- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not constructed to be easily cleanable.under fryers
- Basic - Floors not maintained smooth and durable.grout missing in walking cooler
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.on 11/4/14 found 4 cartons of eggs on the cookline counter at 63°
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.bathrooms
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11/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.walking cooler fan covers heavily rusted
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.line reach in cooler accumulation of water
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not constructed to be easily cleanable.under fryers
- Basic - Floors not maintained smooth and durable.grout missing in walking cooler
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.bathrooms
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Uncovered food stored near sink exposed to splash.bread toaster
- Basic - Wall soiled with accumulated food debris.mold like in supply rooms
- Basic - Water draining onto floor surface.hose from steamtable
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented/rusted cans present. See stop sale. Artichoke **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.bathrooms
- 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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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On ice cream freezer door.
- Basic - Ceiling soiled with accumulated grease. Cook line area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees.end of cook line area hand sink.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Plumbing improperly installed. Coffee machine draining to sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knife holster. Spatula near sandwich making area.
- Intermediate - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler and freezer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil and chimichurri sauce.
- No current insurance inspector''s boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean. Employee restrooms.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On ice cream freezer door.
- Basic - Ceiling soiled with accumulated grease. Cook line area.
- Basic - Clean equipment stored on floor.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored outside restaurant exposed to elements.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Dry food storage shelves.
- Basic - Employee personal items stored in or above a food preparation area. Apron stored directly on slicer.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles missing.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Steam table leaking onto floor.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees.end of cook line area hand sink.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Sanitizing solution not maintained clean.
- Basic - Standing water in floor drain/floor drain draining very slowly. All over cook line areas.
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Food debris in walk in cooler and freezer.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Following products from 01.20.14 found inside walk in cooler at following temperatures: tamales 52°, cooked ground beef 52°, cooked pork 52°, cooked lamb 52°, cooked ground beef 52°, cooked chicken 52°, cooked beef 48°
- High Priority - Plumbing improperly installed. Coffee machine draining to sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knife holster. Spatula near sandwich making area.
- Intermediate - Handwash sink used for purposes other than handwashing. Brillo pad stored inside.
- Intermediate - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler and freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic and oil and chimichurri sauce.
- Intermediate - Packaged food not labeled as specified by law. Frozen fruits.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prepared yesterday and marked with today's date.
- Intermediate - Soil residue in food storage containers. Contaminated by dirty shelves.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Walk-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. Several products found at 50° or higher from the day before. Ambient temperature thermometer is reading at 60°.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- 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.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Hot line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No Heimlich maneuver/choking sign posted.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. [boiler under repair]
- Lights missing the proper shield, sleeve coatings or covers.[above ice machine ]
- Critical - No current boiler certification provided/available. For reporting purposes only. [Fire Marshall inspection done waiting for certificated]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.[plantains] Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. sandwish cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed encrusted material on can opener.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walking
- 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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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
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5/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed shellfish received from unapproved/unlisted shipper.
- Critical. Observed food offered in a way that no perst detcrtor
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9-15-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. ham crp This violation must be corrected by : 9-14-10.
- Critical. No conspicuously located thermometer in holding unit. most coolers
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice utensil
- Observed employee with no hair restraint. most cooks
- Observed insect control device installed over food preparation area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top surface of all kitchen sheves
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed take-home food container refilled with potentially hazardous food.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing sign provided at a handsink used by food employees. dish area
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory. dish area
- Critical. Observed the presence of insects, bugs inside rice. Corrected On Site.
- Critical. Boiler certificate not posted in boiler room. For reporting purposes only.
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9/14/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. most coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. KITCHEN COOLERS
- Critical. Observed interior of microwave soiled.KITCHEN
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. MOST COOLERS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. MOST COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen sheves
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7/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Plumbing improperly installed. dipperwell
- Floors not maintained smooth and durable. sandwish lunch area
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed soiled reach-in cooler gaskets.all kitchen doors
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. DISH HOOD
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No current boiler certification provided/available. For reporting purposes only.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/19/2008 | Complaint Full | Inspection Completed - No Further Action |
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