- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen. **Warning**
- High Priority - Live flies in kitchen. Several. **Warning**
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10/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Light not functioning. Over prep table
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Noted produce in thank you bags
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak on display 53F. Product chilled **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 118F reheated **Corrected On-Site**
- High Priority - Raw foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Ground beef over plantains **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen. **Warning**
- Basic - Raw animal food stored above produce. Raw beef stored over open uncovered plantain in reach in cooler. **Warning**
- Basic - Roof leaking near island. **Warning**
- High Priority - Live flies in kitchen. Several. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut cabbage 75°f, cut tomato 76°f. Front steam bin 78°f raw steak, raw suasage 68°f, 64°f raw beef, products were not in the process of preparation or cooling. Corrective Action: operator was asked to cold hold products at 41°f or lower. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 98°f hot holding, product was not in the process of preparation or cooking. Product was stacked too high. Corrective Action: operator was asked to hold product so that it would maintain 135°f or higher **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White microwave in kitchen. **Warning**
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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. White reach in cooler. Pork in white reach in cooler temped 51°f, product was not in process of preparation or cooling. Cooler had an ambient air temperature of 55°f. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store rice at stove.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork in white reach in cooler temped 51°f, product was not in process of preparation or cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over ready to eat sauces in transparent reach in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For ceviche with undercooked fish. Food handler stated it was served undercooked. Inspector provided form. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler on left had an ambient air temperature of 63?f, establishment just opened not long after inspector arrived.
- High Priority - Raw meat stored over lettuce in reach in cooler.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Required employee training expired 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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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at frontline.
- Critical - Observed raw animal food stored over ready-to-eat food. In reach in cooler.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.opened Chlorine test strips.
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12/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Unisex restroom.
- Food-contact surface not smooth and easily cleanable. Center food prep counter in kitchen is made of raw wood. Clean dishes are stored on them.
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.opened Chlorine test strips.
- Critical - Observed No drainboards or equivalent provided for soiled items and/or air drying cleaned items. At three compartment sink.
- Critical - Observed Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice in reach in cooler. Was prepared more than 24 hours ago.
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board under steam table.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observe food handler put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on the new pair of gloves. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. On exterior of microwave.
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5/22/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing sink, obstructed by cleaning utensils. Utensils in the sink.
- Light malfunctioned/not working under steam table.
- Critical - No hand soap provided at HWS in center of kitchen COS.
- Critical - No paper towels provided at HWS in center of kitchen. COS
- Critical - No paper towels provided in bathroom.
- Critical - No test strip kit provided for sanitizer. Chlorine strips.
- Observing ceiling lights in kitchen and under filter hood that are missing.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Self closing
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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. Training materials were not available
- Critical - Observed raw animal food stored over ready-to-eat food. raw marinated beef non commercially wrapped over french fries in the reach in freezer
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions. restroom
- Observed floor and wall junctures not coved. kitchen walls
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2010 | Routine - Food | Call Back - Complied |
- 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. soup not dated in small ric
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. double door cooler thermometer off by 40 f
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. restroom not self closing
- Observed floor and wall junctures not coved. in kitchen by new wall
- Lights missing the proper shield, sleeve coatings or covers. heat lamps Repeat Violation.
- No Heimlich maneuver sign posted. Repeat Violation.
- 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 Repeat Violation.
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1/15/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. PORK LINKS 98 IN DISPLAY CASE. ADVICED THAT IF TEMPERATURE ABUSE IS OBSERVED AT THE DISPLAY CASE A TIME TEMPERATURE CONTROL PLAN WOULD BE REQUIRED. 1-15-10 no phf's
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. NOT USING SANITIZER AT THE 3CS
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. HEAT LAMPS IMPROPER NOT SHIELDED
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53B-08-1 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.
