- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Found at 50F after 2 hours
- 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.employee placing sliced tomatoes on the plate; corrective action: manager educated employee on importance of wearing gloves and handwashing **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef above raw fish
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Servers need to certified.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For CEVICHE Non-exempt fish may not be served raw or undercooked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in glass cooler 45 f and cooked Peruvian corn at 70 f on prep table. Explained time as public health control for corn. **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**
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10/29/2013 | Routine - Food | Warning Issued |
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. On shelf
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Outer openings not protected with self-closing doors.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen employee put on new gloves without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated beans at 60 f as per operator less than 3 hrs and getting ready to cook. Advised operator to start cooking now.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.rubbing alcohol **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/15/2013 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, by handsink .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand sink missing in food preparation room or area, servers scooping ice in bar area ( front services area ).
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, Servers were changing chours and not washing hands only using hand sanitizers, front services area.
- Observed ice scoop with handle in contact with ice, front services area .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken was 119f, product was reheated to 165f Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, water container .
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10/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Tilapia received frozen - no parasite destruction records. Consumer advisory in place. This violation must be corrected by : 8-22-12. CB: WRONG WORDING ON PARASITE DESTRUCTION G. SINGH SPOKE WITH SYSCO REP. FAXING OVER CORRECT PARASITE DESTRUCTION.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Squueze bottle of water and container of salt.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over sauces and produce. CB: CORRECTED ON SITE
- Critical - Violation: 08B-04-1 Observed brown paper used as a food-contact surface. Used to cover cilantro. CB: CORRECTED ON SITE
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No quat test strips.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Tilapia received frozen - no parasite destruction records. Consumer advisory in place. This violation must be corrected by : 8-22-12.
- Critical - Observed brown paper used as a food-contact surface. Used to cover cilantro.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Plantains 70F and tostones 50F on kitchen counter. Cooked whole chickens stored in insulated box [not temperature controlled] - chicken at 115-130F recommend using time as PHC. Chicken, plantains, tostones date marked and time procedure filled in. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over sauces and produce.
- Critical - Probe thermometers available but lowest measuring range is 50F.
- Critical - Safestaff training books obtained - employee certificate expired 2010. Training required. New hires will also require training. This violation must be corrected by : 8-22-12.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Squueze bottle of water and container of salt.
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6/22/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Chlorine sanitizer not at proper minimum strength for dishwash machine.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - cake cooler at front counter: air temperature of 47F. Potentially hazardous food stored was cheesecake - discarded immediately. Do not store any potentially hazardous cakes/desserts in this cooler unless capable of maintaining 41F or below. Operator has alternative coolers at front counter to store cheesecakes.
- Critical - Lack of use of chemical test kit when using chemical sanitizer for dishwasher .
- Critical - No conspicuously located thermometer in holding unit - cake reach in cooler at front counter.
- 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 - training for Christina [kitchen employee] has expired 2010 - retraining required.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair - above cookline and above ice machine in storage room [repeat violation.]
- Critical - Observed food stored in a prohibited area - uncovered pot of soaking beans stored on shelf with chemicals. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing - observed handsink being used to rinse wiping cloths soiled with food debris.
- Observed nonfood-grade containers used for food storag - grocery bag used on top of cooked rice as a cover.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cheesecake at 47-50F in black reach in cooler behind front counter - stored in cooler since 2-26-12. Corrected On Site - immediately discarded by operator.
- Critical - Observed raw animal food stored over ready-to-eat food - shell eggs stored above open bottles of dressings/sauces. Corrected On Site. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse - cheesecake - immediately discarded by operator.
- Critical - Working containers of food removed from original container not identified by common name - bottle of clear liquid and container of white powder not labeled - shelf under kitchen prep table. Repeat Violation.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning./ ice machine room
- Critical - No conspicuously located thermometer in holding unit./ glass cooler
- Critical - Observed buildup of slime in the interior of ice machine./ black spots growing on interior of ice machine Repeat Violation.
- Observed ceiling in disrepair./ ice machine room Repeat Violation.
- Critical - Observed food contaminated by unsanitized equipment./ towel
- Critical - Observed food stored on floor./ fryer oil
- Critical - Observed raw animal food stored over ready-to-eat food./ fish over limes in glass cooler Repeat Violation.
- Critical - Observed unlabeled spray bottle./ spray bottles under bar not labeled, believed to be sanitizer. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name./ sugar or salt in clear containers Repeat Violation.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Serving spoons need to be inverted.
- Critical - Observed an open beverage container on a food preparation table or reach in cooler. On main line.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. Above ice machine
- Critical - Observed expired Food Manager Certification. Operator has not received new card yet.
- Critical - Observed raw animal food stored over cooked food. Eggs stored over celery.
- Critical - Observed unlabeled spray bottle. Under bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sweet potato 102
- Critical - Working containers of food removed from original container not identified by common name. 5 bottles not labeled.
- Critical - Working containers of food removed from original container not identified by common name. Rice not labeled.
- Critical - Working containers of food removed from original container not identified by common name. location dressing not labeled and stored in reused oil container.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dogs, reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. middle glass door reach in cooler.
- Critical. Observed food being cooled by nonapproved method. food not reduced in size.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. corn on the cob. reach in freezer
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. middle glass door cooler.
- Observed ice scoop with handle in contact with ice. front counter.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed food employee touch bare body (forehead ) then engage in food preparation without washing hands. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. prep area.
- Ceiling not smooth and easily cleanable. ceiling tiles are acostic tiles.
- Lights missing the proper shield, sleeve coatings or covers. kitchen light.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. kitchen stains and water marks present on ceiling tiles.
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1/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items in hot box at cookline. Repeat Violation.
- Critical. Observed open food re-served to customers. 3 condiments dispensed in wooden tri-basin container exposed and served to customers is placed in reach in cooler. Operator stated product was not going to be re-served.
- Critical. Unpackaged food not protected from environmental sources of contamination. served condiments stored with unserved condiments in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server applied garnish with bare hands. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, without washing hands. Server handled dirty dishes handled clean plates with food and garnish wuthout washing hands. Dishwasher handled dirty dishes then handled clean dishes with no hand washing. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in beteween glove changes on cookline.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Observed buildup of black soil in the interior of ice machine. Repeat Violation.
- Ceiling not smooth and easily cleanable. kitchen stains and water marks present on ceiling tiles.
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1/27/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. tilapia used in ceviche.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hot dog ach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in side reach in cooler, at room temp. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. corn the cob hot hold. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. carrots between raw chicken and raw beef.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server used bare hands to apply garnish. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop hanging on back of door by ice machine not covered.
- Critical. Observed employee tasted/eat food to tesr, then engage in food preparation, without washing hands or changing gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks in between glove changes, Corrected On Site.
- Observed employee with no hair restraint. cook.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat strips.
- Observed sponge used as a wiping cloth on a food-contact surface. at 3 comp sink.
- Critical. Observed buildup of soil in the interior of ice machine.
- Ceiling tile missing. near warewashing area.
- Observed ceiling in disrepair water spots throughout kitchen.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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