- Basic - Attached equipment soiled with accumulated dust. Air curtain at back door.
- Basic - Cove molding at floor/wall juncture broken/missing. Near walk in door.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Tall cooler at cook line.
- Basic - Soil residue build-up on nonfood-contact surface. On bulk food containers. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed with owner and employee washed hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over cooked yuca. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 + chlorine. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Tall cooler at cook line. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Owner came in, **Corrected On-Site**
- 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. Owner came in for paperwork. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Improper storage of maintenance equipment in side room of dish machine area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over veggies cook line cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser .
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/6/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken on stove top at 109 , PIC heated to 156 **Corrected On-Site** **Warning**. CHICKEN ON SHELF ABOVE STOVE AT 119° ON 7/10/2013
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pan of rice under steam table at 72. Employee heated to 142 **Corrected On-Site** **Warning** CONTAINER OF PORK ON SHELF AT COOKLINE AT 56° and PAN OF RICE UNDER STEAM TABLE AT 96° ON 7/10/2013.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**. 4 INCH DEEP PAN OF RICE AND BEANS COVERED WITH FOIL IN WALK IN COOLER AT 112° ON 7/10/2013
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7/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In rice and plantains. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. In bus tub with sanitizer and pieces of chicken. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Shelves on back wall of cook line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken on stove top at 109? , PIC heated to 156? **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 pot roasts in walk-in cooler overnight at 61 degrees. SEE STOP SALE **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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. 3 Employees pushing sugar cane into juicer for juice with bare hands. Put on gloves. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pan of rice under steam table at 72?. Employee heated to 142? **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bus tub of split sugar cane contaminated with raw chicken blood. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pot roasts at 61? overnight in walk in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
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5/8/2013 | Routine - Food | Warning Issued |
- Observed build-up of grease on nonfood-contact surface. Oven , cooktop and broiler at cookline .
- Critical - Observed cloth used as a food-contact surface. Cookline Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dumpsink and cleaning utensils . Disscussed with PIC,
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over lettuce in walkin cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUTTER AND CREOLE SAUCE AT COOKLINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats and rice in walkin cooler.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM
- Critical - Handwash sink not accessible for employee use at all times. hose in sink,dishmachine area. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves .
- Critical - Observed handwash sink used for purposes other than handwashing. Employee using to clean lemons. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping sanitizer water. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meats , rice ,sauces and phfoods in walkin .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical - Working containers of food removed from original container not identified by common name. at cookline . Corrected On Site.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Vacuum breaker mising at hose bibb. outside mop sink
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2/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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