- Basic - Build-up of grease on nonfood-contact surface. OVEN
- Basic - Food stored on floor. AVOCADOS
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored on floor.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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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6/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Hole in wall.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Wall in disrepair.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. NEW MANAGEMENT
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Plumbing system in disrepair.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[raw eggs at 64F]
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[chicken temp 52F]
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[According to person in charge, chicken was cooked around 4 pm, it's 9:26 am, the next day, the chicken temp at 52 F]
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets[reach in freezer ]
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.[front area underneath equipment]
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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3/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[According to person in charge, chicken was cooked around 4 pm, it's 9:26 am, the next day, the chicken temp at 52 F]
- Critical - Displayed food not properly protected from contamination.[bread in front counter ]
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[food in shelves next to hand sink.]
- Critical - Hand wash sink lacking proper hand drying provisions.[hand sink located in kitchen]
- Critical - Handwash sink not accessible for employee use at all times.[bucket inside handsink]
- Critical - Handwashing cleanser lacking at handwashing lavatory.[hand sink located in kitchen] Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[reach in freezer ]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.[6 employees engaged in food preparation]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises.[1 dead roach by reach in cooler in front counter area]
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.[front area underneath equipment]
- Critical - Observed food stored on floor.[bottled drinks]
- Observed gaskets/seals on cold holding unit in poor repair.[first reach in freezer ]
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[salmon over bread]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[spatula and ice scoop]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[chicken temp 52F]
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[cheese]
- Critical - Observed raw animal food stored over ready-to-eat food.[Raw chicken over bottled drinks] Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. [inside shelf underneath sink]
- Observed single-service articles stored without protection from contamination.[single-service Cups next to hansink]
- Critical - Observed soiled reach-in cooler gaskets[reach in freezer ]
- Critical - Observed uncovered food in holding unit/dry storage area.[sauce]
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.[knives]
- Observed wall soiled with accumulated food debris.[by 3 compartment sink ]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[cooked chicken] Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.[establishment cooks raw eggs how the customers orders them.] Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[raw eggs at 64F]
- Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches.[reach in cooler is standing on can, leg of equipment broken]
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1/27/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. BACK AREA HANDSINK
- Critical - Manager lacking proof of Food Manager Certification. WILL FAX COPY TO 305-499-4081
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER VEGETABLES INSIDE WALKIN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. No handwashing sign provided at a handsink used by food employees.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF WIT SEASONING HELD AT ROOM TEMPERATURE .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW BEEF OVER COOKED CHICKEN IN COOLING CART. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BLOCKED ACCESS TO HANDSINK .
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. MERCHADISE/CASES BLOCKING ACCESS.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Observed personal care item stored with food. OVER ARIZONA BOTTLES.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BEEF COOKED (84F) CHICKEN COOKED (85F). AT KITCHEN CART.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF (58F) , SHELL EGGS (66F). Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED BEEF AND CHICKEN CUT/SLICED.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RAW BEEF (58F) , SHELL EGGS (66F).
- Critical. Food Brush not stored in a clean/dry location that is not exposed to splash from handsink.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. FLOUR BAG.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. READY TO EAT (CREPES) IN CONTACT WITH RAW BEEF.
- Observed in-use utensil NOT stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed build-up of food debris, dust or dirt on bread 's cart plastic covers.
- Ceiling tile missing. (KITCHEN ).
- Critical. Observed toxic item improperly stored.(GLASS CLEANER).
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC EXTINGUISHER ON FRONT COUNTER FLOOR.
- Carbon dioxide/helium tanks not adequately secured.
- 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 Repeat Violation.
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9/14/2009 | Routine - Food | Administrative complaint recommended |
- 03-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FARENHEIT BEEF (41F) WALK IN COOLER , PLANT FOODS (51F), HAM (56F) REACH IN COOLER.
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7/15/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/30/2009 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/24/2008 | Routine - Food | Call Back - Complied |
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