- Basic - Build-up of grease on nonfood-contact surface. On oven and stove
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor not cleaned when the least amount of food is exposed.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/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.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in reach in cooler. Meat
- Basic - Wall soiled with accumulated grease. 3cs
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad 52°f,less than 4 hrs. Operator took product and put in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish 86°f, plantains 85°f, less than 3 hrs. Operator took corrective action.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- 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 - Food preparation sink has soil/old food residue.
- Intermediate - Handwash sink not accessible for employee use at all times. Back area
- Intermediate - Handwash sink used for purposes other than handwashing. Front area
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in women's restroom
- 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 - No soap provided at handwash sink. The back area
- Intermediate - Probe 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.
|
11/06/2014 | Routine - Food | Warning Issued |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
08/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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.
|
6/9/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Uncovered food stored near sink exposed to splash.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat 129°, rice 119° in the kitchen
- High Priority - Roach activity present as evidenced by live roaches found. Three live roaches in the kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Food prep table.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- 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.
|
6/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.kitchen area **Warning**
- Basic - Condensation or other drainage not disposed of according to law.in the reach in cooler in the kitchen **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food prepared with soiled equipment/utensil.meat being prep in the three compartment sink has dirty pot utensils in the next compartment to there is a possibility of splash **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - High grass/weeds surrounding building. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.kitchen **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.cook line **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.hand sink in the kitchen **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.outside **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.plastic utensils in the front under the counter **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.bleach clean and deodorizer **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. Bottle of water stored in the ice in the ice machine in the back **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the kitchen **Warning**
- Intermediate - No soap provided at handwash sink.at the kitchen hand sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.big pots and food storage containers **Warning**
|
9/13/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Condensation or other drainage not disposed of according to law.reach in cooler on cook line next to the reach in freezer
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Used to cover cooked pork on kitchen table
- Basic - Old, unused equipment stored outside.
- Basic - Open dumpster lid.
- Basic - Unnecessary items on the premise.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cook line next to the reach in freezer
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.hand sink used to store cleaning chemical
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
- 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. New employee
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
|
10/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.ONE HAS THE CERTIFICATE
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor area(s) covered with standing water.kitchen
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed leaking pipe at plumbing fixture.HANDSINK IN THE KITCHEN
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/26/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. OBSERVED PROCESSED FOOD OPEN BUT HAS NO DATE MARKING.
|
12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED REACH IN COOLER DOESN'T WORK PROPERLY AND THAT WATER IS ACCUMULATED INSIDE UNIT.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE IN KITCHEN AREA SOILED WITH FOOD RESIDUE.
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK IN FOOD PREP AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. OBSERVED NO SOAP AT HAND WASH SINK IN FOOD PREP AREA.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD RESIDUE ON SHELVES BELOW PREP TABLE.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK FAILED TO WASH HER HANDS WHEN NECESSARY.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED TRASH AND GARBAGE ON THE GROUND.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE, WATER AND FOOD DEBRIS UNDER TABLES IN KITCHEN AREA .
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK USED FOR WASHING DISHES.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED WATER ACCUMULATED INSIDE REACH IN COOLER.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN KITCHEN AREA.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED GROUND BEEF IN REACH IN COOLER AT 54 DEGREES. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED POULTRY, BEEF, AND VEGETABLES NOT SEPARATED FROM EACH OTHER IN REACH IN FREEZER.
- Observed reach-in cooler gasket torn/in disrepair. OBSERVED GASKET AND COVER OF REACH IN FREEZER IN DISREPAIR.
- Observed wall soiled with accumulated grease. OBSERVED WALL SOILED WITH GREASE AND FOOD DEBRIS.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED FISH ON STOVE AT 94 DEGREESAND TURKEY AT 125 DEGREES. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
|
9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED FOOD MELTING IN RIF.
- Food-contact surface not smooth and easily cleanable. OBSERVED PREP TABLE SOILED AND IT WAS NOT CLEAN AFTER BEING USED.
- Critical - Hand wash sink lacking proper hand drying provisions. AT HAND WASH SINK THROUGHOUT.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT HAND WA HSINK THROUGHT.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN MEN RESTROOM
- Observed cardboard box used as garbage container. OBSERVED GARBAGE BEING PLACED IN CARD BOX.
- Observed food debris accumulated on kitchen floor.
- Observed garbage on the ground and/or pad around dumpster. OBSERVED BOXES AND GARBAGEBON THE GROUND .
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET AND DOOR OF RIF BROKEN .
- Observed grease accumulated on kitchen floor.
- Observed nonfood-grade containers used for food storage. OBSERVED COOKED RICE STORED IN PLASTIC BAG AND PLACED IN BAIN MARIE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD/MEAT ON PREP TABLE ABOVEB41 DEGREE.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. COOKED FOOD IN RIC NOT DATE MARK.
- Critical - Observed soiled reach-in cooler shelves. OBSERVED SHELVES OF RIC SOILED WITH FOOD RESIDUE.
- Observed wall soiled with accumulated grease.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. OBSERVED INTERIOR OF REACH IN COOLER SOILED WITH FOOD RESIDUE.
|
6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed handwash sink used for purposes other than handwashing. USTENSIL IN HAND WASH SINK. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed in standing water. COW FEET IN WATER.
- Food-contact surface not smooth and easily cleanable. PREP TABLE SOILED
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Observed floor area(s) covered with standing water. BY THE THREE COMPARTMENTS SINK.
- 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 This violation must be corrected by : 10-16-10.
|
8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- 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 This violation must be corrected by : 6-5-10.
|
4/5/2010 | 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. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored in ice used for drinks. plastic bottles inside ice machine .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. using 3comp sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- 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.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
- Observed personal care item stored with food. shoes in the kitchen .
- 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
|
10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Warning Issued |
| No report available. | 7/31/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Venus Restaurant & Sports Bar, 13785 Nw 7th Ave, North Miami, FL »