- Basic - Bathroom facility not clean. Have Oder.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen.
- Basic - Food stored in a prohibited area. Stored in reach in freezers in the dinning room, no locks.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Urinal not flushing/functioning properly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Chlorine.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cooked beef.
- High Priority - Raw animal food stored over ready-to-eat food.poultry over cooked beef
- 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. Big 5
- Intermediate - Handwash sink used for purposes other than handwashing. Rags and other stuff inside basin.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - In-use tongs stored on oven door handle.
- Basic - Smoking in an enclosed indoor workplace. **Corrected On-Site**
- 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 - Food manager certification expired. **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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10/23/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed food debris all around the kitchen.
- Basic - Food debris accumulated on kitchen floor. Observed food debris on the floor
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Storage of tools on shelf above or with food.observed tools stored among food.
- High Priority - Food with mold-like growth. See stop sale. Observed spoiled soup in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed poultry in reach in cooler above 41 degrees.
- Intermediate - Employee rinsed utensil in handwash sink. Observed utensils in hand wash sink.
- Intermediate - Reach-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. Cooler is not working properly.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked food in reach in cooler without date marking.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. MEN'S RESTROOM HAS NO PAPER TOWEL. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. ONSERVED CONTAINER ON TOP OF HAND WASH SINK. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen. OBSERVED TWO FLIES IN THE KTCHEN.
- Critical - Observed raw animal food stored over ready-to-eat food. OBSERVED POULTRY STORED OVER JUICE IN RIC.
- Critical - Observed screen in door torn/in poor repair. OBSERVED DOOR LEADING OUTSIDE FROM THE KITCHEN IN DISREPAIR.
- Critical - Observed uncovered food in holding unit/dry storage area. OBSERVED POULTRY UNCOVERED AND MIXED WITH OTHER FOOD PRODUCTS IN RIC.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.front room where table and chairs are located
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.bottom shelf in kitchen
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.by back door
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.mop sink pool table area
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen
- Violation: 42-11-1 Observed unnecessary items on the premise.
- Critical - Violation: 48-11-2 Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.pool table area
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6/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing.kitchen area
- 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.kitchen
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.bottom shelf in kitchen
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.pool table area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Observed ceiling soiled with accumulated grease.
- Critical - Observed container of medicine improperly stored.
- 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.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.by back door
- Critical - Observed raw animal food stored over ready-to-eat food.front room where table and chairs are located
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed roach activity as evidenced by live roaches found two
- Critical - Observed soiled reach-in cooler gaskets.by back door
- Observed unnecessary items on the premise.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.mop sink pool table area
- Wet mop not hung to dry.
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6/28/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.both mens and women bathroom
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.both mens and women bathroom
- Critical - No handwashing sign provided at a handsink used by food employees.in kitchen area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelfs made from wood that is not easily cleanable
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed dead roaches on premises.2
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.rusty in reach in cooler where they keep bread and milk
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen area
- Critical - Observed interior of microwave soiled.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.kitchen area and side area where they have pool tables
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 3doors reach in unit. kitchen .
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed food stored in a prohibited area. food stored in 3doors reachbin unit in the kitchen , above 40F required.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food in 3doors reach in unit. kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. leftover food, beans, in 3doors reach in unit.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lavatories missing in or immediately adjacent to all bathrooms. mens bathroom .
- 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
- Observed clean equipment stored on floor.
- Critical - Observed dead roaches on premises. kitchen .
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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5/11/2011 | 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. reach in unit.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in units.
- Critical. No thermometer provided to measure temperature of food product. for cooks.
- Critical. Observed raw animal food stored over ready-to-eat food. reachin unit. kitchen .
- Critical. Observed raw animal food stored over cooked food. reachin unit.. kitchen .
- Observed ripped/worn tin foil used as shelf cover. reach in unit. kitchen .
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen , handwashing sink.
- Critical. Observed roach activity as evidenced by live roaches found. kitchen .
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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. No employees at time of inspection .
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7/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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 raw animal food stored over ready-to-eat food. raw chicken and raw beef over ready to eat vegetable . reach in unit.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked food. reach in unit.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. left on kitchen prep tables.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. inside reach in unit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves at the bar area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed non-service animals in the food establishment or on premises. cats present right outside the kitchen back door.
- Critical. Observed toxic item improperly stored. by utensiles, on shelves with food items.
- 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. No employees at time of inspection .
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7/12/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Raw fruits/vegetables not washed prior to preparation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored in a prohibited area. inside microwave.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. both type of food were mixed up in the reach in units.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cooked beans.
- Critical. Observed raw animal food stored over cooked food. raw chiCKEN over cooked pasta.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical. Raw animal food not properly separated from ready-to-eat food. reach in units.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. left unwashed next to the kitchen equipment .
- Critical. Observed hand wash sink used for purpose other than washing hands. washING dishes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. usig supermarket plastic bags to store food.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. left unscrapped over night.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. wasHING dishes with cold water.
- Critical. Observed soil residue in storage containers. reach in units.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen equipment .
- Non-prewrapped utensils not properly presented.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Indoor garbage storage area lacking adequate capacity. garbage left in the kitchen overnight. not in garBAGE container . just everywhere in the kitchen .
- Observed non-bagged garbage in dumpster.
- Observed grease accumulated under cooking equipment.
- Observed personal care item stored with food.
- Observed unnecessary items in the kitchen .
- 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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1/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/20/2009 | Routine - Food | Call Back - Complied |
- 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. kitchen .
- Critical. Observed uncovered food in holding unit/dry storage area. reach in unit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. Supermarket plastic bags used as food container .
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed clean equipment stored on floor.kitchen .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor.kitchen .
- Light not functioning. kitchen .
- Observed unnecessary items in the kitchen .
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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