- Basic - Build-up of grease on nonfood-contact surface. Exhaust filters. **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Food contaminated by unsanitized equipment. Soiled soda line running through drink ice. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic basket in taco bin, styrofoam cup in flour bin, cup in white rice in cookline. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 200° and cooled only 5° within 55 minutes. Corrected action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in prep line at 52°. Corrective action taken, placed on ice. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers scrapping no Handwash. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches deep. Soup in five gallon plastic container not cooling fast enough because volume is too great. Corrective action taken. **Warning**
- 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. Only two employees trained. **Warning**
|
11/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
07/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment in poor repair. ... Walk.In.Cooler not maintaining foods at 41° or below.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Waste line passing through ice storage bin. At cocktail service bar.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ... Line cooks and dishwasher.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Line cooks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...WALK.IN.COOLER... Salsa verde 44° Cooked beef 46° Chicken soup roux 46° raw pork 46° ground beef 47° sauces 47° AMBIENT TEMPERATURE 50° (Above Items all in the walk-in for at least 24-48 hours.)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ...STEAM.TABLE.BAIN.MARIE.HOLDING.CABINET... Pulled Chicken 130° Refried Beans 130° **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Cocktail service bar used for bottle storage. **Corrected On-Site**
- 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.
|
07/18/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... In walk.in.cooler, shredded cheeses, cooked ground beef, sliced onions, cooked vegetables, cheese sauce, tortillas.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... The 'timble form' for forming deep fried tortilla shells in fryer is stored in a soiled/dirty area atop gas line to Left of Fryer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Near Dishmachine ... Above Ice Machine **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometers in holding units. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment in poor repair. Door/Lid to ice machine is broken, is a safety risk and falls off when lifted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- 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. ... Manual Warewash. **Repeat Violation**
- 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. ... Server handling and separating tortillas using bare hands.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Cook Line / Dishmachine Area
|
2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... on exterior of cook line equipment, rappliances, shelving and racks,
- Basic - Cutting board has cut marks and is no longer cleanable. ... On cook line.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. ... Sauted pan in rice bin with handle contacting rice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Throughout back of house. ...In walk in cooler. ... In cook line exhaust hood.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. ... walk in cooler has, what appears to be, heavy condensation forming at seams in ceiling panels and dripping/raining on to food and floor.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. ... Platter of bread crumbs.
- Basic - Waste line missing at soda gun holster. ... At server stations.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. ... Manual ware washing taking place without sanitizer step. ...PROVIDED OPERATOR MANUAL WAREWASH FORM.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooked changed gloves without hand washing.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. ... Cook wearing gloves went from handling raw chicken breasts to serving plates and platters to ready to eat foods - all without hand washing.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ...on cook line (hot holding) plantains 117°
- 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. ...in walk n cooler, full hotel pan of cooked rice dated 07/06, a pan of flan/pudding in foil ramekins dated 07/05,
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... At service bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ...in walk in cooler, raw chicken pieces in bin, large stainless bowl of a cream (cheese?) spread,
|
7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Backflow device not intalled on a hose bibb with a hose attached near the hot water heater.
- Equipment or utensils not designed or constructed in a durable manner. souffle cup in sauce and bowl in salsa in the walkin cooler .
- Critical - No conspicuously located thermometer in holding unit. Small bainmarie cooler on the cooks line.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. Raw pork over cooked pork in the walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area.prepped vegetables in the walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name. Flour and salt in the dry store room.
|
11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 PPM at the 3 compartment sink
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed floor area(s) covered with standing water. Dishmachine drains onto the kitchen floor.
- 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 hand wash sink used for purpose other than washing hands as evidenced by the kitchen handsink filled withh ice.
- Critical - Observed unlabeled spray bottle. Spray bottle with liquid in it on a shelf under the portable steamtables in the kitchen.
|
7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Missing or broken tiles in the kitchen.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
- Observed gaskets/seals on cold holding unit in poor repair. Small bainmarie cooler on the cook's line.
- 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. Styrofoam cup used to scoop flour.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Styrofoam cups used with with salt, sugar and chicken base. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw grouper ontop of tomatoes in the walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over brown sauce in the walkin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw plantains in a reachin cooler on the cook's line. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. refried beans, cooked meat, sauce and soup in the walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup in the kitchen Corrected On Site by reheating.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Inconsistent date marking, some items are properly marked, some have old date marks and some have no date mark in the walkin cooler. Repeat Violation.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. Need original certificates for all employees including waitstaff, cooks and dishwashers. This violation must be corrected by : 10/03/11.
|
10/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. None used Corrected On Site. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine is not stored in a clean container ontop of the ice machine . Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fliptop reachin cooler on the cook's line . DO NOT KEEP ANY Potentially hazardous foods in THE UNIT until it is OPERATING PROPERLY .
