- Basic - Bowl or other container with no handle used to dispense food. / back prep area / **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / flour container / back prep area / **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. / cook line.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / cabbage hot held on stove at 108F / reheated to 165F.
- High Priority - Employee washed hands with no soap. / back prep area / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tofu at 49F / reach in cooler / cook line / package opened for one hour per operator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / all cooked food in walk in cooler.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. / all hand sinks.
- Basic - Accumulation of food debris/soil residue on soap dispenser. / all hand sinks.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / back kitchen / white containers.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. / cooked vegetables on stove at 91F / made 2 hours ago / vegetables reheated to 172F then hot hold.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / front counter. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit./ **Repeat Violation**
- 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. **Repeat Violation**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit./ reach in cooler by the cook line.
- Basic - Ice scoop handle in contact with ice. / wait station / **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. / wait station / **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. / containers in dry storage area.
- Basic - Stored food not covered in walk-in cooler./ masala sauce / **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. / on prep table / **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / rice flour at 50F / less than 2 hours / on cook line / time as public health control recommended.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 75F / about 1 hour / moved to reach in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket / wait station / **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 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.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. All dispensers. **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. / all dispensers. **Warning**
- Basic - Ceiling in disrepair. / back kitchen. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. / back kitchen. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. / service station. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. / small dairy cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. / yogurt, sauces. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / service station. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / flour container / dry storage area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / cream, cheese and yogurt ranges from 45F to 48F / less than 4 hours / all products moved to another cooler. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 47F / reach in cooler / service station / less than 4 hours / product moved to another cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. / glass cooler ambient temperature at 48F. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / across from cook line. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / next to cook line. **Corrected On-Site** **Warning**
- 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. / ambient temperature at 49F / service station. **Warning**
- 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 in WIC made 2 days ago. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / purple liquid bottle by dish machine. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris / rusted / back kitchen. **Warning**
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1/15/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / glass cooler at 52F / all PHF moved to walk in cooler.
- Observed attached equipment soiled with accumulated dust. / AC vent / back kitchen.
- Observed build-up of grease on nonfood-contact surface. / hood filters.
- Critical - Observed container of medicine improperly stored. / medicine stored over prep table / Corrected On Site.
- Observed employee with no hair restraint. / cook / Corrected On Site. / Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. / observed employee wash hands in 3 bay sink / Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed employee dumped water into handsink / front counter.
- Observed hole in wall. / next to 3 bay sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 45F / reach in cooler / moved to walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / rice flour at 48F / moved to walk in cooler.
- Critical - Observed unlabeled spray bottle. / a purple bottle by 3 bay sink. / Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked vegetables at 129F / hot holding / product was reheated to 165F.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. / handsink / back kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. / next to cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / back of the kitchen / Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / throughout permises.
- Observed employee with no hair restraint. / cook / kitchen.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / rice flour at 44F / walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. / potatoes in warmer / prep area.
- Critical - Observed uncovered food in holding unit/dry storage area. / vegetables / walk in cooler / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / rice at 118F / prep area / product was reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / soup at 123F / product was reheated.
- Critical - Working containers of food removed from original container not identified by common name. / spices next to prep area.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / over 200ppm / 3 bay sink / Corrected On Site.
- Observed single-service articles stored without protection from contamination. / carry-out boxes at wait statiln
- Critical - Observed unlabeled spray bottle. / observed a bottle of purple liquid without labelled. / by 3 bay sink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cheese at reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. / rice, flour / dry storage room
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing, over dishwashing machine.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, . Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, refreshing seeds by outside entrance.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, different cooked indian products inside walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheitjogurt and desserts were 50f-51f, buffet line.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked coliflower was 71f, by cook's lin . Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, mint seed in the vestibule of restaurant .
- Critical. Observed food stored on floor, monchurian coliflower, inside walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, potatoes Bonda, vegetable cultin, mixed pocorra inside walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area, tour dal inside walk in cooler.
- Equipment and utensils not properly air-dried.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, plates in the buffet area.
- Observed wall soiled with accumulated grease, behind stove.
- Critical. Observed toxic item stored by utensils, spray bottle with cleaner by buffet plates by buffet area. Corrected On Site.
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9/1/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/7/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions, by ice machine .
- Critical. Violation: 41A-08-1 Observed toxic item stored by utensils, bottle of sanitizer by buffet utensils . Corrected On Site.
- Critical. Violation: 53B-08-1 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. Pro This violation must be corrected by : 6-20-10.
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4/21/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food with mold-like growth, and bad odor, product was discarded. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, corn starch in dry storage area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked product was 75f , product was spoiled, product was discarded. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler was turned off, had Phfs inside .
- Critical. Observed uncovered food in holding unit/dry storage area, inside walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, by ice machine .
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface, storage racks inside walk in cooler.
- Observed clean equipment stored on floor, pots inside walk in cooler.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Handwashing cleanser lacking at handwashing lavatory, inside men bathroom .
- Critical. Observed toxic item stored by utensils, bottle of sanitizer by buffet utensils . 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. Pro This violation must be corrected by : 6-20-10.
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4/20/2010 | 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, cooked potatoes and cooked vegetables in walkin cooler. Repeat Violation.
- Critical. Observed packaged food not labeled as specified by law, white bulk containers of flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tamarind mixed with water in large stock pots 77 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, yogurt 45 degrees Fahrenheit and 51 degrees Fahrenheit on buffet line. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked onions 74 degrees Fahrenheit without timemarking. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, cooked spinach cooling on counter with lid at room temperature. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, soup on cook's line cooling at room temperature covered.
- Critical. Observed uncovered food in holding unit/dry storage area, walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area, flour and bread crumbs in dry storage.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed cutting board grooved/pitted and no longer cleanable, two red ones by ice machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soiled reach-in cooler gaskets, waittress station.
- Critical. Observed food-contact surfaces encrusted with soil deposits, knife rack.
- Critical. Observed food-contact surfaces encrusted with soil deposits, knives stored as clean on knife rack. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed leaking pipe at plumbing fixture, handwashing sink in rear prep area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wiping cloth bucket. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 3/25/2009 | Routine - Food | Warning Issued |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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