- Basic - Bag/container of unrecognizable prepared food not identified by common name. Drinks, dining room
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen
- Basic - Food stored on floor. Bucket with seasoning at cook line, mgr placed it on shelf **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood light
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line sink, posted one **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. By added handsink at cook line,
- Basic - Spray bottle containing a food product not labeled. On shelf by cook line, mgr wrote name **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line, mgr placed it as dirty **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef over peppers, box freezer, mgr rearranged **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 106° chicken on table, corrective action: mgr placed it in freezer **Repeat Violation**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Food stored on floor. Carrots in bucket by cook line **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110° water on stove **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Above food on prep table
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 60° on table, corrective action: placed in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 90° cabbage and plantains on table, corrective action: placed in reach in cooler
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On mop sink **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Wic used as dry storage, cups on floor **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. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear, not closing all the way
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Little jugs in reach in cooler at front counter **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cabbage for latter use, got gloves
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 125° fish and empanadas on warmer, corrective action: reheated them
- High Priority - Toxic substance/chemical improperly stored. Quat tablets by clean dishes **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Restroom, employees **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. One expired on July
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of flour. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink next to walk in cooler almost overflowed while washing my hands. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Walk-in cooler not 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. Corrective Action: operator called repair company to come out ASAP. Ambient air temp 50?F-55?F
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On prep surface at the end of the steam table.
- Observed build-up of dust or dirt on nonfood-contact surface. On fan in kitchen. Also on fan covers in walk in cooler.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Also observed plates of personal food in kitchen area. No eating ikn restricted area.
- Critical - Observed food stored on floor. Container of chicken stored on floor in walkin cooler. Also box of vegetables and cartons of shell eggs. Corrected On Site. Repeat Violation.
- Observed single-service items stored on floor. Box of cups on floor in non-operating walk in unit in rear storage room.
- Critical - Observed uncovered food in holding unit/dry storage area. Pan of beef patties in chest freezer near rear exit door.
- Observed unnecessary items on the premise. Multiple non-operating units in rear storage area. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Mop sink in rear storage area. Also outside faucet outside rear exit door.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep surface at the of the steam table.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 42-11-1 Observed unnecessary items on the premise. Unused chest freezer and reach in cooler.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
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6/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. By walk in cooler.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed food being cooled by nonapproved method. Covered during cooling process. Walk in cooler. Repeat Violation.
- Critical - Observed food stored on floor. Uncovered bucket of carots and onions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bread pudding and mac/cheese 46f, cod fish and red beans 45f, walk in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and not properly date marked. Cooked foods date marker more then seven days wa in cooler. Date marked 6/15 and 6/21.
- Observed single-service articles improperly stored. Plastic utensils different directions front counter.
- Observed unnecessary items on the premise. Unused chest freezer and reach in cooler.
- Critical - Person in charge failed to insure proper cooling. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Snapper 96f, steam table in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cakes reach in cooler.
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6/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions on big 5 illnesses transmitted through food and the symptoms. Poster provided again.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, rice and oxtails in walk in. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen. Provided by inspector.
- Critical - No proof of required employee training provided for 3 employees. 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. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food being cooled by nonapproved method. Hot covered food placed in walk in. Repeat Violation.
- Critical - Observed food container not properly labeled, irish moss drink has only ingredients listed on label. (No date or name and address of establishment)
- Observed nonfood-grade containers used for food storage, plastic tackle boxes.
- Critical - Observed packaged drink not labeled as specified by law- unlabeled drinks in cooler, no label at all on ginger drink. Do not sell. Corrected On Site, removed from cooler.
- Critical - Person in charge failed to insure proper cooling. Has not trained employees on cooling requirements. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken pieces 111-130. Corrected On Site, must re-heat to 165 debrees F. then return to steam unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cake slices in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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12/16/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, yellow rice from yesterday. Corrected On Site, discarded by operator. Repeat Violation. (Operator stated rice had been out of cooler this morning to re heat some of it.)
- Lights missing the proper shield, sleeve coatings or covers, hall back kitchen.
- Observed cardboard used as shelf cover.
- Critical - Observed container of medicines improperly stored on prep shelf, healing oil and aleve.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cutting vegetables. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, chest freezer lid torn. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice mold. Corrected On Site.
- Observed nonfood-grade containers used for food storage, yellow rice.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed food container not properly labeled. Repeat Violation. Customers grab and go. No date on banana bread pudding, no label on various potato puddings. No date on potentially hazardous drinks.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, in meat pie case. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, 2 steam tables, various items.
- Critical. Observed food being cooled by nonapproved method. Placed in walk in tighly covered, 91 degrees F. Repeat Violation. No ice on premises. Advised operator to place uncovered in freezer to cool to 70 or less, then place in walk in uncovered until 41 degrees or less is reached.
- Critical. No conspicuously located thermometer in holding unit, 2 hot boxes on counter. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed equipment in poor repair, chest freezer lid taped up interior.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Uses quaternary tables, has chlorine test kit.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed expired Food Manager Certification, Mr. Daley.
- 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. Only 2 employees trained. Repeat Violation.
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12/13/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-21-1 Observed food container not properly labeled- irish moss drinks, sorrel drinks in cooler for self service, and banana bread pudding on counter. Some items labeled, some are not.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in hot holding unit on counter.
- Violation: 14-33-1 Observed equipment in poor repair, duct tape on chest freezer lid.
- 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. Unable to locate anything except 1 blank certification and a safestaff book.
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7/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food container not properly labeled- irish moss drinks, sorrel drinks in cooler for self service, and banana bread pudding on counter.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, walk in. Corrected On Site. Air set yesterday by service at 40, turned to 37 now.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above- in hot box. Corrected On Site, box turned up.
- Critical. Observed food being cooled by nonapproved method, tightly wrapped soup in cooler at 52 degrees F. Corrected On Site.
- Critical. No conspicuously located thermometer in hot holding unit on countet.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed equipment in poor repair, duct tape on chest freezer lid.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the in three-compartment sink, washed and rinsed only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Ceiling not smooth and easily cleanable.
- Critical. No Certified Food Manager for establishment. C. Daley has expired certification.
- 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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5/13/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, items in walk-in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken at front counter 127 degrees. Owner reheated to bring to proper holding temperature. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over peppers in walk-in. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee using barehands on vegetables. Corrected On Site.
- Observed ceiling in disrepair in kitchen. Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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