- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling in disrepair.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.sauce **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated food debris.behind cooking equipment
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.rest room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce /true reach in
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to 3 compartment sink
- Basic - Build-up of grease on nonfood-contact surface. Shelving in cook line
- Basic - Ceiling in disrepair. Water damage in kitchen
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above employee bathroom area
- Basic - Food debris accumulated on kitchen floor. In dry storage area
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In 2 doors reach in cooler in kitchen raw chicken and raw steak stored in thank you begs
- Basic - Wall soiled with accumulated grease. In kitchen behind cooking equipment
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over shrimps in 1 door flip top reach in cooler. In kitchen **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw mussels in 1 door flip top reach in cooler in kitchen In 2 doors reach in cooler raw chicken wings over raw steak
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler in kitchen cooked sweet potatoes
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair.handle missing from reach in
- Basic - Food stored in holding unit not covered.fish **Corrected On-Site**
- Basic - Plumbing system in disrepair.tape on faucet of triple sink
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Lack of toilet tissue at each toilet. **Warning**
- Basic - Toilet not flushing/functioning properly. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired.7/2/08 **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.has bowl and sprayer in it **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.bowl and sprayer in it **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.rest room **Warning**
- Intermediate - No soap provided at handwash sink.rest room **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.cooking equipment
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.trash can exterrior has black residue
- Basic - Build-up of grease on nonfood-contact surface.hood has grease dripping from it
- Basic - Ceiling tile in disrepair. Ladies room has two ceiling tiles that appear to have had previous water damage
- Basic - Employee personal items stored in or above a food preparation area.stuffed Santa toy in true reach in
- Basic - Hood light out
- Basic - No copy of latest inspection report available.
- Basic - Wall soiled with accumulated food debris.behind stove
- 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. Cooked pasta **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.ladies room
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.fish
- Observed frayed/spliced electrical wires. For reporting purposes only.ceiling
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
- Nonfood-contact equipment not designed and constructed in a durable manner.handle missing/true reach in
- Observed build-up of grease on nonfood-contact surface.hood
- Observed build-up of grease on nonfood-contact surface.stove and fryer
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/vegetables reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.fish reach in Corrected On Site.
- Observed wall soiled with accumulated food debris.behind cooking equipment
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sauce reach in
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--51-59 degrees, desserts in front counter (12) stop sale, threw away. Corrected On Site.
- Observed walls and doors soiled with accumulated food debris-kitchen; bathroom doors.
- Plumbing system in disrepair-handsink backed up and 3 compartment sink fausit leaking.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-utensils in pot-kitchen
- Observed food debris accumulated on kitchen floor--under stored dishes on shelves-kitchen and next to microwave
- Critical - Observed food not maintained frozen in a freezer.-3-compartment freezer-kitchen--PACKED TO FULL
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.-eggs over meat-2-door cooler kitchen
- Observed ripped/worn tin foil used as shelf cover-bottom shelf AND TIN FOIL UNDER DISHES Repeat Violation.
- Observed unnecessary items on the premise-shelf next to microwave needs organization.
- Observed wall soiled with accumulated grease.--behind stored dishes on shelves and behind 3-compartment SINK Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-soup 110 degrees on counter--placed in cooler to cold hold Corrected On Site.
- Wall not smooth and easily cleanable-panel on wall in ladies restroom coming off the wall with nails sticking out.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover-under shelf. Repeat Violation.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner--rusted shelves-True cooler
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface-handsink, waterheater area.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb-mop sink
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6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Lack of toilet tissue at each toilet.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-Chlorine
- Nonfood-contact equipment not designed and constructed in a durable manner--rusted shelves-True cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-bathroom door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-handsink, waterheater area.
- Observed build-up of grease on nonfood-contact surface-sides of fryer.
- Critical - Observed exterior of microwave soiled and toaster
- Critical - Observed food stored in a prohibited area-chicken in grocery bags-freeezer Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat-rice bowl no handle.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-TRUE FREEZER-blood on bottom Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-white shelves soiled-True cooler.
- Observed ripped/worn tin foil used as shelf cover-under shelf. Repeat Violation.
- Critical - Observed soil residue in storage containers-flour, rice.
- Critical - Observed soiled reach-in cooler gaskets-all coolers.
- Observed wall soiled with accumulated black debris in dishwashing area and back wall of garbage can Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb-mop sink
- Critical - Working containers of food removed from original container not identified by common name-flour, rice. Repeat Violation.
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4/26/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name--rice under prep table. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area--rice under prep table.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container-in ice machine .
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf of prep table.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical. Violation: 20A-06-1 Sanitizer not used in accordance with the manufacturer's recommendations-mixing bleach and soap-discused using all 3-compartment.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue-top area behind vegetables-bottom is clean
- Violation: 37-05-1 Observed wall soiled with accumulated food debris-kitchen behind garbage can.
- Violation: 51-13-1 No Heimlich maneuver sign posted-google online to order. Repeat Violation.
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12/10/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauces in True cooler
- Critical. Working containers of food removed from original container not identified by common name--rice under prep table. Repeat Violation.
- Critical. Observed food stored in a prohibited area-chicken in grocery bags-True freezer
- Critical. Observed uncovered food in holding unit/dry storage area--rice under prep table.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-in ice machine .
- Nonfood-contact equipment not designed and constructed in a durable manner-bottom shelf of prep table.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations-mixing bleach and soap-discused using all 3-compartment.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-top aarea behind vegetables-bottom is clean
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-bottom of True freezer.
- Observed single-service articles improperly stored. Corrected On Site.
- Observed wall soiled with accumulated food debris-kitchen behind garbage can.
- No Heimlich maneuver sign posted-google online to order. Repeat Violation.
- 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. Estephan-60 days to get certification.
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10/8/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name-rice, flour in white buckets and sauces in ketsup/mustard bottles-cookline.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-06-1 Observed wall soiled with accumulated grease-under hood and sides of fryer.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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5/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name-rice, flour in white buckets and sauces in ketsup/mustard bottles-cookline.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed uncovered food in holding unit/dry storage area-chicken in reachin freezer.
- Critical. Observed soil buildup inside ice bin.
- Critical. Handwash sink not accessible for employee use at all times-blocked with pots inside.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions-kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions-mens.
- Critical. Handwashing cleanser lacking at handwashing lavatory-kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory-mens.
- Observed wall soiled with accumulated grease-under hood and sides of fryer.
- Light not functioning-kitchen
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- 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. Frassineli
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3/12/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2009 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Stored frozen FOODS shall be maintained frozen.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to plus or minus 1 degree Celsius in the intended range of use. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under Section 4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under Sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 160 degrees Fahrenheit as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Section 4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under Paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 degrees Fahrenheit or a pH of 8 or less and a temperature of at least 75 degrees Fahrenheit, (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B)(79).
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. FOR REPORTING PURPOSES ONLY.
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8/21/2009 | Food-Licensing Inspection | Warning Issued |
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