- No Violations Were Observed
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10/21/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - In-use ice scoop stored on soiled surface between uses., sitting on ice machine, brought a clean one and placed in clean Pan on ice machine. **Corrected On-Site**. 5-27-14 scoop hanging against machine from string.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Temperature at 119° for tamales, taquitos, fried foods in double bans not reaching 135°, removed from double pans and put more hot water in steam table, 137° **Corrected On-Site** 5-27-14. Operators oven not working to reheat, stop sale!!
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw pork over raw fish, walkin freezer. placed in correct order, **Corrected On-Site** 5-27-14. Raw chicken over beef walkin freezer.
- 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. Quest blanco in 3 door cooler. 5-27-14 no date markings.
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5/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food, in rice gray container in kitchen.
- Basic - Equipment in poor repair. Rice pudding cooler, front counter at 58°.
- Basic - In-use ice scoop stored on soiled surface between uses., sitting on ice machine, brought a clean one and placed in clean Pan on ice machine. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 3 door cooler, cookline.
- Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened. Beef in walkin freezer, placed in another bag, **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Tamales and fish not covered in walkin freezer, placed in baggies, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° rice pudding front counter. Stop sale. Do not use until repaired and maintaining 41° or less.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Temperature at 119° for tamales, taquitos, fried foods in double bans not reaching 135°, removed from double pans and put more hot water in steam table, 137° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw pork over raw fish, walkin freezer. placed in correct order, **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice pudding @ 58°, front counter. 5 small containers.
- 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. Quest blanco in 3 door cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front counter, placed paper towels at sink, **Corrected On-Site**
- 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.
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3/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Observed Walk-in cooler 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. Observed Beef 52f, chicken 50, milk 49, pork 50. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Beef 52f, chicken 50, milk 49, pork 50. **Warning**
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10/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Observed Walk-in cooler 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. Observed Beef 52°f, chicken 50°, milk 49°, pork 50°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Beef 52°f, chicken 50°, milk 49°, pork 50°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed black beans and rice at 117°f, and masita de puerco at 115°. Operator reheated to comply. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed Beef 52°f, chicken 50°, milk 49°, pork 50° 10 plus hours. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked rice at room temperature also covered. **Corrected On-Site** **Warning**
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner, 3 compartment sink, not holding water.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, cookline, behind pots.
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7/17/2013 | Complaint Full | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice, hallway. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner, 3 compartment sink, not holding water.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, cookline, behind pots.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touch garbage can then food, no hand wash. **Corrected On-Site**
- 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. Black beans left out on table overnight at 88?, discarded.
- High Priority - Raw animal food stored over cooked food, raw beef over cooked beef, walkin.
- Intermediate - Accumulation of food debris/grease on food-contact surface, kilo scale, cookline
- Intermediate - Manager lacking proof of food manager certification. Must keep certificate in restaurant, where employee can get to.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool, overnight, black beans at 88? today at 10:50 am.
- 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. Must keep certificates at restaurant where employees can get to
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food from Saturday no date mark, rice, tamales, beef, walkin. **Repeat Violation**
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5/13/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen., cooked tamales, **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, dessert cooler and fried pork skin hot hold. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, 119? bananas, tamales, rolled meat rolls. reheated to 165?, then returned to front hot hold. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink, front counter and bakery**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, cooked food in walkin. **Repeat Violation**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning, not using sanitizer-3 compartment sink.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - License expired within 30 days after expiration date, call 850-487-1395 or pay online at our website.
- Critical - No conspicuously located thermometer in holding unit, front counter, dessert and fried pork rinds hot hold.
- No copy of latest inspection report.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls., stored in mop sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, uncooked rice.
- Critical - Observed soil residue in storage containers, flour and seasonings, cookline.
- Critical - Observed soiled reach-in cooler gaskets, cream cheese cooler and walkin freezer.
- Observed wall soiled with accumulated food debris, cookline.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, back door not sealed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked beans in reaching cooler, cookline.
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shredded beef in the walk in cooler. Pork cooked yesterday-walkin
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in the walk in cooler. 7/20/12 eggs over produce-walkin
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. no handled cup bowl inside a food container, rice, salt, chicken flavor.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine and quaternary test paper needed.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. warewashing area.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. front counter cookline. Corrected On Site. 7/20/12 no soap
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 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.
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7/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing. over the walk in freezer.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 3 compartment sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. grocery area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. grocery area. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine and quaternary test paper needed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed dispensing equipment that allows contamination. no handled cup bowl inside a food container, rice, salt, chicken flavor.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food stored in a prohibited area. food inside the mop sink.
- Critical - Observed handwash aids at a non-handwash sink. mop sink. Corrected On Site.
- Observed nonfood-grade containers used for food storage. thank you type bags with cooked beef in a cooler and raw meat in the walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at the prep area for more than 45 min. Corrected On Site. moved to a cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. moved to a cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over vegetables in the walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. salt, chicken flavor in drystorage shelves. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, plant foods, taquitos on the steam table. Corrected On Site. reheated to 165.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice at the prep area. Corrected On Site. reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shredded beef in the walk in cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching trash can then takeout boxes without changing gloves. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. warewashing area.
- Critical - Working containers of food removed from original container not identified by common name. salt. Corrected On Site.
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5/16/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline.
- Critical - Hand wash sink lacking proper hand drying provisions. deli counter.
- Critical - Handwashing cleanser lacking at handwashing lavatory. deli counter.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline.
- 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.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. throughout premises.
- Critical - Observed handwash aids at a non-handwash sink. mop sink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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2/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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