- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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.
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09/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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5/6/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom floors not in good condition.
- Basic - Equipment in poor repair. Reach in cooler in the kitchen. The operator was advised to transfer all TCS food to the another working reach in cooler.
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw sewage on ground of establishment. Right outside the back door. Raw sewage on ground and more sewage water comes out when someone flushes the bathroom. Or when turn on the faucets of three compartment sink and hand sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in bathroom sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No state approved required employee training program present. 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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12/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom floors not in good condition.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Reach in cooler in the kitchen. The operator was advised to transfer all TCS food to the another working reach in cooler.
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Three compartment sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Wall soiled with accumulated grease.
- 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.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw sewage on ground of establishment. Right outside the back door. Raw sewage on ground and more sewage water comes out when someone flushes the bathroom. Or when turn on the faucets of three compartment sink and hand sink.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Roach spray by clean utensils.
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in bathroom sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No state approved required employee training program present. 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.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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9/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw animal food stored over cooked food. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Repeat Violation** **Warning**
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5/20/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. reacH IN COOLER .
- No copy of latest inspection report.
- 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
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. reach IN COOLER
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- 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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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED ABOUT 50 + FRESH AND SHINING DROPPINGS ON TOP OF KITCHEN WORKING TABLE NEXT TO REACH IN COOLER IN THE KITCHEN AREA.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/25/2012 | Routine - Food | Emergency order recommended |
- 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.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-19-12.
- Critical - Violation: 53B-08-1 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
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5/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-19-12.
- Critical - No handwashing sign provided at a handsink used by food employees. ALL HAND SINKS
- 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
- Critical - No thermometer provided to measure temperature of food product.
- 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.
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3/19/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. NEW OWNER 60 DAY
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - No thermometer provided to measure temperature of food product.
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12/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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