- Basic - Duct tape used to repair nonfood-contact surface. Chest freezers **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen/dish room. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind cook line **Warning**
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Items in metal containers in walk in cooler. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezers **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employees with no hair restraints while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen/dish room. **Warning**
- Basic - Food stored on floor. Five gallon buckets I back room. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerators all **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. One kitchen and both wait stations. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In freezers **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back storage area **Warning**
- Basic - Soiled reach-in cooler gaskets. Refrigerators. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Employee training does not include food allergen awareness information. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler. **Warning**
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. In freezer
- Basic - Bathroom door not self-closing. Men's
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets/seals on holding unit in poor repair. Cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. And refrigerators
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station and kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Back wait station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station
- 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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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 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 - Reuse of single-service articles. Plastic baggies
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Spray bottle containing toxic substance not labeled.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on nonfood-contact surface. Reach in cooler gaskets
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. Refrigerator/freezer open bags of vegetables in freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Storage **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chest freezer
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable. kitchen area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. in refrigerators.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/17/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/17/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glass ofbice water on cook line. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open can soda on prep table. Corrected On Site.
- Observed build-up of food debris in/on reach in cooler gaskets.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. bags of rice in storage.
- Critical - Observed food stored on floor. box of spinach.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef stored over produce in walk in cooler.
- Critical - Vacuum breaker mising at hose bibb. outside hose bib.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles of sauces/condiments /oils.
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10/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. ladies
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. cloth under cutting board. Corrected On Site.
- Floors not maintained smooth and durable. cook line
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. dirty pot on cook line.
- Lights missing the proper shield, sleeve coatings or covers. cook line
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris on gaskets.
- Critical - Observed dented can. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. onions Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. cleaning pot. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice utensils
- Critical - Observed interior of microwave soiled.
- Observed single-service articles improperly stored. not up side done on shelf. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outside
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. wait station.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler on line.
- Observed build-up of food debris on/in reach in cooler gaskets.
- Critical - Observed cloth used as a food-contact surface. under cutting board. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. bag of onions in storage. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs over meats in reach in cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over produce in walk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons on cook line.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. kitchen/prep area.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on slicer. Corrected On Site.
- Observed build-up of food debris on gaskets of reach in coolers.
- Critical - Observed cloth used as a food-contact surface. under cutting board. Corrected On Site.
- Critical - Observed dented cans.
- 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. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over produce in walk in cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over beef in chest freezer. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over sauces inside reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cook line. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles improperly stored. aluminum pans in storage not turned upside down. Corrected On Site.
- Critical - Observed toxic item stored by food. car wax on shelf over/next to food product. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. oils and other liquids on cook line.
- Critical. No conspicuously located thermometer in holding unit. reach in cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board
- 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. bulk food containers
- Observed employee with no hair restraint. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood fioters
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb. outside
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Floors not maintained smooth and durable. kitchen/prep
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Critical. Exiting system - adequate, good repair
- Other conditions sanitary and safe operation
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4/5/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Fire extinguishers - proper and sufficient
- Critical. Electrical wiring - adequate, good repair
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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2/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk sugar
- Critical. No conspicuously located thermometer in holding unit. coolers front and back.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over produce in walk in.
- Critical. Observed food stored on floor. bags of onions and rice. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- 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. bulk sugar
- Observed ice scoop with handle in contact with ice. ice machine Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. reach in
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. on line
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. mens
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen sink
- Critical. Hand wash sink lacking proper hand drying provisions. wait station
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. K
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. K & ABC's
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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