- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In kitchen area.
- Basic - Ceiling soiled with accumulated dust in kitchen area.
- Basic - Employee personal items stored in or above a food preparation area. Cellar phone and keys.
- Basic - Food stored in holding unit not covered. Sauce in reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen next to prep table.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumb and flour in kitchen.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout establishment
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Keys and cellar phone on food prep table. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46° chicken 46° on cook line. Corrective action taken.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cake on front counter. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - No heat strip provided when using warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Red bean. Corrective action taken.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Rice
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Food preparation area
- Basic - Ceiling tile missing in kitchen.
- Basic - Food stored in service area not covered. Pastry
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Pastry need sneeze guard in customer service area.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 115°F on front counter. Corrective measure taken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over cheese
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 unable to answer basic Food Code questions pertaining to safe operation of establishment. Dishwashing sanitizer.
- Intermediate - Certified food manager unable to answer basic questions about allergens.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. No Thermo label available. Operator using quaternary test strip.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner found in service area
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. EMPANADAS UNDER PAPER TOWEL DISPENSER FOR HAND SINK.
- 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. COOKED MEAT. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish @ 44?.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. CHICKEN ABOVE PORK.
- Intermediate - Certified food manager fails to exhibit active managerial control. SAFE FOOD STORAGE.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER FOOD STORAGE.
- Intermediate - Handwash sink used for purposes other than handwashing. PLASTIC WRAP STORAGE. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PORK DISH. OPERATOR DISCARDED FOOD IN MY PRESENCE.
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5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. OBSERVED BARE CONCRETE IN KITCHEN. **Warning**. NEXT UNANNOUNCED INSPECTION
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5/1/2013 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. IF FARMED RAISED NO PROOF AND NO FEED LETTER. AT CALL BACK THE INVOICE DOES NOT INDICATE TALAPIA IS FARM IS FARM RAISED. UNTIL NEXT UNANNOUNCED INSPECTION.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TALAPIA FOR CEVICHE. UNTIL NEXT UNANNOUNCED INSPECTION.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS. UNTIL NEXT UNANNOUNCED INSPECTION
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12/28/2012 | Routine - Food | Call Back - Complied |
- Floors not constructed easily cleanable. OBSERVED BARE CONCRETE IN KITCHEN. **Warning**
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY DISH RACKS. **Warning**
- No plan review submitted and renovations in progress. NEW KITCHEN ADDED TO ESTABLISHMENT. **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TALAPIA. **Repeat Violation** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN @ 51?. **Warning**
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. HOTDOGS AND CHRIZOS **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH ABOVE RTE SAUSAGE IN REACH IN FREEZER. **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS @ 115?. **Repeat Violation** **Warning**
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12/28/2012 | Routine - Food | Warning Issued |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. IF FARMED RAISED NO PROOF AND NO FEED LETTER.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. TALAPIA.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVE AND ENTIRE KITCHEN.
- Critical - Hand wash sink lacking proper hand drying provisions. #1.
- Critical - Hand wash sink lacking proper hand drying provisions. #2
- Critical - Hand wash sink lacking proper hand drying provisions. #3.
- Critical - Handwashing cleanser lacking at handwashing lavatory. #1
- Critical - Handwashing cleanser lacking at handwashing lavatory. #3.
- 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. INCOMPLETE.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TALAPIA FOR CEVICHE.
- Critical - Observed handwash sink used for purposes other than handwashing. #1-EQUIPMENT. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. #3 SILVERWARE. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH ABOVE SAUSAGE IN REACH IN FREEZER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF ABOVE FISH IN "UNDER GRILL" REACH IN COOLER.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/15/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times, draining dishes, bar.
- Critical - Hot water not provided/shut off at employee hand wash sink, kitchen. Corrected On Site.
- Observed nonfood-grade containers used for food storage, to go bags.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dressing and/or locker areas not clean and orderly or used as needed. PURSE STORED ON FOOD SLICER.
- Floors not constructed easily cleanable. OBSETVED BARE CONCRETE IN KITCHEN
- Critical - Hand wash sink lacking proper hand drying provisions. #2.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Identity of food or food product misrepresented. "IMITATION CRABMEAT"(SURIMI) MISREPRESENTED ON MENU AS CRAB IN "ARROZ CHAUFA" AND "ARROZ CON MARISCOS."
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. TALAPIA FOR CEVICHE. NO FEED LETER PROVIDED UPON REQUEST.
- Critical - Observed food stored on floor. PLANTAINS AND POTATOS.
- Critical - Observed handwash sink used for purposes other than handwashing. STORING PLANTAINS.
- Critical - Observed incorrect information on Hotel and Restaurant license. LICENSED FOR 70; OBSERVED 255 SEATS. PROVIDED OPERATOR WITH DBPR FORM HR 5021-103 "SEATING CHANGE EVALUATIONL"
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. BLOOD SAUSAGE.
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2/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. BLOOD SAUSAGE.
- Critical. Observed food stored on floor. ONIONS IN KITCHEN.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). MILK.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MILK. FRONT COUNTER HAND SINK.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGES FRONT COUNTER. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. PORK SKINS FRONT COUNTER Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW SAUSAGE STORED ABOVE CONDIMENTS IN REACH IN COOLER.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. BY DISHMACHINE Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. NO PROOF EMPLOYEE TRAINING WAS PERFORMED BY A CERTIFIED FOOD MGR.
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12/21/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SHELL EGGS.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HOTDOGS.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. IN KITCHEN, NO REFRIGERATION. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGE FRONT COUNTER. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. FRONT COUNTER, MILK & PITCHER STORAGE. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. NORTH KITCHEN.
- Critical. Hand wash sink lacking proper hand drying provisions. SOUTH KITCHEN.
- Critical. Hand wash sink lacking proper hand drying provisions. FRONT COUNTER. Repeat Violation.
- Critical. Observed live flies in kitchen. MANY.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. REAR KITCHEN DOOR.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Observed expired Food Manager Certification.
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8/31/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/15/2008 | Routine - Food | Warning Issued |
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