- Basic - Dusty ceiling tiles and/or air conditioning vent covers. At bar. **Warning**
- Basic - Fan cover and coils in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At reach in cooler located in preparation kitchen. **Warning**
- Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Walk-in cooler and reach in cooler shelves with rust that has pitted the surface. At cooler located in back kitchen preparation area and wait station. **Warning**
- Basic - Wall in disrepair. Inside employee unisex restroom located in back kitchen preparation area. **Warning**
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08/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris on nonfood-contact surface. On all table top equipment located in back kitchen preparation area. **Warning**
- Basic - Debris accumulated on floor. Inside water heater room. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. At bar. **Warning**
- Basic - Fan cover and coils in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in holding unit not covered. Observed washed cleaned vegetables uncovered in walk in cooler. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. At reach in cooler located in preparation kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. **Warning**
- Basic - Missing drain plug at dumpster. **Warning**
- Basic - Walk-in cooler and reach in cooler shelves with rust that has pitted the surface. At cooler located in back kitchen preparation area and wait station. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. At wait station. **Warning**
- Basic - Wall in disrepair. Inside employee unisex restroom located in back kitchen preparation area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. No label on salt and peppers storage container. At preparation area and wait station. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice and milk dessert, ocean cream sauce , and mashed corn at 44 F°. In walk in cooler. All TCS food were quick chilled to 39 F° **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall behind stove. **Warning**
- 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. Observed opened containers of milk and butter with no date mark. In walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by beer kegs. At sink located in preparation area. **Corrected On-Site** **Warning**
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08/28/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / front wait station / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. / by chicken hot holding unit / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / hand sink by the office / **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor / cook line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / sugar container / wait station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw lobster met over sauces / **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Spray bottle containing toxic substance not labeled. / dish washing area / **Corrected On-Site** **Repeat Violation**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. / under prep table / **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. / by cook line.
- Basic - Wiping cloth/towel used under cutting board. / cook line / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / on prep table / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 48F / overnight in reach in cooler / wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 45F / product was iced.
- 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. / milk at 48F overnight / reach in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 45F / drawer cooler / cook line / moved to freezer / rechecked at 40F / **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / prep area / **Corrected On-Site**
- Intermediate - Food manager certification expired. / manager Diego's certificate expired. The other managers not on duty today.
- Intermediate - Handwash sink not accessible for employee use at all times. / utensils inside / bar / **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. / bar.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. / a clear liquid bottle at dish washing area / **Corrected On-Site**
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / oil container **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / on prep table / back kitchen. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / men's restroom. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / cooked chicken. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. / butter. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. / front counter. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. / chlorine at 0ppm / front counter. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / heavy cream at 45F / product was iced temperature rechecked at 36F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw fish over RTE krab meat / reach in seafood cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw pork **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temperature at 45F / service station / technician is on site fixing the cooler.
- Critical - Handwash sink not accessible for employee use at all times. / tong inside hand sink. **Corrected On-Site** **Repeat Violation**
- Light not functioning. / cookline. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 44F / reach in cooler / service station / product moved to walk in freezer / temperature rechecked at 35F. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. / raw shell eggs over sauces / walk in cooler. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw pork over raw beef / reach in cooler / cookline. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. / observed a yellow liquid bottle in dish washing area. / **Corrected On-Site**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. / dry storage room. **Corrected On-Site**
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed reach in cooler rack rusted. / all the reach in coolers in front service station.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair / reach in cooler / cookline.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. / cookline.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-25-1 Observed buildup of soiled material on mixer head. /
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. / exit back door.
- Violation: 37-13-1 Observed hole in ceiling. / water heater room.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed over 175 seats / seating change form was provided to operator.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. / water heater room.
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6/27/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. / water heater room.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / ambient temperature at 55F, all PHF moved to other coolers. This violation must be corrected by : 6-27-12.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler across from cookline / all PHF moved to other cooler. This violation must be corrected by : 6-27-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. / beans at 90F / walk in freezer / product was reheated. This violation must be corrected by : 6-27-12.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / observed over 175 seats / seating change form was provided to operator.
- Critical - Handwash sink not accessible for employee use at all times. / tongs inside handsink / cookline.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / chicken broth under prep table / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / service station / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed container of medicine improperly stored. / on service counter / Corrected On Site.
- Critical - Observed employee improperly washing hands. / cook has gloves on when he washed hands /
- Observed employee with no hair restraint. / front service waitresses.
- Critical - Observed employee with open sores/cuts/burns handling food. / Corrected On Site.
- Critical - Observed encrusted material on can opener. / Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. / bar / Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. / salad reach in cooler.
- Observed hole in ceiling. / water heater room.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / service counter / Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / under prep table / Corrected On Site.
- Critical - Observed interior of microwave soiled. / cookline.
- Observed nonfood-contact equipment in poor repair / reach in cooler / cookline.
- Critical - Observed packaged food not labeled in English as specified by law.
