- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in over hand sink and rack of clean glasses. **Warning** The engineering employee will be remove fly fan.
- High Priority - Live, small flying insects in food preparation area. Pineapple bar **Repeat Violation** **Warning** Pest control company will be coming into to treat on Tuesday 9/23/14
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Main kitchen **Warning** Fire Ext company will be in restaurant tonight
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in cooler air curtains. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Glassware next to handwash sink **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches and bracelets While food prep. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked on storage shelve **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Approx 380 seats inside and outside but licensed or 275 seats. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Faucet/handle missing at plumbing fixture. HANDSINK located in main kitchen **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in over hand sink and rack of clean glasses. **Warning**
- Basic - Food stored on floor. A liquid oil container stored on floor on the main line **Warning**
- Basic - Food stored under dripping water line. Condensation dripping on food containers in walk in cooler. **Warning**
- Basic - Leaking pipe at plumbing fixture. Handwash sink located near dishmachine area **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hallway in the kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Only in Spanish at pineapple bar. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Pans stored in main kitchen **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dish room hand sink and pineapple bar hand sink. **Warning**
- Basic - Unwashed fruits/vegetables stored above ready-to-eat food. **Warning**
- Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main cooks line **Warning**
- Basic - Working container of food not labeled in English. All food items observed inside walk in cooler,spoke to Ext Chef. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef 57°f, pork 45°f, 46°f 50°f after cooling overnight. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. ground beef 57°f **Warning**
- 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. Bar area **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee ran dishmachine several times Thermolabel Did not turn black,dishmachine final rinse 180°f Wash 140°f, company notify. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. Fresh garlic / oil inside wi cooler 47°f **Warning**
- High Priority - Live, small flying insects in food preparation area. Pineapple bar **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sofrito 48°F in reach in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over pasta in walk in cooler. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Margarine stored in walk in cooler **Repeat Violation** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic with Margarine stored inside walk cooler 9/12-9/19/19 on label. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket stored by bag of onions **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Cuban bar **Warning**
- 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. Cook line reach in cooler ambient temperature 47°F. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Handwash sink located both bars **Warning**
- Intermediate - No soap provided at handwash sink. Cuba bar. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed plantains and empanadas/pastries with time mark 11am 3pm on the expo line and walk up window. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. HANDSINK located in dishmachine area **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ground beef covered inside walk in cooler **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Main kitchen **Warning**
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Behind beverage cooler by service window trash and debris found.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender cutting fruit wearing watch. Pantry prep person wearing watch.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread stored in grocery bag in walk in cooler.
- Basic - Waste line missing at soda gun holster, pantry and pineapple bar and main bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, main bar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour bulk container in back prep area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep person put on gloves without washing hands first.
- High Priority - Live flies in kitchen.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken/beef, picadillo, salsa with cooked onion dated 5/7 and mozzarella dated 5/6 in walk in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mozzarella cheese in walk in cooler dated 5/6. Picadillo, cooked beef and chicken and salsa picante with cooked onion all dated 5/7.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad stored in handsink by service window. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Standing water in reach in cooler on cooks line.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment "Responsible vendors" and only has copies of certificates.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only. Posted boiler certificate expired in 2011.
- No portable fire extinguisher present. For reporting purposes only. Sign by bar points to where a fire extinguisher should be and its missing.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. FOOD CONTAINERS AND GLASSES AT BAR
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. DISH AREA
- Intermediate - Employee used handwash sink as a dump sink. FRONT BAR HANDWASH SINK EVIDENCED BY RED LIQUID IN HANDWASH SINK
- Intermediate - MODERATE Accumulation of black substance on/around soda dispensing nozzles. CAFE WINDOW
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BACK BAR
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above three compartment sink - above clean cutlery **Corrected On-Site**
- Basic - Fan cover in reach-in cooler has accumulation of dust/debris. Snack bar
- Basic - Floor area(s) covered with standing water. Dishwash area - due to leaking pipe under rinse sink at Dishmachine area. Standing water corrected on site
- Basic - Floor tiles cracked, broken or in disrepair. End of cookline.
- Basic - Hole in ceiling. Above ice machines - holes in ceiling. Ceiling tile missing above Dishmachine. Holes in ceiling - snack bar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar RIC
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Reach-in cooler gasket torn/in disrepair. Prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 46-53? - cookline (no time procedure) - stored 2 hours, peas 44-46? - recommend better storage on ice or use 4 hour time as PHC **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked chicken 45-46? **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans, plantains, beef 110-125? in steam table - less than 2 hours - reheated above 170? onions 118? under heat lamp - COS reheated to 165? **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken 45-46? **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche contains raw fish. Menu must specify in writing, either next to the menu item or a disclaimer at the bottom if the menu, that the ceviche contains raw fish
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Garlic vinaigrette only cooled one degree over a 1 hour period. TCS/potentially hazardous - balsamic vinaigrette base (commercially processed and contains oil) - roasted garlic is added to this product.
