- Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 4 dead roaches by dishwashing Machine
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - 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. **Repeat Violation**
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Duct tape used to repair nonfood-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of refrigerator in disrepair/has exposed insulation.
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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4/16/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Ceiling tile in disrepair.
- Basic - Employee with soiled clothing.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- 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.
- 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. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site**
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall in disrepair. Behind dish washing machine
- Basic - High Priority - Dead roaches on premises. 4 dead roaches by dish wash machine
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Re- using empty cans
- 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 - Hot water not provided/shut off at employee handwash sink. Restroom
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Soil residue in food storage containers.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-25-1 Observed packaged food not labeled as specified by law.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-13-1 Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.
- Critical - Violation: 16-08-1 DISHWASHING MACHINE compartment too small to accommodate utensils or equipment.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-26-1 Observed buildup of soiled material on racks in thewalk-in cooler.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. No proof shown of license been paid.
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10/6/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - DISHWASHING MACHINE compartment too small to accommodate utensils or equipment.
- Critical - License expired within 30 days after expiration date. No proof shown of license been paid.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.
- Critical - Observed buildup of soiled material on racks in thewalk-in cooler.
- 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 equipment and utensils not washed, rinsed and sanitized in the correct order.
- Critical - Observed food stored on floor. walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RICES 51f,POULTRY 50f,FOODPLANT 48f
- Critical - Observed roach activity as evidenced by 5 live roaches found in KITCHEN area BETWEEN HANDWASH SINK AND WALL.
- Critical - Observed roach activity as evidenced by 15 plus live roaches found IN FOOD PREPARATION TABLE CREVICES in kiTCHEN area.
- Critical - Observed roach activity as evidenced by 50 PLUS live roaches found UNDER PREPARATION SINK in KiTCHEN area.
- Critical - Observed rodent activity as evidenced by 20 PLUS rodent droppings found ON TOP OF PLASTIC LID AT KITCHEN SHELF
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated black debris in dishwashing area. 3 compartment sink
- 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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10/5/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed a nonfood-grade basting brush used in food.
- 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 grease on nonfood-contact surface.KITCHEN EQUIPMENT
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- 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.
- 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. PORK RIBS ... EGGS Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- 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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3/13/2012 | Routine - Food | Warning Issued |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- 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.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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2/25/2011 | Routine - Food | Warning Issued |
- 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- 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 uncovered food in holding unit/dry storage area.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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