- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. In ware washing room
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Equipment in poor repair. Ice machine **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
- 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. Scoop inside rice container **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. In food prep area
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoe salad 69°f, macaroni salad 64°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 125°f
- 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 - Hot water not provided/shut off at employee handwash sink. In women's restroom
- 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. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In food prep area
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.top section of ice machine
- Basic - Buildup of food debris/soil residue on equipment door handles.walkin cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.storage area
- Basic - Raw animal food stored above unwashed produce.chiken over cabbage
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.next to ice machine
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - Worn, torn and/or soiled floors/carpeting.walking cooler floor
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.eggs over ground beef
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Cold water not provided/shut off at employee handwash sink.by dry storage area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.reach in cooler gaskets
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Dish wash room
- Basic - Grease and food debris accumulated under cooking equipment, ovens, fryers, prep table and reach in cooler in main cook kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash room
- High Priority - Vacuum breaker missing at hose bibb. Near BBQ pit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On south wall in kitchen with BBQ pit.
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Dish wash room
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer being mixed with detergent to wash dishes **Warning**
- Basic - Grease and food debris accumulated under cooking equipment, ovens, fryers, prep table and reach in cooler in main cook kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish wash room
- Basic - Walls soiled with accumulated food debris. Kitchen wall behind food prep table around the corner from the ovens area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish chicken **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, beef, pork, plant food, rice, beans, meat loaf, oxtail. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. foods kept at room temp on table in kitchen. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Near BBQ pit.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cold holding equipment incapable of 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. Main kitchen. **Warning**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish wash room.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On south wall in kitchen with BBQ pit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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.
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4/3/2013 | Routine - Food | Warning Issued |
- Can opener blade not readily removable for cleaning or replacement.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. Cooking area and around pit area ....... Repair kitchen floor where needed.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen, dishware areas.
- Critical - Handwash sink not accessible for employee use at all times. Partially blocked, Dishware room. **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen, dishware areas.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Cooking area
- Critical - No conspicuously located thermometer in holding unit. Most kitchen coolers
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed attached equipment soiled with accumulated grease. Kitchen area around pit area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen equment
- Observed build-up of grease on nonfood-contact surface. Kitchen hood and pit
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed ceiling soiled with accumulated grease. Bar b q pit area
- Observed cleaned wiping cloth that has food debris/soil.
- Observed cutting board grooved/pitted and no longer cleanable. Next to bar b q
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen area
- Critical - Observed employee dry hands on clothes/apron after washing. Cooking area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting on gloves.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair. Pit on the bottom area
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed food debris accumulated on floor in sauce room.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ovens, being used and not being used.
- Observed grease accumulated under cooking equipment. Kitchen , equipment under hood system.
- Critical - Observed handwash sink used for purposes other than handwashing. Bottle inside sink. **Corrected On-Site**
- Observed hole in ceiling.dishroom
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. All kitchen coolers
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler in the kitchen located across from ovens under the exhaust hood system. Also, reach in cooler located near the machine.
- Observed leaking pipe at plumbing fixture.dishroom
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface.all kitchen shevings
- Observed soiled dry wiping cloth in use.
- Critical - Observed soiled reach-in cooler gaskets. Kitchen area
- Critical - Observed soiled reach-in cooler shelves. Kitchen area
- Critical - Observed uncovered food in holding unit/dry storage area.most kitchen coolers
- Observed utensils in poor condition. Most kitchen utensils
- Observed utensils stored in crevices between equipment. Kitchen area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. Cooking area and clean where is needed.
- Observed wall soiled with accumulated food debris. Kitchen, located where hood exhaust system is.
- Observed wall soiled with accumulated grease.cooking area
- Plumbing system in disrepair. Hand wash sink in kitchen leaking, observed this sink ( water turned off) due to leak.
- Critical - Raw animal food not properly separated from ready-to-eat food. Kitchen coolers
- Critical - Sanitizing solution not maintained clean.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wall not smooth and easily cleanable.kitchen area in pit area
- Wash solution not clean. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dish wash hand wash sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated black debris walk in cooler .
- Observed wall soiled with accumulated black debris in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat loaf. Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beek,plant foods ,rice, held at ambient temp Repeat Violation. today 1/9/2012, rice 92 degrees F, meatoaf 94 degrees F, beef 89 degrees F , rice 98 degrees F , all held at room temp.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. dish wash hand sink.
- Violation: 37-07-1 Observed wall soiled with accumulated dust. walk in cooler
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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1/9/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. dish wash hand sink.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato / macaroni, salad
- Observed wall soiled with accumulated dust. walk in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beek,plant foods ,rice, held at ambient temp Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink in disrepair in kitchen area
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. some items kitchen reach in cooler
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. by 3-compartment sink.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-02-1 Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- 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. Must train all employees.
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in a prohibited area. observed preparation of food inside 3-compartment sink with dirty dishes.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink. by 3-compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by 100 plus FRESH rodent droppings found IN STORAGE AREA by kitchen (no physical separation between storage and kitchen).
- Critical. Observed DEAD MOUSE in control devices (glue trap) in KITCHEN AREA.
- Critical. Observed 3 live flies in kitchen.
- Observed food debris accumulated on kitchen floor.
- Observed unnecessary items on the premise.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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. Must train all employees.
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8/23/2010 | Routine - Food | Emergency order recommended |
- Observed ice scoop with handle in contact with ice.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair.hand sink in back
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood
- 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.
- Ceiling tile missing.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Complaint Full | Warning Issued |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Warning Issued |
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