- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Bathroom facility not clean.....toilet bowl and urinal .
- Basic - Bathroom floors not in good condition.
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair.....throughout premises .
- Basic - Food contaminated by unsanitized equipment. .......rice cooking covered by garbage bag. **Corrected On-Site**
- Basic - Food stored in holding unit not covered......fried chicken in reach in freezer. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ......covered stored cooked chicken with thank you bag in reach cooler and freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above........fish ,chicken 98° in kitchen . Food being held less than 4 hours . Reheated again 165° **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items......degreaser spray bottle stored next to single service spoons, forks, front line. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink......rinsing thermometer in handwashing sink, front line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by chair in front line. **Corrected On-Site**
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead rodent present.......2 dry dead rodent underneath Pepsi cooler in front counter. **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.......all shelvings. **Warning**
- Basic - Wall disrepair throughout premises . **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Explained operator how to sanitize utensils . **Warning**
- High Priority - Live flies in kitchen......3 live flies in kitchen. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. .....raw chicken, raw beef , raw pork in kitchen . **Warning**
- High Priority - Roach activity present as evidenced by live roaches found......3 live roaches underneath 3 compartment sink . **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.......4 dry rodent droppings in front counter. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by big pan, kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue......all reach in coolers in kitchen. **Warning**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.......all handwashing sink. **Warning**
- Intermediate - No soap provided at handwash sink.......front line. **Warning**
- 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. **Warning**
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface......underneath refrigator ,stove shelves .
- Basic - Clean utensils or equipment or single service items stored in dirty drawer or rack....front line shelf.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees....frontline.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly......by 3 compartment sink.
- Basic - Stored food not covered in chest freezer.....soup, meat etc.
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....by 3 compartment sink.
- Intermediate - No soap provided at handwash sink......by 3 compartment sink.
- Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. ... Hood filters soiled. ... Some hood filters missing. ... Operating business without exhaust hood running (REPEAT VIOLATION). **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. ... Throughout kitchen and food storage areas. **Repeat Violation**
- 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. ... NO Sanitizer being used during manual Warewashing process. Only one compartment of 3 compartment sink being used to ware-wash, then rinsing immediately under faucet. No sanitizing taking place. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. ... In kitchen. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. ... Foods in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. KITCHEN ... on prep table, Cabbage/Carrot Salad (parklitz sp?) 87? **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... KITCHEN ... (Under Prep Table) Pot of Raw Chicken Pieces 76?... (Atop Prep Tables) Pot of Beef Stew118?, Pot of Goat Stew 120?,ot Cooked Vegetables 116? Pot of Mixed Vegetable Stew 130?. At least 7 Pots of Cooked Stews and Vegetables being held in cooking pots atop prep tables without hot holding. **Repeat Violation**
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... Interior of reach in freezers in kitchen.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... Multiple re-packaged frozen meats in freezer.
- Intermediate - Reach-in cooler shelves soiled with food debris. ...reach in coolers in kitchen **Repeat Violation**
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4/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. --- no sanitizer used.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. --- Repeat Violation. --- Corrected On Site.
- Floors not constructed easily cleanable.
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- in warewashing area
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. --- there were at least 9 large pots of potentially hazardous foods (including meats, stews,and vebetables) which were all held on tabletop/countertop without heating to maintain adequate hot holding.
- Critical - No conspicuously located thermometer in holding unit. --- Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. --- in warewashing area. --- Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exteriors of equipment, tables, counters, shelving.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- kitchen employee doing manual warewashing then going to food handling without handwashing
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- manual warewashing taking place without use of sanitizer/sanitizer step. --- Repeat Violation.
- Observed food debris accumulated on kitchen floor. --- under and behind equipment and shelving and around perimeter.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue. --- Repeat Violation.
- Critical - Observed the accumulation of dead or insects, or other pests, in control devices. --- in kitchen ceiling light fixtures.
- Observed unnecessary items on the premise. --- clutter in kitchen and service area.
- Obseved hood filters in disrepair. --- hood filters din disrepair a d missing.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- potentially hazardous foods not maintained at adequate hot holding temperature. See "Food Temperatures" on page #1 of this inspection Report. --- Corrective Action Taken.
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9/11/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- on handles of equipment.
- Critical - Observed cloth used as a food-contact surface. ---next to cook libe.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- fish stew. Corrected On Site.
- Critical - Sink compartments too small to accommodate utensils or equipment. --- manual warewashing taking place without sanitizer step.
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitzer used.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 3/10.
- Critical - No conspicuously located thermometer in holding unit. All refrigeration
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen Corrected On Site.
