- Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage area with pot and pans among other things.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Leaking pipe at plumbing fixture. Ceiling AC is leaking water.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed raw chicken held at 60° F from over night.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza 82° F for less than 4 hours. Corrective action taken by operator or place pizza pies in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Rs chicken on top of lettuce.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine ppm is over 200 ppm
- Intermediate - Handwash sink not accessible for employee use at all times. Back HWS blocked by table
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water Valle cut off at HWS in back area. Due to leak.
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Old equipments on premises.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Base of can opener
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cheese
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Top of pizza oven
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In storage area.
- Basic - Hood soiled with accumulated dust. Pizza oven hood
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter
- Basic - Shelf with clean dishes soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. In WIC
- Basic - Soil residue build-up on nonfood-contact surface. Knife holder by HANDWASHING sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wall soiled with accumulated grease. Behind grill
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - reach in chest freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Corrective action taken, placed inside WIC
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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. Newly hired waitress
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, pasta, soup
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets RIC
- Basic - Buildup of food debris/soil residue on equipment door handles. RIC
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cheese
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. In back room
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Slice pies and garlic in oil
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pots on shelves by mixer
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Employee bathroom in back storage area
- Critical - Hot water not provided/shut off at employee hand wash sink. Bathroom
- Lights missing the proper shield, sleeve coatings or covers. Kitchen
- Observed attached equipment soiled with accumulated dust. Ceiling and vent covered in dust
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk-in cooler above door
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor. Storage area pizza boxes and beer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Fish over produce
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic oil
- Critical - Observed raw animal food stored over ready-to-eat food. Beef over tomatoes
- Observed residue build-up on nonfood-contact surface. Handles on reach in cooler across from walk-in cooler
- Critical - Observed soiled reach-in cooler gaskets. Reach in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler
- 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.walk in cooler
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - EXPIRED 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 - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwash sink not accessible for employee use at all times. HANDSINK BY DISHWASHING MACHINE
- Observed attached equipment soiled with accumulated dust. VENTS IN WALKIN COOLER
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. BY MOP SINK
- Observed wall soiled with accumulated dust. WALL OVER PREPARATION TABLE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. eeach in units and walkin cooler.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reach in unit across oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit. across oven.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
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7/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. 2 employees
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed employee with no hair restraint.
- 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. GARLIC IN OIL
- Critical - Observed raw animal food stored over ready-to-eat food. CHICKEN OVER CREAMERS AT WALK IN COOLER
- Observed single-service items stored on floor. PIZZA BOXES REAR STORAGE
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed ripped/worn cardboard used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled walk-in cooler shelves.
- Critical. Observed soiled reach-in freezer gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table with marble board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife holdster
- Observed utensils stored in crevices between equipment.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.Under refrigerated equipment
- Observed wall in disrepair.Employee restroom
- Observed wall soiled with accumulated black debris in mopsink area.
- Observed wall soiled with accumulated food debris.Prep and cookline area
- Observed wall soiled with accumulated grease.Cookline area
- Observed attached equipment soiled with accumulated dust.Walk-in cooler fan covers
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
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10/26/2010 | 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. Working containers of food removed from original container not identified by common name. OIL CONTAINER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC OIL MIXTURE
- Critical. Observed uncovered food in holding unit/dry storage area. WALK_IN COOLER
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN COOLER HANDLES
- Critical. Observed 6 dead roaches on premises.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE WEARING GLOVES *Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. WALK IN COOLER SHELVES
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. OPEN HOLE AT AIR CONDITIONED DRAINAGE
- Observed hole in wall. EMPOYEES RESTROOM
- Critical. Observed toxic item improperly stored. ABOVE WALK IN COOLER EDGE BY UTENSILS
- Critical. Observed toxic item improperly stored. DRY STORAGE
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/7/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/22/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 8/20/2008 | Routine - Food | Warning Issued |
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