- Critical - No cleaning agent provided in first compartment of sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. Mixed drink room.
- 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. Need original certificates for all employees including waitstaff, cooks and dishwashers. This violation must be corrected by : 10/03/11.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. Cut green peppers in kitchen Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Washing utensils. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cup in oil and garlic. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the fliptop reachin cooler on the cook's line Corrected On Site by moving to a working cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in the walkin cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in a reachin cooler. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked beef in the walkin freezer
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked foods in the walkin cooler.
|
8/22/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in coolers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed food stored on floor. meats in walk-in cooler. Corrected On Site.
- Observed grease and debris accumulated on kitchen floor. under cookline equipment, coolers, prep tables.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in relish container in reach-in cooler. Corrected On Site.
- Observed open dumpster lids.
- Critical - Observed unlabeled spray bottle. blue and clear liquids.
|
2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. dented tomato sauce and red peppers cans in dry storage room. pulled off shelf for return. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, vegetables, beef, rice in walk-in cooler Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. fish over drink ice in walk-in freezer Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in walk-in cooler Corrected On Site. Repeat Violation.
- 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. iflour container in dry storage room
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice and beans containers idry storage area
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wood shelf for produce in walk-in cooler
- Observed gaskets/seals on cold holding unit in poor repair. at flip-top reach-in cooler on cookline Repeat Violation.
- Wash solution not clean.
- Critical. Equipment food-contact surfaces and utensils not sanitized. no sanitizing at 3 compartment sink and dishwash machine
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 00 ppm
- Critical. Observed soiled reach-in cooler gaskets. both cookline reach-in coolers
- Observed build-up of food debris,grease and dirt on nonfood-contact surface. shelfs throughout kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. at wait station
- Floors not constructed easily cleanable. grout missing between floor tiles in several areas in kitchen. also some tiles missing.
- Observed grease and debris accumulated under cooking equipment.
- Observed wall soiled with accumulated grease and debris. kitchen
|
8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, beans, beef in walk-in cooler Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. flour container dry storage room Repeat Violation. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over beef and tacos in white reach-in cooler in kitchen Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafoods and beef steaks over baged ice in walk-in cooler Corrected On Site. Repeat Violation.
- 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. in flour container in dry storage room Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. rusted walk-in cooler shelfs
- Observed gaskets/seals on cold holding unit in poor repair. reach-icooler by cookline
- Observed nonfood-contact equipment in poor repair. rusted mixer
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. white cooler in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. bar hws Repeat Violation. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen hws Repeat Violation. Corrected On Site.
|
6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar and flour containers in dry storage room
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains and grilled onions at 96 degrees under no temperature control. Corrected On Site. place on top of grill to maintain temperature of 135.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over plantains at white cooler near dishwashing machine Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over ice bags at walkin freezer
- Critical. Observed food stored on floor. plantains at walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. spice container on top of white cooler by dishwashing machine .
- 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 flour container
- Critical. Observed employee eating in a food preparation or other restricted area. eating at cookline
- Observed nonfood-contact equipment in poor repair, rusted mixer stand by backdoor area, rusted can opener stand.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving by water heater soiled. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soda lines at ice bin in bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline by prep sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soiled gaskets at white cooler by dishwashing area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dishwashing racks
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. drink glasses on dirty shelving by water heater. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. No handwashing sign provided at a handsink used by food employees. in kitchen
- Floors not maintained smooth and durable. water pooling in crevices in kitchen /dishwashing area
- Observed grease accumulated on kitchen floor.
- Critical. Observed toxic item stored by utensils. paints over glasses and utensils at shelving by water heater
- Critical. Observed unlabeled spray bottle. Corrected On Site.
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. nothing datemarked
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. nothing datemarked
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. nothing datemarked
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Steaks served, no ad isory on the menu.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. nothing datemarked
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Cooler 47 degrees
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ambient temperature 47 degrees all foods 45-47 degrees
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Condensor line leaking onto ready to eat and potentiallly hazardous foods in walk in cooler
- Critical. Observed raw animal food stored over cooked food. Chicken and beef over cooked foods
- Critical. Observed uncovered food in holding unit/dry storage area. Several items in walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair Walk in cooler
- Observed nonfood-contact equipment in poor repair Walk in cooler shelves
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Mixer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cookline cutting boards
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler
- Observed soda gun holster with accumulated slime/debris.
- Waste line missing at soda gun holster.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline Corrected On Site.
- Floors not constructed easily cleanable.
- Observed attached equipment soiled with accumulated grease. Hood filters
- Observed attached equipment soiled with accumulated dust. AC vents kitchen and dish room.
- Ceiling not smooth and easily cleanable. Paint flaking above dishwasher
|
12/18/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
|
7/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Warning Issued |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cielito Lindo Mex & Span Rest, 600 S Dixie Hwy, Pompano Beach, FL »