- Basic - Bathroom door not self-closing. Women restroom
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in ceiling.in kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. On top of storage shelve
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.in orange juice prep area
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°f, lettuce 45°f, salmon 47°f, turkey 46°f, less than 2 hrs. Operator states that the cooler was open constantly to do prepping.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In orange juice prep area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
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10/27/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in dry storage area not covered.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Over ice machine **Warning**
- Basic - Floor tiles missing.in the kitchen **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.in the kitchen and by the bath room **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in on cook line **Warning**
- Basic - Urinal not flushing/functioning properly. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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**
- Intermediate - Soil residue in food storage containers.used to store vegetable in the wall in cooler and racks **Warning**
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11/7/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.rice container **Warning**
- Basic - Build-up of grease on nonfood-contact surface.on the side of the stove **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Warning**
- Basic - Ceiling tile in disrepair. Over ice machine **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Equipment in poor repair.reach in cooler on the cook Line used to store cut lettuce **Warning**
- Basic - Floor tiles missing.in the kitchen **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.in the kitchen and by the bath room **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.by the ice machine **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.reach in on cook line **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
- Basic - Urinal not flushing/functioning properly. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - High Priority - Dead roaches on premises.5 dead found along the wall **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.dish detergent plastic container used to store shredded carrots **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over cut lettuce **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.50 plus live roaches found. 20 live found on a crate under a pot in the kitchen, 30 live found under shelf where the steam table for the soup is kept, 6 plus live roaches found under oven in the kitchen **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing ice bucket **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the ice machine **Warning**
- 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**
- Intermediate - Soil residue in food storage containers.used to store vegetable in the wall in cooler and racks **Warning**
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11/6/2013 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean knives/utensils stored in crevices between equipment.on cook line in between the reach in cooler and **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.stove in kitchen **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.on cook line utensils are in a pot of water at 78F
- Basic - Leaking pipe at plumbing fixture.hand sink in men''s bathroom
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Uncovered food stored near sink exposed to splash.onions and potatoes on shelf under dish machine area that is exposed to splash
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
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8/7/2013 | Complaint Full | Call Back - Complied |
- Bathroom not enclosed with tight-fitting, self-closing doors.both
- Ceiling tile missing.kitchen
- Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable.walk in cooler
- Floors not maintained smooth and durable.kitchen
- Food not stored in a clean/dry location that is not exposed to splash/dust.potatoes under sink area by dish machine
- Hand wash sink lacking proper hand drying provisions.kitchen
- No conspicuously located thermometer in holding unit.
- Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.stove
- Observed hand wash sink used for purpose other than washing hands.
- Observed soiled reach-in cooler gaskets.cookline
- Observed unlabeled spray bottle.
- Wall not smooth and easily cleanable.kitchen
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5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean knives/utensils stored in crevices between equipment.on cook line in between the reach in cooler and **Repeat Violation**
- 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.
- Basic - Grease accumulated under cooking equipment.stove in kitchen **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.on cook line utensils are in a pot of water at 78?F
- Basic - Leaking pipe at plumbing fixture.hand sink in men's bathroom
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.in kitchen
- Basic - Single-service articles not stored inverted or protected from contamination.in the front by the door
- Basic - Uncovered food stored near sink exposed to splash.onions and potatoes on shelf under dish machine area that is exposed to splash
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Food manager certification expired.june 23 2006
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - Potentially hazardous (time/temperature control for safety) food covered while cooling.cover food in walk in cooler being cover whiles going throw the cooling process
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1/18/2013 | Complaint Full | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.both
- Ceiling tile missing.kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable.walk in cooler
- Floors not maintained smooth and durable.kitchen
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.potatoes under sink area by dish machine
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed container of medicine improperly stored.saline laxative inside walk in cooler over chicken
- Observed cutting board grooved/pitted and no longer cleanable.
- 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 employee improperly washing hands. Corrected On Site.
- Critical - Observed food stored on floor.kitchen potatoes and tomatoes and in walk in cooler
- Observed grease accumulated under cooking equipment.stove
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.cookline
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wall not smooth and easily cleanable.kitchen
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9/28/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. OBSERVED SANITIZER LEVEL BELOW 100 PPM. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED FOOD PREP IN ESTABSHMENT NOT REACH 41 DEGREES IN 6 HOURS. Repeat Violation. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable.
- Observed hole in wall. OBSERVE WALL DAMAGE BY WATER HEATER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED TUNA SALAD AT 45 DEGREES, SPAGHETTI 48 DEGREES, EGG ANT PARMESIAN 46, AND CHICKEN SALAD 47 IN WIC. Repeat Violation. Repeat Violation.
- Critical - Observed screen in door torn/in poor repair. OBSERVED SCREEN TORN IN REAR DOOR.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/6/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED PREP FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED LASANA 48, CHICKEN SALAD 46, SPAGHETTI 46 DEGREES IN WIC . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
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7/12/2011 | 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. OBSERVED VEGGIE AT 46 DEGREES AND DRESSING AT 47 DEGREES. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. AT HAND WASH SINK LOCATED IN KITCHEN.
- Critical - Observed buildup of slime in the interior of ice machine. INTERIOR OF ICE MACHINE IS SLIMEY.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. OBSERVED DRINKING CUP IS USED TO SCOOP OUT SOUP LOCATED IN WIC. FOOD WAS DISCARDED. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. VEGETABLES LEFT UNCOVERED UNDER COOKING EQUIPMENT. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. TOP OF REACHING COOLER WHERE SALAD DRESSING IS STORED HAS ACCUMULATED FOOD RESIDUE AND GREASE.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LAZANA FOUND AT 47 DEGREE, HUMUS FOUND AT 47 DEGREE.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 7-17-10.
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9/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LAZANA FOUND AT 47 DEGREE, HUMUS FOUND AT 47 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN THE MEN AND WOMEN'S RESTROOM. 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 This violation must be corrected by : 7-17-10.
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5/17/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. SEAL BROKEN
- Critical. Violation: 48-06-2 Observed a gas appliance without proper venting. For reporting purposes only.
- Critical. Violation: 53B-08-1 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 Corrected On Site.
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5/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LAZANA IS FOUND AT 57 DEGREE.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. VEGETABLES PREPARED ON SITE IS FOUND AT 113 DEGREE.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. FOODS ABOVE 41 DEGREE. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS STORED OVER BROCCOLI. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SCOOP IN WATER Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed non-bagged garbage in dumpster.
- Observed dumpster overflowing garbage.
- Observed garbage on the ground and/or pad around dumpster. EMPTY BOXES ON THE GROUND
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. SEAL BROKEN
- Critical. Observed a gas appliance without proper venting. For reporting purposes only.
- 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 Corrected On Site.
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5/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature. fish, beef.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. stORAGE room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rust build up on pots and pans sheLVES .
- Observed hole in wall.back door.
- Light not functioning. WaitrESSES area.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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