- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- 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. Detergent and sanitizer used together.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Pots or other cooking equipment not being sanitized. Pots rewashed and sanitized. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Soil residue in food storage containers. Flour
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Preparation table shelves with rust that has pitted the surface.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood 48° f beef 49° f rice 50° f
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wall and ceiling had accumulation of mold-like substance inside walk in cooler.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice pudding
- Intermediate - Spray bottle containing toxic substance not labeled.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry warmer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Preparation table shelves with rust that has pitted the surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table.
- 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 - 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. women's bathroom
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. men's bathroom
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit. pastry warmer
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on meat saw.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed expired Food Manager Certification.
- Observed floor and wall junctures not coved.
- Critical - Observed food stored on floor.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken stored over vegetables
- Critical - Observed soil residue in storage containers. flour container
- Critical - Observed uncovered food in holding unit/dry storage area.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Vacuum breaker mising at hose bibb.
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10/22/2012 | Routine - Food | Warning Issued |
- Missing drain plug at dumpster.
- No Heimlich maneuver sign posted.
- Observed floor area(s) covered with standing water.Inside waLking Cooling uniit Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2012 | 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.
- Observed employee with no hair restraint.
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8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2011 | 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.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/12/2008 | Routine - Food | Warning Issued |
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