- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dead roaches on premises. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- 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. **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.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
- Basic - High Priority - Dead roaches on premises. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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 - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Unlabeled toxic container does not bear the manufacturer's label.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 82 F.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp over raw beef
- Critical - Violation: 08A-28-1 Observed food stored on floor. Fortune cookies by drink station,soy sauce buckets, onions Corrected On Site. Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.inside walk in cooler -ham, shrimp
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.tin can for rice
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula next to rice cooker Corrected On Site. Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. knives holder next to prep table .
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. spatula between hand sink and 3 compartment sink . Repeat Violation.
- Violation: 29-17-1 Waste line missing at soda gun holster. bar area
- Critical - Violation: 31-07-1 Hand sink missing splash guard at dishwashing machine or area.
- Violation: 40-04-1 Observed personal care item stored on a food prep table .
- Critical - Violation: 41A-09-1 Observed toxic item stored in food preparation area. A can of WD-40 stored on top of prep table and next to seasonings.
- Violation: 42-05-1 Observed storage of maintenance tools in areas that may result in cross-contamination. pliers on top of food prep table .
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6/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons.
- Critical - Hand sink missing splash guard at dishwashing machine or area.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink by cook line . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. at bar area
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink by cook line. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.hand sink by bar
- No mop/service sink installed/available at establishment. Restaurant needs a mop sink. According to employee , they dispose the water in a city drain.
- 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. Expirred Certificates
- Critical - Observed an open beverage container on a food preparation table. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. vents inside walk in cooler heavily rusted .
- Observed build-up of grease on nonfood-contact surface. shelves in front of cook line .
- Critical - Observed food stored on floor. Fortune cookies by drink station,soy sauce buckets, onions Corrected On Site. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up.walk in cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.tin can for rice
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside ham container
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over ready to eat ham
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula next to rice cooker Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed personal care item stored on a food prep table .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp over raw beef
- Observed residue build-up on nonfood-contact surface. knives holder next to prep table .
- Observed residue build-up on nonfood-contact surface. on shelves used to store utensils, pans.
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons
- Critical - Observed soiled reach-in cooler gaskets. by cook line .
- Critical - Observed soiled reach-in freezer gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination. pliers on top of food prep table .
- Critical - Observed torn packages/bags of food exposing the contents to contamination.rice bag
- Critical - Observed toxic item stored in food preparation area. A can of WD-40 stored on top of prep table and next to seasonings.
- Critical - Observed uncovered food in holding unit/dry storage area.inside walk in cooler -ham, shrimp
- Observed utensils stored in crevices between equipment. spatula between hand sink and 3 compartment sink . Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 82 F.
- Critical - Vacuum breaker mising at hose bibb.
- Waste line missing at soda gun holster. bar area
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/12/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. BY BAR
- Floors not constructed easily cleanable.
- Food-contact surface not smooth and easily cleanable. TIN CAN
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. BY DRY STORAGE AREA
- Critical - No conspicuously located thermometer in holding unit. REACH IN FREEZER
- Critical - No handwashing sign provided at a handsink used by food employees. BY BAR
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. RACKS AND ON TOP OF EQUIPMENT
- Observed attached equipment soiled with accumulated dust. RUSTED VENTS IN WALKIN COOLER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES HEAVILY RUSTED
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on PEELER, (RUSTED)
- Critical - Observed food stored on floor. SOY SAUCE BUCKET
- Critical - Observed food stored on floor.ONION
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. TIN CAN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RICE(2 HOURS After cooking)
- Observed residue build-up on nonfood-contact surface. SHELVES BY RICE COOKING STATION
- Observed residue build-up on nonfood-contact surface. WALKIN COOLER DOOR
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed soiled reach-in cooler gaskets. BY FREEZER
- Critical - Observed soiled reach-in cooler gaskets. BY PREP LINE
- Observed storage of maintenance tools in areas that may result in cross-contamination. ON TOP OF PREP TABLE
- Critical - Observed torn packages/bags of food exposing the contents to contamination. RICE
- Critical - Observed toxic item stored by food. WINDEX
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. BACK DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEEF, SHRIMP , CHICKEN (prep 2 hours at time of inspection (109)
- Critical - Vacuum breaker mising at hose bibb.
- Waste line missing at soda gun holster.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Observed employee with no hair restraint.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall.
- Observed unnecessary items on the premise.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN SLICED .
- Critical. Observed potentially hazardous food thawed in standing water. SHRIMPS (CAMARONES).
- Critical. Observed uncovered food in holding unit/dry storage area. SLICED FROZEN CHICKEN (CONTAINERS OVER IT).
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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4/14/2010 | 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. COOKED DUCK AT REACH IN FREEZER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS, DESSERTS (NO LABELS).
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER SEAFOOD.
- Critical. Observed raw animal food stored over ready-to-eat food. CHICKEN OVER COOKED SHRIMPS .
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES AND RACKS AT WALK IN COOLER.
- Observed unnecessary items on the premise.
- No copy of latest inspection report.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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