- No Violations Were Observed
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Flip top cooler at an ambient temperature of 54°F **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At flip top cooler **Warning**
- 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. **Warning**
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5/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under shelf in kitchen. **Warning**
- Basic - Case/container of sweet potatoes stored on floor in kitchen. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Flip top cooler at an ambient temperature of 54°F **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At flip top cooler **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 95°F. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In stainless 2 door refrigerator **Warning**
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.hole in ceiling next to cook line above freezer. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm . **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken warm held in oven at 98°F for more than 4 hours. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. All cooks **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai no invoice or original packaging provided. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 90°F and tomato sauce at 89°F stored next to stove at room temperature for more than 4 hours.See stop sale **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Swai 56°F, octopuss 56°F, for more than 4 hours.see stop sale. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- 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. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In kitchen. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **Warning**
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves soiled.
- Basic - Soil residue build-up on nonfood-contact surface. On the bottom of the stainless steel refrigerator.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Steak on same container with raw shell eggs. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 50°F In reach in cooler voluntary discarded. **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.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.fish **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.knife wedged between equipment **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Stored food not covered in chest freezer.fries open bag **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.insect repellant near aluminum foil **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs reach in
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.owner says new employees
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pasta reach in
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No mop/service sink installed/available at establishment.has water and valves needs bowl or basin with drain.
- 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 proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.needs quaternary ammonia test kit
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.removed by owner Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/ketchup and sauce Corrected On Site.
- Observed single-service articles improperly stored.take outs not inverted Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.seafood reach in
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to owner Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - back exit door can't be closed properly.
- Critical - no employee training.
- Critical - no food manager certification.
- no mop sink.
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6/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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