- Basic - Bathroom door not self-closing.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Food stored on floor. Bag of onions, boxes of tortillas.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Open dumpster lid.
- Basic - Wood food-contact surface not properly sealed.
- 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. Front counter.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- 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. Front counter.
- 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 - No soap provided at handwash sink. Kitchen and front counter.
- 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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4/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean equipment stored on floor.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bag of onions, boxes of tortillas.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked peppers found at 83°.
- High Priority - Employee washed hands with cold water.
- High Priority - Live flies in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter was found at 80°.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked beef.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table soiled.
- 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. Front counter.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- 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. 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 - No soap provided at handwash sink. Kitchen and front counter.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Food stored on floor.tomatoes
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Intermediate - Hot water not provided/shut off at employee handwash sink.bathroom
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. reach IN COOLER doors.
- Critical - Observed raw animal food stored over cooked food.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
- Observed unnecessary items stored in garbage enclosure.
- Observed wall soiled with accumulated grease. COOKING AREA
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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12/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-contact equipment in poor repair KITCHEN COOLERS
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Observed ceiling in disrepair. KITCHEN AREA
- 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
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen equipment
- Observed wall soiled with accumulated black debris in dishwashing area. kitchen
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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