- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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5/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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 - Equipment in poor repair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - No proof of required state approved employee training provided for any 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.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- 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.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Plumbing system in disrepair. COLD WATER HANDLE IN DISHWASHING AREA HANDSINK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. BULKY CANS EXPIRED SINCE 2010
- Critical - Observed employee improperly washing hands. WASHING HANDS WITH GLOVES ON Corrected On Site.
- Observed floor area(s) covered with standing water.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. EMPLOYEE WASHING HANDS IN PREP SINK
- Critical - Observed food stored on floor. COOKED UNCOVERED FISH STORED ON FLOOR
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER FISH INSIDE REACHIN COOLER
- Critical - Observed toxic item stored in food preparation area. RUBBING ALCOHOL and PERSONAL DEODERANT STORED ON COOKLINE OVER PREPARATION STATION COOLER
- Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened. RAW FISH REMOVED FROM PACKAGE OR ANY PROTECTION AND THROWN INSIDE REACHIN FREEZER UNCOVERED UNPROTECTED
- 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. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food.Inside walk-in cooler
- Critical - Violation: 08A-28-1 Observed food stored on floor.Inside walk-in freezer
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Food storage shelving
- Violation: 14-35-1 Observed ripped/worn cardboard used as shelf cover.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.Dishwashing racks
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty surface on top of oven.
- Violation: 29-13-1 Equipment compartment not equipped to properly drain accumulation of moisture.Ice build up inside walk-in freezer
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Mopsink
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-22-1 Observed floor area(s) covered with standing water.Kitchen area
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment compartment not equipped to properly drain accumulation of moisture.Ice build up inside walk-in freezer
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Next to warewashing sink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reach in cooler
- Critical - Hand sink missing in food preparation room or area.Food being prepared in dinning room area no handsink available .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Light not functioning.Kitchen area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Salmon served raw received fresh
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Dishwashing racks
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.
- Observed clean utensils/equipment stored in dirty surface on top of oven.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair.Canned food containers used as equipment support
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Food storage shelving
- Observed floor area(s) covered with standing water.Kitchen area
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed food debris accumulated on walk-in freezer and dry food storage container floor.
- Critical - Observed food prepared in a prohibited area.Dinning room area.
- Critical - Observed food stored on floor.Inside walk-in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table's bottom shelving
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw meat on dinning room table at 64 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rolls at 56 degrees
- Critical - Observed raw animal food stored over cooked food.Inside walk-in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle.Stainless steel cleaner
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice and premade sushi rolls.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
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8/23/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- 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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2/9/2011 | 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. Chicken,beef,seafood not properly labeled..
- Critical. Working containers of food removed from original container not identified by common name. Bins not properly labeled/indentified..
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Plumbing improperly installed. Ice bin water line discharging in to handsink at kitchen area..
- Critical. Observed handwash sink used for purposes other than handwashing. Observed drain water from ice machine duscharging into handsink..
- Critical. Observed dead roaches on premises. 1 dead roach observed near mopsink area..
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7/13/2010 | 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. COOKED FOODS AT COOLER.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS (81F ) AT KITCHEN .
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER SALMON (FISH).
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER EGGROLL (COOKED) AT WALK IN COOLER.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. In MAKING OF WONTON DUMPLINGS.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. RICE ON COOKER FROM PREVIOUS DAY 98F. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. SHRIMP.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. LETTUCE CASE OVER JELLY (DESSERT) UNCOVERED . Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. PANKO BREAD .
- Critical. Observed uncovered food in holding unit/dry storage area. JELLY (DESSERT). Corrected On Site.
- Observed a nonfood-grade basting brush used in food. AT BUTTER.
- Observed nonfood-grade containers used for food storage. COLOR BAG TO REHEAT RICE IN COOKER. Corrected On Site.
- Critical. Observed encrusted, soiled material on hand mixed.
- Observed open dumpster lid.
- Observed grease on the ground on back exit.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical. Observed toxic item improperly stored. CHEMICALS NEXT FOOD AT OUTSIDE STORAGE .
- 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 : 10/17/2009.
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8/17/2009 | Routine - Food | Warning Issued |
| No report available. | 4/29/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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