- Basic - Carbon dioxide/helium tanks not adequately secured. In downstairs storage room. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Downstairs. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. On prep line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At downstairs ladies room. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Plastic bins by dish machine. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On downstairs bar. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. By triple sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen. **Warning**
- 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**
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11/06/2014 | Routine - Food | Warning Issued |
- 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. On prep table, were tortillas are. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Sink next to dish machine.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler were flan is. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar downstairs. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. Cooks. Water heater is broken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°, chicken 46-47°, beef 47° in drawer cooler. Manager stated drawers were open for a while during rush time. Corrective action taken, ice bags on them.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice. Large pan of rice kept in a offed oven 110° in the corners and 143° in the center. After stirred rice reach 134°. Discussed Time as Public Health Control with manager and provided form.
- 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. Chiles rellenos date marked 1/28/14, pulled beef date marked 1/26/14.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water for establishment. Manager stated the water heater broke two days ago. **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. Flan, made Saturday per cook.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust buildup on fan at end of cook line.
- 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. Prep table at cook line. Discarded. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing dishes then placing in sanitizer, needs to rinse dishes in between,
- Basic - Walk-in freezer gasket torn/in disrepair.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Thawing raw ground beef and raw shrimp in same sink, prep area. Corrective action - separated.
- Intermediate - Accumulation of black substance inside the ice bin. Upper rear of bin at soda fountain at end of cook line.
- Intermediate - Encrusted material on can opener blade. Soiled with buildup of metal shavings.
- Intermediate - Hot water not provided/shut off at employee handwash sink. End of cook line.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Upstairs employee bathroom.
- Basic - Bowl or other container with no handle used to dispense food. Plate in rice in steam table, corrective action removed plate.
- Basic - Case of single-service articles stored on floor in dry storage area. Napkins and cups in upstairs employee bathroom.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop stored in area where ants are crawling on and around scoop, next to soda machine hanging on wall, corrective action removed ice scoop to wash, rinse and sanitize.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In same tray with clean dishes next to dish machine, corrective action removed drink cup. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler, corrective action removed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area, corrective action removed cloth.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 45?F, 53?F, queso cheese 45-46?F, shredded beef 50?F, all made between 5-6pm yesterday. Located in walk in cooler. Temperatures verified with Pedro and Wilbur.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times, 0ppm each time.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in steam table at 72?F, employee stated it was from yesterday and threw away. Making new for today.
- High Priority - Presence of insects, rodents, or other pests. Ants on counters, walls and ice scoop at soda service station in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over queso cheese and shredded cheese in walk in cooler.
- High Priority - Small flying insects in bar area. Downstairs and upstairs bars.
- High Priority - Toxic substance/chemical stored by or with single-service items. In upstairs employee bathroom.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by cart of dishes, corrective action moved cart. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Deep pans of cooked chicken, deep pots/containers of queso cheese and shredded beef.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sinks at both bars.
- Critical - Handwash sink not accessible for employee use at all times. Dish area, server area, corrective action moved items away ffom sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sinks at both bars.
- Critical - Hot water not provided/shut off at employee 3 compartment sink. Upstairs bar, corrective action hot water turned on at valve.
- Critical - No conspicuously located thermometer in holding unit. Various reach in coolers throughout.
- Critical - No handwashing sign provided at a handsink used by food employees. Sinks at downstairs bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Various tables throughout, corrective action removed drinks.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed handwash sink used for purposes other than handwashing. Strainer for dumping in upstairs bar handwash sink.
- Observed ice scoop with handle in contact with ice. Upstairs server station.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Lemons and pepperss next to raw pork in walk in cooler, corrective action moved ready to eat food away from raw food.
- Observed leaking pipe at plumbing fixture. Handwash sink near entrance to bar.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef at 71F, corrective action began prepping.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw pork in walk in cooler, corrective action reversed.
- Critical - Observed small flying insects in bar area. Upstairs bar.
- Critical - Observed unlabeled spray bottle. At both bars.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Refried beans at 11F in 1 1/2 hours, corrective action reheated to 165F.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. Pineapple juice in ice in bin behind bar. Corrected On Site. Removed.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken behind raw beef, raw chicken over raw seafood all in low-boy reach in cooler under flat top grill at cookline. Corrected On Site. Reversed storage practices.
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed food stored in ice used for drinks. Container of lemons, ice bin under soda fountain, server area next to cookline. Corrected On Site. Removed. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, walk in cooler. Corrected On Site. Dated.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken, beef over raw fish in low-boy reach in cooler under grill at cookline. Corrected On Site. Reversed. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Carnitas, walk in cooler.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Upstairs employee restroom.
- Critical - Covered waste receptacle not provided in women's bathroom. Upstairs restroom. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. DO NOT use dish machine to sanitize until unit can be repaired and sanitize at 50-100 ppm.
- Critical - Handwashing cleanser/sign lacking at handwashing lavatory. In bar area.
- Critical - No complete 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. Shown 1 book, others on order.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler by rear exit door.
- No plan review submitted and renovations in progress. Bar has been extended and hand sink might be necessary in server area next to kitchen.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. At cookline. Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed food stored in ice used for drinks. Pineapple juice in ice in bin behind bar. Corrected On Site. Removed.
- Critical - Observed handwash sink used for purposes other than handwashing. Filling bain marie, at cookline. Corrected On Site. Removed container, discussed proper procedure with operator.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken behind raw beef, raw chicken over raw seafood all in low-boy reach in cooler under flat top grill at cookline. Corrected On Site. Reversed storage practices.
- Critical - Observed unlabeled spray bottle. Blue cleaner in server area next to cookline. Corrected On Site. Labeled.
- Critical - Vacuum breaker missing at hose bibb. Hose spigot in dish area.
- Waste line missing at soda gun holster. Upstairs bar.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom/storage closet.
- Equipment and utensils not properly air-dried. Wet nesting of containers, on table in back room.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board. Corrected On Site. Multiple. Removed.
- Critical - Hand wash sink lacking proper hand drying provisions. Behind bar. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Cart blocking, cookline. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle. Corrected On Site. Removed.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Multiple.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+ ppm chlorine bucket. Corrected On Site. Discarded.
- Critical - Observed toxic item stored by utensils. Chemical spray bottle sanitizer over clean coffee cups. Corrected On Site. Removed.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 / required employees to be trained and certified in food safety.
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5/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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