- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Plumbing system in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface. Hood
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Encrusted material on can opener blade.
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. French fries
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
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11/12/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No handwashing sign provided at a hand sink used by food employees. Pizza area
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- 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 - Employee used handwash sink as a dump sink. Cilantro debris **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Pizza area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By pizza area
- Intermediate - No soap provided at handwash sink. By pizza area
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lentil soup dated 8/25/12 Corrected On Site. DISCARDED
- 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. 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. TOPPING PEPPERS ON PLATE Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Observed potentially hazardous food thawed in an improper manner. RICE Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair. reach in unit with broken glass door.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef inside reach in unit with broken glass door.
- Observed residue build-up on nonfood-contact surface. kitchen equipment .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in hot holding unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- 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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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory-next to 3 compartment sink.
- Observed employee with no hair restraint.
- Observed residue build-up on nonfood-contact surface.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices-cross contamination prevention.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed grease/residue buildup accumulated under cooking equipment.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Corrected On Site.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Non-prewrapped utensils not properly presented.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Violation: 14-33-1 Observed equipment in poor repair-cooler doors, next to soup holder.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-27-1 Observed food-contact surfaces (cutting board) encrusted with grease and/or soil deposits. Repeat Violation.
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2/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Reheated to 165F. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (across from grill 55F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 2-3-10.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed employee with soiled clothing. Corrected On Site.
- Observed equipment in poor repair-cooler doors, next to soup holder.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Observed food-contact surfaces (cutting board) encrusted with grease and/or soil deposits. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-range top stove, underneath 3 compartment sink, equipment.
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated grease.
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2/2/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 22-27-1 Observed food-contact surfaces (cutting board) encrusted with grease and/or soil deposits.
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12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed dry wiping cloth in use.
- Critical. Observed food-contact surfaces (cutting board) encrusted with grease and/or soil deposits.
- Clean glasses, cups, utensils (dish racks), pots and pans not stored inverted or in a protected manner.
- Critical. Person in charge failed to insure proper cooling.
- 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. This violation must be corrected by : 11-23-09.
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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