- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Reuse of single-service articles.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Slicer blade soiled with old food debris.
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11/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. On cooking equipment
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Food stored in holding unit not covered.
- Basic - Reuse of single-service articles.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked onion 94°f, plant food 82°f, corrective action done by operator by putting food I the cooler
- 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.
- Intermediate - Slicer blade soiled with old food debris.
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Peptobismol in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked beans.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of plant food ,and food that was cooked and are being cooled **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.on cook line **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Raw animal food stored above unwashed produce.there is a bag of beef with blood in the bag hanging over unwashed produce **Repeat Violation** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves on cook line **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Toxic substance/chemical stored by or with food.roach spray next to dressing **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in kitchen **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers.squeeze bottle used to store oil on the shelf **Warning**
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10/2/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen.cases of plant food **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of plant food ,and food that was cooked and are being cooled **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.on cook line **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.uncooked plant food on cook line **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Raw animal food stored above unwashed produce.there is a bag of beef with blood in the bag hanging over unwashed produce **Repeat Violation** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.shelves on cook line **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
- 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 bread with bare hands **Warning**
- High Priority - Employee washed hands with cold water. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.roach spray next to dressing **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- 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. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. There is a dirty dish stored inside of hand sink in the kitchen **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in kitchen **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. At the hand sink in the kitchen **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers.squeeze bottle used to store oil on the shelf **Warning**
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area. Plastic utensils in the front
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beans in a pot ,eggs, and poultry
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.where they make drinks in front **Corrected On-Site**
- Basic - Food stored on floor.condiments on floor in front salt
- Basic - No handwashing sign provided at a hand sink used by food employees.in front and in kitchen
- Basic - Raw animal food stored above unwashed produce.raw chicken over tomatoes and lettuce
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.on top of reach in freezer
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.in front
- Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to fill up pitcher and rains towels
- Intermediate - Hot water not provided/shut off at employee handwash sink.in kitchen next to three compartment sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in front and in kitchen
- Intermediate - No soap provided at handwash sink.in front and in kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 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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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.IN KITCHEN AREA
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.bottles used on cookline
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on front area floor.
- Critical - Observed food stored on floor.WALK IN COOLER AND FREEZER
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.front
- Critical - Observed raw animal food stored over cooked food.
- Observed single-service items stored on floor.front under three compartment sink
- Critical - Observed toxic item stored by food.
- Observed wall soiled with accumulated grease.kitchen area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.92 degrees inside of kitchen area
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED NO PAPER TOWELS IN RESTROOM. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER PROVIDED FROM SINKS.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FODD RESIDUE, GREASE BUILD UP UNDER PREP TABLE SHELVE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CUT TOMATOES AT 58 DEGREES. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTHS ON PREP TABLE AMONG RTE FOODS. Corrected On Site.
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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED NO PAPER TOWEL AT HAND WASH SINK THROUGHOUT
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER PROVIDED AT HAND WASH SINK.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED SCOOP WITH MISSING HANDLE IN COOKED RICE. Corrected On Site.
- Critical - Observed interior of microwave soiled. OBSERVED FOOD RESIDUES INSIDE MICROWAVE.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER IN HAND WASH SINK BY KITCHEN AREA. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLASTIC CONTAINER IN HAND WASH SINK BY KITCHEN AREA. Corrected On Site.
- Critical - Observed interior of microwave soiled. OBSERVED FOOD RESIDUES INSIDE MICROWAVE. Corrected On Site.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN KITCHEN AREA.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKED ONIONS LEFT UNCOVERED IN KITCHEN AREA. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. CRACK/BROKEN SHELL EGGS BTWEEN TOMATOES. Corrected On Site.
- Critical. Observed food stored on floor. BAG OF ONIONS ON THE FLOOR IN KITCHEN AREA. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. FRONT COUNTER.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor. OBSERVED FOODS DEBRIS UNDER THE TABLE AND COOKING EQUIPMENTS.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
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6/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOMATOES FOUND AT 59 DEGREES .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored on floor. BAG OF ONIONS STORED ON THE FLOOR Corrected On Site.
- Critical. Observed food stored on floor. OBSERVED MEATS ON THE FLOOR IN WALKING FREEZER.
- Critical. Observed food stored on floor. MEAT ON THE FLOOR IN WIC
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing. OBSERVED EMPLOYEE WASHING HER HANDS THEN DRYING THE IN SOILED TOWEL
- Critical. Observed employee eating in a food preparation or other restricted area. OBSERVED EMPLOYEE EATING IN FOOD PREP AREA.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CREVASES IN THREE COMPARTMENTS SINK
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN HAND WASHING SINK IN THE KITCHEN
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions. HAND WASHING SINK IN THE KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions. RESTROOM
- Critical. Handwashing cleanser lacking at handwashing lavatory. HAND WASHING SINK IN THE KITCHEN
- 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 : 5-2-10.
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3/2/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. BAG OF BEANS
- Critical. Observed food stored on floor. FOOD ON FLOOR WIF
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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