- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.bowl of raw beef beside and touching plastic bag of deli meat ham **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Large ham **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.drying dishes stored on splash zone of handsink at front counter
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop handle not above food **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw container f raw chicken over cpntainer of tortilla dough on reachin cooler
- High Priority - Raw animal food stored over ready-to-eat food.bag of raw chicken on top of containers of peeled garlic in reachin cooler door **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.container of raw pork on top of container of raw beef **Corrected On-Site**
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled bowl used to dip sugar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.fish and steak in bowls of standing water at 3 bay area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.at front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Made onsite salsas and cut tomatoe found at 54°F tomatoe still cooling salsa voluntarily discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sou stored in deep pot put on cooler to cool, not reaching 41°F within 6 hours
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.observed soup made night before at 53°F voluntarily discarded.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce.
- Basic - Working containers of food removed from original container not identified by common name.sugar containers
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reheat to 165 then cool properly **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Shopping bags used to hold beverage ice.
- High Priority - Presence of insects, black ants in kitchen
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and beef over cooked yucca, and fresh vegetables. **Corrected On-Site**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of raw ready to eat storage practices, will review manual.
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in refrigerators at kitchen
- Basic - Single-service articles not stored inverted or protected from contamination.handles not stored up for retrieval without touching food contact surfaces of plastic ware at kitchen **Corrected On-Site**
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.at front counter 3 bay, establishment not using until fixed. All dish washing takes place at kitchen 3 bay.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.beans held at 115 to 147?F , must stir at intervals to promo ate even heating to 135?F or hotter **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.drainer for dishes beside handsink at front bar
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front 3 bay
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.at kitchen reachin coolers
- Critical - No professional hygiene and/or foodborne illness training provided.Provided the establishment with Florida Restaurant Association phone number. May also find more information and list of approved trainibg providers at website www.myfloridalicense.com
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.waitsaff washed hands in 3 bay sink at front counter
- Critical - Observed handwash sink used for purposes other than handwashing.Handsink at front counter 3 bay blocked with diry dishes
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.raw fish thawed in standing water Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.container of sugar at caf-achine not labeled at waitstation
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Sugar cane stalks stored on dirty dish counter at diishwash area Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.at front counter Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.at kitchen handsink
- Critical - Observed food stored on floor.bag of oranges at dry storage
- Critical - Observed handwash sink used for purposes other than handwashing.Obsefved dirty dishes stored in handsink at front counter Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw chicken over beef, raw beef over fish in reachin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.Cooked shrimp thawing in standing water in bowel on counter at kitchen Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw beef,chicken and fish stored over washed vegetables in reachin cooler Corrected On Site.
- Critical - Observed toxic item stored by food.liquid cleaners and soaps and pesticides stored on solid metal shelves beside dry beans and over and on top of oranges at dry storage Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Sugar at front counter.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.at handsink at kitchen
- 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
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wooden dishrack. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.chicken on counter thawing. Corrected On Site.
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1/5/2012 | Complaint Full | Inspection Completed - No Further Action |
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