- Basic - Ceiling in disrepair. Water damaged - dining room. **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. **Warning**
- Basic - Portable fan had accumulation of dust/debris. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/02/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers. **Warning**
- Basic - Ceiling in disrepair. Water damaged - dining room. **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Light not functioning. Kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Warning**
- Basic - Portable fan had accumulation of dust/debris. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food with mold-like growth. Jalapeo, discarded. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Reused. **Warning**
- 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. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- 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 - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Microwave
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - Old, unused equipment stored outside.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- Basic - Unnecessary items on the premise.
- High Priority - Live flies in kitchen. 1
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles missing.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice.
- Basic - Large amount of unused equipment/supplies present.
- Basic - Old, unused equipment stored outside.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Encrusted material on can opener blade.
- 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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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Old, unused equipment stored outside.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/31/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Cutting board(s) stained/soiled.
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed open dumpster lid.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored in food preparation area. soap on prep table
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed unnecessary items on the premise.
- Observed unnecessary items stored in garbage enclosure.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/14/2012 | Routine - Food | Administrative complaint recommended |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed nonfood-grade containers used for food storage.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. front of reachin cooler
- Critical - Handwash sink not accessible for employee use at all times.
- Light not functioning. dry storage area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. dairy products
- Critical - Observed dented/rusted cans. chilies
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed hole in ceiling. kitchen cook area
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items stored in garbage enclosure. old equipment
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.
- Observed unnecessary items stored in garbage enclosure.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Floors not maintained smooth and durable.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.
- Observed unnecessary items stored in garbage enclosure.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Dumpster not on proper pad.
- Observed unnecessary items stored in garbage enclosure. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Observed attached equipment soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed improper storage of maintenance tools that interferes with cleaning.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed a lot of unnecessary items stored in garbage enclosure.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed attached equipment soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed unnecessary items on the premise.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-contact equipment in poor repair non-working equipment stored on premises
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Dumpster not on proper pad.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. kitchen/prep area.
- No suitable facilities provided to store employee clothing and other possessions.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed unnecessary items stored in garbage enclosure.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Floors not maintained smooth and durable.
- Observed hole in wall.
- Observed ceiling in disrepair.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted. Corrected On Site.
- No copy of latest inspection report.
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8/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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