- Basic - Ice buildup in reach-in freezer by front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Rice in kitchen prep area. **Repeat Violation**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef and chicken empanadas 115°F, potato balls 113°F. corrective action taken, turned up thermostat. **Repeat Violation**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 57°F on prep area shelf.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Milk container in back Handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back 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. **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink in back prep area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Covering black beans and rice in reach in cooler across from hand wash sink. **Repeat Violation**
- Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken and fish next to ready to eat beef.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 121°F, potato balls 120°F in hot holding display case on front counter. Corrective action taken. Increased thermostat.
- Intermediate - Microwave missing fan guard cover/splatter shield.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Across from register.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured at front counter.
- Basic - Ceiling soiled with accumulated grease. Ceiling tile in front of stove has accumulation of grease. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle of water stored above 3 compartment sink next to clean dishes.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Grocery bags used to cover rice, beef, and pork in reach in cooler across from 3 compartment sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed meatballs at 80°F, chicken at 72°F, and pork at 70°F thawing uncovered at room temperature.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Observed mop and bucket stored in front of clean pots and pans across from 3 compartment sink.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed peeling paint on wall above 3 compartment sink. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Observed beef and chicken stored over ready to eat French fries in standing reach in freezer next to 3 compartment sink.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Observed a bottle of degreaser and windex stored next to clean sheet pans next to 3 compartment 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 - Slicer blade guard soiled with old food debris.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed build up of grease on hood filters and backboard of stove.
- Basic - Ceiling tile smoke damage above cookline.
- Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler across from reach in freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open cup of coffee on top of reach in cooler.
- Basic - Holes in ceiling throughout kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot holding unit.
- Basic - No handwashing signs provided at a hand sinks in kitchen used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed cracked opening at bottom of back exit door.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed paint peeling on wall above three compartment sink.
- Basic - Wall soiled with accumulated grease. Observed buildup of grease on side wall in dishwash area.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Observed plastic grocery bags used to store ready to eat bread and chicken wings.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquette 120?F in hot holding oven at front service line. **Corrected On-Site**
- Intermediate - Interior bottom of reach-in freezers soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. Observed probe thermometer ranged from 25?F-125?F.
- Intermediate - No soap provided at handwash sink. Handwash sink next to three compartment sink.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters and backboard of stove. **Warning**
- Basic - Hole in ceiling tile in kitchen. **Warning**
- Basic - Hole in wall in hallway. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato and croquette 130?F **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed container of raw chicken stored over container of raw beef. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Front service handwash sink used to wash/rinse off food equipment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in corner near three compartment sink. **Warning**
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1/23/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature of mini-frigerator 47F.
- Observed build-up of encrusted grease on backboard of stove.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Observed cutting board grooved/pitted and no longer cleanable--reach in cooler cuttingboards in kitchen.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food stored on floor--bag of onions stored on floor in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sinks at front service and at dishwash area used to store soiled utensils/dishes/containers.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer in corner next to stove soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage--plastic grocery bags used to store foods in reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--leche dessert 45F in mini-frigerator. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--pork fat 62F. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--croquet 99F, precooked chicken 131F, and onions in oil 94F at front counter/steam table/front line. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on menus. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name--flour and sugar containers.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink in dishwash area.
- Critical - Handwashing cleanser lacking at handwashing lavatory--handwash sink in dishwash area.
- Critical - License expired within 30 days after expiration date.
- Observed build-up of encrusted grease on backboard of stove.
- Plumbing improperly installed--handwash sink in dishwash area not plumbed to drain.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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10/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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9/6/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 27-04-1 Cold water not provided/shut off at mop sink underneath water heater near restroom.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at mop sink in hallway underneath water heater near restroom.
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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6/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit--thermometer in hot holding unit at front service.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient air temperature of front reach in cooler 50F.
- Critical - Cold water not provided/shut off at mop sink underneath water heater near restroom.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hot water not provided/shut off at employee hand wash sink in restroom.
- Critical - Hot water not provided/shut off at mop sink in hallway underneath water heater near restroom.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee touching ready to eat cheese with barehands.
- Critical - Observed handwash sink used for purposes other than handwashing--front handwash sink used to store soiled cloth.
- Critical - Observed no proof provided upon request of required employee food safety training.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--milk 50F and mozzarella cheese 56F.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on menus. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name--flour, sugar bins
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6/28/2011 | Routine - Food | Warning Issued |
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