- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment in poor repair. Reach in cooler in kitchen. All TCS/PH moved to a working unit. On 8/6/14 Ambient temperature 60°F according to internal ambient thermometer. On 10/7/14 ambient temperature 56°F.
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 8/6/14 Cheese 50°F corrective action taken by moving to a working unit. On 10/7/14 chicken cooked the night before is 50°F, and stew 58°F
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. No thermometer at all
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. The test kit that was obtained was destroyed by moisture and is longer accurate.
- Marked exit/path to marked exit blocked. For reporting purposes only. Back door.
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10/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 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 - Equipment in poor repair. Reach in cooler in kitchen. All TCS/PH moved to a working unit. Ambient temperature 60°F according to internal ambient thermometer.
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Salt in a container labeled sour cream
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Burrito taken off the grill and nachos. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F corrective action taken by moving to a working unit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. The test kit that was obtained was destroyed by moisture and is longer accurate.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Marked exit/path to marked exit blocked. For reporting purposes only. Back door.
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Prep reach in cooler. Not being used for PH/TCS foods.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - Open dumpster lid.
- 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 - 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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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In women''s restroom.
- 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.
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10/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in coolers and reach in cooler with attached prep table.
- Basic - Gaskets/seals on holding unit in poor repair. In reach in coolers and chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 55°F in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 54, chicken 50° F, beef 54°F, sauce 51°F, cut lettuce 70°F, diced tomato 65°F, pick de gayo 65°F, sour cream 75.
- 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. Pulled Chicken 50°F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw over vegetables
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Cold water not provided/shut off at employee handwash sink. Handwash sink in kitchen.
- Intermediate - Equipment drain line draining into handwash sink. From ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket with utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink. In women's restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 - No handwashing sign provided at a hand sink used by food employees. Kitchen .
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Vacuum breaker missing at hose bibb.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Kitchen on window seal and floor under 3 compartment sink area
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. Using hose at the hand wash sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese.
- Critical - Observed small flying insects in kitchen area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb. In kitchen using hose at the hand wash sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2012 | Routine - Food | Call Back - Complied |
- Hood not system not working
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. attached to prep table across from oven
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/22/2012 | Routine - Food | Warning Issued |
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