- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door, has been done but daylight still shows thru. **Repeat Violation**
- Basic - Hole in wall, water heater room. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Unnecessary items on the premise. Rotisserie, stearin equipment, hardware in back room. **Repeat Violation**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall in disrepair and has black debri, 3 compartment sink room. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Shelves in dry storage. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45° chicken cooked, rice 49° in 3 door cooler. Stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Whole chicken cut up and white rice in 3 door cooler since 12:00, stop sale.
- Intermediate - Reach-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. 45-49°, 3 door cooler at cookline.
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall, room where water heater is.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives front counter.
- Basic - Soil residue build-up on nonfood-contact surface, hand sink @ cookline soiled.
- Basic - Unnecessary items on the premise. Rotisserie in back room.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wood food-contact surface not properly sealed. Shelves in dry storage.
- High Priority - Container of medicine improperly stored, sitting on beer tap, front counter.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef in walkin, **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.hose next to water heater.
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area **Warning**
- Basic - Equipment in poor repair. 3 doors reach in cooler in cook line in 55°f do not use until maintaing 41°f or below **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 3 doors reach in cooler in cook line **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw poultry and raw beef in 53°f in 3 doors reach in cooler in cook line,manager advised chicken and beef will be used in next 30 minuets **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing wiping cloth inside in cook line **Warning**
- 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. Must provide by next routine inspection **Warning**
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair.
- Basic - Equipment in poor repair. Reach in freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Reach-in cooler shelves soiled with food debris. Walk in cooler
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Lights missing the END CAPS
- 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.
- Observed single-service articles improperly stored. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.
- 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.
- Observed hole in wall.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-02-1 Observed hole in wall.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. REAR DOOR
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of ready to eat food. rice Corrected On Site. Repeat Violation.
- Light not functioning. above the rest room
- Observed hole in wall. throughout hallway
- Observed wall in disrepair. by 3 compertment sink
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar, salt under preparation table Corrected On Site.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar in drystorage.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flan in the walk-in cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. men restroom
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage shelves (plywood)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and filters. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in the walk-in cooler.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/18/2011 | 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. Note: nothing date marked throughout walk-in cooler. rice, vegetables in walk-in cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup, sauces in walk-in cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef, chicken in walk-in cooler Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. roasted chickens in warming unit on frontline at 110-125 degrees. Warming unit was turned up/higher temperature immediately. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over plantains in walk-in cooler 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. rice container
- 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. beans container
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. in prep room
- Observed equipment in poor repair. rusted shelfs in walk-in cooler
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm chlorine
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. grilltop
- Observed heavy build-up of grease on nonfood-contact surface. exterior of fryer, grill and cookstove
- Observed build-up of grease on nonfood-contact surface. hood and hoodfilters
- Observed build-up of dust and mold-like substance on surface of nonfood-contact surface. around fan housing and on ceiling in walk-in cooler
- Observed build-up of mold-like substance and food debris on surface of nonfood-contact surface. rolling cart/shelf in walk-in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs throughout
- Observed build-up of food debris, grease and dirt on nonfood-contact surface. exterior of cookline trash receptacle.
- Observed clean utensils/equipment stored in dirty drawers/containers. kitchen and cookline
- Observed single-service articles improperly stored. plastic knife, spoons and forks on frontline not stored with handles facing one-way.
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen on cookline Repeat Violation.
- Critical. Hot water not provided. dishwash/ 3 compartment sink
- Critical. Hot water not provided/shut off at employee hand wash sink. bathrooms Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. dishwash area/prep room Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. handwash sink in dishwash / prep room with pots/pans in it.
- Critical. Observed handwash sink used for purposes other than handwashing. used to store pots and pans in handwash sink in dishwash /prep room.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor leading outside with gap on bottom of door
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. walk-in cooler
- Observed food debris/grease and dirt accumulated on kitchen floor and under coolers, prep table, equipment throughout
- Observed wall in disrepair. dishwash area
- Observed wall soiled with accumulated food debris. dishwash area/prep room
- Observed wall soiled with accumulated grease and food debris. cookline/kitchen
- Lights missing the proper shield, sleeve coatings or covers. in rear dry storage room Repeat Violation.
- Observed personal care item stored with food. cigarettes on prep table next to slicer in prep room
- Wet mop not hung to dry.
- Critical. Observed flammable material stored around gas water heater. several gallons of paint, sealers, paint thinner, paint/stainer, and several cans of spray paint on shelf next to/within 12-24 inches of gas water heater. For reporting purposes only.
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10/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked PHF in WIC.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chest RIF. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw seafood over cheese sauce in WIC. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed dispensing equipment that allows contamination. bowls in beans container.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. drystorage
- Critical. Observed unlabeled spray bottle.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WIC
- 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. WIC
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. cups in RTE food
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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2/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meat in cookline RIC. Corrected On Site. moved to the WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. RIC
- Critical. Observed food stored in a prohibited area. dishwashing area.
- Critical. Observed raw animal food stored over cooked food. WIC
- Critical. Observed raw animal food stored over cooked food. RIF.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dispensing equipment that allows contamination. cups in RTE food
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Non-prewrapped utensils not properly presented.
- Critical. Hot water not provided/shut off at employee hand wash sink. throughout the establishment.
- Critical. Observed handwash sink used for purposes other than handwashing. as prep sink
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Observed bathroom facility in disrepair. men's restroom toilet.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing
- Critical. Observed rodent activity as evidenced by rodent droppings found. 35 dry droppings in drystorage area. Pest control conducted on 01/12/10.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Observed hole in ceiling. drystorage area.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. drystorage area.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. drystorage area.
- Carbon dioxide/helium tanks not adequately secured.
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2/3/2010 | Routine - Food | Warning Issued |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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11/4/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, dairy products.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PHF in WIC.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC, less than 4h according to PIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken. Corrected On Site. reheated .
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corrected On Site. reheated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until fixed.
- Critical. Stem type thermometer not within the intended measuring range of use. not appropriate for cold temps.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. (bread) Corrected On Site. tongs
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)
- 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. flour.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. sugar, flour, salt.
- Critical. Handwash sink not accessible for employee use at all times. 3C sink.
- Critical. Covered waste receptacle not provided in women's employee bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. women's employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. men's employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. 3C sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. 3C sink
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soap.
- Observed unnecessary items on the premise. non working ice machine.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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8/24/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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