- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone
- Basic - Fan cover in walk-in cooler has accumulation of dust/rusted
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. 3cs
- Basic - Floor area(s) covered with standing water. In the kitchen
- Basic - Hole in ceiling. Over the walk in cooler
- Basic - Ice scoop handle in contact with ice. In the front area
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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 handled support animal and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparation of a sandwich
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. By the front area next to orange juice maker.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- 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. **Admin Complaint** **Repeat Violation**
- 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.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No running water at mop sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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10/02/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food stored in dry storage area not covered.
- 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 - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- 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 - 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.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 left at room temperature to cool. **Corrected On-Site**
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5/20/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils stored between equipment and wall. Spatula **Corrected On-Site**
- Basic - Equipment in poor repair.reach in cooler not capable of of holing foods at 41°F or below all items were removed and placed in the walk in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.in the back employee bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used in the walk in freezer
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen prep area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over sauce
- 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 - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Manager lacking proof of food manager certification.there is a new manager at this establishment he has 30days to obtain a food manager certification
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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.there are new employees at this establishment
- Intermediate - No soap provided at handwash sink.in the employee bathroom
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets with foo in walk in freezer and pans with food in walk in cooler
- Basic - In-use ice scoop stored on soiled surface between uses.on top of a dirty barrel
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front hand sink
- Intermediate - No soap 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.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food stored on floor.onions and bread and also inside walk in cooler and in freezer
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3/12/2013 | Routine - Food | Call Back - Complied |
- Ceiling tile missing.by ice machine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.kitchen
- Lights missing the proper shield, sleeve coatings or covers.IN LITTLE SIDE ROOM and in kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair.by back door
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.prep table
- Critical - Observed food stored on floor.onions and bread and also inside walk in cooler and in freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.rusty potatoe cutter
- Observed grease accumulated on kitchen floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.raw chicken over cooked rice
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.on cookline
- Observed wall in disrepair.by bread
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/10/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. OBSERVED SANITIZER AT DISHWASHER MACHINE AT 0 PPM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED RAW POULTRY AT 57 DEGREES. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED SHELL EGGS STORED WITH BREAD IN A BIN ON PREP TABLE. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED PREP FOOD IN WIC NO DATE MARKING.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED COOKEDING POULTRY UNCOVERED UNDER PREP TABLE. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED RICE AT 76 DEGREES AND ONION AT 72 DEGREES. Corrected On Site.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date. OBSERVED LICENSE EXPIRED
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-18-11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED SHELVE OF RIC SOILED WITH FOOD RESIDUES.
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10/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSEVED COOKED HANDLING FOOD WITH BARE HAND.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN THE KITCHEN.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/5/2011 | Routine - Food | Call Back - Complied |
- Critical. No tag on fresh shellfish.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. SAUSAGE AT 82 DEGREES on prep table Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED COOK PICK UP NOODLES USING HIS HANDS.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated grease.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-20-10.
- 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 : 12-20-10.
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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-25-10.
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8/3/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Faucet/handle missing at plumbing fixture.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-25-10.
- 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 : 7-25-10 .
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5/25/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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