- Basic - Throughout kitchen Reach-in cooler gasket torn/in disrepair.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Throughout dry storage shelves, cooking equipment, floor and 3CS **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Pack of cigarettes above RIC.
- Basic - Equipment in poor repair. Reach in cooler not working. Prior to my arrival operator emptied out the cooler
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Gaskets with slimy/mold-like build-up. Both RIC and WIC.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Produce with mold-like growth. Cut melon in RIC moldy. Corrective action taken by operator to throw away
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Salmon over RTE bread
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Heavily soiled with food debris
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled frying pan in HWS **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Heavily soiled with food debris and shelled egg yolk **Repeat Violation**
- 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 quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris build un underneath cooking equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of eggs on the floor in walk in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris accumulated on kitchen floor. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel on prep table at sushi station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes 45°, chopped vegetables 46°, tuna 46° cheese 48°.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Encrusted material on can opener blade. **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. **Warning**
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area **Warning**
- Basic - Single-service articles improperly stored. Plastic spoons **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna for sushi **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 100°F. Operator discarded Rice. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Icy hot on ice machine **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle **Warning**
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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets.
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soiled reach-in cooler gaskets.
- 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. **Corrected On-Site**
- 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 - Required employee training expired for all 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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7/31/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves above prep table.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Shelves and containers in WIC
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets/seals on holding unit in poor repair. WIF
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Full of dirty water and slim
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Pizza pans/screens not cleaned at least every four hours. Soiled screens
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service items stored on floor in dry storage area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Chili
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Mold like substance
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Whipped cream bottles, single service sauce , ss dressings, containers , bottles , jars with peppers, olives. Ketchup, juice
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cheese.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soil residue in food storage containers. Lids in RIC drawers under grill
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5/30/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Missing drain plug at dumpster.
- Observed ICE build-up on nonfood-contact surfaceIN WALKIN FREEZER
- Observed MISSING dumpster lid.
- Critical - Observed SINGLE SERV DRESSING CONTAINERS with mold-like growth. IN WALKIN COOLER Corrected On Site. ITEMS WERE DISPOSED OF
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN COOLER FLOOR
- Observed build-up of mold-like substance on surface of nonfood-contact surface. CONTAINERS OF FOOD IN WALKIN COOLER.
- Critical - Observed cheese with mold-like growth. CHEESE IN WALKIN COOLER Corrected On Site.ITEMS WERE DISPOSED OF
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.
- Observed food debris accumulated on kitchen floor. ENTIRE KITCHEN FLOOR
- Critical - Observed food stored on floor. IN WALKIN COOLER and WALKIN FREEZER
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.WALKIN GASKETS DIRTY
- Observed grease accumulated on kitchen floor.UNDER EQUIPMENT
- Observed improper storage of maintenance tools that interferes with cleaning. UNDER 3 COMPARTMENT SINK AND IN MOP SINK
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SAUSAGE OVER RTE FOODS
- Critical - Observed live flies AROUND SODA DISPENSING AREA
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. TURKEY IN WALKIN COOLER
- Critical - Observed toxic item improperly stored. PAINT ON SHELVES WITH CANNED FOODS IN STORAGE ROOM
- Critical - Observed tracking powder present in food prep area. BORIC ACID IN BOTTLE ON SHELF IN KITCHEN Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 45-12-2 Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
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7/25/2012 | Complaint Full | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - First aid supplies improperly stored. ON PREP SURFACE Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. THROUGHOUT ESTABLISHMENT (SHELVES, COOLERS, PREP TABLE, ETC)
- Observed build-up of grease on nonfood-contact surface. FRIES WAIT STATION
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employee with open sores/cuts/burns handling food.
- Critical - Observed food stored on floor.
- Critical - Observed food with mold-like growth. BAGELS Corrected On Site.DISCARDED
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of microwave soiled.
- 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. PIZZAS Corrected On Site. DISCARDED
- Observed single-service articles improperly stored. INSIDE MOPSINK
- Observed single-service articles stored without protection from contamination.
- Observed single-service items stored on floor.
- Critical - Observed toxic item stored in food preparation area. RAID SPRAY AND "BED BUG" SPRAY BOTTLE Corrected On Site.
- Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Sanitizing solution not maintained clean.
- Wash solution not clean.
- Wet mop not hung to dry.
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7/23/2012 | Complaint Full | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. oven and fryer walls.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Observed unnecessary items in the kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
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3/23/2012 | Routine - Food | Call Back - Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. 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 encrusted, soiled material on slicer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed roach activity as evidenced by live roaches found . 4 live roaches in the kitchen .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza slices. prep area.
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3/15/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fryers .
- Observed grease accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pizza leftover left on shelves at ambient temperature .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pasta in walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. pizza leftover uncovered on the shelves.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta in walking cooler.
- Wet mop not hung to dry.
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9/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS OVER VEGETABLE INSIDE WALKIN
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed unnecessary items on the premise.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. (HOOD SYSTEM )
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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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6/24/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored in a prohibited area. OLIVE CANS BY CHEMICALS
- Critical. Observed food stored on floor. (WATER BOTTELS)
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. HANDLING BREAD
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed soil residue in storage containers. (REACH IN COOLER)
- Critical. Observed soil buildup on ice scoop.
- Observed build-up of grease on nonfood-contact surface. (HOOD SYSTEM )
- Observed residue build-up on nonfood-contact surface. DIPWELL
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. PREP AREA SHELVES & TABLE
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed toxic item stored by utensils.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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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6/23/2010 | Routine - Food | Warning Issued |
- 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. Pro
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOMS This violation must be corrected by : 1/20/2010.
- 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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1/19/2010 | Routine - Food | Warning Issued |
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