- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. The reach in cooler next to the ice machine
- Basic - Ceiling vents grid/support structure in kitchen area rusted.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator/freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface the coil to the mirrored reach in cooler
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Informed of deficiency. recommed reviewing DBPR Form HR 5030-159. Http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control within the last hour: poupusas, cheese, chicharon paste mixed with cheese, dough. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, soft cheese etc
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Informed of deficiency. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink in the kitchen not working/unable to dispense paper towels
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicharon paste
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. And it was in use when the employee was wrapping foods in aluminum.
- Basic - Buildup of food debris/soil residue on equipment door handles. To the nit on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. The poupusas items were not marked upon commencing the inspection **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. Chicharon, and any refrigerated items held longer than the previous day shall be dated
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Two units
- Basic - Faucet/handle stripped at plumbing fixture to the kitchen hand sink
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pupusas mix 55. Not marked moved to the reach in cooler
- High Priority - Toxic substance/chemical stored by or with food. Two chemical bottles next to the poupusas vegetables mix in the three compartment sink
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In the flour container **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soiled items in all compartments **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 99 left on the stove. The stove was off **Warning**
- High Priority - Cooked steak not reaching 155 degrees Fahrenheit. 120-140 re-temped 156 **Corrected On-Site** **Warning**
- 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 was shredding cabbage with bare hands **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Poultry non-commercially wrapped over corn in the reach in freezer in/at storage room **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The cook was unaware of any cook temps of raw products **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pupusas sitting on the cutting board in the kitchen. Provided TPHC form **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in the three door reach in cooler in/at the front counter **Warning**
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1/30/2013 | Routine - Food | Warning Issued |
- 35a. roaches 1 in front of the three 1 behind the cookline.
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10/19/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- No Violations Were Observed
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10/19/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- No Violations Were Observed
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10/19/2012 | Complaint Partial | Emergency Order Callback Complied |
- No Violations Were Observed
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10/18/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, pork 46 f degrees in the prep reach in cooler on the cookline. 10.16.12 beef 47, pupusas 46 f degrees
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 47, and pupusas 46 f degrees in the reach in cooler on the cookline Repeat Violation.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 between the hand sink and the three compartment sink
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 by the grease trap under the three compartment sink on the cookline
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 on floor by large reach in cooler on the cookline
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 on the dish rack located on the three compartment sink
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 on the floor by the mop sink in the open kitchen
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 ran towards the rolling rack
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 running on floor in dry storage. 8.2.12 two roaches noted in the hallway between dry storage and kitchen. The roaches were dying and they were killed by the inspector. 10.16.12 11 noted
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 5 behind a broken reach in cooler on the cookline
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10/17/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- 35A roaches. two in dry storage, two under the three compartment sink
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10/17/2012 | Complaint Partial | Emergency Order Callback Not Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, pork 46 f degrees in the prep reach in cooler on the cookline. 10.16.12 beef 47, pupusas 46 f degrees
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 running on floor in dry storage. 8.2.12 two roaches noted in the hallway between dry storage and kitchen. The roaches were dying and they were killed by the inspector. 10.16.12 11 noted
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10/16/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 47, and pupusas 46 f degrees in the reach in cooler on the cookline Repeat Violation.
- Critical - Observed roach activity as evidenced by live roaches found 1 between the hand sink and the three compartment sink
- Critical - Observed roach activity as evidenced by live roaches found 1 by the grease trap under the three compartment sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 on floor by large reach in cooler on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 1 on the dish rack located on the three compartment sink
- Critical - Observed roach activity as evidenced by live roaches found 1 on the floor by the mop sink in the open kitchen
- Critical - Observed roach activity as evidenced by live roaches found 1 ran towards the rolling rack
- Critical - Observed roach activity as evidenced by live roaches found 5 behind a broken reach in cooler on the cookline
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10/16/2012 | Complaint Partial | Emergency order recommended |
- 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. pork, pork, pork, yuca, etc in the holding units
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, pork 46 f degrees in the prep reach in cooler on the cookline
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dough 83, cheese 65, pork 78 and cheese 68 f degrees left out in the prep area Repeat Violation.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork 123 f degrees left out in the prep area to cool at room temperature.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 running on floor in dry storage. 8.2.12 two roaches noted in the hallway between dry storage and kitchen. The roaches were dying and they were killed by the inspector.
