- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pre made boxes with lasagna for delivery
- Basic - Ceiling tile missing. Above dairy prep room
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Top shelf in dairy prep area
- Basic - Dead roaches on premises. 2 dead roaches found inside 2 doors reach in cooler not in use in dairy prep area Immediately took reach in cooler outside the property 1 dead roach under 3 compartment sink in meat dish area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Marked as cooler number #5
- Basic - Floor area(s) covered with standing water. Inside walk in cooler armed as number #3
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dairy food prep area And in walk in cooler marked as number #5
- Basic - Stored food not covered in walk-in freezer. Cakes and cookies
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee in sushi prep area **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. Items in walk in cooler marked as number#3 : tuna salad ,egg salad ,cold cuts and cooked chicken
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic cup to scoop vinegar
- Basic - Drain cover(s) missing. In dish area And in dry storage area
- 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. Coffee cups without lids in bakery prep table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bakery on top of prep table
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In bakery area
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping and washing lettuce in prep area
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in bakery area
- Basic - Exterior door has a gap at the threshold that opens to the outside. And around door in kitchen
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink in prep area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area
- Basic - Silverware/utensils stored upright with the food-contact surface up. In bakery dry storage area
- High Priority - Employee washed hands with cold water. No hot water in hand wash sink in prep area
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry rodent droppings on top of dish machine Last pest control invoice from 2/25/14 by ECOLAB
- 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. In walk in cooler cold cuts /salami
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bakery area knives stored inside
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In hand wash sink in prep area found in 80°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. In prep area found in 80°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked chicken
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/3/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/24/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - High Priority - Dead roaches on premises. 7 dead roaches under prep table in bakery prep area **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.8 live roaches on prep table in bakery prep area,9 live roaches in prep area on top of containers with bakery sweet toppings:almonds,chocolate **Warning**
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6/23/2013 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In meat dish area **Warning**
- Basic - Drain cover(s) missing. In meat dish area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - High Priority - Dead roaches on premises. 7 dead roaches under prep table in bakery prep area **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. In prep area **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.8 live roaches on prep table in bakery prep area,9 live roaches in prep area on top of containers with bakery sweet toppings:almonds,chocolate **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi prep area **Warning**
- 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. **Warning**
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6/21/2013 | Complaint Full | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. In bakery area in dry yeast container In cook line in sugar container
- Basic - Case of single-service articles stored on floor in dry storage area. In dry goods storage
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps around exit door
- Basic - Food stored on floor. Bread in hallway Cookies in dry goods storage area
- Basic - Inside/outside of dumpster not clean. Odors
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Single-service articles improperly stored. Not protected in dry goods storage area forks and knives
- Basic - High Priority - Dead roaches on premises. 5 dead roach in bakery area
- High Priority - Dented/rusted cans present. See stop sale. Diced tomato cans
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in cook line answer personal cell phone in cook line and continue to work without changing gloves and washing hands
- 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. Employee making chicken warps with bare hand contact
- High Priority - Live, small flying insects in food preparation area. In bakery room
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In bakery room
- High Priority - Small flying insects in dumpster area
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Detergent in bakery room on prep table
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer at 3 compartment sink
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 new employees must provide by next routine inspection
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed an uncovered electrical box. For reporting purposes only. In dairy dry storage area
- Critical - Observed dented/rusted cans. In cans stand . Voluntary discarded
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen
- Observed employee with no hair restraint. 1 employee
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour containers in dairy dry storage area
- Critical - Observed live flies in kitchen. In dish area
- Observed nonfood-contact equipment in poor repair ,in kitchen walk in freezer with ice build up
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. In dairy cooler mozzarella and Swiss cheese
- Observed storage of maintenance tools in areas that may result in cross-contamination. Next to slicer
- Critical - Observed uncovered food in holding unit/dry storage area. In kitchen panko,salt,quinoa and hard boiled eggs in walk in cooler
- Plumbing improperly installed. Next to bathrooms standing water on the floor and no drain cover
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Next to bathrooms
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. In recharge zone by bathrooms
- Critical - Working containers of food removed from original container not identified by common name. 2 flour containers in dairy dry storage area
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no test kits
- Critical - No handwashing sign provided at a handsink used by food employees. in both hand wash sinks Corrected On Site.
- 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. must be provided by next routine inspection .
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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