- No Violations Were Observed
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves under prep tables on cooks line.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezers and coolers in kitchen.
- Basic - Reach-in cooler gasket torn/in disrepair. On cooks line.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork prepared the previous day not date marked. **Repeat Violation**
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cardboard used to line nonfood-contact shelves under prep tables on cooks line.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in dish area is cracked in half.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Food stored on floor in back dry storage room.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoons in sour cream container in reach in cooler near seating area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezers and coolers in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing on prep table in dish room.
- Basic - Reach-in cooler gasket torn/in disrepair. On cooks line.
- Basic - Salmon stored in reach in freezer not covered.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm in sanitizer bucket on cooks line. Rechecked at 50 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor on cooks line.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Had employee change gloves and wash hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near coffee station salsas 45°F. Reach in cooler double stainless steel upright on end of cooks line pulled pork 47°F , milk 47°F , cooked beef 46°F , mole 46°F , cooked beans 45°F , cooked chicken 47°F. Corrective action taken, had operator move items to freezer to bring down the temperatures rapidly and then move items to working coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice on steam table 125°F. Rechecked at 135°F **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of nail polish remover stored with food products.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen is blocked by tools and equipment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on end of cooks line.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork prepared the previous day not date marked. **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler near coffee machine and double door stainless upright cooler.
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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Lower shelf of prep table
- Basic - Hole in wall. Cook line , repaired during inspection **Corrected On-Site**
- High Priority - Food with mold-like growth. One individual onion
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked pork
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line non food-contact shelves. Under prep table , dish washing room
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line . Recheck 100ppm
- High Priority - Food with mold-like growth. Outer layers of onion skin , approx 3 onions , to be peeled , washed ,, prepped **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. Pulled pork
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Bottom shelf of prep table
- High Priority - Food with mold-like growth. 2 individual onions. Peeled, trimmed,washed **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Less than 5 Fruit flies
- Intermediate - Handwash sink used for purposes other than handwashing. Pipe stored in handwas sink ,cook line **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **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. Multiple locations: Cooked chicken, cook line; cooked pork,, 2 door cooler
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated on kitchen floor. under fryer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed worn cardboard used as shelf cover.
- Critical - Portable fire extinguisher not fully charged. K class extinguisher For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked lamb
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. potentially hazardous food ; potato salad ; moved to working cooler
- Observed worn cardboard used as shelf cover. bottom shelf of prep table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad Corrected On Site. moved to working cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd lamb; pulled pork
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed expired Food Manager Certification. expired 03/17 operator has 60 days to renew This violation must be corrected by : 8/19/11.
- Critical - Observed food with mold-like growth. one individ onion Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food. raw fish on shelf above cooked Corrected On Site.
- Critical - Observed uncovered food in holding unit [freezer]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ckd chicken
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6/15/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of debris on condiment dispensing nozzles.
- Critical - Observed food being cooled by nonapproved method. covered during cooling process
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ckd chicken 46 degr F
- Critical - Observed raw animal food stored over cooked food. raw beef on shelf above ckd chicken - cook line Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. unwrapped raW meat in freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cld chicken
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site. recheck 100ppm
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2/7/2011 | 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. ckd chicken , ckd rice
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ckd chicken measured at 44 degr F
- Critical. Observed food being cooled by nonapproved method. cokked rice covered during cooling process
- Critical. No conspicuously located thermometer in holding unit. missing from refrig on cook's line Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp & shell eggs on shelf above fresh tomatoes Corrected On Site.
- Critical. Observed mopsink used for purposes other than the designated use. being used as vegetable prep sink
- Observed newspaper used as shelf cover. inside cooler [cook's line]
- Critical. Chlorine sanitizer not at proper minimum strength for wiping cloths Corrected On Site.
- Critical. Observed buildup of debris on condiment dispensing nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink. women;s restroom
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. mop buckets outside , operator states that mop water dumped outside
- Plumbing system in disrepair. no water at hot water tap - women;s restroom
- Critical. Handwash sink not accessible for employee use at all times. blocked by milk crates Corrected On Site.
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10/20/2010 | 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.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Raw animal food not properly separated from ready-to-eat food. reach in freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wall soiled with accumulated grease.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. blocked
- Observed hole in wall.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Call Back - Complied |
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