- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In rice behind reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Wall soiled with accumulated grease. Throughout
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. garlic and oil 88°. Put in refrigerator. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 105°, reheated to 165° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over tofu in refrigerator beside restroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. in kitchen
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2/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk container at server prep line.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment stored outside, bus tubs and cambros.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cooks line
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ground beef 46°F, Tofo 55° ground beef 57° all items moved to reach in cooler 41°F **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside next to mop sink
- Intermediate - Handwash sink used for purposes other than handwashing. Used to fill soap bucket, prep, cook, clean
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef, working containers pork, rice.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator has hood system but has set up fryer not under hood suppression system.
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12/5/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.Front dining room area.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle between uses.Cook line.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Reach in coolers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Raw chicken and beef. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.Deli style cooler on the cook line.
- Basic - Screen in window torn/in poor repair - no vermin present.Back door from kitchen to the outside.
- Basic - Single-service items stored on floor in dry storage area.Case of plastic forks,styrofoam food container,straws,napkins all in cases.
- High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over tofu,sour cream and raw garlic in the hallway reach in cooler.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.chlorine sanitizer 200 ppm.in towel bucket. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled.warewashing area.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.K extinguisher on the floor at the back door.
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3/19/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. 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.(employee prepping basil) Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.(hand sink used as dump sink) Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(cooked rice at 117 degrees f, reheated) Corrected On Site.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Food tongs stored on oven door handle.
- Observed detergent and sanitizer mixed together improperly and used for Dish and utensil rinse at triple sinks Corrected On Site.
- Critical - Observed food stored on floor.Two bags of rice in dry storage shed outside rear of kitchen.
- Critical - Observed screen in door torn/in poor repair.Back door of kitchen to outside.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.100++++ppm.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Food tongs stored on oven handle.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Observed ice scoop with handle in contact with ice.Ice machine bin.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over sauces in the reachin cooler.
- Observed unnecessary items on the premise.Throughout outside back area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Food tongs stored on the oven handle on cookline.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen area.
- Observed build-up of dust or dirt on nonfood-contact surface.Fan grill on the reach in cooler in the hallw y to the bathrooms.
- Observed build-up of grease on nonfood-contact surface.Handles of reach in deli style coole on cookline.
- Critical - Observed handwash sink used for purposes other than handwashing.Collander full of used lemons in sink Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.Deli style cooler on cookline.
- Critical - Outer openings not protected with self-closing screen doors. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Throughout coolers.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.Deli style cooler on cookline.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.above restrooms.
- 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. Pro This violation must be corrected by : 12/15/2010.
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1/5/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Throughout.
- Critical. Observed food being cooled by nonapproved method.Observed cooked chicken at 165 in reachin cooler on cookline. Corrected On Site.Cooked within 30min.Put into smaller containers and cooled.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.Deli style cooler on cookline.
- Observed clean utensils/equipment stored in dirty bus pan in kitchen.
- Critical. Hot water not provided/shut off at employee hand wash sink.KItchen.
- Critical. Observed handwash sink used for purposes other than handwashing.Observed food equipment in sink.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.Hood filters on cook line.
- Observed dusty ceiling tiles and/or air conditioning vent covers.above restrooms.
- Critical. Sprinkler head spray pattern obstructed. For reporting purposes only.Hood suppression nozzle blocked by shelf over flat top grill on cookline.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.Abd on top shelf in kitchen.
- 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 This violation must be corrected by : 12/15/2010.
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10/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. sugar in wait area
- 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 ready-to-eat food. sugar
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of food debris on gaskets of glass door reachin cooler
- Critical. Observed buildup of soiled material on in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on the hood filters
- Observed build-up of grease between cookline equipment.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding units.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Cl2
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets on cookline.
- Critical. Violation: 22-28-1 Observed interior/exterior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease between cooklin equipment.
- Violation: 23-05-1 Observed grease build-up on hood filters
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
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5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding units.
- 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. rice
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Cl2
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppms
- Critical. Observed soiled reach-in cooler gaskets on cookline.
- Critical. Observed interior/exterior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease between cooklin equipment.
- Observed grease build-up on hood filters
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated on kitchen floor.
- 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. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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3/2/2010 | Routine - Food | Warning Issued |
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