- Basic - Build-up of grease on nonfood-contact surface. Wall behind stove
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. In restroom
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil stored in ice or ice water between uses. Bowl **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Stored food not covered in reach-in cooler.
- Basic - Wall in disrepair. In kitchen area
- Basic - Wall soiled with accumulated grease. Behind fryers
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 76°f, goat 90°f, less than 4 hrs.corrective action taken by operator
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In the kitchen **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in RIC--in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.cans.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall.men's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.meat on top of chicken
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.stored on shelf over prep table **Warning**
- 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. **Warning**
- Basic - Food storage container/container lid cracked or broken.chest freezer top rusted **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - License expired within 30 days after expiration date. **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-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when employee goes from handling dirty pans and then goes to handling food **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler in the back **Warning**
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- 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. New employee **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. **Warning**
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10/11/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- 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.
- Basic - Food stored in a prohibited area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the front
- Basic - Open dumpster lid.
- Basic - Single-service articles improperly stored.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water pressure lacking at fixtures that require the use of water.women bathroom
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- Critical - No conspicuously located thermometer in holding unit.
- 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.two employee has certificate
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED PORK NOT REACHING 41 DEGREES. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. OBSERVED THAT NO HOT WATER IS PROVIDED IN MEN'S RESTROOM.
- Critical - No handwashing sign provided at a handsink used by food employees. MEN'S RESTROOM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK AT 46 DEGREES IN RIC. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN KITCHEN AREA.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PREP FOODS IN RIC HAVE NO LABLE.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. OBSERVED UNCLEAN WATER IN THE REAR OF THE ESTABLISMENT.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. OPENING GAP IN REAR DOOR GIVES ACCESS TO FLIES INSIDE THE KITCHEN.
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2/14/2011 | 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.
- Observed equipment in poor repair. DOOR IN REACH IN COOLER IS IN DISREPAIR.
- Observed gaskets/seals on cold holding unit in poor repair. REACH IN COOLER.
- Observed nonfood-contact equipment in poor repair. OBSERVED DOOR OF REACH IN COOLER RUSTY.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER AT HAND WASH SINK IN THE KITCHEN.
- Observed wall in disrepair. OBSERVED WHOLE IN THE WALL BY THE THREE COMPARTMENTS SINK.
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8/9/2010 | 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. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED REACH IN COOLER NOT WORKING PROPERLY.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed equipment in poor repair. OBSERVED DOOR IN REACH IN COOLERS BROKEN.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed walk-in cooler gasket torn/in disrepair.
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3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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7/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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