- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment fall on the floor and was put back without washing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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. No filling sanitizer compartment, little bucket with sanitizing solution instead.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Side by side
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **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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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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. **Corrected On-Site**
- 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.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee preparing food in customer section of dining area.
- 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.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Employee switched from working with raw food to ready-to-eat food without 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 used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter
- Critical - No Certified Food Manager for establishment.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sandwiches 73 degrees, spanish tortilla 80 degrees and empanada gallega 79 degrees.
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10/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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