- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in drawer
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.sugar, oil
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 400 ppm
- 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. Ham
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lid to plastic bucket, stainlees steel sponge **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front **Repeat Violation**
- 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. Cooler by 3 compartment sink
- Intermediate - Slicer blade guard soiled with old food debris.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Ice maker
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over cooked bacon, frozen drinks in white freezer by sandwich station
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Back 3 compartment sink
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By grill
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. Front
- Intermediate - No soap provided at handwash sink. Front
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6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- 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. Rice bucket
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service items stored on floor. Cups
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lid to pot in back hand sink
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Cuban press area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working container of food not labeled in English.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- Basic - High Priority - Dead roaches on premises. 2
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce back reach in
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- 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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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.4 door **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles **Warning**
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4/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Food stored on floor. Buckets **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.4 door **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 60? **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 51? **Warning**
- 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. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Back prep **Warning**
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue. **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. **Warning**
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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2/18/2013 | Routine - Food | Warning Issued |
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Shell eggs held at an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tile brojen in dry storage room
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs next to cooked ham
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs, chicken over veggies
- Observed single-service items stored on floor. to go bags
- Observed wall soiled with accumulated food debris. kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.mens
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.towels
- 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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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front
- Critical - Handwash sink not accessible for employee use at all times. front
- Critical - Handwashing cleanser lacking at handwashing lavatory. front
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. 4 door reachin door casing broken
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 54, pork 55, cheese 50
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Plumbing system in disrepair. back handsink not draining
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs on counter maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Dollies, pallets, milk/soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times. chemical and table
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps
- No suitable facilities provided to store employee clothing and other possessions.
- Wet mop not hung to dry.
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reachins
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over peppers
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on prep table shelving
- Critical. Hand wash sink lacking proper hand drying provisions. womens restroom
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over soups in reachin freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon for oatmeal, spoon for coffee ,
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on initially, and when changing gloves
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicers.
- Unwrapped single-service utensils not presented so that only the handles are touched. spoons by sandwich prep area
- Unwrapped single-service utensils not presented so that only the handles are touched. knives every which way
- Observed single-service items stored on floor. Case of napkins in storage area
- Critical. Hot water not provided/shut off at employee hand wash sink. restrooms readind 80F
- Grease barrels not on proper pad.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation large space under back door.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Approved for 27 seats, 46 are present.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. ladies restroom
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space under back door
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11/12/2009 | Routine - Food | Call Back - Complied |
- 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.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed ice stored in undrained water
- Critical. Observed food stored on floor.onions
- Critical. Observed cloth used as a food-contact surface. cloth under cutting board
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on slicer in rear
- Observed nonfood-grade containers used for food storage. garbage bag covering cubans
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed single-service articles improperly stored. plates stored right side up
- Critical. Hot water not provided/shut off at employee hand wash sink. ladies restroom
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing wiping cloth in handsink
- Critical. Hand wash sink lacking proper hand drying provisions. mens room
- Dumpster not on proper pad. stored in grass and dirt
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space under back door
- Exhaust fan missing in both restrooms
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. dining room cooler
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/11/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. pitchers
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination.
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8/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/11/2009 | Routine - Food | Warning Issued |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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