- Basic - Bowl or other container with no handle used to dispense food. SUGAR. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. SUGAR. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48° iIN COOK LINE COOLER.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HAM 46° IN COOK LINE COOLER.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. RAW GROUND BEEF IN CONTACT WITH FRENCH FRIES AND PLAINTAINS.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Refrigerator not 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. COOK LINE COOLER.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. CHICKEN ABOVE SAUCE. **Warning**. AT CALL BACK: CHICKEN ABOVE RTE SAUCE; RAW BEEF STORED ABOVE RTE BLACK BEANS; RAW FISH STORED ABOVE RTE BLACK OLIVES.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE EGGS, BEEF ABOVE EGGS. **Warning**. AT CALL BACK: CHICKEN ABOVE CHICKEN; EGGS STORED NEXT AND IN CONTACT WITH RAW CHICKEN.
- 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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES. **Warning**. AT CALL BACK: IMPROPERLY STORING FOODS TO AVOID CROSS CONTAMINATION; DATING OF REAFY EAT TCS FOODS HELD OVER 24 HOURS.
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6/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CHICKEN ON FLOOR. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. PURSE AND CELL PHONE. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. CHICKEN ABOVE SAUCE. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE EGGS, BEEF ABOVE EGGS. **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 - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. HOT SAUCE WITH COOKED VEGETABLES @ 80°. PLACED IN SHALLOW METAL UNCOVERED PAN AND PLACED IN FUNCTIONAL WALK IN COOLER. CORRECTIVE ACTIONS TAKEN. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. HOT SAUCE WITH COOKED VEGETABLES @ 80°. PLACED IN SHALLOW METAL UNCOVERED PAN AND PLACED IN A FUNCTIONAL WALK IN COOLER. CORRECTIVE ACTIONS TAKEN. **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**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. PLACED IN AREA BEHIND FRONT COUNTER NOT OBSERVABLE BY PUBLIC. **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN HAND SINK AND DISH MACHINE TABLE.
- Basic - Hole in wall. BEHIND DISH MACHINE.
- 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. NO READING ON TEST STRIP.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. AT 75°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. BLACK BEANS @ 127°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF ABOVE EGGS; CHICKEN ABOVE EGGS.
- High Priority - Roach activity present as evidenced by live roaches found. OBSERVED ONE ROACH ON SHELF NEAR DISH MACHINE.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. PASTRAMI OPENED 0900 HRS. 10/8/13 NOT DATE MARKED.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. CHICKEN WINGS.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water. In kitchen next to the reach in cooler. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs, sugar in kitchen **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In service area.
- 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. This violation must be corrected by 3/17/13
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Plant food, soups in walk in cooler
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1/17/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. throughout
- No copy of latest inspection report.
- Critical - Observed food stored on floor. onions in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 46 degrees F in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar in storage
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. males and female
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No conspicuously located thermometer in holding units throughout
- Critical - No handwashing sign provided at a handsink used by food employees. males restroom
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed food-contact equipment in poor repair, reach in cooler on front counter
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST WASH , RINSE AND SANITIZE ALL WARES BY HAND IN THE 3 compartment sink UNTIL THE DISHMACHINE IS REPAIRED AND OPERATING PROPERLY.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 12/10
- Critical - No conspicuously located thermometer in holding unit. Small glass reachin cooler behind the front counter.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Breadcrumbs.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Left hand refrigerator in the rear
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef and rawbpork in the walkin cooler Corrected On Site.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 15-37-1 Obseved hood filters in disrepair.
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4/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cookline door off in disrepair
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of ice machine
- Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 49 degrees F new cooler ordered all items removed placed in other coolers
- Observed walk-in cooler gasket torn/in disrepair.
- Obseved hood filters in disrepair.
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1/21/2011 | Routine - Food | Warning Issued |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.cooler near cookline Repeat Violation.
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9/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant food 62 dgrees F reachin cookline dressing/sauces 62 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. line reachin is 62 degrees F. All food except produce must be relocated to the walkin.
- Observed gaskets/seals on cold holding unit in poor repair.cooler near cookline Repeat Violation.
- Observed exhaust system operated with filters removed. For reporting purposes only. Repeat Violation. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. waitstation
- Plumbing system in disrepair faucet leaking in waitstation .
- Critical. Observed handwash sink used for purposes other than handwashing. dumping in handwashing sink
- 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 Not all eployees have training.
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7/14/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date. 12/01/09
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1/21/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit beef and poultry. walkin cooler 54 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin 54 degreees potentially hazardous food moved to reachin.
- Critical. Observed food stored on floor pot in walkin.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. missing filter For reporting purposes only. Corrected On Site.
- Clean utensils not stored inverted or in a protected manner on shelving not all in the same direction so only handles are touched
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers walkin cooler.
- Observed personal care item stored with food cell phone keys on shelving with glasses\waitstation.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. 12/01/09
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1/20/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times obstructed by table.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers walkin cooler.
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10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed food stored on floor potatoes. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair line cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner utensils under prep table back kitchen on tray.
- Critical. Handwash sink not accessible for employee use at all times obstructed by sink.
- Critical. No handwashing sign provided at a handsink used by food employees kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory kitchen.
- Lights missing the proper shield, sleeve coatings or covers walkin cooler.
- Critical. Observed unlabeled spray bottle under dishmachine.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only k type.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only, k type
- 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
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8/6/2009 | Routine - Food | Warning Issued |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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