- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Soup 48° beans 46°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Soup 48° beans 46°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ground beef 98°
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Preparation table shelves with rust that has pitted the surface.
- Basic - Wall in disrepair. Kitchen area
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hand washing sink in disrepair.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Preparation table shelves with rust that has pitted the surface.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall in disrepair. Kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Soup 45° f
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite not properly date marked.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Hand sink in poor repair.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Kept at room temperature 52° f
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Person in charge fails to exhibit active managerial control. Hand washing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair.
- 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.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- Basic - Wall in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- 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.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 53, beef 49,chicken 52,
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8/15/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork roasts at 52 degrees made from day before 8/13/12
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.
- 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.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed handwash aids at a non-handwash sink. employee washed hands at 3 compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. a/c water drain into handsink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. reach in freezer
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap underneath back door
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
- Critical - Utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/14/2012 | Routine - Food | Warning Issued |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2010 | 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed live flies in kitchen.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Plumbing improperly installed.
- Water line from storage tank not properly constructed.DRAINS TO A HANDWASH SINK USE GY THE EMPLOYEE
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4/23/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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3/26/2010 | 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.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 04/22/10.
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2/22/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair reach in cooler
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/02/09.
- 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 This violation must be corrected by : 12/02/09.
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10/2/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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