- No Violations Were Observed
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11/07/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Light shield damaged/in disrepair. Observed cracked light shield. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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08/29/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered. Observed food on the steam table not covered.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. The cooler next to the steam table. Cut lettuce 48°F, cut lettuce 49°F, and cheese 48°F. Operator place all foods in ice bins. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed all foods at the steam table at 130°F Chicken123°F, beef 124°F , Rice 121°F. Operator turned the heat up. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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** Per operator he ordered books on 05/02/13. Time extended to next unannounced visit.
- 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. Upright RIC, Ambient 76F; silver RIC, ambient 47F. **Warning**. On CB, had thermometer in upright white unit (replacement for prior upright unit) for a long time. Lowest ambient was 52?F. However, lettuce in unit is 44?F and other PHFs (salsa and guacamole were just put in). Temperature setting is at 5 although highest is 9. Regulator unable to move to 9 setting. Operator advised to fix by next unannounced visit. States he intends to buy a new upright unit in next month and replace silver RIC. Operator also advised to buy a heavy duty fan because kitchen is unusually hot even when not cooking. Not putting on administrative complaint because there's no 3A.
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5/10/2013 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee educated on proper handwashing. **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. Employee touched taco shells with bare hands. Employee educated on glove usage and bare and contact. **Corrected On-Site**
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4/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Under steam table, on aluminum foil used to cover table. Severe build up on sides of prep table.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of stove and fryer.
- Basic - Grease accumulated on kitchen floor.
- Basic - Rice and beans scoop handle in contact with rice and beans.
- Basic - Shelf under preparation stove soiled with food debris.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 44?F. Voluntarily discarded. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. cut tomatoes 78?F (3 hrs). Voluntarily discarded. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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. With lettuce which inspector observed used in tacos.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. salsa 73?F, guacamole 62?F. Voluntarily discarded. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient read 42?F, while inspector's read 47?F.
- Intermediate - Handwash sink used for purposes other than handwashing. Trays and pot cover in sink. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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 - 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. Upright RIC, Ambient 76?F; silver RIC, ambient 47?F. **Warning**
- Intermediate - Soil residue in food storage containers. Rice, beans and flour containers.
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4/12/2013 | Routine - Food | Warning Issued |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee educated on proper handwashing. **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. Employee touched taco shells with bare hands. Employee educated on glove usage and bare and contact. **Corrected On-Site**
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1/11/2013 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.kiTCHEN
- Critical - Observed handwash sink used for purposes other than handwashing.Thawing meat in hws,kiTCHEN Corrected On Site.
- Observed ice scoop with handle in contact with ice.Inside ice bin. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.In hws kiTCHEN Corrected On Site.
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3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.kitCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef in reach in cooler.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.Cook in kitchen. Corrected On Site.
- Critical - Observed interior of microwave soiled.kitchen
- Observed nonfood-grade containers used for food storage.grocery bag in reach in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken next to cooked beans.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Soup in reach in cooler
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/22/2011 | Routine - Food | Call Back - Complied |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of soda grill. Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 03/28/2011.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.kitchen
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1/28/2011 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.cook
- Observed nonfood-grade containers used for food storage.Food stored in grocery bags in reachin cooler. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Critical. Establishment operating without a current Hotel and Restaurant license.
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4/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.Reachin in cooler.
- Critical. Observed food stored in ice used for drinks.juice bottles in ice bin. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
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1/15/2010 | 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.beef tips,reachin freezer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen. Corrected On Site.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/17/2009 | Routine - Food | Warning Issued |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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