- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers and pastry box.
- Basic - No handwashing sign provided at a hand sink used by food employees. At employee'sbathroom, kitchen hand washing sink.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Next to backdoor. **Repeat Violation**
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10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust paper towel dispenser on top of steam table containing food.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers and pastry box.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. At employee'sbathroom, kitchen hand washing sink.
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under flat grills soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Paper towels above steam table with food uncovered.
- Basic - Wall soiled with accumulated grease.by cook line
- Basic - Wood food-contact surface not properly sealed. Shelves at dry storage.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Vacuum breaker missing at hose bibb. Next to backdoor. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At prep sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At employees bathroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser on top of steam table. Corrected On-Site** **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. As per operator, establishment uses a hose Bibb located outside-no mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store raw beef
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over ham/cheese empanada **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Mozzarella cheese
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil rinsed at hand sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Slicer blade soiled with old food debris.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fan cover inside reach in cooler
- Basic - Food stored in dry storage area not covered. Dry Beans **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At pastry box , refrigerator
- 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. To store bread, ice
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under cook line table soiled with food debris.
- Basic - Vent tile missing.
- 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. **Corrected On-Site**
- High Priority - Insecticide/rodenticide use not in compliance with regulations. Boric acid along the floor and wall
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes 130 f, empanadas 134 f operator adjusted pastry box thermometer.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked beans **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Turkey
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils and cutting board inside hand sink **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Slicer blade soiled with old food debris.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Steaks thawing in bucket
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(empanadas @ 129 degrees)
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - No conspicuously located thermometer in holding unit.-pastry box
- Critical - No conspicuously located thermometer in holding unit.-reach in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.-rusty shelving
- Observed wall soiled with accumulated grease.-behind fryers
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[pastelito carne]
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Working containers of food removed from original container not identified by common name.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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11/14/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 35 plus live roaches found in the kitchen under the prep table.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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11/11/2011 | Routine - Food | Emergency Order Callback Time Extension |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed roach activity as evidenced by 35 plus live roaches found in the kitchen under the prep table.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. SOUPS
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/10/2011 | Routine - Food | Emergency order recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. FRYER
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER READY TO EAT BEANS
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in wall. next to fryer
- Observed wall soiled with accumulated grease.
- 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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9/9/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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