- Basic - Plumbing system in disrepair. Urinal in men's room will not flush.
- Basic - Self-closing device on bathroom door disconnected.
- Basic - Wall in disrepair. Observed in kitchen under fire extinguisher.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed in Victory RIC raw beef 45°f, raw pork 45°, milk 45°, breaded raw beef 49°, due to doors left open extended period of time during cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top unit cheese 51°f, cooked pork 51°, raw beef 51°, homemade salsa 52° left overnight 10 hrs plus. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in Flip top unit cheese 51°f, cooked pork 51°, raw beef 51°, homemade salsa 52° left overnight 10 hrs plus. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.
- Intermediate - Reach-in cooler not 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. Observec in Flip top unit cheese 51°f, cooked pork 51°, raw beef 51°, homemade salsa 52° left overnight 10 hrs plus. Operator lowered temperature and will monitor as A Corrective Action.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2014 | Routine - Food | Call Back - Complied |
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
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5/21/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
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4/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen pork chops on drain area of 3 compartment sink in white container thawing at room temperature. **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw steak stored over ready to eat red chili sauce. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in men's room. **Corrected On-Site** **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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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.Flip top unit chicken 50°f, pork 50°, beef 50°,plant foods 50°, Reach-in cooler not 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.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed cooked rice in thank you bag. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen beef thawing at room temperature. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed on cookline HWS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top unit chicken 50°f, pork 50°, beef 50°,plant foods 50°. Operator moved to portable ice bin to comply. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink. Temporarily shut off for repair, hot water turned on as needed, repair completed by end of day.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on cookline.
- Intermediate - No soap provided at handwash sink. Observed in bar area. **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bowl or other container with no handle used to dispense food. In dry storage area in flour container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. K-class fire extinguisher in kitchen
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils forks spoons in kitchen Pots and pans in kitchen next to hand wash sink
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of tea in kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Tea in prep area
- Basic - Employee personal items stored in or above a food preparation area. Personal cell phone on prep table
- Basic - Equipment in poor repair. 2 door flip top cooler in kitchen with water pooling inside
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Tomatoes case in front of kitchen on the floor
- Basic - Gaskets/seals on holding unit in poor repair. Fl top cooler in kitchen
- Basic - Hole in wall. In bathroom
- Basic - Large amount of unused equipment/supplies present. Large display case in dinning area
- Basic - Plumbing system in disrepair. In hand wash sink in kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken and raw beef
- Basic - Self-closing device on bathroom door disconnected/broken.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in disrepair
- 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. In front line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded chicken in 2 doors reach in cooler in front line
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. in bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bread crums container in dry storage area.
- Light not functioning.2 lights in hood system.
- Critical - Observed handwash sink used for purposes other than handwashing. fiiling buckets with water in front line.
- Observed nonfood-contact equipment in poor repair,rusted chest reach in freezer in front line.
- Observed personal care item stored with food. personal beg on top of reach in freezer in front line.
- Critical - Observed soiled reach-in cooler gaskets. throughout establishment .
- Observed unnecessary items on the premise. display cooler in dinning room.
- Critical - Working containers of food removed from original container not identified by common name. bread crums in dry storage.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - back doors with large gaps. serveral
- bathroom door in disrepair door frame missing.
- Critical - bathroom door not self closing in employee bathroom. repeat.
- ceiling tile missing in bathroom.
- Critical - cooked chicken and rice in reachin cooler on frontline not date marked. repeat
- Critical - cooked pork and chicken at 47 fahrenheit in kitchen 2 door reachin cooler. stop sale issued. corrected on site.
- Critical - cooked rice made at 8pm last night found at 44 fahrenheit in reach in cooler. not cooled to 41 fahrenheit within 6 hours stop sale rice.
- Critical - delinquent license. corrected onsite
- dumpster without lids, using construction dumpster.
- Critical - electric outlets and light switches missing cover plates throughout establishment.
- Critical - electric outlets not attached to wall in bathrooms.
- Critical - electrical wires exposed in bathroom from wall hole
- Critical - flat grill on cookline encrusted with grease and or soil deposits.
- no copy of latest inspection report.
- Critical - no handwash sign in employee bathroom. repeat.
- Critical - no hot water in employee bathroom. corrected onsite.
- Critical - no paper towels in employees bathroom.
- observed clean pots on the floor in ktichen area.
- Critical - observed raw beef over produce at 2 door cooler in dining room front line.
- Critical - outer opening can't be properly sealed broken window at bathroom.
- Critical - rice cooled by nonapproved method, in deep container and covers.
- Critical - stop sale bad temperature.
- Critical - torn screen in bathroom window.
- unnecessary items on premise deli cooler in dining room.
- Critical - vacuum breaker missing at hose bibb outside mop sink.
- wiping cloth wet not stored in sanitizing solution between uses.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen nextto stove
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Lack of toilet tissue at each toilet. employee restroom
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. employee restroom
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensil Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed objectionable odors in bathroom. employee restroom
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , dressing in reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. flour, sugar in kitchen
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- Critical - License expired more than 30 days, and more than 60 days, after expiration date. This violation must be corrected by : 5,16/11.
- Lights missing the proper shield, sleeve coatings or covers. in service areas
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sauces , chicken in reach in cooler Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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3/16/2011 | Routine - Food | Warning Issued |
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Any operator of a public food service establishment may establish reasonable rules and regulations for the management of the establishment and its guests and employees; Any rules or regulations established pursuant to this section shall be printed in the English language and posted in a prominent place within such public food service establishment. Such posting shall also include notice that a current copy of this chapter is available in the office for public review.
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. in dining room
- Critical. Observed food stored on floor. flour in kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. plantfoods in ric
- Critical. Observed uncovered food in holding unit/dry storage area.sauces in ric
- Observed nonfood-grade containers used for food storage. shopping bags in rif
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. knifes in kitchen next to handwash sink
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall in disrepair. in dining room
- Wet mop not hung to dry.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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8/23/2010 | 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. plantfood in ric
- Critical. Observed food stored in a prohibited area. reach-in-cooler in dining room without proper lacking devices
- Critical. Observed food stored on floor.salt in stockroom
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- Observed reach-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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5/5/2010 | 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. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. sugar in kitchen
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 2/14/10.
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12/14/2009 | 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. in ric
- Critical. Observed food stored on floor. onion in kitchen
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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