- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage shelves and stove.
- Basic - Floor tiles missing, closet
- Basic - Food containers stored on floor, corrected on site.
- Basic - Wall soiled with accumulated food debris, kitchen.
- Intermediate - Cutting board(s) stained/soiled. **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.Beans, corrected on site.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 Lights out in food preparation area.
- Basic - Broken glass on ambient air thermometer located in 2 door RIC.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles missing, kitchen, repeated violation.
- Basic - Grease debris/dust/soil residue on dry storage shelves.
- Basic - Leaking pipe at plumbing fixture, waste line under handwash sink, kitchen.
- High Priority - Toxic substance/chemical stored by or with food, degreaser next to sodas, corrected on site.
- Intermediate - No probe thermometer provided to measure temperature of food products, 0 to 220 f.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Bulk.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing, kitchen.
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10/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles missing, kitchen.
- Basic - Food being prepared on a grill outside that has no cover efficiently, roof and screen in disrepair, outside enclosure.
- Basic - Hanswash sink, lady's restroom in disrepair.
- Basic - No hot running water at mop sink.
- Basic - No mop sink or curbed cleaning facility provided, available but not installed, hot and cold water provided.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- 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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8/28/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Reach-in freezer shelves soiled with food debris.
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Floor tiles missing, kitchen.
- Basic - Gaskets with slimy/mold-like build-up, walkin cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, both the kitchen door and the dining room door **Repeat Violation**
- Basic - Sponges being used in 3 compartment sink.
- Basic - Unnecessary items on the premise, outside back area, grills, curtains, trash on ground, equipment. Also mop sink full of stuff in closet.
- Basic - Waste receptacles not designed to be easy cleanable and to facilitate maintenance, kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above steam table at 101?, front counter, chicken, pork beef, vegetables, rice. 135?reheated. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Reach-in freezer shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked food in reaching cooler, roast, sauces. **Repeat Violation**
- Intermediate - Soil residue in food storage containers, flour, rice in dry storage.
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1/7/2013 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit=no brand-kitchen
- Nonfood-contact equipment not designed and constructed in a durable manner==2door, no name rusted on sides at bottom.
- Observed cutting board grooved/pitted and no longer cleanable-kitchen
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-tv room
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked=rice, . Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. front counter.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood and filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before serving foods.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. moved inside a cooler.
- Critical - Observed unlabeled spray bottle. windex. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. jerk chicken on the oven. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. curry goat, rice, cabbage in the reach in cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles with sauces.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Damaged/spoiled/recalled food not properly segregated. doggy food not labeled.
- Floors not maintained smooth and durable. warewashing area.
- Critical - Hand wash sink lacking proper hand drying provisions. men's restroom. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves
- Critical - Observed dead roaches on premises. 5 deade roaches inside a non working ice machine, according to owner out of service about a year. Pest control conducted monthly. Corrected On Site. cleaned.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling money then serving food without washing hands. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed unlabeled spray bottle. detergent. Repeat Violation. Corrected On Site.
- Critical - Stem type thermometer not within the intended measuring range of use. 50 to 550 degrees fahrenheit.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. drystorage.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
- Plumbing system in disrepair. front counter hand sink clogged.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cabbage in the steam table. Repeat Violation. Corrected On Site. Implemented time control procedure.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans, gravy in a reach in cooler. Repeat Violation. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. brown chicken, Corrected On Site, reheated.
- Critical - Working containers of food removed from original container not identified by common name. drystorage. Repeat Violation. Corrected On Site.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site. Repeat Violation.
- Critical - Lack of toilet tissue at each toilet. women restroom. Corrected On Site.
- No plan review submitted and renovations in progress. observed evidence of outdoor cooking in a non enclosed area. No outdoor cooking is allowed until plans has been submitted and approved by this division for an enclosed outdoor cooking area.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. front counter. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. deep, closed container. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. clean bucket and utensils inside kitchen handsink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish, cabagge in the steamtable. Corrected On Site. reheated.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. oxtail at the cookline, Corrected On Site. reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, beans in the reach in cooler. Repeat Violation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. observed evidence of outdoor cooking in a non enclosed area.
- Critical - Working containers of food removed from original container not identified by common name. flour in drystorage
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2/15/2011 | 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. beans, rice in a reach in cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, rice, ox tail at the cookline. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. deep, closed container. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing tasks.
- Critical. Observed soil residue in storage containers. sauces
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. Repeat Violation.
- Observed single-service articles stored without protection from contamination. aluminum pans not inverted. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. front counter. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans in RIC.
- Violation: 37-02-1 Observed outdoor cooking shed not completely enclosed.
- Violation: 51-16-1 No plan review submitted and renovations in progress. observed an outdoor cooking shed. Establishment must submit plans for approval with the Division within 60 days.
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6/21/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beans in RIC.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cabagge at the steamtable.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, rice, cabagge at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. dishwashing area shelves.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. front counter
- Observed outdoor cooking shed not completely enclosed.
- No plan review submitted and renovations in progress. observed an outdoor cooking shed. Establishment must submit plans for approval with the Division within 60 days.
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4/5/2010 | 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. PHF in RIC.
- Critical. Observed food being cooled by nonapproved method. cooling at the cookline in closed pots.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test paper needed.
- Critical. Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen.
- Observed ceiling in disrepair.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- 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
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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