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8/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five provided form
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork 123 f degrees left out in the prep area to cool at room temperature.
- No copy of latest inspection report.
- 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. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Food prep employee multi-tasking cleaning, cooking etc never washed hands to break the contamination cycle
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 46, pork 46 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dough 83, cheese 65, pork 78 and cheese 68 f degrees left out in the prep area Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, sour cream, soft cheeses in holding units
- Critical - Observed roach activity as evidenced by live roaches found 1 crawling on wall behind the three compartment sink in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 1 in a crevice of the unsealed bar at the front counter
- Critical - Observed roach activity as evidenced by live roaches found 1 in the reach in freezer in dry storage
- Critical - Observed roach activity as evidenced by live roaches found 1 on the floor by the mop sink in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 1 on the floor closest sheet rack in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 1 on the floor in front of the front counter
- Critical - Observed roach activity as evidenced by live roaches found 1 under a fan in dry storage
- Critical - Observed roach activity as evidenced by live roaches found 1 wall behind grease trap kitchen
- Critical - Observed roach activity as evidenced by live roaches found 2 each behind the pipe covers to the three compartment sink in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 2 on the floor in front of the stove in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 3 fell off the sheet rack in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 3 running on florr in dry storage
- Critical - Observed roach activity as evidenced by live roaches found 4 in two locations of the unsealed cove under the three compartment sink in the kitchen
- Critical - Observed roach activity as evidenced by live roaches found 7 under rack in dry storage
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the cutting board on the cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, pork, pork, yuca, etc in the holding units
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/1/2012 | Routine - Food | Emergency order recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Deep freezer in-op. All foods thawed, chicken, beef, etc
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing a wrist band. Corrected On Site.
- Critical - Observed food employee with dirty hands or arms. dirt/grime under employee finger nails Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 46 f degrees in the storage reach in freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. shredded cheese open held 24 hrs or greater not dated in the prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Beef, poultry non commercially wrapped in the storage reach in freezer over cooked beef and other cooked foods.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry non commercially wrapped in the storage reach in freezer over beef. Provided HR form 5030 098.
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, pork held 24 hrs or greater not dated in the prep reach in cooler on the cookline Repeat Violation.
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. No proof of any kind available at inspection
- Critical - No water system approval reports on-site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Pupusa mix dated 9.27.11. Employee stated she made the product on 10-06-11 and forgot to change the labels
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Using two compartments to perform all functions at the three compartment sink
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw non commercially wrapped mixed with beef and other items in the small reach in freezer in dry storage. provided safe refrigerator storage form
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. poultry soup in to go cups in the reach in freezer
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. seasoned beef 52 f degrees, covered in the storage area of the prep reach in cooler on the cookline
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef cooling violation
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10/7/2011 | Routine - Food | Warning Issued |
- Observed dusty air conditioning vent covers. Over reach in freezer.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed toxic item stored by utensils. Windex stored next to clean forks and bowls.
- Reach in cooler shelves wrapped in foil in produce reach in cooler.
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2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bea ric not date marked or rte creams , beans & cheeses @ grill ric
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook pork ric flip top
- Critical. Working containers of food removed from original container not identified by common name. cream ric
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. beans ric
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 2 gal beans made on 2-21-10
- Critical. Working containers of food removed from original container not identified by common name. drink made in milk containrr not dated or labeled non reusable plastc
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2gal of beans made 2-21-10 @ 86 degrees; stop saled
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- 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. cook in kitchen;
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. phf in non food grade pkastic
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. non fc grade plastc holding food dry bulk
- Observed reuse of single-service articles. milk carton in ric
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2/22/2010 | 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.@ lobby & grill aa
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ric @ grill
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.@ ric @ lobby
- Critical. Working containers of food removed from original container not identified by common name. ric at grill
- Critical. Working containers of food removed from original container not identified by common name. in ric at lobby
- Critical. Observed raw animal food stored over cooked food.at irc @ grill areas
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hot water not provided/shut off at employee hand wash sink. at front hws
- Critical. Observed handwash sink used for purposes other than handwashing. water purifer attached @ back hws for drinking
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed container of medicine improperly stored. @ lobby prep area
- Critical. Observed toxic item stored by utensils.
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8/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/26/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Warning Issued |
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