- No Violations Were Observed
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10/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Hood soiled with accumulated grease. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need to install 2 back flow preventers on the splitter at the mop sink. **Warning**
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09/05/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed that the top shelf of the Bain Marie cooler along the back wall of the kitchen is soiled with food debris. **Corrected On-Site** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing to the right of the walk-in cooler. **Warning**
- Basic - Dead roaches on premises. Observed 2 dead roaches on the top shelf of the Bain Marie cooler along the back wall in the kitchen. 3 under the hand sink in the rear of the establishment by the 3 compartment sink. 1 under the soda machine at the front counter. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Observed a bag of carrots cabbage and 2 bus tubs of broccoli stored on the floor of the walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed a raw ham marinating in a 5 gallon bucket that originally was used for detergent. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need to install 2 back flow preventers on the splitter at the mop sink. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over prepped produce in the walk-in cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 under the rice cooker at the end of the cook's line. 2 on the floor in front of the same rice cooker. 1 behind the Bain Marie cooler along a wall in the kitchen. 3 on the back wall of the kitchen. 1 on the floor outside the walk-in cooler. 2 under the hand sink in the rear of the establishment by the 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink on the cook's line. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**
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09/04/2014 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable on the small Bain Marie cooler behind the front counter.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken in the cooks line Bain Marie cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked chicken 50° See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15. Roast pork at 106° in hot hold.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer, rack or pan. Meat cleavers, knife and sharpening stone stored in a soiled 1/3 insert pan in the kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen personnel. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to the rice warmer on the floor in the kitchen. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Front line.
- Basic - Raw animal food stored above unwashed produce. Raw swai and raw chicken over peppers and onions in the walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. 5 gallon bucket of cornstarch.
- High Priority - Food stored in ice used for drinks. See stop sale. Can of soda in the ice bin for the soda machine.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 2 one gallon bottles of Home Defense bug spray under the 3 compartment sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Ice
- Intermediate - Accumulation of food debris/grease on food-contact surface. 1/6 pan spice containers on a cart in the kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 4 stainless steel bowls, one filled with sugar in the hand wash sink past the 3 compartment sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of a reach-in freezer is covered with blood.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen
- Basic - Bowl or other container with no handle used to dispense food. Tiny souffl cups used for seasonings **Corrected On-Site**
- Basic - Clean utensils or equipment stored in container or rack.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Plumbing system in disrepair. Cold water faucet knob on the hand ink past the 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp and beef in the kitchen. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door lowboy reach-in cooler on the cook's line.
- Basic - Stored food not covered in walk-in cooler. Raw pork, broccoli and potatoes.**Corrected On-Site** **Corrected On-Site**
- Basic - Unnecessary items on the premise. On a shelf past the 3 compartment sink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.raw beef over chicken in a reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Past the 3 compartment sink.
- Intermediate - Cutting board(s) stained/soiled. On the Bain Marie cooler in the kitchen.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Styrofoam plates.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw beef over tomato paste
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw sausage over cooked chicken **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.cooked chicken in walk in cooler **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Thermostat held at maximum- Temp 125* F- Tall warmer-
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler drawer
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 125* F- Reheated for hot hotding to buffet line-
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken from previous day (7 pm)- At 52* F at present time- Corrective action- Stop Sale
- Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken at 52* F- Corrective action - Stop Sale issued This violation must be corrected by : 05/19/12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausages and Chicken at 125* F- Corrective action- Changed pan that would be in direct contact with hot water for better conduction of heat- This violation must be corrected by : 05/19/12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.
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5/18/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed food debris accumulated on floor under equipments.
- Critical - Observed interior of microwave soiled.
- Critical - Observed objectionable odors by the back door
- Observed residue build-up on nonfood-contact surface. Shelves by soda container
- Critical - Observed unlabeled spray bottle. Bleu liquide
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage in warmer at 110* F- Repeat Violation.Corective action- Increased thermostat and covered food-
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. No handle on scoope
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken and sausage in warmer- Corrective action- Increased temperature of warmer reach in-
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked chicken in walk-in cooler.
- Critical. Working containers of food removed from original container not identified by common name oil in squirt bottle.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pasta salad. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods eggs over raw vegetables. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure cutting vegetables. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls under dump sink. Corrected On Site.
- Critical. Observed unlabeled spray bottle soap under dump sink. Corrected On Site.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. When received by a FOOD ESTABLISHMENT, SHELLSTOCK shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be discarded.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Drainboards. Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
- Critical. Preset Tableware. If TABLEWARE is preset: (A) It shall be protected from contamination by being wrapped, covered, or inverted; (B) Exposed, unused settings shall be removed when a CONSUMER is seated; or (C) Exposed, unused settings shall be cleaned and SANITIZED before further use if the settings are not removed when a CONSUMER is seated.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken with batter in walk in cooler. 126 +
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed food stored in a prohibited area. Prepared above trash Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken by raw beef
- Critical. Observed raw animal food stored over cooked food. In reach in cooler drawer and reach innfreezer.
- Critical. Observed food stored on floor.Walk on cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- In-use utensil not stored with handle above the top of non potentially hazardous food and the container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Washing solution not maintained clean.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. torage container
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed container of medicine improperly stored. Omega 3 9n walk 9n cooler
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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7/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. Lemonade found stored in a 5 gallon liquid soap container in walkin cooler. Corrected On Site by disposing.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fried chicken in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. Sauces and beans in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. Flour, msg, salt, all food containers.
- Critical. No conspicuously located thermometer in holding unit. 2 door lowboy reachin cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken above raw pork in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Raw shrimp over cooked chicken in reachin cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.MSG & salt. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. Found lemonade stored in a 5 gallon liquid soap container Corrected On Site by disposing .
- Critical. Observed soiled reach-in cooler gaskets. 2 door lowboy reachin cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door lowboy reachin cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Bainmarie reachin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in kitchen .
- Critical. Handwash sink not accessible for employee use at all times. In rear by 3 compartment sink Corrected On Site.
- Observed attached equipment soiled with accumulated grease. hood.
- Observed attached equipment soiled with accumulated dust. Lights and wires above serving line.
- Lights missing the proper shield, sleeve coatings or covers above 3 compartment sink.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris.
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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