- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Case/container/bag of food stored on floor in dry storage area. Bucket with sugar
- Basic - Hood soiled with accumulated grease.
- Basic - Walk-in cooler gasket torn/in disrepair. Walk in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 49 F, beef 48 F, empanada 45 F, fish 50 F, Croissant with ham and cheese 76 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 108 F, yuca 107 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men''s room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/27/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Rodent activity present as evidenced by rodent droppings found (30) dried and (1) semi fresh in a storage room. (28) more dried droppings found in the rear food prep room. (200 ) more droppings found on top of a walk in freezer and reach in cooler, also located in the rear food prep room. (20-30) of the (200 ) droppings were fresh. Totaling (259 ), some fresh , some dried.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/26/2013 | Routine - Food | Emergency order recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered.Beans.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Food manager certification expired. **Warning**
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9/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Food stored in dry storage area not covered.Beans.
- Basic - Food stored in holding unit not covered.Chop lettuce.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in freezer.Chicken.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Chicken above meat.
- 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 - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/14/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling in disrepair.Water damage
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in a prohibited area.Personal open drink.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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 - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Pastries
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Toxic substance/chemical stored by or with food.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand sink missing in food preparation room or area.BY SANWICH STATION
- Critical - Hand wash sink lacking proper hand drying provisions.BY ENTRANCE TO KITCHEN Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.IN REACH IN COOLER
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
- Observed REACH IN cooler gasket torn/in disrepair.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.IN WALK IN FREEZER FLOOR
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed employee with no hair restraint.AT REAR PREP AREA BY OVEN
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.IN ICE MACHINE
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER BEEF
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed toxic item stored by food.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.YUCA
- Critical - Working containers of food removed from original container not identified by common name.
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11/14/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed handwash aids at a non-handwash sink. At 3 compartment sink
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food. Raw chicken stored over cooked pork
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed raw animal food stored over cooked food. Raw chicken and beef stored over cooked pork
- Observed nonfood-grade containers used for food storage. Home depot containers used for dry storage
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2010 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 49 degrees cheese 47 degrees. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee at window area.
- Critical. Cold water not provided/shut off at employee handwash sink. by 3-compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. by hot line.
- Critical. Handwash sink not accessible for employee use at all times. by 3-compartment sink.
- Critical. Observed screen in door torn/in poor repair.
- Observed wall in disrepair. by electrical box.
- Critical. Electrical switch missing cover plate. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
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5/19/2010 | Routine - Food | Warning Issued |
- Plumbing system in disrepair. handsink
- Critical. No Certified Food Manager for establishment.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
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