- No Violations Were Observed
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- 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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1/21/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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.
- Basic - Faucet/handle missing at plumbing fixture.from mop sink
- Basic - Mop/service sink in disrepair.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Vacuum breaker missing at hose bibb.under three compartment sink
- 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 - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.women bath room
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen and both bath rooms
- Intermediate - No soap provided at handwash sink.kitchen and bath room
- 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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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Mop/service sink in disrepair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 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 - Handwash sink not accessible for employee use at all times.blocked with a fan
- Intermediate - Hot water not provided/shut off at employee handwash sink.at hand sink in kicthen
- 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 kitchen area next to three compartment sink
- 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 - Water pressure lacking at fixtures that require the use of water.hand sink in kitchen
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture.back handsink
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- 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.one employee has
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. HAND WASH SINK IN KITCHEN AREA MISSING HANDLES.
- Critical - Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL AT HAND WASH SINK IN KITCHEN AREA.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED FAN ON TOP OF HAND WASH SINK IN KITCHEN AREA.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP PROVIDED AT HAND WASH SINK IN KITCHEN AREA.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED FAN ON TOP OF HAND WASH SINK.
- Lights missing the proper shield, sleeve coatings or covers.
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5/17/2011 | 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. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED FOODS IN RIC NOT REACH 41 DEGREES: RICE 57, SOUP 57, BEANS 57 DEGREES.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER CANNOT MAINTAIN FOOD AT OR BELOW 41 DEGREES.
- Critical. Observed raw animal food stored over ready-to-eat food. OBSERVED EGGS STORED OVER RTE FOOD SUCH AS LETTUCE. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN REACH IN COOLER IN DISREPAIR.
- Critical. Handwash sink not accessible for employee use at all times. OBSERVED CUTTING BOARD AND BLENDER SET OVER HAND WASH SINK. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. OBSERVED PORK UNDER THE PREP TABLE AND BEEF ON THE TOP OF A BOX BEHIND THE COOLER. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. OBSERVED POULTRY IN STANDING WATER AT THE THREE COMPARYMENTS SINK. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. OBSERVED FAN PLACED ON THE TOP OF HAND WASH SINK IN THE KITCHEN Corrected On Site.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED BEEF AT 54VDEGREES IN RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. POULTRY AT 112 DEGREE. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. OBSERVED CHICKEN IN STANDING WATER.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. OBSERVED EMPLOYEE CRACKING SHELL EGGS THEN SERVING FOOD WITHOUT WASHING HER HANDS.
- Observed walk-in cooler gasket torn/in disrepair. OBSERVED GASKET IN RIC TORN.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees. NO SIGN AT HAND WASH SINK IN KITCHEN.
- Critical. Hand wash sink lacking proper hand drying provisions. NO PAPER AT HAND WASH SINK IN KITCHEN.
- 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 : 7-28-10.
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5/28/2010 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed wall soiled with accumulated food debris.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Warning Issued |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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