- Basic - Build-up of grease on nonfood-contact surface. By flat grill
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Microwave
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. By dishmachine **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Window
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Trays to wash dishes
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - Employee rinsed utensil in handwash sink. Window
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish washing area
- Intermediate - No soap provided at handwash sink. Window
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Repeat Violation**
- Intermediate - Required employee training expired 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 - Soil residue in food storage containers.
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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. **Corrected On-Site**
|
6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing system in disrepair. REPEAT VIOLATION 8/20/13 **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- 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. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. REPEAT VIOLATION 8/20/13 **Admin Complaint** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Handwash sink not accessible for employee use at all times. REPEAT VIOLATION 8/20/13 **Admin Complaint** **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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1/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food stored on floor.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Handwash sink not accessible for employee use at all times.
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8/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- 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 soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Plumbing system in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink missing in warewashing area.
- 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.
- 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 - No person in charge of establishment during operation.
- Intermediate - Person in charge fails to exhibit active managerial control.
- 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.
- Intermediate - Walk-in cooler not 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.
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8/20/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- 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 soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- 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 debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Water draining onto floor surface.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall in disrepair.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wall soiled with accumulated grease.
- Flammables stored/debris present in laundry room. For reporting purposes only.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No person in charge of establishment during operation.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wall not smooth and easily cleanable.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.tank by backdoor Repeat Violation.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.50 ppm at warewashing unit
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. by warewashing area Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license.License not current. Expired on 10/01/11
- Critical - Hand wash sink lacking proper hand drying provisions.hand sink by warewashing area
- Critical - Hand wash sink lacking proper hand drying provisions.handsink by 3 compartment sink
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. hand sink by warewashing area Repeat Violation. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. brush used by coffee station
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Warewashing racks have encrusted soil.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves by walk in cooler
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside walk in cooler ceiling
- Observed cutting board grooved/pitted and no longer cleanable. cutting board on top of prep table by cookline, and cutting board by prep table against wall
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed expired Food Manager Certification.Expired 11/08/2006 Claribel Orozco
- Observed gaskets with slimy/mold-like build-up. walk in freezer door Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler by cafeteria side Repeat Violation.
- Observed hole in wall. There is a tile missing by cook line resulting in a hole in the wall.
- 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.linaza
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shrimp over ham croquettes
- Observed nonfood-contact equipment in poor repair. Door inside walk in cooler, the metal is torn in the middle exposing the inside of door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese left in cart by prep table
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cheese
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.tamales inside walk in freezer. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. shelf by 3 compartment sink. Repeat Violation.
- Critical - Observed soil residue in storage containers. sugar, linaza, other containers throughout kitchen.
- Critical - Observed soiled reach-in cooler gaskets. stainless steel reach in cooler by cookline .
- Observed storage of maintenance tools in areas that may result in cross-contamination. mortar next to oil and bottled drinks.
- Critical - Observed uncovered food in holding unit/dry storage area. steak, cheese, chicken in reach in cooler by warewashing area.
- Critical - Observed unlabeled spray bottle.
- Observed wall in disrepair. by warewashing unit
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. behind fryers and cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor has gap underneath Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes in pastry box Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.eggs had an ambient temp 68. Eggs were on top of prep table.
- Wall not smooth and easily cleanable. by 3 compartment sink the paint is peeling of the wall next to clean utensils, pots, and pans
- Critical - Working containers of food removed from original container not identified by common name. flour Repeat Violation.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT CAFETERIA
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN AREA
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. waLKIN cOOLER shelves
- Observed build-up of grease on nonfood-contact surface. shelves in prep area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair. IN FRONT CAFETERIA
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- 1B-23 Observed nonexempt fish has not ungergone proper parasite destruction. Repeat Violation
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5/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. Raw Sway being used in ceviche preparation
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No three-compartment sink provided. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.Equipment being washed inside two compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Rice cooker
- Equipment compartment not equipped to properly drain accumulation of moisture.Inside walk-in freezer
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps under the backdoor
- Observed food debris accumulated on dry food storage room floor.
- Observed wall in disrepair.Warewashing area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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12/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food/ice received from unapproved source.Sour cream
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.Inside walk-in freezer
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Observed walk-in freezer and cooler gasket torn/in disrepair.
- Critical. No three-compartment sink provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dry food storage shelving
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand sink missing in food preparation room or area.Bar area
- Critical. No handwashing sign provided at a handsink used by food employees.Dishwashing area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed objectionable odors in bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Observed food debris accumulated on dry food storage room floor.
- Ceiling tile missing.
- Observed wall in disrepair.By two compartment sink
- Observed wall soiled with accumulated black debris in two compartment sink area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP BOWL Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. PLATES
- Equipment or utensils not designed or constructed in a durable manner. BOWL IN DRY FOODS (MUST HAVE A HANDLE)
- Critical. No three-compartment sink provided. Repeat Violation. SET UP A COMPARTMENT WITH SANITIZING TO DISINFECT.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. EQUIPMENT SUCHS AS POTS AND PANS MUST BE SANITIZED BEFORE USE. DO NOT USE DISHES/EQUIPMENT NOT PROPERLY SANITIZED.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. GRILL
- Ceiling tile missing. KITCHEN
- Observed wall soiled with accumulated grease. COOKLINE
- Observed attached equipment soiled with accumulated grease. A/C VENTS NEXT TO/ATTACHED TO HOOD
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Establishment operating without a current Hotel and Restaurant license. CALL 850-487-1395 TO PAY LICENSE Corrected On Site.
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Establishment not maintaining shellstock tags for 90 days. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. NACATAMALES 51-56F Corrected On Site.
- Critical. Displayed food not properly protected from contamination. ONIONS Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.
- 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. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. PLATES
- Critical. No three-compartment sink provided. Repeat Violation. POTS & PANS
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN HANDLES
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Observed ceiling in disrepair. TORN CEILING TILE HANGING
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. GLASS REACH_IN COOLER
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/17/2008 | Routine - Food | Warning Issued |
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