- Basic - Screen in door torn/in poor repair - flies present. Back door.on 7/21/14 door screen torn and gaps on sides.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork in reach in cooler at 57° for 2.5 hours. PIC states he prepped the pork earlier this morning, then put in reach in cooler used for produce storage. Moved to cold reach in cooler. Corrective action taken. On 7/21/14 bus tub with approximately 27 whole raw fish at 61° overnight in reach in cooler used for produce storage. * Stop Sale issued.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. 2 Employees no hand washing when changing gloves. On 7/21/14 employee rinsed hands with water, no soap or drying and put on new gloves.
- High Priority - Live flies in kitchen. 6 flies in kitchen. On 7/21/14 approximately 8 live flies in kitchen.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tubs of cooked meats in reach in cooler. On 7/21/14 no dates on approximately 9 containers of cooked meats and sauces in reach in cooler.
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07/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Container of cooked turkey, chicken, beef stew
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove surface
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food being prepared outside. Raw chicken. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered. Cole slaw salad, cooked chicken. **Corrected On-Site**
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Stored food not covered in chest freezer. Turkey, fish. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On pipes behind steam table.
- Basic - Equipment in poor repair. Tall reach in cooler on north part of prep room.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Whole fish.
- Basic - Screen in door torn/in poor repair - flies present. Back door.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At cook line.
- Basic - Wall soiled with accumulated food debris. At cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork in reach in cooler at 57° for 2.5 hours. PIC states he prepped the pork earlier this morning, then put in reach in cooler used for produce storage. Moved to cold reach in cooler. Corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. 2 Employees no hand washing when changing gloves.
- High Priority - Live flies in kitchen. 6 flies in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After working with fish. Employee changed gloves . Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by tray on top of HWS in kitchen.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tubs of cooked meats in reach in cooler.
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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at microwave.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Separate shelves in kitchen.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead insects or other pests, in control devices. Operation has monthly pest control .
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Equipment in poor repair. Reach in cooler and freezer in kitchen not working, no food inside.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at microwave.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Container of pork in prep area.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Separate shelves in kitchen.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment with no sanitizer in sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oxtail at 49°, pork at 48° and chicken at 48°. PIC states meat was was out to work with. Chicken in different container in same reach in at 43°. PIC placed some meats in reach in freezer.Corrective action taken.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using phone, then returning to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Containers 6 inch deep of meat in reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, rice and cooked veggies in reach in cooler more than 24 hours.
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11/13/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Pipes at grease trap.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Screening is not 16-mesh to the inch. Screening in back door is torn
- High Priority - Live flies in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. NO DATES ON COOKED FOODS
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Soap
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen
- Observed build-up of grease on nonfood-contact surface. Cookline sides and top
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Meat in sink **Corrected On-Site**
- Critical - Observed screen in door torn/in poor repair. Back door
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. blender on floor, kitchen .
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Operation is working on completing forms. SEE INSPECTION ON 11/7/11
- Critical - Hand sink missing soap in food preparation room or area. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelve at steam table.
- Observed build-up of grease on nonfood-contact surface. exterior of cookline equipment .
- Critical - Observed food stored on floor. bus tub of meat , kitchen . Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. shelve at steamtable.
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2/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler in storeroom with PHFOODS at 53 degrees .Stop saled items over 4 hours.Operator moved all other PHFOODS to cold reachin cooler.OPERATION WILL NOT USE REACHIN FOR ANY PHFOODS ** UNCOOKED PRODUCE CAN BE STORED EXCEPT BEAN SPROUTS
- Equipment or utensils not designed or constructed in a durable manner. soiled wood shelve at end of steamer table.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. PROVIDED OPERATION WITH SEATING CHANGE FORM
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. open foods in bottom of reachin freezer covered with food.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler
- Observed employee with no hair restraint.
- Observed hole in wall. 3 holes in restroom.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin freezer and cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans at 53 degrees, fish at 56 and cooked vegies in sauce at 53 degrees. SEE STOP SALE Repeat Violation. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. kitchen shelve .
- Critical - Outer openings not protected with self-closing doors. back door.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in plastic bowl in steam table at 125 degrees,reheated. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates on any PHFOODS including cooked meats ,beans, chicken ect. Repeat Violation.
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11/7/2011 | Routine - Food | Administrative complaint recommended |
- Equipment or utensils not designed or constructed in a durable manner. soiled wood shelf at end of steamer table. Repeat Violation.
- Critical - Hand sink missing soap and paper towels in food preparation room or area. kitchen
- Critical - Hand sink missing soap in food preparation room or area. front counter.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee working with garlic, put on gloves Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. stove top and shelve , Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. tray of utensils in kitchen Repeat Violation.
- Critical - Observed food stored on floor. vegies on kitchen floor
- Critical - Observed handwash sink used for purposes other than handwashing. bowl on water in sink
- Critical - Observed live flies in kitchen. 7-9 flies
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 49 degrees, moved to other drop in freezer , Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. kitchen shelve , Repeat Violation.
- Critical - Observed screen in door torn/in poor repair. back door
- Critical - Observed uncovered food in holding unit/dry storage area. reachin coolers only, food nesting, pans ontop of food.
- Observed wall soiled with accumulated grease. along cookline
- Plumbing system in disrepair. 3 comp sink missing faucet.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on anything. Repeat Violation.
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4/12/2011 | 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. pork, chicken rice and beef in reachin coolers , no walkin .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork at 99 degrees and onions at 75 degrees, heated up by PIC Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. in kitchen
- Food-contact surface not smooth and easily cleanable. shelve at end of steam table
- Observed build-up of grease on nonfood-contact surface. on oven, stove top and shelve above.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. tray of utensils in pan on cart
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11/22/2010 | 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. spinach, rice, chicken.
- Critical. Observed condiments stored in unapproved dispensers. # 10 open can of tomatoe paste stored overnight in cooler.
- Observed residue build-up on fire extinguisher handle surface.
- Critical. Observed screen in door torn/in poor repair. rear exit door.
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10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/7/2009 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 5/6/2009 | Routine - Food | Emergency order recommended |
| No report available. | 5/6/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/5/2009 | Routine - Food | Warning Issued |
| No report available. | 12/8/2008 | Food-Licensing Inspection | Call Back - Complied |
| No report available. | 12/3/2008 | Food-Licensing Inspection | Emergency order recommended |
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