- Basic - Bathroom door not self-closing. Bathroom
- Basic - Build-up of grease on nonfood-contact surface. Under grill, stove, hood
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Reuse of single-use articles. Milk jugs
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 68 F, salsa 70 F Advised operator to put on ice
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken eggs **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cheeses front counter reach in cooler
- 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.
- Intermediate - Packaged food not labeled as specified by law. Salsa
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One missing
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility in disrepair. Hand dryer not working
- 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 - Ceiling in disrepair.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. Location was serviced by exterminating company on 4/28/2014 **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. Salt not covered in food prep area
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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. **Corrected On-Site**
- Exit door locked. For reporting purposes only.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 used handwash sink as a dump sink.
- Intermediate - No three-compartment sink is provided for warewashing. Sink is broken. Welder called in to repair
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
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4/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated dust.
- Exit door locked. For reporting purposes only.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- NOTE ON GAS LINE STATING THAT THEIR WAS A GAS LEAK ON THE GAS LINE. ASKED OPERATOR, WAS UNSURE OF ANSWER, OPERATOR TOOK NOTE AND TORE UP AND THREW AWAY, CALLED METRO DADE FIRE @ 786-331-4800 TO REPORT. SPOKE TO IRAIDA. FOR REPORTING PURPOSES ONLY.
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8/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wall soiled with accumulated dust.
- Exit door locked. For reporting purposes only.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- NOTE ON GAS LINE STATING THAT THEIR WAS A GAS LEAK ON THE GAS LINE. ASKED OPERATOR, WAS UNSURE OF ANSWER, OPERATOR TOOK NOTE AND TORE UP AND THREW AWAY, CALLED METRO DADE FIRE @ 786-331-4800 TO REPORT. SPOKE TO IRAIDA. FOR REPORTING PURPOSES ONLY.
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in wall.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall in disrepair.
- Basic - Wall soiled with accumulated dust.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- 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 food debris accumulated on kitchen floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- 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 |
- 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. Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. employee bathroom
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee pour raw beef into pan in cook line to cook, then continue stirring cooked rice on the cook line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. inside sugar Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. pork Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. fish in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Critical - Observed soiled reach-in cooler gaskets. reach in freezer in back. Repeat Violation.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. hose at 3 Compartment sink.
- Critical - Observed uncovered food in holding unit/dry storage area. rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice at 116 F and beef w/rice at 94 F Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. juice in reach in cooler.
- Wet mop not hung to dry. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. o ppm
- Critical - Working containers of food removed from original container not identified by common name. sugar
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.front counter
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Label on a food item packaged on-site lacking required information. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.kitchen Repeat Violation.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.reach in cooler by front counter Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.at the bathroom
- Critical - No handwashing sign provided at a handsink used by food employees.front counter
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. handwashing hands and using the 3 compartment sink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. buckets with wiping cloth Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.juices Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination.extension cord on top of sauce.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease. prep area Repeat Violation.
- Wet mop not hung to dry.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical - Label on a food item packaged on-site lacking required information.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed container of medicine improperly stored.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated on kitchen floor.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soil residue in storage containers.
- Observed wall in disrepair.Backdoor area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Prep area
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 37-03-1 Observed wall in disrepair.Backdoor frame
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in water heater room.
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9/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty surface
- Observed utensils stored in crevices between equipment.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Observed wall in disrepair.Backdoor frame
- Observed wall soiled with accumulated black debris in water hester room.
- Observed wall soiled with accumulated food debris.Kitchen area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- 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.
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7/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed food with mold-like growth. TOMATOES Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. STEAM TABLE Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. HONEY TAMARIND
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BEAN RICE 59F COOKED YESTERDAY IN THE AFTERNOON
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. REACH_IN COOLER Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. EQUIPMENT NOT UNDER HOOD
- 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 NEW OWNER. This violation must be corrected by : NEXT UNANNOUNCED VISIT.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- No mop/service sink installed/available at establishment.
- Observed wall in disrepair or opened at storage.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/05/2009.
- 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.This violation must be corrected by : 01/05/2009.
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11/5/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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