- Basic - Bowl or other container with no handle used to dispense food. Observed the use of a metal bowl for dispensing cut raw meat.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Food stored in holding unit not covered. Observed raw dough and meats that are not covered in the walk-in cooler. Covered the meats and dough. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the Bain Marie cooler on the cook's line. Moved all food to the walk-in cooler. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a employee place a cooked arepa onto a dish bare handed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken empanadas in a display case on the front counter. Placed the empanadas into a working cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw pork stored above raw empanada dough in the walk-in cooler. Moved the dough above the raw meat. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink behind the front counter. **Corrected On-Site**
- Intermediate - Reach-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.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Bags of bread crumbs and cornmeal in the dry storage area. Placed into containers. **Corrected On-Site**
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions, beans, dry corn.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw meats in bus tubs and a case of potatoes in the walk-in cooler. Food in bus tubs stored on the walk-in freezer floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between the 3 compartment sink and wall. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in a prohibited area. Using a garbage can as a base for a bus tub with raw pork in it. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spoons in water in a steam table pan under the flat grill. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over limes, raw beef over cabbage and carrots in the walk-in cooler.
- Basic - Stored food not covered in walk-in cooler. Raw pork.
- Basic - Working container of food not labeled in English. All food containers in the kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over chorizo
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef.
- Intermediate - Handwash sink used for purposes other than handwashing as evidenced by a small steam table pan and wiping cloth in the hand wash sink behind the front counter. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Dried purple cabbage on the blade.
- Intermediate - Spray bottle containing toxic substance not labeled on the front counter. **Corrected On-Site**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used for sugar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2 cases of produce in the walkin cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. In the kitchen **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Kitchen oven.
- Basic - Leaking pipe at plumbing fixture. Under the front counter hand sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over produce in the walkin cooler.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. In the small Bain Marie cooler. Moved to a working cooler **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In the small Bain Marie cooler. Moved to a working cooler. **Corrected On-Site**
- High Priority - Food stored in a container that previously held a toxic substance. Homer bucket used for cooked beans in the walkin cooler and gravy in the walkin freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs in the small Bain Marie cooler in the kitchen. Moved to a working cooler **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over fish and beef in the walkin cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Small Bain Marie cooler in the kitchen.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a sponge and pan in the sink behind the front counter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small Bain Marie cooler in the kitchen.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No metal stem-type 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
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7/29/2013 | Routine - Food | Warning Issued |
- Basic - Cloth gloves contacting ready-to-eat food. **Corrected On-Site**
- Basic - Food stored on floor.pot of beans in walk in cooler **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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.oil
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.from previous day at 4:30 pm - stop sale issued- beef- beans- **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Improper cooling- beef- beans. At 49? f in walk in cooler cooling from previous day at 4:30 pm
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.2 reach in coolers
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Nonfood-grade basting brush used in food.
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2/12/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/5/2012 | Routine - Food | Call Back - Complied |
- Critical - manager lacking proof of food manager certification. this violation must be corrected by 10/10/12.
- no copy of latest inspection report.
- Critical - no currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - observed potentially hazardous food cold held at greater than 41f. beef in reach-in cooler - corrective action - lowered thermostat.
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8/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cool by cook line
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 05/09/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/09/12.
- 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 This violation must be corrected by : 05/09/12.
- Critical - Observed food stored on floor. Walk in freezer- Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken, pork and fish at 65* F- in reach in cooler- Stop sale issued
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in walk in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other during preparation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/9/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Outer openings not protected and vermin and/or environmental cross-contamination present.
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7/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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