- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
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11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- 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 - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- 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.
- High Priority - Roach activity present as evidenced by 1 live roache found in kitchen by shelves.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Exit door locked. For reporting purposes only.
- High Priority - License is expired and is more than 60 after expiration date.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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2/6/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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 - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 109° f
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Over the reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **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 - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed obstructed exits. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 54 degrees
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.NEW STABLISHMENT
- Critical - Violation: 53B-08-1 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. NEW STABLISHMENT
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4/17/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area. This violation must be corrected by : 066/03/2012.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.NEW STABLISHMENT
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. NEW STABLISHMENT
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed less than 1 handwash sink or number required by law for employees.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/3/2012 | Food-Licensing Inspection | Warning Issued |
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