- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food not properly separated from unwashed produce. Eggs
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease.behind stoves
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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. Bread
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 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.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Plumbing system in disrepair.hand sink
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Plumbing improperly installed.effluent from ice machine discharged into 3 compartment sink
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/25/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Water leaking from faucet/faucet handle.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.kitchen floor
- Lights missing the proper shield, sleeve coatings or covers.
- No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No handwashing sign provided at a handsink used by food employees.by three compartment sink
- 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.
- No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust.and rusty fan covers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.table where they have slicer
- Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Observed encrusted material on can opener.
- Observed encrusted, soiled material on slicer.
- Observed hole in ceiling.by slicer
- Observed leaking pipe at plumbing fixture.three compartment sink
- Observed nonfood-contact equipment in poor repair walk in cooler door there is a brush keeping it closed and knife handle it has grey tape around it
- Observed walk-in cooler gasket torn/in disrepair.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Vacuum breaker mising at hose bibb.front
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2/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Floors not maintained smooth and durable.kitchen floor
- Critical - Hand wash sink lacking proper hand drying provisions.by three compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.by three compartment sink
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - No handwashing sign provided at a handsink used by food employees.by three compartment sink
- Critical - No person in charge of establishment.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.table where they have slicer
- Observed attached equipment soiled with accumulated dust.and rusty fan covers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.table where they have slicer
- Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.ash tray and cigarette
- Critical - Observed food being cooled by nonapproved method.big pot with cooked beans put in walk in cooler hot temperature at 142 Corrected On Site.
- Critical - Observed food stored on floor.in walk in cooler and onions in kitchen
- Observed grease accumulated under cooking equipment.kitchen
- Observed hole in ceiling.by slicer
- Observed leaking pipe at plumbing fixture.three compartment sink
- Observed nonfood-contact equipment in poor repair walk in cooler door there is a brush keeping it closed and knife handle it has grey tape around it
- Critical - Observed raw animal food stored over cooked food.raw beef over cooked bean
- Observed unnecessary items on the premise.
- Observed utensils stored in crevices between equipment.knife by three compartment sink
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated grease.cook line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.front
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9/12/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. OBSERVED THAT LICENSE HAS EXPIRED.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK FRONT OF ICE MACHINE. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP AT HAND WASH SINK FRONT OF ICE MACHINE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PORK AT 45 DEGREES AND STEAK AT 44 DEGREES. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED POULTRY IN WIC WITH NO DATE MARKING.
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1/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK BY THE ICE MACHINE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 44 DEGREES IN RIC. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK RIBS AT 45 DEGREES AND BEANS AT 43 DEGREES. Corrected On Site.
- Observed wall in disrepair. OBSERVED TILE MISSING IN WALL UNDER HAND WASH SINK BY ICE MACHINE.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM AT 53 DEGRESS. IT WAS PLACED IN RIF. 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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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Violation: 37-03-1 Observed wall in disrepair. BELOW HAND WADH SINK IN THE FRONT.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. FRONT COUNTER WHERE PIZZA IS BEING SERVED.
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12/17/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY 53 DEGREES Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED MEAT IN WIC ABOVE 41 DEGREES. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED POULTRY IN WIC AT 120 DEGREES. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC COOLER CANNOT MAINTAIN FOOD AT 41 DEGREES.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS STORED OVER CHEESE AND HAM.
- Critical. Observed uncovered food in holding unit/dry storage area. OPEN PACKAGE OF HAM STORED OVER BIN IN RIC. Corrected On Site.
- Critical. Observed food contaminated by unsanitized equipment. OBSERVED FOOD IN WALK IN COOLER COVERED WITH UNCLEAN COVER.
- Food-contact surface not smooth and easily cleanable.SHELVES IN WALK IN COOLER RUSTY.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED ONE LIVE AND BIG ROACH BY THE ICE MACHINE.
- Observed food debris accumulated on kitchen floor. ALL AROUND AND UNDER AND BEHIND EQUIPMENT.
- Observed wall in disrepair. BELOW HAND WADH SINK IN THE FRONT.
- Lights missing the proper shield, sleeve coatings or covers. FRONT COUNTER WHERE PIZZA IS BEING SERVED.
- Observed unnecessary items on the premise.
- 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 : 11-24-10.
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9/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored at room temperature.
- Critical. Observed dented/rusted cans.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed food with mold-like growth. PORK OBSERVED MOLDY.
- 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. HAM AT 69 DEGREES.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEANS FOUND OUTSIDE AT RM TEMP 123 DEGREES. PORK FOUND AT 49 DEGREES. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HAM FOUND AT 69 DEGREES.
- Critical. Observed food stored on floor. OBSERVED FOODS STORED ON THE FLOOR IN WIC
- Critical. Observed soiled clothe used to cover plantain.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED FOODS LEFT UNCOVERED IN WIC
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. OBSERVED USED FOOD CONTAINER SOILED.
- Observed nonfood-contact equipment in poor repair. DOOR OF WIC RUSTY
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED WORKING TABLE NOT CLEAN BETWEEN USED.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles.
- Faucet/handle missing at plumbing fixture.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- 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 : 8-4-10.
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6/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- 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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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Complaint Full | Inspection Completed - No Further Action |
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