- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar by counter
- Basic - Food stored in dry storage area not covered. Bread for sandwich **Corrected On-Site**
- Basic - Hole in wall. Kitchen by 3 compartment sink
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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. Ernesto missing training
- 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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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Smoking in an enclosed indoor workplace. Patron smoking inside
- Basic - Stored food not covered in walk-in cooler. Reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Keys,Cellphone.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Raw animal food stored over ready-to-eat food.Chicken over vegetable.
- 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 used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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6/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean linens soiled with food residue.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Coffee.
- Basic - Food stored in holding unit not covered.Chicken.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wiping cloth/towel used under cutting board.
- 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 - Hot water not provided/shut off at employee handwash sink.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. WARMER WITH FLORECENT BULB
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN AREAS
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed wall in disrepair.KITCHEN AREAS
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12/28/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. WARMER WITH FLORECENT BULB
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN AREAS
- 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. This violation must be corrected by : 12/13/12.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal food stored over ready-to-eat food.REACH IN COOLER
- Observed ripped/worn tin foil used as shelf cover.KITCHEN AREAS
- Critical - Observed uncovered food in holding unit/dry storage area.REACH IN COOLER
- Observed wall in disrepair.KITCHEN AREAS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2012 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated grease.FAN IN CEILING KIITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.KITCHEN AREA
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ICE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RAW BEEF HAM
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING FROM MEN'S RESTROOM.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water supply not maintained during peak periods.
- Critical - Observed buildup of slime in the interior of ice machine.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. Cook line and dishwashing area
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hot water supply not maintained during peak periods.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by dry rodent droppings found.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. Back preparation area
- Observed hole in wall. in preparation area in tha back
- Observed wall soiled with accumulated grease. Cook line and dishwashing area
- Critical. Observed toxic item stored in food preparation area.
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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bacon 52 degrees cheese 50 degrees. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- 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 touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating while preparing food.
- Critical. Observed an open beverage container on a food preparation table.
- Observed single-service articles stored without protection from contamination. unwrapped straws over the counter.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Person in charge has no proof of certification.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Damaged/spoiled/recalled food not properly segregated.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed single-service items stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by food.
- Critical. No person in charge of establishment.
- 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
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9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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