- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Employee cutting celery for tuna salad and lettuce for tacos, no glove on. Inspector discussed with employee, translated to Spanish. Gloves were then put on. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Test strip bleached out. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager came back for inspection. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large pan of rice covered in walk in at 126°, 124 in 25 minutes. PIC uncovered and put in shallow pan. **Corrected On-Site**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At coffee station. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site** **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 - Displayed food not properly protected from contamination. Onions and limes at front counter , no sneeze guard. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cooked foods. **Corrected On-Site** **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in 6 inch container in walk in. **Corrected On-Site** **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. One employee has training, others employed since last season. **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. Pans of tamales in walk in cooler. **Corrected On-Site** **Warning**
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11/21/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter. And at COOKLINE..
- Basic - Unprotected ice machine in storage area. Top section missing , leaving ice exposed.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. DISCUSSED WITH PIC **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs at grill station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, chicken and PHF foods. **Corrected On-Site**
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3/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility in disrepair. Handicap stall and seat missing on another toilet
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lack of toilet tissue at each toilet. Trainers restroom.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Ice machine door broken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - tape used to repair nonfood-contact surface. Ice machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheeses in reach in drawer at 52 degrees, chilled to 42 ? in freezer. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham in reaching drawer at 52 degrees, pic put in freezer , 40? in 25 minutes. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/7/2013.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUATERNARY STRIPS
- 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. This violation must be corrected by : 1/7/2013.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over fish ,walkin cooler . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats ,rice and phfoods in walkin cooler. Corrected On Site.
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11/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. REACHIN KITCHEN
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0PPM BUCKET EMPTY * REPLACED Corrected On Site.
- Critical - Hand sink missing PAPER TOWELS in food preparation room or area. FRONT COUNTER COOKING AREA Corrected On Site.
- Critical - Hand sink missing SOAP in food preparation room or area.
- Observed attached equipment soiled with accumulated dust. FAN SHROUDS IN WALKIN
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed handwash sink used for purposes other than handwashing. DUMPSINK AT FRONT SERVICE AREA
- Critical - Observed raw animal food stored over ready-to-eat food. FISH ON BEVERAGES* Corrected On Site.
- Critical - Observed unlabeled spray bottle. WINDEX
- Wash solution not clean. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser and paper towels lacking at handwashing lavatory. handicap stall. Mens restroom Corrected On Site.
- 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. One employee no certification . This violation must be corrected by : 4/1/2012.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan shrouds walkin .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Critical - Observed food stored on floor. carrots in kitchen . Corrected On Site.
- Observed leaking pipe at plumbing fixture. at dishmachine booster Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. eggs over bacon,reachin cookline . Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta,beans,chicken and phfoods in walkin .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. This violation must be corrected by : 4/1/2012.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Critical - Observed handwash sink used for purposes other than handwashing. employee rinsing containers at front counter . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture. dishmachine leaking
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. fish over sauce and tamales in walkin , Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 115 and rice at 98 in steam table,reheated and covered. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at mopsink .
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting peppers and lemons,put on glove, Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. wrapped tamales in walkin 1/2 pan, put on sheet pan,unwrapped , Corrected On Site.
- Critical - Observed food stored on floor. onions in walkin , Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. storeroom , Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork of kitchen counter at 109 ,reheated, Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beans
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats, soups rice and numerous items in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans in walkin cooler overnight, see stop sale. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans in walkin , disposed of by PIC This violation must be corrected by : 1/4/2011. Corrected On Site.
- Critical. Observed food stored on floor. storeroom
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline, Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Food-contact surface not smooth and easily cleanable. can opener rusty
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. cleaning materials in sink at front counter Corrected On Site.
- Critical. Observed dead roaches on premises. 6 dead roachs in storeroom , cleaned up by PIC. pest control performed monthly.
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11/2/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. salads at front counter and rice in reachin and deli meat in walkin cooler Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. observed bulk bread products in storeroom no label
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.observed pork and chicken out of temperature , put in oven by owner. Corrected On Site.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. observed using hot hold box to heat pork, moved to oven by cook Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed open raw beef with cooked sausage on top in drop in freezer front cookline Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. observed cook working with tamales using bare hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. operator will wash and sanitize all dishes in 3 comp sink until unit is fixed
- Critical. Observed encrusted material on can opener.
- Observed single-service articles improperly stored. does not have handle facing out for public use
- Critical. Observed handwash sink used for purposes other than handwashing.observed sink used to clean silverware by windows
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm
- Wet mop not hung to dry. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. hot box in front counter kithen For reporting purposes only.
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2/22/2010 | 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. Corrected On Site. cheese
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. ground beef
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. drip pans
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walk in cooler
- Observed ceiling stainer pantry
- Observed dusty ceiling tiles and/or air conditioning vent covers.dishroom
- 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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11/20/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/16/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
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