- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lentil soup 46° f chicken 45° f
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Employee rinsed utensil in handwash sink.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Eggs over vegetables
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- 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 - 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.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Required employee training expired for all 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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2/8/2013 | 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.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No mop sink or curbed cleaning facility provided.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.
- 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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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.
- No Heimlich maneuver sign posted.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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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8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/24/2011 | 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.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- No Heimlich maneuver sign posted.
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12/7/2010 | Complaint Full | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/7/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Warning Issued |
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