- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain board wire shelving rusted
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler
- Basic - Single-use gloves left on a food-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar?
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Diced onions on customers side
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No soap provided at handwash sink. Near bag in box soda handsink
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Long hair to middle of back.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- 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. Back dispenser not working.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.Discarded and iced down new product **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Whole pork roast 98°, corrective action taken, operator removed and began to reheat to proper temperature.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Discarded and iced down new product **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Discarded and iced down new product **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Diced, sliced tomatoes, cheese, sour cream **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dry red beans with boll weevil/small black bugs/beetles. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sandwich make table. Have other means of keeping food products cold, icing products down
- Intermediate - No soap provided at handwash sink.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Pork roast.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Roaches in trap **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Shredded chicken **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black bean, confirmed by operator beans were made on 6/19/2013
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large stock pot
- 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 - Required employee training expired for all 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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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.milk crates, Pepsi racks, Walk in cooler
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Dirty Knife stored with clean utensils, front counter.
- Basic - Leaking pipe at plumbing fixture. Water filter behind iced tea bins.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.front counter sour cream**Corrected On-Site** **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Whole roasted pork. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches. Reach in cooler **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches behind fryer equipment.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Removed any T/TCS from Reach in cooler and placed in Walk in cooler
- Intermediate - Soil residue in food storage containers. Bulk ingredient containers. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. 3 compartment sink area.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs/pork
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink no rinsing and sanitizing of utensils. Corrected On Site.
- Observed hole in wall. water filter/behind the ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. observed 3 live roaches at back sink/under grease trap. operator contacted pest control and will be treating on 9/18/2012.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. discarded , Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. taco salad bowls.
- Critical - Observed unlabeled spray bottle.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet-nesting/pans
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk sugar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. red beans, shredded pork, cooked ground beef.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. front counter.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair missing handle to walkin cooler.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. front handwash sink.
- Violation: 37-03-1 Observed wall in disrepair. mop sink.
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. front handwash sink.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. 3-4 each.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new glove.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12/10/2011.
- Critical - Observed food stored on floor. soy sauce/walkin cooler.
- Observed nonfood-contact equipment in poor repair missing handle to walkin cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk.
- Observed wall in disrepair. mop sink.
- Observed wall soiled with accumulated dust. front counter/sandwhich press.
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10/10/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment compartment not equipped to properly drain accumulation of moisture.reach in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front handwash sink.
- Critical - No handwashing sign provided at a handsink used by food employees. front area/ kitchen.
- Observed build-up of grease on nonfood-contact surface. hood/filters over fryer.
- Critical - Observed cloth used as a food-contact surface.under cutting board. Corrected On Site.
- Critical - Observed employee wash hands with no soap. front/server.
- Observed equipment in poor repair. missing door handle on walkin cooler door.
- Critical - Observed food stored on floor. black beans/walkin freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored over beef.Corrected On Site. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. soiled/under flat top grill.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Single service items properly stored, handled, dispensed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
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1/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small reachin cooler in front
- Observed ice scoop stored osoda grill.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed soil buildup inside ice bin.
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7/23/2010 | 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. Observed food being cooled by nonapproved method. large pot of cooked beans placed in cooler to cool
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. both
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3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. holding oven temperature to low
- Critical. Observed food being cooled by nonapproved method. covered in cooler
- Critical. Cold holding b2 door cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after smoking
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. front
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10/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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