- Basic - Bowl or other container with no handle used to dispense food. Garlic in walk in cooler **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Dry storage, walk in cooler
- Basic - Hole in ceiling. Dry storage and above cooler
- Basic - Ice buildup in reach-in freezer. White freezer by front counter
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade menus used in direct contact with food.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Employee washed hands with no soap. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken Time/Temperature Control for Safety foods sitting on counter placed under refrigeration
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, pork, shrimp over sauces in walk in cooler
- 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 - Employee washed hands in a sink other than an approved handwash sink. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.both sinks blocked
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 10 seats, has 12
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Reuse of single-use plastic wrap.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise. Bike in restroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. On prep rack, corrective action taken
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Corrective action taken
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers
- High Priority - Toxic substance/chemical stored by or with food. Over thawing chicken in standing water at 3 compartment sink
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- 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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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cloth used as a food-contact surface.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area. Coat next to food, basketball next to bulk food containers
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in dry storage area not covered. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Insect control device installed over food preparation area.
- Basic - Light not functioning. Kitchen and dry storage
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Unnecessary items on the premise. Bike in bathroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - High Priority - Dead roaches on premises. Observed 15 dead roaches
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bug stop
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats over sauces in walk in cooler **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Dollies, pallets, msoda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in dry storage area not covered.
- Basic - Nonfood-grade paper menus used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Raw animal food stored above unwashed produce. Walk in
- Basic - Single-service items for customer self-service not properly protected to prevent contamination.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Single-use plastic bag reused.
- Basic - Stored food not covered in walk-in cooler.
- 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 - Employee failed to wash hands before putting on 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. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.egg rolls sitting out on counter at 70?
- High Priority - Raw animal food stored over cooked food. White refrigerator
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler and freezer
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table and white refrigerator maintaining food at 44-45?
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Portable fire extinguisher is inaccessible. For reporting purposes only. K class by back door blocked by 200 pounds food
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Insecticide/rodenticide use not in compliance with regulations. bug spray intended for household use only used in restaurant
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor. cutting board
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. dry storage and walkin cooler/ freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage. bulk storage and plastic grocery bags
- Critical - Observed paper menus used as a food-contact surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 55
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces
- Observed residue build-up on kitchen equipment
- Observed single-service articles stored without protection from contamination.
- Observed single-use containers (boxes and/or cans, egg crates) reused for the storage of food.
- Critical - Observed toxic item stored in food preparation area. bug spray
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. door seal gaps
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk storage
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Outer openings of establishment cannot be properly sealed when not in operation.
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1/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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