- Basic - Cove molding at floor/wall juncture broken/missing. In kitchen next to exit door. **Warning**
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09/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food steamer. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior of food bus pans found in walk in cooler. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Container with food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler and freezer. Containers. **Warning**
- Basic - Ceiling soiled with accumulated grease, next to exhaust fan. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. In kitchen next to exit door. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Grease accumulated on kitchen floor. Stoves **Warning**
- Basic - Grease accumulated under cooking equipment. Stoves and deep fryer. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
- Basic - Wall soiled with accumulated food debris. In kitchen next to food steamer. **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting. In dining room. **Warning**
- 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. Face and hair **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Vacuum breaker missing at hose bibb in kitchen next to hot water heater. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to 3 compartment sink. **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. Pork, pasta in walk in cooler **Warning**
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07/23/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee personal items stored in or above a food preparation area. Employee eye glasses on food prep table. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- 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. Scoop in flour and rice bucket.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-use number 10 cans.
- Basic - Uncovered food stored near sink exposed to splash. Pasta next to 3 compartment sink.
- Basic - Wall soiled with accumulated food debris throughout kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 74°chicken 70° beef 70° pasta 74°vegetables 70°. See stop sale report.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Vegetables 70-74°F in reach in cooler. See stop sale
- 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. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items in reach in cooler held at 70°-74°F
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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 - 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. Flip flop reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken, beef, sauce and pasta in walk in cooler.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Range Guard on fire suppression system.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice cream in walk in freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen.
- 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. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Single-service items stored on floor. Plates.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated dust throughout kitchen.
- High Priority - 4 dented cans of cut corn present. See stop sale.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spicy Sauce found in walk in freezer.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2013 | Routine - Food | Call Back - Complied |
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED BEEF. COOK BEEF 54? AT CALL BACK INSPECTION.
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK. Corrected On Site. PORK 75? AT CALL BACK INSPECTION
- Observed uncovered food in holding unit/dry storage area. POULTRY IN FREEZER. PEELED AN WASHED ONIONS, COOKED PASTA IN WALK IN COOLER AT CALL BACK INSPECTION.
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. RE-FRIED RICE. Corrected On Site. 85? AT CALL BACK INSPECTION.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE #2. CRAB RAGOONS AT CALL BACK INSPECTION.
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4/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. CIGARETTES OBSERVED ABOVE COOK LINE PREP STATION.
- Basic - Stored food not covered in walk-in cooler. WASHED PEELED ONIONS, COOKED PASTA. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. OBSERVED COOKED PORK @ 75?.. COOKED BEEF @ 54?.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. RE FRIED RICE @ 80?.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. RAW BEEF STORED NEXT TO AND IN CONTACT WITH LIVE LOBSTERS.
- Intermediate - Certified food manager fails to exhibit active managerial control. TEMPERATURE CONTROL OF TCS FOODS, DATING OF RTE FOODS.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING PERSONAL ITEMS IN RESTRICTED AREAS.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. OBSERVED EGG ROLLS @ 112?.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. KRAB RAGOONS. **Repeat Violation**
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. ALL EXPIRED! This violation must be corrected by : 11/13/12.
- Observed food debris accumulated on kitchen floor. DRY STORAGE ROOM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED BEEF
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. RICE #3.
- Observed residue build-up on nonfood-contact surface. TOP OF DISHMACHINE.
- Critical - Observed uncovered food in holding unit/dry storage area. POULTRY IN FREEZER.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RE-FRIED RICE. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS #1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS #2.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS #3.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE #1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE #2.
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9/13/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF. CORRECTIVE ACTIONS TAKEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. READY TO EAT PORK IN KITCHEN, (ICE BATH).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK. STOP SALE ISSUED. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. PEELED ONIONS IN WALK IN COOLER. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. PEELED and WASHED CELERY. Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PORK. Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
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