- 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 - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Squash on the floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. Old equipment on premises.
- Basic - Objectionable odor in establishment. Pungent odor in dry storage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Observed rotten squash in the establishment.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 10 plus dried rodent droppings on top of cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - 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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12/20/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Dumpster overflowing garbage.
- Basic - Equipment in poor repair. Ric rusty.
- Basic - Food stored in a prohibited area. Raw poultry stored beneath prep table. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish at 107 degrees.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Rif soiled.
- 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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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee with no hair restraint while engaging in food preparation. Some employee did not have hair restraint.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs used for raw and cooked chicken stored together in cold water. **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Meat in three compartments sink. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Uncovered cut tomatoes and lettuce exposed to flies in food prep area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen. Flies in food prep area.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hand wash sink lacking proper hand drying provisions. Paper towel missing from hand wash sink.
- Handwashing cleanser lacking at handwashing lavatory. Observed soap missing from hand wash sink.
- Manager lacking proof of Food Manager Certification.
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed interior of reach-in cooler soiled with accumulation of food residue. Interior if reach in freezer soiled with blood.
- Observed uncovered food in holding unit/dry storage area. Observed vegetables left uncovered in food prep area.
- Raw animal food not properly separated from ready-to-eat food. Observed milk stored among raw meat in reach in freezer.
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2/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. License has expired. **Admin Complaint**
- Critical - Hand wash sink lacking proper hand drying provisions. Paper towel missing from hand wash sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Observed soap missing from hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris and grease build up on cooking equipments.
- Critical - Observed cloth used as a food-contact surface. Observed dirty linen stored by vegetables.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee failed to wash their hands.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Interior if reach in freezer soiled with blood.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed poultry and beef not separated from each other in reach in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed vegetables left uncovered in food prep area.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed milk stored among raw meat in reach in freezer.
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12/19/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING FROM REST ROOM.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. OBSERVED POULTRY STORED WITH PORK IN RIF
- Critical - Observed screen in door torn/in poor repair. OBSERVED BOTTOM OF SCREEN DOOR IN DISREPAIR.
- Observed single-service articles improperly stored. OBSERVED SINGLE SERVICE ITEMS ALL MIXED TOGETHER AND POSED RISK OF CONTAMINATION.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Establishment operating without a current Hotel and Restaurant license.EXPIRED 10-01-2011
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.bathroom Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.bathroom
- No mop sink or curbed cleaning facility provided.
- 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 : 04/01/2012 .
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.bathroom
- Observed food debris accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.wipping towel
- Observed hole in wall.kitchen areanext to stove
- Observed ripped/worn tin foil used as shelf cover.
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1/30/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. food containers with cooked food. inside reach in unit.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- 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. reach in freezer .
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in unit.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair shelves in kitchen
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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7/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in freezer .
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. reheated at ambient temperature .
- Critical. No conspicuously located thermometer in holding unit. reach in unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. open bags in the kitchen .
- Critical. Observed food stored on floor. rice.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in freezer .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with soiled clothing. no apron worn.
- Equipment or utensils not designed or constructed in a durable manner. food containers : supermarket plastic bags. reach in freezer .
- Observed nonfood-contact equipment in poor repair shelves in kitchen
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in kitchen .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed reuse of single-service articles. aluminun cans.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed cardboard box used as garbage container.
- Critical. Observed roach activity as evidenced by live roaches found two live roaches in kitchen .
- Observed food debris accumulated on kitchen floor. kitchen floor .
- Observed personal care item stored with food. shoes left in the kitchen .
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. dirty aprons left in the kitchen .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. bags of rice.
- Critical. Observed uncovered food in holding unit/dry storage area. food container in the reach in freeZER .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. bathroom sink.
- Plumbing system in disrepair. handwashing sink in the bathroom .
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen sink.
- Critical. Observed toxic item stored by food. rat poison pellets stored on the same sheLVES with food items.
- Observed unnecessary items in the kitchen .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen .
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable. kitchen .
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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7/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in units .
- Critical. Observed uncovered food in holding unit/dry storage area.reach in freezer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Damaged/spoiled/recalled food not properly segregated. reach in units .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with open sandals.
- Observed nonfood-grade containers used for food storage. supermarket plastic bags.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. food prep tables.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. front counter shelves .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed roach activity as evidenced by live roaches found in food prep area. by busted handsink .
- Floors not maintained smooth and durable. kitchen .
- Observed wall in disrepair. food prep area.
- Observed unnecessary items in the kitchen .
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/22/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/20/2008 | Routine - Food | Warning Issued |
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