- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Equipment in poor repair. Reach in cooler not maintain temperature. Garlic in oil mixture 67 f, cut tomatoes 69 f
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken. Used to store red beans
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Utensils in poor condition. Knife
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Light panels by cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beans 47 f, cooked pork 47 , mashed potatoes 47f, garlic and oil mixture 67 f
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Walk-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. Beans 47 f, cooked pork 47 , mashed potatoes 47f
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8/8/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair. Reach in cooler not maintain temperature. Garlic in oil mixture 67 f, cut tomatoes 69 f
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food storage container/container lid cracked or broken. Used to store red beans
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield damaged/in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bread
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At a prep sink
- Basic - Utensils in poor condition. Knife
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , chlorine
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Light panels by cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beans 47 f, cooked pork 47 , mashed potatoes 47f, garlic and oil mixture 67 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 83 f (cooked about 1 hour ago)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over rte soup. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over seafood
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hand washing, date-marking
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At a prep sink
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink missing in food preparation room or area. At bar area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, beans **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.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Walk-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. Beans 47 f, cooked pork 47 , mashed potatoes 47f
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8/7/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(bulk containers of rice ,beans)
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Grease accumulated under cooking equipment.(cook line)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.(back door propped open all time of inspection - no deliveries )
- Basic - Wall soiled with accumulated grease.(behind cook line equipment)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw chicken over beef)
- High Priority - Vacuum breaker missing at hose bibb.(at mop sink)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.(rice)
- Observed electrical wiring in disrepair. For reporting purposes only.(missing cover plate outside walkin freezer door and behind cookline equipment)
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[post health policy]
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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 - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over lettuce]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[food stacking]
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item improperly stored.[chlorine over food preparation]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Ventilation inadequate as evidenced by excessive steam, vapors in kitchen.[hood system with poor extraction power]
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.66 PLANT FOOD IN WALK IN COOLER.
- Critical - Hand sink missing in food preparation room or area. IN BAR AREA.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- 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.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Stop Sale issued due to adulteration of food product. FOOD IN DRINKING ICE.
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2/2/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. FRONT BAR SCOOPING ICE.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN NEXT TO WALK IN COOLER.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN NEXT TO WALK IN COOLER
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed ceiling in disrepair. KITCHEN CEILING WATER DAMAGE.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over ready to eat food in walk in cooler. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef next to ready to eat food. walk in cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Observed nonfood-contact equipment in poor repair.walk in cooler door. it has a hole in the door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
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8/22/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
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4/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. wa in cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed food stored on floor.walk in cooler.
- Observed ice scoop with handle in contact with ice.
- 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.
- 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.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.
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4/12/2011 | Routine - Food | Warning Issued |
- 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.
- 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 food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Cold water not provided/shut off at employee handwash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Observed attached equipment soiled with accumulated dust.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.
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5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name. bulk storage containers not labled Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed bare hand contact with ready-to-eat food while the establishment is under foodborne illness investigation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed clean equipment stored on floor.
- Observed utensils stored in crevices between equipment.
- Critical. Vending machine area not provided with individual towels where employees service bulk food machines.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Floors not constructed easily cleanable.
- Observed grease accumulated under cooking equipment.
- Observed wall in disrepair.in area of walk-in Repeat Violation. This violation must be corrected by : 4/12/2010.
- Observed ceiling in disrepair.in walk-in flaking paint Repeat Violation. This violation must be corrected by : 4/12/2010.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. all empolees Repeat Violation. This violation must be corrected by : r4/12/2010.
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved.in area near rear doors
- Observed hole in wall. over mop station
- Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- Critical. No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. not properly installed
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/20/2009 | Routine - Food | Warning Issued |
| No report available. | 7/11/2008 | Routine - Food | Administrative complaint recommended |
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