- No Violations Were Observed
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11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Inside rice container
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce59°f on front counter.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At three compartment sink chlorine 200+ ppm
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/5/2014 | 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 - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork chop 45°f, pork 44°f, beef steak 46°f, cut lettuce 63°f, cut tomatoes 68°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Red beans
- 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. Rice was in sink which caused slow draining
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- 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.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
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10/17/2013 | 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 - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over produce
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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3/25/2013 | 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.
- Critical - No conspicuously located thermometer in holding unit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- 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.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No copy of latest inspection report.
- Observed employee with no hair restraint.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- 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 equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. PORTABLE FRYER NOT UNDER HOOD.
- Critical - Observed potentially hazardous food thawed in an improper manner. PORK SITTING ON PREP TABLE Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- 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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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical. Observed toxic item stored by food. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. COLD FOOD
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site. Repeat Violation.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. STEAM TABLE SHELF
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WORKING CONTAINERS
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed wall soiled with accumulated dust. A/C CLOSET
- Observed attached equipment soiled with accumulated grease. COOKING EQUIPMENT
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/10/10. FAX CERTIFICATION TO MY ATTENTION AT 305-499-4079.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee improperly washing hands. EMPLOYEE WASHED HANDS WITHOUT REMOVING GLOVES.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- 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.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Wet mop not hung to dry.
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4/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.AT RESTROOM USE BY EMPLOYEES
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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