- Basic - Bag/container of unrecognizable prepared food not identified by common name. All pans
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Use of acoustic tile in food prep area
- 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. Rice scoops in rice not standing
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Mystic bottle
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.lettuce over cooked foods
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat chunks over cooked meat
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner by SS items **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All foods
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All throughout kitchen. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On various countertops and bottoms in the kitchen. **Warning**
- Basic - single-service items were stored in a soiled container in the dry storage area. **Warning**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. All throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. All throughout kitchen. **Warning**
- Basic - Opened Employee beverage container on a food preparation table next to vegetables. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Approximately 4 containers of raw oxtails in kitchen and in hallway. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On various countertops and bottoms in the kitchen. **Warning**
- Basic - single-service items were stored in a soiled container in the dry storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Prep sink beef 80°f, stored in water in the prep sink. Product was not in the process of preparation or cooling. Corrective action: Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One in bathroom on the wall, one under the handsink in kitchen. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food handler touch soiled lid of trash can then proceed to handle food without changing gloves or washing hands. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. container of oxtails 55°f. Chicken wings, 61°f, products were not in the process of preparation or cooling. Operator stated that both products were prepared and placed in the cooler more than eight ours ago. Both products were tightly covered with a lid and stored in tall thick containers. Corrective Action: operator was asked to discard of products because of improper cooling. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket near front counter tested well over 100 ppm chlorine. **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.container of oxtails 55°f. Chicken wings, 61°f, products were not in the process of preparation or cooling. Operator stated that both products were prepared and placed in the cooler more than eight ours ago. Both products were tightly covered with a lid and stored in tall thick containers. Corrective Action: operator was asked to discard of products because of improper cooling. **Warning**
- 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. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. In restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Near steam bin, fried plantains, 79°f. Product was not in e process of preparation or cooling.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Vegetable oil containers in the kitchen.
- Basic - Ventilation to women's restroom was in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in hallway tested 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw in front display cooler temped 45°f, product was not in the process of cooling or preparation.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's and women's restroom.
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - unwashed produce stored over ready to eat legume in big kitchen reach in cooler.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishments thermometer was not functioning properly.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Legume in reach in cooler, operator stated that it was prepared more than 24 hours ago.
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3/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Observed employee cutting vegetables with no hair restraint.
- Critical - Observed employee eating in a food preparation or other restricted area. At food prep counter next to reach in cooler.
- Critical - Observed food stored on floor. Various containers of food and vegetable oil.
- Observed wall soiled with accumulated food debris. Near stove.
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in far back of kitchen had an ambient air temperature 54of. Operator was advised to move product all potentially hazardous products to an environment producing an ambient air temperature of at leat 41of or below. Operator stated that oxtail as well as all potentially hazardous products in that cooler were prepared this morning.
- Violation: 21-11-1 Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen tested 0ppm chlorine. Corrected On Site.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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10/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler in kitchen had an ambient air temperature higher than 45of. Operator stated that cooler was like that in the morning, she stated cooler was working fine the previous day. Operator was advised to store all potentially hazardous products in an environment producing an ambient air temperature of at least 41of or lower.
- Observed rice scoop with handle in contact with rice. Rice cooker on kitchen food prep counter. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket in kitchen tested well over 200ppm chlorine.
- Critical - Observed toxic item stored in food preparation area. Observed sanitizer bucket stored on top of food prep counter next to an opened uncovered container of tomato paste. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on three compartment sink basin. Corrected On Site.
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10/26/2012 | Routine - Food | Warning Issued |
- Critical - Hot water not provided/shut off at employee hand wash sink. In men's restroom.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler in far back of kitchen had an ambient air temperature 54of. Operator was advised to move product all potentially hazardous products to an environment producing an ambient air temperature of at leat 41of or below. Operator stated that oxtail as well as all potentially hazardous products in that cooler were prepared this morning.
- Observed dumpster lid in disrepair.
- Critical - Observed employee drinks stored on rack directly above customer food in reach in cooler in very back of kitchen.
- Observed no copy of latest inspection report.
- Observed nonfood-contact equipment in poor repair. Microwave door handle in kitchen.
- Observed nonfood-grade containers used for food storage. Observed shopping bags used to stored peppers in reach in cooler in very back of restaurant.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish hot holding in kitchen temped 112of. Operator was advised to raise/move product to an environment that product could be hot held at 135of or higher. Operator did take corrective action.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed container of raw turkey stored on rack directly above ready to eat oxtails in front kitchen reach in cooler. Corrected On Site.
- Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen tested 0ppm chlorine. Corrected On Site.
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8/20/2012 | Routine - Food | Warning Issued |
- Critical - Fire extinguisher tag out-of-date. For reporting purposes only. / outside men's restroom.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- No Heimlich maneuver sign posted. /
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation /
- Observed ceiling soiled with accumulated grease.
- Critical - Observed food stored on floor. / observed oil cartons on kitchen floor / Corrected On Site.
- Observed nonfood-grade containers used for food storage. / observed black garbage bags used to stored food / reach in cooler / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / above the steam table / Corrected On Site.
- Critical - Observed toxic item stored by food. / observed a bottle of cleaner stored with bottle waters and vegetables / Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. / exit door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. / exit door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / observed fish / hot holdings at 128F, fish was reheated to 166F.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
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