- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean equipment stored on floor. Pots and pans, baking sheets and cutting boards.
- 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 personal items stored with or above food, clean equipment and utensils, or single-service items. Employee belongings stored on top of equipment.
- Basic - Floors not constructed to be easily cleanable.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. Bags of rice and beans on floor in dry storage.
- Basic - Hole in ceiling. In dry storage.
- Basic - Hole in wall in food prep area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At mop sink and three compartment sink.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food container stored in ice used for drinks. See stop sale.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored above raw beef and pork in reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer not within range.
- Intermediate - Encrusted, soiled material on slicer.
- 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. In front cafe area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Soda gun soiled.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Waste line missing at soda gun holster.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice, ham,pork
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chiken empanadas, meat stuffed potatoes,fish croquettes
- High Priority - Raw animal food stored over ready-to-eat food.chiken over tamales
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink missing in food preparation room or area.bar area
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- 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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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **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. **Warning**
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7/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Waste line missing at soda gun holster. Bar area **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 85 F left outside all night. Discarded by operator. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over beef **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **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. **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No able to cooked food inside all reach-in cooler.
- No thermometers for cook.
- No wiping cloths buckets with sanitizer.
- Single service item not properly stored.
- ice scoop not in a clean surface kitchen area.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment.
- Observed employee with no hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed potentially hazardous food thawed in standing water. pork
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. HOT BOX
- Critical - No conspicuously located thermometer in holding unit. MOST COOLERS
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing in food preparation room or area.
- Critical. No handwashing sign provided at a handsink used by food employees. all sinks
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12-13-10.
- 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. Pro This violation must be corrected by : 12-13-10.
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10/13/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees.
- No copy of latest inspection report.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. IN ALL COOLERS AND HOT BOX
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean wiping cloth not properly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed residue build-up on nonfood-contact surface. ALL KITCHEN TOP OF EQUIPMENT
- Critical. No handwashing sign provided at a handsink used by food employees.all sinks
- No copy of latest inspection report.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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