- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers
- Basic - Ceiling tile missing. In kitchen above prep table.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment and baseboards.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. At hand wash sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink near coffee machine
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food cooked previous day: black rice 51°f, pork48°f,shredded chicken51°f, cooked beef54°f. At time of call back inspection black beans 54°f, black rice 53°f, ox tails 53°f. As per operator ox tails were cooked 7-31-14,the rice were cooked at 7:00 a.m. and the black beans were cooked the previous day.
- 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. Garlic and oil 78°f ( at time of call back inspection garlic and oil mixture 76°f)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Inside reach in cooler beef52°f, raw chicken54°f. Ham and cheese crossant 61°f, ham and cheese sandwich 58°f, rice 51°f. At time of call back raw chicken54°f
- Intermediate - Nonfood-grade basting brush used in food. Paint brush used for garlic and oil mixture.
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08/01/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers
- Basic - Ceiling tile missing. In kitchen above prep table.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment and baseboards.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. At hand wash sink.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink near coffee machine
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread stored in thank you bag.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets. On front counter cooler underneath flat presser.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food cooked previous day: black rice 51°f, pork48°f,shredded chicken51°f, cooked beef54°f
- 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. Garlic and oil 78°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Inside reach in cooler beef52°f, raw chicken54°f. Ham and cheese crossant 61°f, ham and cheese sandwich 58°f, rice 51°f
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shredded chicken 51°f, cooked pork 48°f, cooked beef54°f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near coffee machine
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Nonfood-grade basting brush used in food. Paint brush used for garlic and oil mixture.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils stored between equipment and wall.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop inside rice containers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At front counter area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and bread
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- 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. Garlic and oil 58°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken empanadas 103°f, spinach empanadas 109°f
- High Priority - Vacuum breaker missing at hose bibb.inside kitchen
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 300 plus ppm
- 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 used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. At front area employee rinsed wiping cloth in Handwash sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. At front counter area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter area
- Intermediate - Nonfood-grade basting brush used in food.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.chicken over salad
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Reach-in cooler 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.
- 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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2/27/2013 | Routine - Food | Warning Issued |
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT AMBIENT TEMPERATURE OF 49F. This violation must be corrected by : 3/1/12.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BETWEEN GLOVES CHANGING
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. OIL CONTAINER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. 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. Corrected On Site. This violation must be corrected by : 3/1/12.
- Observed residue build-up on nonfood-contact surface. RUSTED SHELVES and REACH_IN COOLER RACKS
- 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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2/29/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DOUBLE REACH_IN COOLER IN KITCHEN @ AMBIENT TEMPERATURE OF 65F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELF UNDERNEATH STEAM TABLE AND PREP TABLE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGING TASK FROM RAW TO HANDLING COOKING EQUIPMENT Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed raw animal food stored over cooked food.
- Observed single-service articles stored without protection from contamination. 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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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
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