- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-contact equipment in poor repair. WIC
- Basic - Nonfood-grade bags used in direct contact with food. Used to store rice
- Basic - Screen in window torn/in poor repair - vermin present.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Asked operator to put on ice found at 56° F.
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Chef cooked fish to 121° F. Asked chef to cook to higher appropriate temp. End at 154° F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Found several items including soup at 96° F and beans at 112° F. Asked operator to reheat to proper temps.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Found at 78° F. Asked operator to put in RIC
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In kitchen
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dust/debris on exposed studs/joists/rafters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Hood soiled with accumulated dust.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Food with mold-like growth. See stop sale. Carrots
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- 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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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Floors not constructed easily cleanable.
- Critical - Handwash sink not accessible for employee use at all times. container inside
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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 - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- 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. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed molluscan shellfish removed from original container for long-term storage.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.
- 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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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/19/2011 | 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 handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- 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.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).cow fish
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COD FISH
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/08/09.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food contaminated by unsanitized equipment.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed floor area(s) covered with standing water.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/4/2009 | Routine - Food | Warning Issued |
| No report available. | 8/6/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/5/2008 | Routine - Food | Warning Issued |
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