- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom unisex restroom
- Basic - Equipment in poor repair the wood support for the kitchen hand sink is in disrepair
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero three compartment sink
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. New managing partner
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled blue liquid windex
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 112. 120. In the hot box at the front counter. Hot tips form available on line http://www.myfloridalicense.com/dbpr/hr/forms.html
- 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. Milk, ham not dated when held from the previous day or longer
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook at the three compartment sink. Hand washing techniques available on line at http://www.myfloridalicense.com/dbpr/hr/forms.html
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by over 20 degrees. Thermometer calibration form available on line at http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
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6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero at the three compartment sink
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook reported to work and failed to wash hands upon commencing work.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. The empanadas made approximately an hour ago were not marked. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 98 (1.25 hr) on warm setting in the rice warmer/cooker will not reach 165, corrective action taken. Placed warmer on cook setting.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) observed old labels left on containers after cleaning
- Basic - Grease accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rellenos 110. Sausage 110 bot in the hot box at the front counter. Provided state form for time
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs dated 8/7/13
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair. Standing water in the reach in cooler in/at the front area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At the cook line
- Basic - Food stored in a prohibited area. Outside grill used for individual orders not allowed.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. Cook line and hood system
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee reported to work and has not washed hands **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food beef breaded over empanadas in the reach in freezer in/at rear prep area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was on phone then proceeded to handle bread, employee attempted to wash gloved hands **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Two bread halves
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 150-400 ppm quaternary is allowed, however concentration was 500 plus
- Intermediate - Cutting board(s) stained/soiled. Reach in cooler in/at the cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small black unit in the rear 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. Poultry in the reach in cooler in/at the rear area
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Sitting on the floor by the front counter
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Using a portable fryer without hood protection.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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9/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in freezer is in op do not use for the safe storage of temperature controlled foods
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen
- Critical - Equipment food-contact surfaces and utensils not sanitized. The facility has no sanitizer of any kind
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. raw wood exposed on rack used to store rotary oven
- Nonfood-contact equipment missing a splash guard on both side of the only hand sink in the kitchen
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee improperly washing hands. employee cannot properly was hands for several factors, no soap and no towels. employees handling food, food containers etc
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The cutting board on the prep reach in cooler on the cookline
- Critical - Observed handwash sink used for purposes other than handwashing. The only sink in the kitchen was being used as storage Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, hot dogs in the storage reach in cooler (silver) Corrected On Site.
- Plumbing system in disrepair. faucet to the only hand sink on the cookline is stripped
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cheese filled bread 81, 82 f degrees at the front counter.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, calamari, etc in holding units
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see 3b for cheese filled bread
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7/11/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed dead roaches on premises. behind, under, in between equipment.
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12/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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