- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No copy of latest inspection report available.
- Basic - No hot running water at mop sink.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris. Kitchen area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Mop/service sink in disrepair. Need to re-install pipes
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. Hand sink in disrepair
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - 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.
- 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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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKING COOLER. SERVICE CALLED
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PORK
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOR CROQUETES Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. BATHROOM Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed container of medicine improperly stored. WITH FOOD AT STORAGE ROOM Corrected On Site.
- Critical - Observed food stored on floor. STORAGE ROOM AND OIL AT HALL
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK. STOP SALE
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed unnecessary items on the premise. OUTSIDE SEATING AREA
- Plumbing system in disrepair. HAND SINK AND MOP SINK
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CROQUETES Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PORK
- Wet mop not hung to dry.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop/service sink installed/available at establishment.
- 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 buildup of slime in the interior of ice machine.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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