- Basic - Attached equipment soiled with accumulated grease. Soiled drain boards, side of cook equipment, storage area and reach in coolers.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Frying rack
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler, reach in freezer and walk in coolers
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers and reach in freezers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer in back area lid rusted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice, soup and beans mix inside containers previously used for chemicals.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observe cut tomatoes at 71° F for less than four hours. Corrective action taken by operator to place in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked mashed 109° F, Chicken 108° F, empanadas 112° F and Rice at 112° F. Corrective action taken. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs stored over ready to eat foods.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef over fish.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 not accessible for employee use due to being blocked by garbage can.
- Intermediate - Soil residue in food storage containers.
- Marked exit/path to marked exit blocked. For reporting purposes only. By chest freezer. **Corrected On-Site**
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10/16/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fans in walking cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.milk in coffe area.on 8/12/14 found milk gallon on front counter at 60°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.turkey in sandwich area, fish 60, beef 71.On 8/12/14 found cooked pork at 56°, found beef 57°, found beans 61°, ground beef 66° all products were cooked the previous day according to manager.
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08/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility in disrepair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fans in walking cooler
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area.woman's purse
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.cutting board is torn in sandwich station
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in a room/shed that is not fully enclosed. Veggies in waterheararea
- Basic - Food stored on floor.dry storage
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To cover icecream
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.all around kitchen
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- Exit door locked. For reporting purposes only.by ice machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.milk in coffe area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.turkey in sandwich area, fish 60, beef 71
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.mashed potatoes
- High Priority - Raw animal food stored over ready-to-eat food.pork over dressings
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.freezer
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6/12/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling tile missing. Kitchen area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. Kitchen area
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 48 F, Beef 47 F
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - Slicer blade soiled with old food debris.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Bucket of ice
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- 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 - Slicer blade soiled with old food debris.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean pots and pans not stored in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.shrimps
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.[walkin cooler]
- Critical - No conspicuously located thermometer in holding unit.
- Observed dumpster overflowing garbage.
- Observed floor area(s) covered with standing water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese@ 51 degrees] Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.[eggwash] Corrected On Site.
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6/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[no health policy posted]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[fristed glasses store inside freezer touching food]
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.[back storage]
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[kitchen]
- Critical - No thermometer provided to measure temperature of food product.
- Observed equipment in poor repair.[2-door tabletop cooler door]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb.
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an uncovered electrical box. For reporting purposes only.[walkin cooler ]
- Critical - Observed buildup of slime in the interior of ice machine.
- Plumbing system in disrepair.[loose faucet]
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.-kitchen
- Critical - No conspicuously located thermometer in holding unit.-box freezer
- 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.-pork@53 degrees Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese@ 53 degrees Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.-knives
- Wall not smooth and easily cleanable.-next to 3-comp sink
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[stacking ]
- Critical. Observed food stored on floor.[oranges]
- Observed equipment in poor repair.[reachin cooler]
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[lyme deposits]
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed attached equipment soiled with accumulated dust.[fanguard walkin cooler]
- Lights missing the proper shield, sleeve coatings or covers.[reach in cooler]
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10/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DESERT (3 LECHES) AT REACH IN COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE (49F), HAM (51F),PLANT FOODS (47F).
- Critical. Observed food being cooled by nonapproved method. PORK (48F)AT WALK IN COOLER DONE ON 5/31/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SANDWICH PREP-COOLER: CHEESE (49F),HAM (51F),PLANT FOODS(47F).
- Critical. Observed uncovered food in holding unit/dry storage area. CREAM CHEESE BAR AT REACH IN COOLER.
- Observed ice scoop with handle in contact with ice. FRONT WINDOW (CAFETERIA) .
- Critical. Observed employee improperly washing hands. NOT HOT WATER AT FRONT CAFETERIA .
- Critical. Observed a designated employee storage area located over restaurant's foods. DESSERT COOLER . Corrected On Site.
- Critical. Observed location of designated employee drinking storage area causing possible cross-contamination. WATER CONTAINERS NOT CLOSED IN KITCHEN COOLER.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. SKIPPING SANITIZER PROCESS.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. SHAKES SHAFT AND HEADS.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on mixer head.AT SHAKES STATION.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. UNDER EXPRESSO MACHINE .
- Critical. Hot water not provided/shut off at employee hand wash sink. WINDOW (FRONT CAFETERIA ).
- Critical. Observed handwash sink used for purposes other than handwashing. COFFFE MACHINE PARTS.
- Critical. Hand wash sink lacking proper hand drying provisions. WINDOW (CAFETERIA).
- Critical. Observed one dead roach on center of kitchen floor.
- Critical. Observed live flies in storage area over peeled onions ready to use.
- Observed floor area(s) covered with standing water. INSIDE WALK IN COOLER.
- Critical. Observed toxic item stored by food. CHEMICAL WITH ORANGES AND VEGETABLES. Corrected On Site.
- No copy of latest inspection report.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source.Mamey fruit pulp frozen bags not labeled or source identified .6 bags of 3 lbs each.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Cooked pork legs and fried pork chunks inside walk-in cooler at 56 degrees .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Milk at 80 degrees . Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in standing water.Raw fish
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Missing splashguard between handsink and prep area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair.Reach in freezer door
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dishwashing racks
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Stored outside restaurant exposed to the elements
- Observed reuse of single-service articles.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Floors not maintained smooth and durable.Kitchen area
- Observed wall in disrepair.Dishwashing area
- Observed ceiling soiled with accumulated grease.Kitchen area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil dressing at 78 degrees .
- Critical. Observed food being cooled by nonapproved method.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee improperly washing hands.With gloves on. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.Sandwich station
- Observed food debris accumulated on kitchen floor.Sandwich station
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling soiled with accumulated grease.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Critical. Expired 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.Trainning expired 08/08/2009
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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