- Basic - Ceiling in disrepair. HOLE IN CEILING DRY STORAGE
- Basic - Hole in wall. BY REACH IN COOLER
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. BACK ROOM DOOR OPEN SCREEN DOOR DOES NOT WORK
- Intermediate - Handwash sink used for purposes other than handwashing. BACK ROOM HWS WITH BUCKET
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. TEST STRIPS WATER DAMAGE
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cabbage reach in cooker
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall.
- Basic - Working containers of food removed from original container not identified by common name. Stainless steel container not labeled with white substance
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Handwash sink used for purposes other than handwashing. BACKROOM HWS **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.damaged by heat from gas equipment without hood system
- Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Oil
- Flammables stored near a source of ignition. For reporting purposes only. Back room -
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beef stew at 48 f - cooling since 07/02/13- see comment section- for call back
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrective action reheated-
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over ready to eat in reach in cooler ( see comment - reach in cooler door market # 1)
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef stew cooling since 07/02/13- at 48 f- see stop sale
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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9/5/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Ceiling in disrepair.damaged by heat from gas equipment without hood system
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Large amount of grease on wall/ceiling above cooking equipment that does not have a hood ventilation system.
- 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. In all HWS
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Screen in window torn/in poor repair - vermin present.
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name. Oil
- Flammables stored near a source of ignition. For reporting purposes only. Back room -
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beef stew at 48° f - cooling since 07/02/13
- Basic - High Priority - Dead roaches on premises.two late dead roaches on floor / back area **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrective action reheated-
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over ready to eat in reach in cooler
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef stew cooling since 07/02/13- at 48° f- see stop sale
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at 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. **Warning**
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7/5/2013 | Complaint Full | Warning Issued |
- Basic - No copy of latest inspection report available.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER
- Critical - Observed handwash sink used for purposes other than handwashing. FRONT COUNTER HWS
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER HWS
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT COUNTER HWS
- Observed build-up of grease on nonfood-contact surface. KITCHEN EQUIPMENT COOK LINE
- Observed grease accumulated on kitchen floor. COOK LINE
- Critical - Observed handwash sink used for purposes other than handwashing. KITCHEN HWS
- Observed personal care item stored with food. CELL PHONE STORED WHERE CLEAN UNTENSILS ARE STORED Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. BAG OF BEANS DRY STORAGE AREA
- Critical - Observed toxic item stored by food.BACK ROOM KITCHEN WD40 STORED WITH DRY STORAGE FOOD ON SHELVE Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES BACK ROOM KITCHEN
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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