- Basic - Bowl or other container with no handle used to dispense food. Scooping rice with plate, got a scoop **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Serving window, right above steam table, fan in server area
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty container under table by dish machine **Corrected On-Site**
- Basic - Cloth gloves contacting ready-to-eat food. When scooping rice with plate the glove was touching rice, employee discarded and got a scoop **Corrected On-Site**
- Basic - Food stored on floor. Cut lettuce in bucket, by cook line, employee placed it in wic, also chips in container by storage area **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Ice bin, server area, mgr got handle up **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 doors upright ric by rear door
- Basic - Working containers of food removed from original container not identified by common name. Sugar, server area, mgr labeled it **Corrected On-Site**
- 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. Grabbed cheese and lettuce for tacos, employee got gloves **Corrected On-Site**
- 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. Stuffed peppers by microwave, cook line, corrective action: wrote time
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken strip over raw beef in drawer unit, employee discarded both , raw beef over raw tilapia in ric by rear door, employee rearranged **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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, employee didn't know when and he discarded it **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with little table on cook line, employee moved table **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Two containers under table across wic, mgr wrote name **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Prep and wall, cook line **Corrected On-Site** **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee **Repeat Violation**
- Basic - Equipment in poor repair. Prep reach in cooler ambient thermometer reading 46° . Don't use this cooler until thermometer reads 41° or below **Warning**
- Basic - Food stored on floor. Chips at cook line, also buckets in walk in cooler **Warning**
- Basic - Leaking pipe at plumbing fixture. Handsink by triple sink **Warning**
- Basic - Old food stuck to clean dishware/utensils. Knives by dish machine area **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. carnitas, 48° under table, cook line, corrective action: reheated **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork at 46° in reach in cooler cooling from last night **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Food not properly protected from contamination. Cut tomatoes on table very closed to handsink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 56° cut tomatoes, pico de gallo, corrective action: placed in ice bath, 50° cut lettuce in prep unit, corrective action: wrote time, explained time as public health control, 49° ground beef in prep reach in cooler, corrective action: reheated **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 108° quesadillas above warmer, corrective action: wrote time, explained time as public health control, cheese 117° in warmer, turned up water **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Plate in it, server area **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered chicken and stuffed peppers in walk in cooler, corrective action: uncovered **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. Flan made on Monday **Repeat Violation**
- 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. Expired on 10 to 12-2013 **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dull spices.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open bottled drink
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Waiter picking up food.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in dry storage area not covered. Bulk containers spices
- Basic - Food stored under dripping water line. Beans walk in cooler
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk containers spices.
- Basic - Old food stuck to clean dishware/utensils. Knife on rack.
- Basic - Uncovered food stored near sink exposed to splash. Uncovered ice tea urn by handsink.
- Basic - Wiping cloth/towel used under cutting board. Dirty towel under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of spices.
- High Priority - Live flies in kitchen.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, chicken walk in cooler
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Temp 124?F, cook line steam table.
- High Priority - Toxic substance/chemical improperly stored. Bottle of bleach hanging on hand wash sink at bar.
- Intermediate - Employee used handwash sink as a dump sink. Ice in drain. Hand sink in server area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils in multiple hands inks throughout kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach hanging on hand wash sink at bar. **Corrected On-Site**
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Non handled scoop in bulk container of sugar.
- Critical - Hand wash sink lacking proper hand drying provisions. On front line. **Corrected On-Site**
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting board. Rear prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple. **Repeat Violation**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting lettuce without gloves. **Corrected On-Site**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. In between glove changes.
- Critical - Observed food being cooled by nonapproved method. Multiple foods cooling at room temperature with temperatures ranging from 60?F-75?F.
- Critical - Observed food stored on floor. Multiple buckets of food on floor throughout restaurant. **Repeat Violation**
- Critical - Observed handwash sink used for purposes other than hand washing. Utensils in multiple hand sinks.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over raw beef and pork in upright reach in cooler across from 3 compartment sink. **Corrected On-Site** **Repeat Violation**
- Observed old food stuck to clean dishware/utensils. Knife on magnetic strip across from 3 compartment sink. **Repeat Violation**
- Observed old labels stuck to food containers after cleaning. Old labels and date marks not changed when containers are re-used. Multiple.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Improper ice bath. Shrimp 48?F, Chicken 52?F. Added more ice. Manager will monitor temperatures. **Corrected On-Site** **Repeat Violation**
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp in container of standing water.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple pans of food in walk in cooler. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. On multiple prep surfaces. **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of sugar underneath tea dispenser on front line. **Repeat Violation**
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Bottle of liquid in rear handsink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice bin under cola dispenser.
- Critical - No handwashing sign provided at a handsink used by food employees. Rear handsink.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink bottle on shelf where spices stored.
- Critical - Observed dented/rusted cans. Badly dented can tomatoes on shelf.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Bag of onions Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw pork over produce walk in cooler.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. Knife on rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef cookline 45f, raw shrimp cookline 46f. corrective action more ice in ice bath.
- Critical - Observed soil buildup inside ice bin. Under cola dispenser.
- Critical - Observed toxic item stored by food. Mold remover on shelf with vanilla flavoring.
- Critical - Observed uncovered food in holding unit/dry storage area. Bottles of spices on shelf.
- Critical - Outer openings not protected with self-closing doors. Rear door dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked beans walk in cooler. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk cOntainers sugar and spices.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, drink cups stacked wet.
- Critical - Hand wash sink lacking proper hand drying provisions, bar. Dispenser not working. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times, cook line handsink blocked. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. One Round deep plastic container of beans cooling. Corrected On Site.( All other pans used were metal. ) Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Slicing limes. Corrected On Site.
