- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 118 F, Red beans 122 F
- 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. Chicken over Beef.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Required employee training expired for all 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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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf holding slicer.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.inside walk in cooler
- Basic - Ceiling tile in disrepair. Water damaged
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 CS,
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach-in freezer.
- Basic - Reuse of single-service articles. Reused Plastic gallons to store juice.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in hand washing sinkarea.
- Basic - Water leaking from faucet/faucet handle. Employee bathroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection, only one certificate provided for Freddy Aviles from national registry dated on 11/01/2010 and expiring on11/01/2013.
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6/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf holding slicer.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.inside walk in cooler
- Basic - Ceiling tile in disrepair. Water damaged
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. I dead roach by entrance **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 CS,
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in reach-in freezer.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed produce. **Repeat Violation**
- Basic - Reuse of single-service articles. Reused Plastic gallons to store juice.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in hand washing sinkarea.
- Basic - Water leaking from faucet/faucet handle. Employee bathroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked pork 98-101 f and cooked beef 122 f located at steam table (cooked about 30 minutes ago) **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in freezersoiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Non-pitting surface rust on food-contact equipment. Microwave inside
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Required employee training expired for all 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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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Ice scoop handle in contact with ice.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Presence of insects, rodents, or other pests.
- High Priority - Raw animal food stored over cooked food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Food in front counter not stored inside steam table **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs lover cheese inside walk in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Dish washing area hand-sink
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Observed clean equipment stored on floor.pots by three compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- 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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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed equipment in poor repair. GLASS DOOR ON REACHIN COOLER CRACKED
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER READY TO FOOD and EGGS OVER VEGETABLES INSIDE WALKIN COOLER
- Critical - Observed screen in door torn/in poor repair. HOLE ON SCREEN
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed encrusted, soiled material on slicer.
- Observed knife block in use to store knives.
- Critical - Observed raw animal food stored over cooked food.Inside walk-in cooler
- Critical - Observed the use of an unclean thermometer.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
- 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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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- 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. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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9/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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