- Basic - Bathroom door not self-closing.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean equipment stored on floor. Cutting boards and baking pans
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use at all times.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Soiled dry wiping cloth in use.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
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4/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.soup bowls **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.yellow board
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.sauce paddle
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken ove calamary **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.coverd with ice **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- 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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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.milk crate storing spices
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.no sanitizer all dishes must be washed at 3 compartment sink until issue is resolved
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled dry wiping cloth in use.
- Basic - Uncovered food stored near sink exposed to splash.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.brocolli
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.tray of food on top
- 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.
- Intermediate - No soap provided at handwash sink.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Displayed food not properly protected from contamination. RTE product stored at outside counter without adequate protection.
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling in disrepair.
- Critical - Observed handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/6/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/6/12. FAX CERTIFICATION TO 305-499-4079 TO MY ATTENTION INCLUDING THE NAME OF THE RESTAURANT.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. FISH FILLETS Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. 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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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site. TOMATOES SAUCE. DISCARDED
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Violation: 36-08-1 Observed floor and wall junctures not coved. AS PER PLAN REVIEW REMODELING This violation must be corrected by : 11/16/10.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. INCREASE IN SEATING NEEDS TO SUBMIT SEATING CHANGE EVALUATION FORM TO COMPLETE SEATING CHANGE REQUIREMENTS. (40 SEATS INSIDE, 16 OUTSIDE SEATS) This violation must be corrected by : 11/16/10.
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11/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. POT OF TOMATOES SAUCE & CONTAINER OF TOMATOES BETWEEN 3-COMPARTMENT SINK AND DISHMACHINE
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed food stored on floor. 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.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed residue build-up on nonfood-contact surface. DISHRACKS
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor and wall junctures not coved. AS PER PLAN REVIEW REMODELING This violation must be corrected by : 11/16/10.
- Observed hole in wall. 2nd FLOOR BY HANDWASH SINK
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. 2nd FLOOR
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. INCREASE IN SEATING NEEDS TO SUBMIT SEATING CHANGE EVALUATION FORM TO COMPLETE SEATING CHANGE REQUIREMENTS. (40 SEATS INSIDE, 16 OUTSIDE SEATS) This violation must be corrected by : 11/16/10.
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9/16/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.NOT ON BREAKFAST MENU
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.preparing food under customer dirty dish pass thru. Corrected On Site.put dishes in bustub.
- Critical. Observed food stored on floor. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.WHISKS HANG THEM OR PLACE THEM UPSIDEDOWN
- Observed food debris accumulated on kitchen floor.dishwasher area
- Lights missing the proper shield, sleeve coatings or covers.upstairs .
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.next to dish machine
- Observed single-service articles stored without protection from contamination.
- Plumbing improperly installed.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in wall.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed personal care item stored with food.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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