- Critical - Observed food stored on floor, container of open chips on cook line. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. 2 whole limes in handsink - bar. Corrected On Site, removed.
- Observed heavy grease accumulated under and behind cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, salt. Repeat Violation. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, bar sink. Corrected On Site.
- Critical - Observed small flying insects in establishment, rear hall area.
- Observed soda gun holster with accumulated slime, bar.
- Critical - Person in charge failed to insure proper cooling. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, flan, cooked meats. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, bar and dishwashing area. Large container in handwashing sink, pot in front of sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle buried in sugar container. Corrected On Site.
- Critical - No conspicuously located thermometer in cold holding unit on cook line. Corrected On Site.
- Critical - Observed accumulation of sticky residue in warewashing machine and associated equipment.
- Critical - Observed bathroom facility not clean, employees restroom sink dirty.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Observed employees with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Deep 16 qt. plastic container of beans on counter was cooling per mgr. (found at 176 degrees F. ) Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Plastic deep covered containers of cooked meat and chicken cooling counter. Corrected On Site, uncovered all. see comments
- Critical - Observed hand wash sink used for purpose other than washing hands. Ice dumped in wait station handwashing sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salsa bowl used for scoop in sugar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese and sour cream. Corrected On Site placed in ice. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over salsa in walk in. Repeat Violation. Corrected On Site.
- Critical - Person in charge failed to insure proper cooling. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked meats, chicken, flan.
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11/9/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
4/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Thick cheese sauce was put in deep plastic containers in walk in cooler to cool.
- Critical - Violation: 08A-12-1 Observed food stored in undrained ice, kitchen -beef and shrimp.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook keaves cook line with gloves on to do other things, and returns to cooking with same gloves on.
- Critical - Violation: 16-03-1 Observed accumulation of white scale in warewashing machine and associated equipment.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink- bar, uses quaternary tablets.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Odoban quaternary cleaner over 500 ppm.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not displayed.
- Violation: 51-16-1 No plan review submitted and renovations in progress.
- Critical - Violation: 53A-17-1 Person in charge failed to insure proper cooling.
- 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, doesn't know temperatures, how to cool, etc.
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4/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep table. Nothing found at 41 degrees or less, inside or on top.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, cheese sauce/dip in walk in 2 hrs. and 15 minutes was 93 degrees.
- Dressing and/or locker areas not clean and orderly or used as needed. Sweatshirt, jackets on shelves with food.
- Critical - Hand wash sink lacking proper hand drying provisions, dishwashing room. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.
- Critical - Hotel and Restaurant license not displayed.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment, spoons left on top of food box to scoop salt and garlic.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink- bar, uses quaternary tablets.
- No plan review submitted and renovations in progress.
- Critical - Observed accumulation of white scale in warewashing machine and associated equipment.
- Observed clean utensils/equipment (lids) stored in dirty container under prep table.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, doesn't know temperatures, how to cool, etc.
- Critical - Observed food being cooled by nonapproved method. Thick cheese sauce was put in deep plastic containers in walk in cooler to cool.
- Observed food debris (chili seeds) accumulated on store room floor.
- Critical - Observed food stored in undrained ice, kitchen -beef and shrimp.
- Critical - Observed food stored on floor, bag of onions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, limes in handwashing sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowl in sugar and salt.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- Critical - Observed raw animal food stored over ready-to-eat food, upright freezer has large wrapped pork sections sitting right on top of unwrapped tamales. Corrected On Site, tamales discarded by mgr.
- Critical - Observed salt shaker mostly buried in open container of salt.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Odoban quaternary cleaner over 500 ppm.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination,take out boxes not inverted. Corrected On Site.
- Observed single-service items stored on floor, carton of napkins.
- Critical - Observed toxic item improperly stored, spray cleaner with bleach on top of bar by take out containers.
- Critical - Observed uncovered food in holding unit/dry storage area, open bulk containers of salt and spices in hallway.
- Critical - Observed unlabeled spray bottle, clear liquid.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook keaves cook line with gloves on to do other things, and returns to cooking with same gloves on.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, aprons all over. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, sugar, salt, garlic. Corrected On Site.
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3/30/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooler- beans, flan, cooked meats, etc.
- Critical. Working containers of food removed from original container not identified by common name, salt.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods, case of avacados on beef.
- Critical. Observed raw animal food stored over ready-to-eat food, walk in cooler and reach in.
- Critical. Observed raw animal food stored over cooked food, walk in cooler and reach in.
- Critical. Observed uncovered food in holding unit/dry storage area, dry storage pantry. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, bar sink and dish machine.
- Critical. Observed interior of microwaves soiled, kitchen cook line.
- Observed gaskets with slimy/mold-like build-up, walk in and reach in.
- Non-prewrapped utensils not properly presented in cup, handles were down. Corrected On Site.
- Equipment and utensils not properly air-dried, drink cups.
- Critical. Vacuum breaker mising at hose bibb, under handwashing sink.
- Critical. Employee Bathroom not enclosed with self-closing doors.
- Critical. Observed live flies in kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, bar.
- 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. 3 cooks only trained. Repeat Violation. Has books on premises.
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9/30/2010 | 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. 3 cooks certified. Servers, etc. also required.
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, flan, cooked meats, beans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs, cheese. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar bin. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of dust or on nonfood-contact surface, ice machine filters.
- Critical. No handwashing sign provided at a handsink used by food employees, bar.
- Critical. Observed unlabeled spray bottle.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Food Service Manager not certified after 30 days of employment, Mr. Leon.
- Critical. Observed expired Food Manager Certification, M. Leon.
- 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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4/21/2010 | Routine - Food | Warning Issued |
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Employee training validation
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9/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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