- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area, by single serve items
- Basic - Floor soiled/has accumulation of debris. In walk in cooler
- Basic - Food stored at cook line's shelf not covered. Taco shells
- Basic - Food stored on floor. In walk in freezer
- Basic - Interior of microwave soiled with encrusted food debris. At cook line
- Basic - Soil residue build-up on nonfood-contact surface. In can opener holder
- Basic - Soiled reach-in cooler gaskets. At cook line, beer cooler
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken from yesterday temp at 50°, Stop sales issued
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken from yesterday temp at 50°,
- High Priority - Raw animal food stored over/next to ready-to-eat food. At cook line, reach in cooler raw pork over ready to eat, raw chicken next to tamale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. At back prep area, evidence by food debris in hand sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. At back prep area, hand sink blocked by fan, prep table
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Especially at the bottom
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. In salt
- Basic - Clean utensils or equipment stored in dirty drawer. At back or area
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. At back prep area
- Basic - Food stored in a location that is exposed to splash/dust. Taco shell bowl at cook line
- Basic - Light not functioning. Above ice machine **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in the 3 doors reach in cooler at back prep area
- Basic - Outer openings not protected with self-closing doors. Screen door self closer broken
- Basic - Raw fruits/vegetables not washed prior to preparation. Peppers
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- 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. Seasonings
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese at cook line temp at 50, less than 4 hours, advised
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw shell eggs next to ready to eat foods
- High Priority - Vacuum breaker missing at hose bibb. At dish area **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. At back prep area, hand sink blocked by floor fan, also wire ran through hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. At back prep area, the 3 doors reach in cooler
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust. Around cook line
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. Under dishmachine **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Muti brackets
- Basic - Food stored on floor. Case of oil at cook line, igloo with egg plant inside **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Sugar at wait service station
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler of cook line, raw chicken over ready to eat
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bib. Missing at faucet with hose at dish area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice machine lid.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Evidence by ice and food debris in 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In salt
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food stored on floor. Egg plant in ice igloo at cook line
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong for cut lettuce
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface. On surface of microwave
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket by bottle of sauces at wait station
- Intermediate - Cutting board(s) stained/soiled. green one
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Especially interior
- Critical - Observed buildup of mold like substance in the interior of ice machine. At the underside of ice machine lid
- Critical - Observed encrusted material on can opener and holder.
- Observed hole in ceiling. Prep area, by upright freezers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods in reach in cooler of cookline
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. C/A-operator start the process again-cheese sauce
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher did not know acceptable chlorine sanitizer strength
- Critical - Hand wash sink lacking proper hand drying provisions. At 2 sinks of kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. At back prep room
- Critical - Hand wash sink lacking proper hand drying provisions. Dish area
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. At cookline
- Critical - No handwashing sign provided at a handsink used by food employees. At back prep room
- 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 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. Some expired
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Observed build-up of grease on nonfood-contact surface. Hood filters
- 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. Dishwasher and wait staff
- Critical - Observed encrusted material on can opener and holder.
- Critical - Observed food stored on floor. Chips
- Critical - Observed food-contact surfaces encrusted with dry food debris. Vegetable chopper
- Critical - Observed handwash sink used for purposes other than handwashing. At dish area observed green pads in sink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Open package of raw chickens next to ready to eat foods in reach in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz single serve cup used as scoop in seasonings
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over flan in walk in cooler Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Bloody
- Observed nonfood-grade containers used for food storage. Grocery bags
- Observed personal item stored with food. Employee's drink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef mixture temp at 54 degree, less than 4 hours C/A-uncovered moved to walk in cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour
- Critical - Observed toxic item stored by food. A can of WD40 on the same shelf with dry storage
- Critical - Observed unlabeled spray bottle. Bleach
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. At side door of dining room Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beans at cookline temp at 90 degree, Advised
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
- Critical - Working containers of food removed from original container not identified by common name. Need to have English label also
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. By dish machine
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- No Heimlich maneuver sign posted.
- 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 - Outer openings of establishment cannot be properly sealed when not in operation. Side exit door in dining room
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4/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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