- Basic - Food stored on floor. Buckets of iced tea on floor of walk-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. 5 cups flan dated 7/22. Operator discarded. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep table **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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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Containers of oil and other foods in various places throughout establishment.
- Basic - Gaskets/seals on holding unit in poor repair.in bar area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in bar area was tested well over 100 ppm chlorine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken 50°f operator stated that it was cooling / placed in walk in cooler from previous night. Product was stacked deep in thick container. Operator discarded of product on site.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Chicken 50°f operator stated that it was cooling / placed in walk in cooler from previous night. Product was stacked deep in thick container. Operator discarded of product on site. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board was stored in bar sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Chicken 50°f operator stated that it was cooling / placed in walk in cooler from previous night. Product was stacked deep in thick container. Operator discarded of product on site. Stop sale issued for product.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. One with yellow liquid and one with red liquid near dish area.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover under microwave oven.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 45°F, front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 45°F, front line cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - First aid supplies improperly stored. Bandages by dry food product.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°F, front line cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beans and ground beef.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by 3 compartment sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Air filters for the ice machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine. Chlorine test strips needed.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line.
- Critical - Observed a dented can of tomatoes.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed ceiling in disrepair above preparation area.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar.
- Critical - Observed interior of chest freezer soiled with accumulation of food residue.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Cooler across ftom cooking equipment
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Food in the walk in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Bowl/cup used for a scoop. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employees working
- Critical - No proof of required employee training provided.
- Observed build-up of grease on hood filters.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil residue in storage containers. Container for flour Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. Container for flour
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12/9/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue. The black upright reach in freezer
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler has an ambient temperature of 48 degree Advised This violation must be corrected by : 4/27/2011.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands. Employee wash hand with glove on Advised
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw meat ndxt to ready to eat vegetable at cookline Corrected On Site.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. The black upright reach in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plant food temp at 47 degree, beans temp at 46 degree, stuffed plant temp at 48 degree, all products were in walk in cooler Advised
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 200ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm Corrected On Site.
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4/26/2011 | 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. Flan and all others ready to eat foods Repeat Violation.
- Critical - Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. Tomatoe, green pepper in walk in cooler Repeat Violation.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. The container for cinnamon taco, salt, sugar in dry storage room
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. All dish racks
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Can opener holder
- Violation: 23-06-1 Observed build-up of dust or dirt on nonfood-contact surface. On surface of ice machine
- Violation: 37-06-1 Observed wall soiled with accumulated grease. Above oven
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
- Critical - Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Repeat Violation.
- 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. Pro Employee has no certifications but program is in place
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2/16/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Flan & all others ready to eat foods Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Missing in reach in cooler at cookline
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Tomatoe, green pepper in walk in cooler Repeat Violation.
- Critical. Observed food stored in ice used for drinks. Lime at bar
- Critical. Observed uncovered food in holding unit/dry storage area. Taco shells at cookline, storage room
- Observed ice scoop with handle in contact with ice. Bar
- Observed gaskets/seals on cold holding unit in poor repair. Cookline
- Food-contact surface not smooth and easily cleanable. Lava rocks as food contact service
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use oil jugs
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical. Observed soil residue in storage containers. The container for cinnamon taco, salt, sugar in dry storage room
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. Top of upright refrigeration in dry storage room
- Observed build-up of grease on nonfood-contact surface. On floor under oven at cookline
- Observed residue build-up on nonfood-contact surface. All dish racks
- Observed residue build-up on nonfood-contact surface. Can opener holder
- Observed residue build-up on nonfood-contact surface. On surface of paper towel dispenser by 3 comp sink
- Observed build-up of dust or dirt on nonfood-contact surface. On surface of ice machine
- Observed utensils stored in crevices between equipment. Knife at bar
- Critical. Covered waste receptacle not provided in women's bathroom. Employee's bathroom, & public ladies' room
- Critical. No handwashing sign provided at a handsink used by food employees. Bar
- Critical. Hand wash sink lacking proper hand drying provisions. By 3 comp sink Repeat Violation. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar
- Critical. Outer openings not protected with self-closing doors. Side door that needs to outside by dining room
- Observed wall soiled with accumulated grease. Above oven
- Observed wall soiled with accumulated grease. By fryer
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. Radio on the same shelf with single serve items & cleaned utensil
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Repeat Violation.
- No Heimlich maneuver sign posted.
- 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 Employee has no certifications but program is in place
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12/14/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shredded chicken / beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 46 degrees F
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 60 degrees F rice /vegetables stored inside reach in cooler. Employee discarded bin of rice. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Repeat Violation. 12/15/09 Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- 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. Observed employees on main service line Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation. Panel has pink discoloration on the surface.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions. Observed near dishmachine area Corrected On Site.
- Observed grease accumulated on kitchen floor. Observed floor tiles very greasy on main service line.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Observed directly above prep table
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. mixer Repeat Violation. 12/15/09
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4/12/2010 | 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. beans, guacomole in ric not dated or labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans @ 64ric Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food. raw over sauces & veggie ric
- 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 employee with no hair restraint.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed toxic item improperly stored.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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