- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.on 10/16/14 found raw hamburgers at 56°, sausage 54°, in reach in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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10/16/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use tongs stored on equipment door handle between uses.
- 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 holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Metal stem-type thermometer soiled.
- 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.
- Intermediate - No soap provided at handwash sink.
- 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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07/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 holding unit.
- Basic - Spray bottle containing a food product not labeled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Manager lacking proof of food manager certification.
- 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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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wall soiled with accumulated grease.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
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5/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor. Behind reach in freezer
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/18/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions. BATHROOM
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES OVER PREPARATION STATION
- Observed dusty ceiling tiles and/or air conditioning vent covers. OVER COOKLINE
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed objectionable odors in bathroom. MEN'S BATHROOM
- Observed residue build-up on nonfood-contact surface. INSIDE HANDSINK
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline area reach in cooler.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-52-1 Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.Under equipment
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8/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline area reach in cooler.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Observed grease accumulated on kitchen floor.Under equipment
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw chicken at 54 degrees , sausages at 52 degrees ,cheese at 68 degrees ,Hot dogs at 50 degrees all these products were stored inside cookline area reach in cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair.Cookline area
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8/5/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ham at 70 degrees,Shredded cheese at 59 degrees ,Precooked Arepas at 68 degrees .
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Violation: 36-10-1 Observed worn, torn and/or soiled floors/carpeting.Soiled Cardboard
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-01-1 Ceiling tile missing.Kitchen area
- Violation: 37-03-1 Observed wall in disrepair.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.Kitchen area
- Violation: 37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers.
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7/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing.Kitchen area
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Warewashing sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No person in charge of establishment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Knife holdster
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Cheese dispenser
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hot dogs at 60 degrees
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed the accumulation of dead or trapped insects in kitchen area light covers
- Observed wall in disrepair.
- Observed wall soiled with accumulated food debris.Kitchen area
- Observed worn, torn and/or soiled floors/carpeting.Soiled Cardboard
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Baked potatoes at 90 degrees
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed equipment in poor repair.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- 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.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source.Beef and chicken empanadas .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Food prep table
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under equipment.
- Observed holes in wall.
- Observed wall soiled with accumulated food debris.
- No copy of latest inspection report.
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HOME MADE SAUCES CONTAINERS AT COOLER.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. OBSERVED NO LABEL OR WRITTEN PLAN FOR POTENTIALLY HAZARDOUS FOODS KEPT AT DANGER ZONE. BEEF (50F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHREDDED BEEF AT REACH IN COOLER (50F).
- Critical. Observed potentially hazardous food thawed at room temperature. CORN (MAICITOS).
- Critical. Observed raw animal food stored over cooked food. RAW BEEF ON A STICK (CHUZOS) OVER CHEESE AT COOLER.
- Critical. Observed raw animal food stored over cooked food. RAW BEEF OVER COOKED BEEF.
- Critical. Raw animal food not properly separated from ready-to-eat food. REACH IN COOLER.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed ice scoop with handle in contact with ice. BAR AREA.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. NO PAPER TOWEL AND NO WATER AT KITCHEN/ COOK LINE.
- Critical. Observed a designated employee eating/drinking area located in a food preparation or other restricted area. OPENED DRINKS IN REACH IN COOLER OVER RESTAURANT FOODS.
- Observed employee with no hair restraint. KITCHEN PERSONEL.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. 1 compartment used for air drying.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean equipment stored on floor.
- Observed single-service articles improperly stored. BAG OF NAPKINS ON THE FLOOR AT BAR AREA.
- Critical. Cold water not provided/shut off at employee handwash sink. KITCHEN AREA (COOK LINE).
- Critical. Hot water not provided/shut off at employee hand wash sink. KITCHEN AREA (COOK LINE).
- Critical. Vacuum breaker mising at hose bibb. MOP SINK WITH HOSE IN IT.
- Critical. Observed handwash sink used for purposes other than handwashing.UTENSILS AND BOX OF CORN IN IT.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No handwashing sign provided at a handsink used by food employees. MEN RESTROOM.
- Critical. Hand wash sink lacking proper hand drying provisions. BAR AREA AND KITCHEN AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. RESTROOMS.
- Observed food soil accumulated on kitchen floor.
- Ceiling tile missing. KITCHEN / OFFICE/STORAGE.
- Observed hole in wall. SEVERAL CUT OUT HOLES IN STORAGE AREAS.
- Observed wall in disrepair. BEHIND HAND SINK AT BAR.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. COOK LINE.
- Observed personal care item stored with food. CLOTHING OVER CANS.
- Critical. Observed toxic item stored by food. BLEACH AND DEGREASER STORED NEXT TO FRYING SHORTENING.
- Observed unnecessary items on the premise. KITCHEN AND STORAGE.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. No person in charge of establishment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical. Employee not familiar with the Heimlich maneuver.
- Critical. Employees have not received training related to their assigned duties.
- Critical. Employees not informed of acceptable sanitary practices.
- 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. Repeat Violation. CITED ON: 12/21/09. INITIAL INSPECTION/OVER 60 DAYS.
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2/26/2010 | Routine - Food | Administrative complaint recommended |
- Ceiling tile missing.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/21/2010.
- 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 : 02/21/2010.
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12/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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