- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. / men's and women's rooms
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated stains and residues / in kitchen
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. / at cook line
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. / in kitchen, buckets
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. / ice scoops stored on top (dirty) of the ice machine
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Soil residue build-up on nonfood-contact surface. (1) on top of Dishmachine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- 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. / on WORKTABLE in kitchen
- Basic - Working containers of food removed from original container not identified by common name. / bulk flour buckets in kitchen
- High Priority - Container of medicine improperly stored. / bottle of vitamin at cook line
- 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.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. / can of Raid inside cabinet at front line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. /. At front line and kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. / in kitchen
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. / above ice machine
- Marked exit/path to marked exit blocked. For reporting purposes only. / back kitchen exit door blocked by wood, table
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in flour **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions stored in kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair. Walk in freezer door not properly sealed, broken door Hinge, owner has another door to replace.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice buildup in walk-in freezer. LARGE AMOUNT OF ICE DRIPPING FROM CONDENSER INSIDE WALK. IN FREEZER.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in the server area
- Basic - Stored food not covered in walk-in cooler. Beef and chicken, goat
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. 4/1/2014 expired spoke to Manager Concerning delinquent account. **Admin Complaint**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Brown rice 45°f stored in cooler,Recommend Manager To monitor temp. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Medicine stored in refrigerator/cooler with food. Fixodent stored with tofu inside reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef stored in walk in cooler and freeze
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef w/ seasoning 44°f Owner moved to walk in cooler **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Windex stored with ketchup. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Frame of door panel
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef , chicken, seasoned beef
- 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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6/17/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.79 seats.
- Basic - Hole in ceiling.Above the handwashing sink area.
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1/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.79 seats.
- Basic - Hole in ceiling.Above the handwashing sink area.
- Basic - Soil residue build-up on nonfood-contact surface.Stove in kitchen.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit throughout .Men''s restroom.
- Intermediate - Hot water not provided at employee handwash sink.Cooks line.
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12/28/2013 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.79 seats.
- Basic - Food stored in dry storage area not covered.Besan under prep table by handwashing sink.
- Basic - Food stored on floor.Oil in kitchen.Chicken in walk in cooler.
- Basic - Hole in ceiling.Above the handwashing sink area.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface.Stove in kitchen.
- Basic - Stored food not covered in walk-in cooler.Sauces in walk in cooler,rice,butter .
- Basic - Two dead roaches on premises.Side of ice machine area.15 dead roaches on top dish machine,15 dead roaches in glue trap.
- High Priority - Glass cleaner stored next to soda under prep table.Bleach stored next to soya sauce close to the dish machine area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Lettuce in reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.Raw shell eggs stored over cilantro in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.Open package of raw chicken stored on top of onions in reach in cooler.
- High Priority - Roach activity present as evidenced by live roaches found.15 live roaches found in between paper bags at the back of kitchen line.One live roach on the wall by the clean dishes.50 roaches by white carry out platters on top of shelf between back door area and kitchen.One roach is by the microwave ,One roach is on the wall above the microwave.Two live roach on wall by dish machine area In the kitchen next to fryer and prep table
- Intermediate - Handwash sink used for purposes other than handwashing.Dishwashing scrub is in hand washing sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit throughout .Men's restroom.
- Intermediate - Hot water not provided at employee handwash sink.Cooks line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks 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.Sauces,rice in walk in cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
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12/27/2013 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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12/11/2013 | Routine - Food | Emergency Order Callback Complied |
- High Priority - Establishment operating with no potable running water.
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12/10/2013 | Routine - Food | Emergency order recommended |
- Basic - Clean bowls not stored inverted or in a protected manner.Buffet line.
- Basic - Cloth used as a food-contact surface.Bread in kitchen. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line.
- Basic - Employee beverage container on a food preparation table
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.70 seats.
- Basic - Food stored in dry storage area not covered.Flour in kitchen.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler.
- Basic - Stored food not covered in walk-in cooler.Chicken and dhall in kitchen.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- 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 - In-use utensil stored in water below 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Gulab Jamoon held less than four hours on buffet line.Eggs and chicken in reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided at employee handwash sink.Cooks line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Chicken,dhall in walk in cooler.
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.Bread . **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom and employee restroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line area **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 70 seats.
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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.Chicken,rice in walk in cooler. **Warning**
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on oven door.Tongs. **Warning**
- Basic - Clean linens stored in improper location.Restroom. **Warning**
- Basic - Cloth used as a food-contact surface.Bread . **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom and employee restroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Cooks line area **Warning**
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 70 seats.
- Basic - Food stored on floor.Chicken in walk in freezer. **Warning**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Front line by mango drinks. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Stored food not covered in walk-in cooler.Chicke. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Oil in kitchen. **Warning**
- High Priority - Food container stored in ice used for drinks. See stop sale. Orange juice. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food.Open container of raw chicken next to cilantro in reach in cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items.Glass cleaner next to drink lids. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by broom at front line area. **Warning**
- 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. **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.Chicken,rice in walk in cooler. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner at front line and bleach at dishwashing area. **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.Cooks' line .
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at warewashing machine.Chlorine strips.
- Violation: 37-13-1 Observed holes in ceiling at cooks' line .
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.Degreaser .
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.94 seats.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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10/2/2012 | Routine - Food | Call Back - Complied |
- Ceiling tiles missing.Cooks' line area.
- Critical - Displayed food not properly protected from contamination.Rice,sugar at buffet line .
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.94 seats.
- Critical - Hand wash sink lacking proper hand drying provisions.Cooks' line .
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.Chlorine strips.
- Critical - No conspicuously located thermometer in cold holding unit.Cooks' line .
- Critical - No conspicuously located thermometer in holding unit.Yogurt cooler.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.Cooks' line .
- Critical - Observed food stored on floor.Chicken at walk in cooler .
- Critical - Observed food stored on floor.Chicken at walk in freezer.
- Critical - Observed food stored on floor.Onions outside walk in cooler .
- Observed holes in ceiling at cooks' line .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Milk powder in kitchen .
- Observed in-use utensil stored in water below 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef at reach in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter held less than four hours .
- Critical - Observed raw shell eggs stored directly on top of lemons in reach in cooler at cooks' line .
- Critical - Observed raw shell eggs stored over cooked rice at walk in cooler .
- Critical - Observed raw shell eggs stored over noodles in walk in cooler .
- Critical - Observed raw shell eggs stored over noodles in walk in cooler .
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Flour under prep table .
- Critical - Observed toxic item stored in food preparation area.Degreaser on top of reach in cooler . Corrected On Site.
- Critical - Observed unlabeled spray bottle.Degreaser .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken sauce,garbanzo at walk in cooler .
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Working containers of food removed from original container not identified by common name.Flour in kitchen .
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8/1/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No handwashing signs provided at a handsink used by food employees and restrooms.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. 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
- Critical - Observed bathroom facility not clean.Toilet bowls in employees restroom.
- Observed cutting board grooved/pitted and no longer cleanable.Kitchen area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back doors.
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2/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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