- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoon.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 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. **Repeat Violation**
- High Priority - Food container stored in ice used for drinks. See stop sale. Bottle of beer.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine solution too strong. **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. Jennifer
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons .
- Basic - Food stored on floor. Onion, rice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Bottles in the kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche made with swai and also mixito **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Have large pots.
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4/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons .
- Basic - Food stored on floor. Onion, rice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Bottles in the kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche made with swai and also mixito **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Have large pots.
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2/7/2014 | Routine - Food | Warning Issued |
- 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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10/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Manager lacking proof of food manager certification. **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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8/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - High Priority - Dead roaches on premises. All over the entire kitchen, on food shelves and below is a food prep surface, on top of the outside of the reach in refrigerators, on floors bottom of shelving, water heating shelf and more. **Warning**
- High Priority - Roach excrement and/or droppings present. On kitchen walls and shelves.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Manager lacking proof of food manager certification. **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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8/14/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 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. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Lots of wood spoons.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - High Priority - Dead roaches on premises. All over the entire kitchen, on food shelves and below is a food prep surface, on top of the outside of the reach in refrigerators, on floors bottom of shelving, water heating shelf and more. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Roach excrement and/or droppings present. On kitchen walls and shelves.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified food manager fails to exhibit active managerial control.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **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. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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1/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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