- Basic - Bathroom door not self-closing. In the back area **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tong on garbage **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Rice **Corrected On-Site** **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Insect control device installed over food preparation area. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the pastries holding unit **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wall soiled with accumulated grease.behind cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Container of medicine improperly stored. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 76°f, less than 4 hrs. Corrective action taken by operator. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **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 - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Food manager certification expired.
- 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.
- 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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5/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.in the bag of sugar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Unnecessary items on the premise.in the back storage area
- 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 - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.in the kitchen area
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- 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 - Handwash sink used for purposes other than handwashing. Bucket stored in the hand sink in the front
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink in the front
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair.mens bathroom **Warning**
- Basic - Food stored in a location that is exposed to splash/dust.chicken in a pot in the three compartment sink with a dirty dish and dirty utensils **Warning**
- Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.chicken in a pot that is in the three compartment sink **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Rice in reach in cooler has mold-like growth **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.four live roaches found in crack over three compartment sink and one found walking on employee rest room door **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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.front hand sink has a bucket inside of it **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the women's bathroom **Warning**
- 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. One employee has the other one is new **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**
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.all
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- No mop sink or curbed cleaning facility provided.
- 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.one out of two employee has there certificate
- Critical - No thermometer provided to measure temperature of food product.
- Observed ceiling in disrepair.kitchen
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service items stored on floor.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. UNDER COOLING UNIT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed unnecessary items on the premise.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL IN BOTH RESTROOMS. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED EGGS AT ROOM TEMPERATURE. Corrected On Site.
- 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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2/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED RICE AT 56 DEGREES AND RK AT 58 DEGREES IN RIC.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RICE AT 56 DEGREES AND PORK AT 58 DEGREES IN RIC IN DRY STORAGE AREA.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED OVER TOMATOES IN REACH IN COOLER. Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/27/2010 | 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. OBSERVED NO DATE MARKING ON FOOD LEFT OVER 24 HOURS.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bribs found at 60 degrees.
- Critical. Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER NOT WORKING PROPERLY
- Critical. Observed raw animal food stored over ready-to-eat food. OBSERVED RAW BEEF STORED OVER SOUP IN REACH IN FREEZER.
- Observed employee with no hair restraint.
- Observed reach in cooler gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN MEN AND WOMEN RESTROOM.
- Critical. Hand sink missing in food preparation room or area. THERE IS NO HAND @ASH SINK IN FOOD PREP AREA.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. NO HAND WASH SING IN MEN AND WOMEN RESTROOM.
- 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 : 9-20-10.
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7/20/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PLANT FOODS OBSERVED AT 52 DEGREES.
- Critical. Observed food stored on floor. BOX OF POTATOES ON THE FLOOR.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. OBSERVED KNIVES BETWEEN CERVACES
- Critical. Hand sink missing in food preparation room or area. EMPLOYEE WASHES HER HANDS IN THREE COMPARTMENT SINKS
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet mop not hung to dry.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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