- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris and grease build up on cooking equipments.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Open gallon of milk at 47°
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook change his gloves without washing his hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed raw beef close to lettuce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Cantaloup and water Mellon above 41° at front reach in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. Observed knives, spoons, and plates in hand sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- 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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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Wall in disrepair. In dish washer area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed PHF prep on site and placed in wic and they were not date marked. **Corrected On-Site**
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2/13/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand wash sink at front counter soiled.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trah and debris below cabinet in front area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Observed bottles of drink stored in equipment a area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Observed cover of rif broken.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris. Observed microwave soiled with food residue.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish washer area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash ink by dish washer.
- Basic - No mop sink or curbed cleaning facility provided. Observed no mop sink. **Warning**
- Basic - Open dumpster lid.
- Basic - Wall in disrepair. In dish washer area.
- Basic - Water leaking from faucet/faucet handle. Observed faucet in hand wash sink in food prep area leaking and knob missing from hand wash sink at front counter.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Observed big dead roaches by water heater.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken, pork, and lamb stored together in rif.
- High Priority - Roach activity present as evidenced by live roaches found. Observed two big live roaches by the water heater.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Hose attached to faucet in hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Spatulas in hand wash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink by dish washer has no cold or hot water.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of ric at the line soiled.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Interior of rif soiled with blood and rusty.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink by dish machine.
- 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 soap provided at handwash sink. Hand wash sink by dish washer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed PHF prep on site and placed in wic and they were not date marked. **Corrected On-Site**
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10/16/2013 | Complaint Full | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed case of ketchup on the floor under counter.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in holding unit not covered. Sausage gravy in Bain Mary not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink faucet is leaking.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 44 and 57 degrees.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. She'll eggs stored by cooked potatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg at 77 degrees.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs on prep table **Corrected On-Site**
- 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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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed meat residue, shell eggs on cooking equipment
- Basic - Clean knives/utensils stored in crevices between equipment.observed cooking utensils beneath stove.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Water leaking from faucet/faucet handle. HWS.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handled raw meat and then proceeded to handle rte food without washing his hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Observed cook handled bread with bare hand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in warewashing area. Hand wash sink in dish washing area is not functioning.
- Intermediate - Handwash sink used for purposes other than handwashing. Knives and spoons in whs.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed lasagna, poultry, lam at 44 degrees in wic. **Admin Complaint**
- Faucet/handle missing at plumbing fixture. Observed faucet handles in disrepair.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee failed to use gloves while handling food.
- Observed build-up of grease on nonfood-contact surface. Observed grease build up on microwave.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee failed to wash his hands after cracking eggs, then he proceeded to cook food.
- Critical - Observed interior of microwave soiled. Observed inside of microwaves soiled with food residues.
- Observed open dumpster lid. Observed dumpster lid left open.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed turkey at 49 degrees in food prep area. **Admin Complaint**
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Observed prep food in wic without date marking.
- Observed single-service articles improperly stored. Observed forks, knives improperly store. Handles not upside **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. Observed sipping cloth on counter. **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Garbage enclosure not easily cleanable. OBSERVED TRASH ON THE GROUND AROUND THE DUMPSTER AREA.
- Garbage receptacle improperly stored outside. OBSERVED GARBAGE LITTER ON THE GROUND.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED BOX AND HOSE IN HAND WASH SINKS.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE HANDLES SAUSAGE WITH BARE HAND.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS BUILD UP UNDER COOKING EQUIPMENT.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED HAND WASH SINK USED TO WASH USTENSILS.
- Critical - Observed interior of microwave soiled. OBSERVED INSIDE MICROWAVE SOILED.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIF SOILED WITH FOOD RESIDUE.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD PRODUCTS ABOVE 41 DEGREES IN RIC.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED INSIDE WIC. Corrected On Site.
- Observed unnecessary items stored in garbage enclosure. OBSERVED ENCLOSURE IN DISREPAIR.
- Observed wall soiled with accumulated food debris. OBSERVED WALL SOILED WITH FOOD DEBRIS AND GREASE.
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8/22/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC NOT WORKING PROPERLY.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN WIC THAT HAVE NOT REACHED 41 DEGREES.
- Food-contact surface not smooth and easily cleanable. OBSERVED FCS IN KITCHEEN AREA MADE IN WOOD.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.PREP TABLES SOILED.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. OBSERVED RAW BEEF STORED BY CHEESE IN CHEF STATION. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED COOK GRABED SAUSAGE WILE HAVING GLOVES IN HIS HANDS AND HE HAD BEEN CRACKING EGGS WITH THE SAME GLOVES ON.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD IN WIC ABOVE 41 DEGREES.
- Observed wall soiled with accumulated food debris.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET TOWELS ON PREP TABLE.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.dishroom area
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7/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Handwash sink not accessible for employee use at all times.dishroom area
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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 attached equipment soiled with accumulated dust.fan in kitchen area
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.dishroom area
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing.water hose attached kitchen area
- Critical - Observed soil buildup inside ice bin.
- Observed wall soiled with accumulated grease.kitchen and under equipment
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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5/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. handwashing in kitchen was blocked.
- Critical - No conspicuously located thermometer in holding unit. walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment .
- Observed dusty ceiling tiles and/or air conditioning vent covers. dishwasher room.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor. dishwasher room.
- Critical - Observed food stored on floor. food stored on the floor in walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensiles next to soup steamer .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Wet wiping cloth not stored in sanitizing solution between uses. diningroom counter.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor. walkin cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food in walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wacooler.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. more than 100 ppm.
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Observed equipment in poor repair. reach in unit across the range stove. doors in disrepair .
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit across range stove. doors are not closing properly. allowing hot air to getinside the unit.
- Plumbing system in disrepair. handwashing sink in dishwasher room.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. more than 100 ppm.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. key lime pie. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler.
- Critical. Observed food stored on floor. inside walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. food containers inside walkin cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- No mop sink or curbed cleaning facility provided.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. waffle machine .
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. cooking equipment .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves above meat slicer.
- Non-prewrapped utensils not properly presented.
- Equipment and utensils not properly air-dried.
- No mop/service sink installed/available at establishment.
- Critical. Hand sink missing at dishwashing machine or area.
- Observed personal care item stored with food. employee purses.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. chopped vegetable inside walkin cooler.
- 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.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers. rice container.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed residue build-up on nonfood-contact surface. kitchen equipment . range.
- Observed dusty ceiling tiles and/or air conditioning vent covers. fans in the kitchen .
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin units outside.
- Observed food debris accumulated on kitchen floor.
- 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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8/26/2009 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in units , walkin coolers .
- Critical. Displayed food not properly protected from contamination. vegetable .
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee wash hands with no soap.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- 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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8/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Warning Issued |
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