- Observed personal care item stored with food. / employees clothing on top of boxes of beer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / potato at 62F, vegetables at 62F, raw shell eggs at 55F / same reach in cooler / product was discarded. This violation must be corrected by : 6-27-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / sausage at 68F, cheese at 52F, cooked pork at 51F / all PHF moved to another cooler. This violation must be corrected by : 6-27-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / sour cream at 56F / small reach in drawer / product was discarded.
- Observed reach in cooler rack rusted. / all the reach in coolers in front service station.
- Critical - Observed uncovered food in holding unit/dry storage area. / fish / walk in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. / reach in cooler / cookline / Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / cookline / Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. / prep table / Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. / exit back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked chicken at 128F. This violation must be corrected by : 6-27-12.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / cook.
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6/26/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. / wait station / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler / wait station / Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. / cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / white rice / steam table / Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair. / wait station.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / lime / wait station / Corrected On Site.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. / sanitizing bucket over 400 ppm
- Hood drip tray not pitched to drain into metal container. For reporting purposes only. / cookline
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / rice scoop / steam table
- Light not functioning. / 2 lights out / cookline
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. / hand sink next to the salad station
- Critical - No handwashing sign provided at a handsink used by food employees. / men's restroom
- Critical - Observed an open beverage container in walk in cooler
- Observed build-up of mold-like substance on surface of nonfood-contact surface. / walk in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler
- Observed ceiling soiled with accumulated dust / above the ice machine
- Observed cutting board grooved/pitted and no longer cleanable. / cookline
- Critical - Observed dented/rusted cans. / tomato sauce in dry storage
- Observed employee with no hair restraint. / observed waitresses with no hair restraint / salad station
- Observed floor area(s) covered with standing water throughout the kitchen
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure./ salad station
- Critical - Observed food stored on floor. / observed sauces stored on floor / walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. / salad station / hand sink not used to wash hands per chef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cheese in walker in cooler at 45F
- Critical - Observed potentially hazardous food thawed in an improper manner. / observed packages of squid thawed in standing water / prep sink
- Observed single-service articles stored without protection from contamination. / observed plastic cover with no protection
- Observed soda gun holster with accumulated slime/debris. / bar area
- Critical - Observed toxic item improperly stored. / observed a bottle of cleaner stored at wait station
- Critical - Observed uncovered food in holding unit/dry storage area. / cornmeal
- Critical - Observed unlabeled spray bottle. / under the hand sink by dishwashing machine
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / dish washer employee not change gloves and wash hands after contact dirty dishes then clean dishes
- Critical - Working containers of food removed from original container not identified by common name. / cheese / walk in cooler
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler at end of cook line is cold holding between 46 and 58 degrees farenheit.
- Light not functioning. Employees bathroom.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar hws.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Products cooling in large bulk containers.
- Observed food debris accumulated on kitchen floor.
- Observed gaskets/seals on cold holding unit in poor repair.Wait station reach in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl without handle used to scoop cooked rice at cook line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk cold holding at 51 degrees farenheit in reach in cooler at wait station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw pork cold holding at 58 degrees farenheit at cook line.
- Critical - Observed uncovered food in holding unit/dry storage area.Plantains cut not covered in walk in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
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5/24/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name, rice inside dry storage area.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, chicharron 48f.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw beef was stored over raw seafood .
- Critical. Observed uncovered food in holding unit/dry storage area, raw fish and precooked yucca inside wa in freezer .
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook going inside walk in cooler then going in to the cook's line and work with food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage, grocery bag holding empanadas inside reach in freezer by walk in cooler.
- Observed insect control device installed over food preparation area. Corrected On Site.
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, by storage area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, pots under air vent not inverted , kitchen area.
- Observed floor area(s) covered with standing water, back kitchen area.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food maintained at proper temperatures
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected, presence of insects/rodents.
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Other conditions sanitary and safe operation
- Critical. Employee training and certification
- Critical. Employee training validation
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cook's line reachin cooler air temperature of 49 degrees Fahrenheit. This violation must be corrected by : 12-9-09.
- Violation: 14-33-1 Observed equipment in poor repair, waittress station reachin cooler badly rusted inside.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, at bar. Corrected On Site.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, walkin freezer.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, waittress station.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory, waittress station.
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. 3A40BC fire extinguisher in dry storage. For reporting purposes only.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, Yuca and sausage 49 degrees Fahrenheit and sour cream 44 degrees Fahrenheit in reachin cooler on cook's line. Corrected On Site. This violation must be corrected by : 12-9-09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, cook's line reachin cooler air temperature of 49 degrees Fahrenheit. This violation must be corrected by : 12-9-09.
- Observed equipment in poor repair, waittress station reachin cooler badly rusted inside.
- Observed cutting board grooved/pitted and no longer cleanable, at bar. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up, walkin freezer.
- Critical. Hand wash sink lacking proper hand drying provisions, waittress station.
- Critical. Handwashing cleanser lacking at handwashing lavatory, waittress station.
- Critical. Portable fire extinguisher not fully charged. 3A40BC fire extinguisher in dry storage. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/8/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/19/2009 | Routine - Food | Warning Issued |
| No report available. | 10/30/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Warning Issued |
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