- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Objectionable odor in establishment.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Water draining onto floor surface.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Drain cover(s) missing. BY 3 COMPARTMENT SINK
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.SCOOP
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.SPOONS, FORKS, KNIVES
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. TORTILLA BOWL
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- 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. Pro According to manager, they will be taking the training for the employees on Sun, Jan 15 with the books purchased from Safestaff
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 59 F and tomato 63 F Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.Reach in cooler by cashiet
- Critical - Observed uncovered food in holding unit/dry storage area.Tortillas for salads Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Sink sanitizer at 0 ppm. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salsa Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Working containers of food removed from original container not identified by common name.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed encrusted, soiled material on slicer.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. (Tortilla bowls)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Swiss Cheese at 70 degrees
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food.Sanitizing bucket
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Corrected On Site. (COOKED CHICKEN STRIPS/FAJITAS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE GLOVING HANDS THE EMPLOYEES MUST WASH HANDS.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. EMPLOYEE AT FRYERS.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer. TOMATOES SLICER.
- Observed personal care item stored with food. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/18/2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. HAND WASHING MUST BE ENFORCE.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. MOP SINK.
- Observed hole in ceiling. BY AREA WHERE ELECTRIC PIPES GO THRU.
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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