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1/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. PORK LINKS 98 IN DISPLAY CASE. ADVICED THAT IF TEMPERATURE ABUSE IS OBSERVED AT THE DISPLAY CASE A TIME TEMPERATURE CONTROL PLAN WOULD BE REQUIRED
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SMALL RIC ON LINE NOT 41 OR BELOW. 9-25-09 UNIT TO BE EXCHANGED PER OWNER
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HOME STYLE COOLER NOT 41 OR BELOW. UNIT TO BE EXCHANGED PER OWNER STATEMENT
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN, FISH, PORK, BEEF ETC ALL IN SAME TOP DOOR REACH IN FREEZER
- Critical. Violation: 20A-05-1 Food-contact surfaces and utensils not sanitized properly after cleaning. NOT USING SANITIZER AT THE 3CS
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. ONLY SINK IN KITCHEN
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. ONLY SINK IN KITCHEN
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. HEAT LAMPS IMPROPER NOT SHIELDED
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. TO POWER RIF BY KITCHEN DOOR
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. THAWING OUT FOODS IN HAND SINK. NOT WASHING HANDS WHEN REQUIRED. NOT USING SANITIZER WHEN WASHING POTS ETC.
- Critical. Violation: 53B-08-1 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.
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9/25/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product. OCTOPUS WAS ROTTEN TERRIBLE SMELL WHEN CONTAINER WAS OPENED
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. READY TO EAT OCTOPUS WAS ROTTEN NO DATE ON CONTAINER
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS NOT DATE WHEN HELD 24 HRS OR GREATER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK 48 IN RIF BY DOOR
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PLANT FOOD 56 HOME STYLE RIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC & OIL 60, OCTOPUS 60 IN SMALL RIC ON LINE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 62, PORK 60, FISH 60 IN REACH IN FREEZER ADJACENT TO THE HOME STYLE RIC
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PORK LINKS 98 IN DISPLAY CASE
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HOME STYLE COOLER NOT 41 OR BELOW
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SMALL RIC ON LINE NOT 41 OR BELOW
- Critical. Observed potentially hazardous food thawed at room temperature. BEEF 82 F IN POT IN THE HAND SINK
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN, FISH, PORK, BEEF ETC ALL IN SAME TOP DOOR REACH IN FREEZER
- Critical. Observed food stored on floor. PLANTAINS UNDER THE 3CS ON THE FLOOR
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. RED CUP IN SOUP BY THE SERVICE WINDOW
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WASHING UTENSILS THEN HANDLED POT OF BEEF WITHOUT WASHING HANDS
- Critical. Observed employee improperly washing hands. EMPLOYEE RINSED HANDS AT HAND SINK WHEN THE EMPLOYEE SHOULD HAVE WASHED THEM AFTER HANDLING TRASH CAN AND PRIOR TO CLEANING IN KITCHEN
- Critical. Observed empolyee wash hands with no hot water.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. PILON NON APPROVED FOR COMMERCIAL ESTABLISHMENT
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. NOT USING SANITIZER AT THE 3CS
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD SOILED ON LEFT OF THE 3CS
- Critical. Hot water not provided/shut off at employee hand wash sink. FACILITY HAS NO HOT WATER
- Critical. Observed handwash sink used for purposes other than handwashing. ONLY SINK IN KITCHEN USED TO STORE BEEF THAT WAS THAWING
- Critical. No handwashing sign provided at a handsink used by food employees. ONLY SINK IN KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions. ONLY SINK IN KITCHEN
- Critical. Observed dead roaches on premises. UNDER THE 3CS
- Critical. Observed dead roaches on premises. IN THE DOOR OF THE STEAMTABLE
- Lights missing the proper shield, sleeve coatings or covers. HEAT LAMPS IMPROPER NOT SHIELDED
- Critical. Observed toxic item stored by food. CHEMICAL CLEANER ON TOP OF THE PLANTAINS BOX UNDER THE 3CS
- Critical. Pesticide use not in accordance with manufacturer's directions. BORIC ACID IN CORNERS, BEHIND EQUIPMENT, ON FLOOR, ETC
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. TO POWER RIF BY KITCHEN DOOR
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Employees not informed of acceptable sanitary practices. THAWING OUT FOODS IN HAND SINK. NOT WASHING HANDS WHEN REQUIRED. NOT USING SANITIZER WHEN WASHING POTS ETC.
- 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.
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9/24/2009 | Routine - Food | Warning Issued |
| No report available. | 6/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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