- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean equipment stored on floor. Pan on floor under prep table
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. Make table
- Basic - Floors not maintained smooth and durable. Walk in cooler floor
- Basic - Food stored in a room/shed that is not fully enclosed. Holes/ gaps on walls and ceiling
- Basic - Food stored in dry storage area not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - Plumbing system in disrepair. Hand sink came off wall , back prep
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Raw animal food stored above unwashed produce. Raw eggs over produce in walk in cooler
- Basic - Soil residue build-up on all kitchen equipment
- Basic - Stored food not covered in walk-in cooler.
- 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. Water bottles
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 at 77°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour/water mixture at 78°
- 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 - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Fell off wall
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on kitchen equipment
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in dry storage area not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unprotected ice machine. Front door missing, ice exposed
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw eggs over raw beef
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Server table
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel container
- 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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10/28/2013 | 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 - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. stove outside of exhaust system/ansul system
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken over pork Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. bulk
- Observed walk-in coole/freezer gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cloth used as a food contact surface under cutting board.
- Critical - Cooked potentially hazardous food (peking duck) not cooled from 135 degrees to 70 degrees with in 2 hours.
- Critical - Date marked processed ready to eat PHF opened/frozen not date marked in walk in freezer, reach in freezers, kitchen, and back room.
- Critical - Date marking ready to eat PHF prepared on site not date marked in walk in cooler and reach in coolers.
- Dollies, pallets/racks/skids not easily moveable on cleaning surface drink racks and milk crates in store room.
- Critical - Electrical wiring in disrepair/ exposed on fan above dish machine.
- Critical - Employee improperly washed hands with out removing glove.
- Critical - Employee testing several foods with same utensil. (Wok spoon)
- Floor not smooth and durable, easily cleanable in dry store room.
- Critical - Food not covered in walk in cooler. (Sheet pan dessert)
- Critical - Food stored in drink ice.
- Critical - Food stored in undrained ice.(fish balls)
- Gaskets in poor repair on reach in cooler.
- Grease, food debris, dust, dirt build up on fan in kitchen.
- Critical - Hand wash sink not accessible behind bar.
- Critical - Hose splitter missing back flow device at mop sink.
- Critical - Ice bin soiled.
- Critical - Improper horizontal separation of raw animal food and ready to eat foods in walk in.
- Critical - Improper vertical separation of raw animal food and ready to eat foods.
- Light shield missing or improper in back room.
- Critical - No certified food manager on duty with four or more food employees on hand.
- Critical - No conspicuously located thermometer in sliding reach in cooler.
- Critical - No consumer advisory for raw animal foods not provided.
- No hair restraint.
- Critical - No soap at hand wash sink.
- Non food contact surfaces of shelves over tables not designed/constructed for easy cleaning maintenance.
- Non food grade storage containers of flour.
- Critical - Open drink on clean prep table.
- Critical - Outer openings cannot be sealed when closed (back door).
- Plastic cup used to dispense ready to eat sauces in walk in cooler.
- Critical - Raw animal food stored over ready to eat food (shelled eggs/produce).
- Single service unwrapped utensils displayed and dispensed in a manner allowing contamination.
- Critical - Single use gloves not changed as needed when soiled.
- Critical - Slicer soiled with food debris.
- Critical - Slicer soiled with food debris.
- Critical - Squeeze bottles not properly labeled.
- Critical - Stop sale bad temperatures. Duck did not meet first 2 hours of cooling.
- Critical - Thawing PHF shrimp in standing water.
- Utensil in non PHF not stored with handle above food, rice, cinnamon, sugar mixture.
- Utensils (knives) stored in crevices between equipment.
- Water treatment device not inspected. No service date.
- Wep mop not hung to dry.
- Wet cloth not stored in sanitation solution between uses.
- Critical - Women's trash receptical not covered.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table closest to kitchen entry unable to maintainproduct temperature.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable and easily cleanable. Tile and tile grout at 3 compartment sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. At handwash sinks throughout kitchen
- Critical - Identity of food or food product misrepresented.crab rangoon made with imitation crab
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon handle in raw beef in walk in.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as shelf cover throughout kitchen.
- Observed build-up of grease on nonfood-contact surface. Hoods above cook line.
- Observed clean equipment stored on floor.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee prepping food removed hat and brushed hair back. Put hat back on and continued working.
- Observed employee with no hair restraint. Employees cooking/prepping with no hair restraint.
- Observed food debris accumulated on kitchen floor. Throughout kitchen.
- Critical - Observed food storage containers encrusted with grease and/or soil deposits.
- Critical - Observed food stored on floor. Sauce bucket on floor in walk in.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Smoker in back prep area.
- Observed grease accumulated on kitchen floor under equipment.
- Observed hole in ceiling. Diffusors missing from ceiling vents.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar in back storage area.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Single gas eye not under suppression system.
- Observed nonfood-grade containers used for food storage. Household garbage cans and paint buckets used to store rice, flour, sugar.
- Observed personal care item stored with food. Shirt being stored in dry storage area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil at 90 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, pork on cooks line, reach in cooler/make table 50 degrees. Corrected On Site. All items at 41 degrees or below
- Critical - Observed potentially hazardous food thawed in standing water. Squid in standing water
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Fish and pork being thawed in sink together.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over beef in walk in.
- Observed residue build-up and grase build up on nonfood-contact surface. Shelf under prep tables throughout kitchen.
- Observed reuse of single-service articles. Cans and plastic containers being reused.
- Critical - Observed soiled reach-in cooler gaskets. Both make tables in kitchen on cook line.
- Observed utensils stored in crevices between equipment. Spatula between wall and pipe in kitchen.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated grease, dust and food debris. Throughout kitchen and behind grill area on cooks line
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door has gap between door and floor.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls in walk in.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued due to adulteration of food product. hair in food
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Cook water bottles and condiment bottles not labeled.
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10/11/2011 | Routine - Food | Warning Issued |
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Handwash sink not accessible for employee use at all times. cookline
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. oil
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. grocery bags
- Critical - Observed potentially hazardous food thawed in standing water. pork chicken Corrected On Site.
- Observed residue build-up on kitchen equipment
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area. bulk
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical - Working containers of food removed from original container not identified by common name. bulk
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5/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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