- No Violations Were Observed
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4/7/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used in the walk in cooler as a shelf
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Warewashing area
- Basic - Floors not maintained smooth and durable. Where walk in cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. At walk in cooler
- Basic - Lack of Bathroom door missing at door.
- Basic - Large amount of unused equipment/supplies present. Grinders located on prep table
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. Warewashing racks
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.cooked plantain 125°
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish filets 49°
- High Priority - Toxic substance/chemical stored by or with food. We-40 on top of unwashed vegetables at dry storage area
- 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 - Handwash sink missing in warewashing area. Area next to ice machine located next to fish market.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products. For products measuring 41 f and under. Thermometer provided measures temp 50-550 f
- Intermediate - No soap provided at handwash sink.
- 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 pork **Repeat Violation**
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12/9/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment.
- 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.
- Basic - Employee eating in a food preparation or other restricted area. At ware washing area
- Basic - Equipment in poor repair. Reach in cooler located at kitchen with ambient temperature of 48-50 f, leaking water , product inside reach in cooler cooked pork 47 f, fish croquette 49 f
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used in the walk in cooler as a shelf
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair. Warewashing area
- Basic - Floors not maintained smooth and durable. Where walk in cooler
- Basic - Food stored in holding unit not covered. peeled malanga
- Basic - Food stored on floor. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. At walk in cooler
- Basic - Lack of Bathroom door missing at door.
- Basic - Large amount of unused equipment/supplies present. Grinders located on prep table
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Warewashing racks
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above.cooked plantain 103 f,
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab stick 65 f, raw mussels 65 f, cooked pork 47, fish croquette 49 f,
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked mixture
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. We-40 on top of unwashed vegetables at dry storage area
- 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 - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink missing in warewashing area. Area next to ice machine located next to fish market.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products. For products measuring 41 f and under. Thermometer provided measures temp 50-550 f
- Intermediate - No soap provided at handwash sink.
- 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 pork **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink located where walk in coolers are at.
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12/6/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used to line nonfood-contact shelves.
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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9/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Encrusted material on can opener blade.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.they store bucket inside Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over lettuce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn cardboard used as shelf cover.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings. RUSTED CAN OPENER
- Ceiling hole in ceiling tile.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - No handwashing sign provided at a handsink used by food employees. COOKLINE HANDSINK
- Observed ceiling soiled with accumulated dust debris. OVER COOKLINE PREPARATION TABLE
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. SHELVES BY MICROWAVE
- Critical - Observed roach activity as evidenced by live roaches found 1 LIVE ROACH BY DISHWASHING MACHINE
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- Observed waste line passing through ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.by dish machine
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.pots of soup held at room temperature after cooking
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees.by cookline area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.raw corvina fillet used in the preparation of ceviche
- Critical - Observed accumulation of debris on dishwashing racks and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.kitchen area
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.prep table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shells
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water.chicken and seafood
- Critical - Observed raw animal food stored over cooked food.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.reach in cooler
- Observed utensils stored in crevices between equipment.knives
- Observed wall soiled with accumulated food debris.kitchen area
- Observed waste line passing through ice machine.
- Outdoor refuse area not curbed and graded to drain.Dumpster area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cook fish and pork
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
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3/9/2011 | 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. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed wall soiled with accumulated food debris.
- No suitable facilities provided to store employee clothing and other possessions.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FISH (CORVINA ) USED ON CEBICHE .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED FOODS WAITING UNDER STEAM TABLE.OBSERVED FAST ROTATION BUT MUST KEEP TRACK OF TIME AS A PUBLIC HEALTH CONTROL.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE IN KITCHEN GARNISHING (PEAS AND DICE PEPPERS).
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
- Observed hole in wall. KITCHEN AREAS.
- Observed wall in disrepair. IN BACK OF KITCHEN .
- Lights missing the proper shield, sleeve coatings or covers. OPENED AT DISHWASHER AREA.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGGS (77F). KITCHEN COOK LINE.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.
- Critical. Observed employee improperly washing hands. NO SOAP AT DISHWASHING STATION OR HANDSINK .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK DRINK OVER PREP-TABLE.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall in disrepair. OVER OVER REAR KITCHEN DOOR.
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10/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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