- Intermediate - Soda gun soiled. Main bar **Repeat Violation**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet worn
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 112? **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline RIC. No thermometer in bar RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 62?, peas 60? - ice bath on cooklinediscarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 95? in altosham - discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork and beef over cooked chicken - WIC. Raw shrimp over cooked ground beef RIC
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar soda gun - main bar
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche - contains raw fish
- Intermediate - No soap provided at handwash sink. Bar handsink
- Intermediate - Water filter not changed according to manufacturerys instructions. Exp date 30/8/12 **Corrected On-Site**
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler drawers 45F - products 43F, raw beef 43-46F - all transferred to another cooler. Recommend not using cooler unless capable of maintaining TCS food at 41F or below. Use of ice baths, other cooler at cookline or time as PHC recommended.
- Critical - No handwashing sign provided at a handsink used by food employees. Outside mojito bar; inside pineapple bar.
- Critical - Observed an ice machine with no overhead protection. Ice machine - outside - no overhead protection, however ice machines are not permitted outside.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area - two ice machines stored outside by employee seating area. Ice machines are not permitted in outside areas - ice machines installed October 2011, as informed by operator.
- Critical - Observed food stored on floor. Boxes of shellfish - walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef 43-46F - cookline cooler drawers. Transferred to another cooler.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Butter held on time - no time labeling. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef and chicken empanadas 120-132F - hot hold cabinet - less than 4 hours. Keep at 135F or use time as PHC.
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - clean dishes stored in close proximity to hand wash sink - risk of splash contamination.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - air temperature in reach in cooler at prep area of cookline at 50F. This violation must be corrected by : 02-08-12. Corrected On Site - repaired by maintenance team - air temperature rechecked at 43F.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days - freezing temperature-time control for parasite destruction was not specified on supplier letter. Only temperature specified. Corrected On Site - as informed by operator, ceviche dish using the raw tilapia will not be served until proper parasite destruction documentation is obtained.
- Critical - Hot water not provided/shut off at employee hand wash sink - mens and womans restroom. Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed packaged food not labeled as specified by law - ground plantain chips. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - turkey and ham in reach in cooler at cookline prep area - less than 4 hours. Corrected On Site - discarded by operator.
- Observed residue build-up on nonfood-contact surface - exterior surface of ice maachine around ice dispenser.
- Observed single-service articles stored without protection from contamination - box of gloves stored next to bar sink - not protected from splash contamination - gloves wet.
- Critical - Observed small flying insects in bar area.
- Plumbing system in disrepair - continuous running water at bar sink faucet.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked tomato and onion mix - 107F for one and half hours. Corrected On Site. Stirred - 145F obtained.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - pork held above deep fry station. Corrected On Site. Discarded by operator.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served - rice pudding dated 01-27 - coffee/dessert station. Corrected On Site - discarded.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink at the bar lacking proper hand drying provisions. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at the bar. Corrected On Site.
- Waste line missing at soda gun holster located at the bar. Corrected On Site.
- Critical - Working containers of sugar removed from original container not identified by common name in kitchen next to espresso machine. Corrected On Site.
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8/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/5/2011 | Complaint Full | Call Back - Complied |
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Approved source-wholesome, sound condition
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Cross-connection, back siphonage, backflow
- Critical - Employee hygiene
- Critical - Employee hygiene
- Critical - Employee training and certification
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
- Pre-flushed, scraped, soaked
- Critical - Toxic items properly stored, labeled and used
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7/1/2011 | Complaint Full | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For foods at the to go window, no timee markiing at these foods.
- 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. At the the cooks line they are using a bowl to dispense the rice, must use a utencil that has a handle.
- Observed old labels stuck to food containers after cleaning.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. At the cooks line.
- Critical. Observed live flies in kitchen. By the to go window.
- Critical. Observed screen in door torn/in poor repair. Missing from the to go window .
- Unapproved flood light used in heating lamp. At the to go window.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. For beasprouts and beef at the cook's line, this food was just transfer from the main unit less than 30 min. Ice was apply to all the product. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. A watch while preparing.
- Critical. Quaternary ammonium sanitizer not at proper strength O ppm.
- Wet wiping cloth not stored in sanitizing solution between uses. At the prep tables.
- Critical. Observed handwash sink used for purposes other than handwashing. By evidence of dishes, cups,trash in the sink, by the dishwasher area. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees,in the mens restroom.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed unlabeled spray bottle. Being use by employee.
- Carbon dioxide/helium tanks not adequately secured.In the back.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.Container of wash , slice onions inside the walk in cooler. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.At sandwich station .
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
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10/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Talapia used for cerviche .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.papas rellenas and ham croquettes. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over mashed potatoes at reach in cooler. Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface at rice in hot box.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cut onion at sandwich set up area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.At sandwich station .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Ice buckets . Corrected On Site.
- Observed single-service articles improperly stored.single service containers not inverted at pantry and window .
- Critical. Observed live flies in kitchen.
- Observed wall in disrepair, tiles missing at wall under dishmachine .
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.Josue Quintero.
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/3/2008 | Routine - Food | Warning Issued |
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