- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice machine fan covers.
- Basic - Build-up of grease on nonfood-contact surface. Between fryers and gas top and also in cabinets of deep fryers.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone, cook line. Employee moved phone.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins above Dishwashing machine.
- Basic - Food stored on floor. White bulk containers of chips across from walk in cooker and box of meat in walk in freezer.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In bulk containers of salsa in walk in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in wait/server station.
- Basic - Silverware/utensils stored upright with the food-contact surface up. On shelf in wait station.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler. Also bottom shelf soiled with beef juice.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 16 lbs of rice 97-116°. Rice on cook line made at 11:00 am. Corrective action, Manager voluntarily discarded.
- 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, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 46°-63°. Corrective action suggested to manager he use time as public health control and gave paperwork. Cut tomatoes, cut lettuce, Pico de gallo and shredded cheese 50°-60°. Vents in reach in cooler covered and blocked with ice. Manager broke ice up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 30lbs of beef 48°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 97°. Corrective action manager voluntarily discarded.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Pan of raw shrimp stored behind cut tomatoes, had employee switch items.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink outside.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket by ice bin over 200ppm chlorine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket by ice bin over 200 ppm chlorine.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees not cooling food properly.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef, cheese dip, re-fried beans in walk in cooler cooling in plastic bulk containers covered and stacked. cheese dip 91° re-fried beans 110°. Corrective action, explained proper cooling procedures and parameters.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink, server area and bar area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom of reach in cooler/make table on cook line had water buildup.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bag of flour on dry storage shelf by glass freezer.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler under microwave as well as handles of white bulk containers. Also dry storage shelves, cook line.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. On dry storage shelf by glass freezer. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler.
- Basic - three compartment sink chlorine sanitizing solution not at proper minimum strength. Less than 0ppm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over fries in reach in cooler under microwave cook line. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. three compartment sink chlorine solution less than 0ppm.
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink by cook line entry used to dump drinks.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Multiple throughout.
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3/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of white bulk containers, multiple.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan rack by three compartment sink.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Food stored in ice used for drinks. See stop sale. Pan of cut lemons stored in ice machine in kitchen area. Corrective action had operator remove lemons and scoop out top layers of ice.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pan off in front hand wash sink.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- 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. Shelf with clean equipment. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Taco salad shell, on shelf. Directly under Air Conditioner vent. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Multiple in cook line.
- Basic - No copy of latest inspection report available.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef, cooked yesterday and left overnight in walk in cooler overnight to cool. Found at 49-50°. Food was discarded. Stop Sale was issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Coked ground beef.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained. Black stains.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large pan of cooked ground beef. Placed in walk in cooler yesterday to cool. Found covered and food was 49-50° in the middle.
- 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. Sabrina.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers shelled eggs and meats cooked to requested temperatures. Sign was provided. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan, made two days ago.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink station.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Iron skillets stored on dirty shelf, under grill.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Multiple.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. With tortillas in make table.
- Basic - Old food stuck to clean dishware/utensils. Knives on rack.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Containers of washed and cut vegetables, also trays of chile relent in walk in freezer.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Tray of raw chicken over bucket of sour cream. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Trays of raw chicken over tubes of ground beef. Walk in freezer.
- Intermediate - Employee used handwash sink as a dump sink. 2, in the kitchen.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. In kitchen salad table.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.*SET UP MANUAL SANITATION STATION UNTIL DISHMACHINE HAS BEEN REPAIRED*
- Equipment and utensils not properly air-dried. Pans on shelf.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishmachine no sanitizing.
- Equipment or utensils not designed or constructed in a durable manner. Non-sealed wood use in triple sink to rest dishes. Corrected On Site. Discarded.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Handwash next to prep table. This hand sink needs a splashguard.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping blood, dish area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped cream, in beer cooler. 48F. Corrective action taken, manager voluntarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Pre-portion raw chicken over packages of ground beef. walk in freezer. Corrected On Site. rearrenged.
- Critical - Observed soil buildup inside ice bin. Soda dispenser. kitchen Repeat Violation.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, INSIDE DEEP FAT FRYER CABINET :
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only., KITCHEN :NEAR SINK :
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food., USING GLASS TO TAKE ICE OUT ICE BIN:
- Critical - Observed interior of microwave soiled, KITCHEN :
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE:WAIT AREA :TOP REAR :
- Critical - Observed uncovered food in holding unit/dry storage area, BAG OF FLOUR :
- Critical - Observed unlabeled spray bottle.KITCHEN : PREP SINK
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, CHILI:THREE DAYS :
- Critical - Working containers of food removed from original container not identified by common name, 3 BULK CONTAINERS OF CHIPS
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
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