- Basic - Condensation or other drainage not disposed of according to law. Observed buildup of standing water inside water we'll of cold buffet unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 49°F, cut melon 50°F, sauce 41°F. More ice placed underneath food items a buffet. **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. Precooked items in walk in cooler.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/26/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. ServSafe certification for manager Lilian Farias expired 02/12/14. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - Required employee training expired for all 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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6/26/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used to scoop Farina wheat.
- Basic - Interior roof of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 47°F and vegetable salad 52°F at buffet. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 109°F. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - No certified food manager for establishment.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior roof of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Collard greens 56°F and potato salad 46°F at cold buffet. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Croquettes in walk in cooler covered 72°F. **Corrected On-Site**
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed three containers containing soup at 100F respectively and meat balls at 95F in the kitchen. **Repeat Violation** Observed meat balls held at 89?F at cook line.
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1/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed three containers containing soup at 100F respectively and meat balls at 95F in the kitchen. **Repeat Violation** Observed meat balls held at 89?F at cook line.
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1/18/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Observed grill meat tools (forks and trays) stored near rusty utensils for carpentry (saw, screwdriver, etc.). **Repeat Violation**
- Critical - No chemical test kit (chlorine) provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed pork thawing at room temperature in the kitchen.
- Critical - Observed toxic item stored by utensils. Observed flammable barbecue charcoal lighter liquid stored near grill meat trays.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed meat (pork) not covered in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed three containers containing soup at 100?F respectively and meat balls at 95?F in the kitchen. **Repeat Violation**
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11/28/2012 | Complaint Full | Administrative complaint recommended |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed grill meat tools and forks stored in a dusty and soil shelf underneath prep area.
- Critical - No chemical test kit provided when using chemical sanitizer (chlorine) at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product (grilled meat).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed two big containers of white rice and brown rice (98 and 95 degrees F respectively) stored in the kitchen at the bottom of some open shelves. Corrective action taken; foods moved to walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed in the kitchen: meat balls at 101 degrees F, squash at 105 degrees F, chicken croquettes at 102 degrees F, beef at 103 degrees F. Corrective action taken taken; foods moved to reach in cooler and to cookline. Repeat Violation. Repeat Violation.
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9/7/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No metal stem-type thermometer provided to measure the temperature of potentially hazardous food.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed meatballs at 77 degrees F, beef at 78 degrees F and garlic in oil at 78 F at cookline. Corrective action taken, placed in walkincooler.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. Observed meat balls in buffet line at 124 degrees F. Corrective action taken, temperature increased.
- Critical - Raw animal foods in walk-in cooler not properly separated from one another based upon minimum required cooking temperature. Observed chicken over beef and pork in walkin cooler. Corrected On Site.
- Critical - Spray bottle containing toxic substance not labeled. Corrected On Site.
- Critical - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On Site.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-in cooler found at 47 F in servers area where desserts containing milk.
- Critical - Observed dead roaches on premises - 3 dead roaches throughout restaurant on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - flan in reach-in cooler up front found at 52 F.
- Critical - Observed potentially hazardous food thawed at room temperature - raw beef on cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - All food in walk-in cooler, cooked beef, pasta, beans.
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12/5/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - should be between 50-100ppm - found at 40ppm.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on prep. counter.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed toxic item stored by food - windex and fabuloso stored next to coffee machine on cart.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors - men's restroom.
- Exhaust fan inoperable in bathroom - employee restroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory - next to dishmachine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on top of reach-in freezer. Corrected On Site.
- Critical - Observed food stored on floor - fruits and vegetables in walk-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked rice on cookline found at 96 F. Corrected On Site. Returned to oven.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in cooler found at an ambient temperature of 46 F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - yuca, lasagna, potatoes, beans, beef, sausage found at 52 F in walk-in cooler.
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2/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in cooler found at an ambient temperature of 46 F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - 10 gallons of beans - found at 58 F from day before.
- Critical - Observed food being cooled by nonapproved method - large metal pot sealed with foil.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - yuca, lasagna, potatoes, beans, beef, sausage found at 52 F in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw chicken over raw beef in walk-in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/10/2011 | 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 - black beans and lasagna in walk in cooler made two days ago. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit - desert unit.
- Critical. Observed raw animal food stored over ready-to-eat food - raw beef stored over vegetable in walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area - raw beef in walk-in cooler.
- Observed nonfood-contact equipment in poor repair - men's restroom air extractor.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors - men and women's restroom.
- Critical. Observed toxic item stored by food - window cleaner spray bottle stod by coffee maker in server station.
