents
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/29/2013 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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12/7/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 53B-08-1 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 : 07/06/20012.
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7/6/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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 : 07/06/20012.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken at 50 F and it has been out of temperature fot 2 hrs. Chicken was moved to another unit. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found (2 live roaches) This violation must be corrected by : 07/06/2012.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/5/2012 | Complaint Full | Warning Issued |
- No copy of latest inspection report.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CENTER UNIT IN FRONT COUNTER
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. BY MOP SINK
- Critical - Handwashing cleanser lacking at handwashing lavatory.FRONT COUNTER Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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 - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair. DOOR IN REACH IN COOLER BY FRONT AREA
- Observed floor area(s) covered with standing water. BY REACH IN COOLER
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER BY GRILL
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT COUNTER
- 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. rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. RICE
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.around kitchen
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over lettuce
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.someareas
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soups Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.soups Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.must start at 0
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not maintained smooth and durable.grout missing in someareas
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs,fetta cheese ,chicken Corrected On Site. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.underhandsink
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.coolers Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee wash hands with no soap.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Floors not maintained smooth and durable.sometiles broken
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.current
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2/18/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef,chicken Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.must start at 0 degrees
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.frontncounter
- Waste line missing at soda gun holster.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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