- No Violations Were Observed
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Returned to bucket, corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 door Continential, front counter at 49-50°. Milk, ceviche, cole slaw. Moved to working cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over vegetables in walkin cooler, moved to bottom shelf, corrective action taken.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added walkin, took out coolers. $150 with application and Plans.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 49-50° continential cooler.
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09/12/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44° bacon, eggs, popola, yuca; door opened frequently, placed ice on top of each time temperature food, corrective action taken, 43°
- Intermediate - Employee rinsed utensil in handwash sink, front counter, removed dishes, **Corrected On-Site**
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4/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Back room with marinade containers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.continential, front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46-52° milk, coleslaw, pickled vegetables, moved to working cooler at 40°, **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw bacon over cooked beans in triple door, back room. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 46-52° contential cooler, font counter.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves, storage area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, in storage area. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
- Basic - Food stored in a prohibited area, bread on cardboard
- Basic - Reach-in cooler gasket torn/in disrepair, beverage air, 2 door, kitchen.
- Basic - Soil residue build-up on nonfood-contact surface, mopsink.
- Basic - Stored food not covered in chest freezer. Tostones **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, milk used frequently for coffee 50° front counter, placed on ice, 43°. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. One in light fixture in fry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, 45° 41° placed on ice. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged, Frigidare, single door. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing, holding wiping cloths. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink, men's room. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, front counter, front counter.
- Basic - Employee eating in a food preparation or other restricted area, front counter.
- Basic - Food stored on floor, chicken in bucket, kitchen.
- Basic - Stored food not covered in reach in freezer, pastry cups, kitchen and black freezer in storage and pork in black refrigerator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, seafood over yuca in black refrigerator freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Box of raw bacon over cheese,3 door cooler, storage.
- 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. Ham, turkey, cheese in cooler in dry storage.
- Intermediate - Handwash sink used for purposes other than handwashing, storing coffee cups.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Enpanadas, cooked food in 3 door cooler.
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots in storage.
- Basic - Soiled reach-in cooler gaskets, Jordan freezer in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, kitchen counters.
- Basic - Working containers of food removed from original container not identified by common name, flour, sugar. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food, not food grade, made for dishes.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing-200ppm- Corrected On Site--wiping cloth 100ppm
- Critical - Observed food stored in a prohibited area frozen chicken in grocery bags-Jjorddan 2-door freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-spoons Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature-fish Corrected On Site.-moved to cooler. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-124 enpanadas. Corrected On Site.135 degrees-lightbulb out.
- Critical - Working containers of food removed from original container not identified by common name-cornmeal in gray container in back room.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham on top of the flip top reach in cooler. Corrected On Site. moved inside the unit.
- Critical - Observed potentially hazardous food thawed at room temperature. poultry, Corrected On Site. moved to a cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked pork in a reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef ove cheese in a reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. sanitizer, windex. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions. Corrected On Site. reheated to 165 degrees fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces. Corrected On Site. Repeat Violation.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork overnight on the cooler at 46 degrees fahrenheit.
- Observed dispensing equipment that allows contamination. no-handled bowl inside food container (chicken base, beans).
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at the prep area. Corrected On Site. explained and implemented time control procedure.
- Critical - Observed potentially hazardous food thawed at room temperature. poultry, beef. Corrected On Site. moved to a cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham in a reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked chicken in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. drystorage. Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. chicken base. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. operator turned the unit colder. ambient temperature at the end of the inspection was found to be 41 degrees fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler lower shelf. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter. cleaning items inside. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bacon at the cookline. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry, peas, peppers in the fliptop reach in cooler. operator turned the unit colder. Repeat Violation. Corrected On Site. ambient temperature at the end of the inspection was found to be 41 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tamales in the glass door reach in cooler lower shelf . Corrected On Site. moved to another unit.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked pork in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler upper level. potentially hazardous food must not be held in this unit until proper temperature can be maintained .
- Observed dispensing equipment that allows contamination. no-handled cup inside food container. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed food stored on floor. tomatoes. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. front counter, used for cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, sausages on the upper level of the fliptop reach in cooler. Corrected On Site. moved inside the cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantains on the prep area, Corrected On Site, moved inside a cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw meats ovrr sauces in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over french fries on a reach in freezer
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal can inside a food container. Corrected On Site. Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outdoor.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, beans in the 3 door true refrigerator. Corrected On Site. moved to another units.
- Critical. Observed food being cooled by nonapproved method. deep closed containers.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true refrigerator. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed raw animal food stored over cooked food. true refrigerator Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside rice container. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal cans.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. washing vegetables.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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1/11/2011 | 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. reach in cooler. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. flour in drystorage
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, plantains, garlic on top of the fliptop reach in cooler. Corrected On Site. moved inside the unit
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products at 48 degrees in front counter reach in cooler. Corrected On Site. moved to another unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter reach in cooler. Potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw egg inside sauce container in the fliptop reach in cooler.Corrected On Site. sauce was discarded.
- Critical. Observed raw animal food stored over cooked food. raw fish over cooked pork in a reach in cooler.
- Critical. Observed cloth used as a food-contact surface. tortitas. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed dispensing equipment that allows contamination. no handle cup inside beans container.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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9/29/2010 | 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. PHF in RICs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in front counter RIC. Corrected On Site. moved to another unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef in fliptop RIC. Corrected On Site. moved to another unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at 83 degrees fahrenheit in a prep table. Corrected On Site. movrd to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline, Corrected On Site, reheated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC. PHF must not be held in this unit until propper temperatures can be maintained.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked meat in RIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread, Corrected On Site. (tongs)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. coffe station, Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in RIF.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. front counter, Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. front counter handsink used for cleaning equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dishwashing area. Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. front counter.
- Critical. Observed unlabeled spray bottle.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in TRUE RIC. Corrected On Site. moved to another units
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Observed uncovered food in holding unit/dry storage area. drystorage. Corrected On Site.
- Observed dispensing equipment that allows contamination. metal can inside food container
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cans. Corrected On Site. discarded.
- Critical. Observed toxic item stored by food. paint. Corrected On Site.
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4/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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