- Critical. Observed unlabeled spray bottle - above 3 comp. sink.
- Carbon dioxide/helium tanks not adequately secured - in dry storage room.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | 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 - cooked products in walk-in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. - raw chicken, cooked yuca, potatoe salad in walk-in cooler found at 51 F. - food was iced down or moved to walk-in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - 83 F cooked plantain, 120 F cooked rice in cookline. Corrected On Site. Time as public health control will be implemented.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - walk-in cooler found at an ambient temperature of 52 F.
- Critical. Observed raw animal food stored over cooked food - raw chicken over cooked potatoes and yuca in walk-in cooler.
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6/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler air temp found at 56 F. Meats received today were put in freezer, other food prepared today was iced. All other food was issued a stop sale. Please fax in report. On 2/8/10 callback, walk-in cooler air temp. found at 53 F. Only small amounts of food for dinner prepared.
- Violation: 24-08-1 Equipment and utensils not properly air-dried - kitchen rack.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - employee restroom.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor - under cookline.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust/grease above churrasqueria [grill].
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2/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). - 5lbs. of pulled pork, 5lbs of cooked chicken, 2lbs of cooked potatoes. 4lbs of spaguetti, 5 lbs of cooked yuca, 2 heavy cream cartons, 3 flans [2lbs each], 1 -2lbs. cake. 2.5 gallons of milk.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - pulled pork, cooked chicken, cooked spaguetti, cooked yuca, flans, cake.
- Critical. Working containers of food removed from original container not identified by common name - large white buckets in storage area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - potatoe salad on buffet line found at 63 F. All items on buffet should be iced down and kept under time as temperature control. Chicken broth on cookline found at 99 F. Corrected On Site. moved to walk-in.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beans Bucket in walk-in cooler, product at 56 F food was disgarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - cold station on buffet line water under products at an air temp. of 63 F. Owner states unit was shut off by mistake at night and became unfrozen.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler air temp found at 56 F. Meats received today were put in freezer, other food prepared today was iced. All other food was issued a stop sale. Please fax in report.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination - sauces by churrasqueria[grill] on table exposed to environment.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - in 3 comp. sink. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - servers must wash hands after handling customers dirty plates.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee must wash hands before putting on gloves.
- Food-contact surface not smooth and easily cleanable - wood racks in walk-in cooler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored - scoop in sugar bucket must be stored with handle above product.
- Equipment and utensils not properly air-dried - kitchen rack.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. on buffet line.
- Critical. Hot water not provided/shut off at employee hand wash sink - employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions - by meat cutting handwash station Corrected On Site. Handwash sink by back exit door.
- Observed food debris accumulated on kitchen floor - under cookline.
- Observed attached equipment soiled with accumulated dust/grease above churrasqueria [grill].
- Observed hole in ceiling - above walk-in cooler.
- Lights missing the proper shield, sleeve coatings or covers. 2 light shields missing in kitchen area, 1 in disrepair.
- No suitable facilities provided to store employee clothing and other possessions - located in dry storage area.
- Critical. Observed toxic item stored above mixer on container storing racks.
- Critical. Observed unlabeled spray bottle - multiple chemical spray bottles unlabeled throughout establishment.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. - Observed employee sleeping with sleeping mat, in dry storage room. Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only - with shipping boxes. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only - on buffet line, several hot and cold holding units on extensi n cords.
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2/5/2010 | Routine - Food | Warning Issued |
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. poultry in buffet steam table Corrected On Site. adjusted temperature dial higher - temperature later increased.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. small table with peppers and sauce toppings are exposed with no protection
- Critical. Observed food stored on floor. watermelons on walkin cooler floor
- Critical. Observed uncovered food in holding unit/dry storage area. meat under fan in walkin cooler
- Observed ice scoop with handle in contact with ice. in igloo cooler Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in 3 compartment sink
- Critical. Observed employee improperly washing hands.
- Observed ripped/worn cardboard used as shelf cover. kitchen shelves with pots/pans - cardboard dirty Corrected On Site. employee replaced with new cardboard
- Observed nonfood-grade containers used for food storage. sausage in plastic grocery bags Corrected On Site.
- Observed nonfood-contact equipment in poor repair. missing fan guard for walkin cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Equipment and utensils not properly air-dried. containers on shelf, warewash area
- Critical. Hand wash sink lacking proper hand drying provisions. by 3 compartment sink Corrected On Site.
- Observed grease accumulated on kitchen floor. by inside grease receptacle near back door
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7/15/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/2/2009 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 12/10/2008 | Routine - Food | Warning Issued |
| No report available. | 10/30/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/25/2008 | Routine - Food | Warning Issued |
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