- Critical - Observed interior of microwave soiled. Kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reachin freezer of Kenmore refrigerator
- Observed nonfood-contact equipment in poor repair, the inside of the chest freezer door.
- Critical - Observed uncovered food in holding unit/dry storage area. Open can of tomato paste.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. BC and K extinguishers dated 3/10
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. All cooked foods in the kitchen , Corrected On Site by reheating.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked foods in the chest freezer.
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.LID OF CHEST FREEZER BROKEN EXPOSED INSULATION
- Light not functioning.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF REACHIN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVING
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. DEEP FAT FRYER NO VENTS
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed single-service articles improperly stored. takeout containers
- Observed food debris accumulated on kitchen floor.
- Observed hole in ceiling.
- Critical. License expired within 30 days after expiration date. This violation must be corrected by : 2/14/11.
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12/13/2010 | Routine - Food | Warning Issued |
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 34-10-1 Observed garbage on the ground around dumpster.
- Critical. Violation: 35B-14-1 Observed screen in window torn/in poor repair. storage room
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/19/10.
- 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. Pro This violation must be corrected by : 7/19/10.
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9/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. white container with green lid on shelf
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. uncooked rice
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. holding fryer
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. rusted top loading freezer
- Critical. Violation: 22-19-1 Observed interior of microwave soiled. kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. sides of stoves
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 34-10-1 Observed garbage on the ground around dumpster.
- Critical. Violation: 35B-14-1 Observed screen in window torn/in poor repair. storage room
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. kitchen and storage room
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only. No nozzles over fryer
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/19/10.
- 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. Pro This violation must be corrected by : 7/19/10.
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8/26/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. white container with green lid on shelf
- 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. uncooked rice
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. holding fryer
- Observed nonfood-contact equipment in poor repair. rusted top loading freezer
- Critical. Observed interior of microwave soiled. kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sides of stoves
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed garbage on the ground around dumpster.
- Critical. Observed screen in window torn/in poor repair. storage room
- Observed food debris accumulated on kitchen floor. kitchen and storage room
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. No nozzles over fryer
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/19/10.
- 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 : 7/19/10.
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5/18/2010 | Routine - Food | Warning Issued |
- Critical. Observed packaged food not labeled as specified by law - container with white substance in kitchen. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. gray bins
- Critical. Observed torn packages/bags of food exposing the contents to contamination - torn rice.
- Critical. Observed raw animal food stored over cooked food. raw hamburger over rte in ric Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw eggs over rte meat in ric Corrected On Site.
- Critical. Observed food stored on floor. cornmeal bag
- Critical. Observed uncovered food in holding unit/dry storage area. meat in freezer
- Critical. Raw animal food not properly separated from ready-to-eat food. raw meat next to vegetable in deep freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - bowl used in food container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.touching cooked plaintains
- Observed equipment in poor repair. Rusted deep freezer in kitchen.
- Observed nonfood-grade containers used for food storage. gray bins in storage room
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. raw wood used as counter top with fryer sitting on it at cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed soiled dry wiping cloth in use on shelf in storage area in rear.
- Critical. Observed food-contact surfaces encrusted with grease/soil deposits. exterior of white deep freezer
- Observed build-up of grease on nonfood-contact surface - on hood filters in kitchen.
- Observed single-service articles improperly stored- takeout trays not inverted on kitchen shelf. Corrected On Site.
- Observed reuse of single-service articles. butter container storing other foods
- Plumbing system in disrepair. clogged canwash drain outside
- Critical. Handwash sink not accessible for employee use at all times - tray on handwash sink in kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom - employee bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed live flies in kitchen - one fly in kitchen.
- Critical. Observed screen in window torn/in poor repair. kitchen above 3 compartment sink
- Floors not maintained smooth and durable - tile broken in employee bathroom and kitchen
- Observed food debris accumulated on kitchen floor.
- Observed hole in wall. kitchen behind cooking equipment and storage room
- Observed attached equipment soiled with accumulated grease - hood in kitchen.
- Light not functioning - in kitchen.
- Observed personal care item stored with food - cell phone and keys in shelf in kitchen next to single service items. Corrected On Site.
- Observed personal care item stored with food. clothes on rice bags in storage room
- Critical. Observed container of medicine improperly stored - day quil on refrigerator in kitchen. Corrected On Site.
- Critical. Observed toxic item improperly stored - rubbing alcohol next to takeout trays on shelf in kitchen. Corrected On Site.
- Wet mop not hung to dry. outside
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. no nozzles over tabletop fryer
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only - in kitchen.
- Critical. Manager lacking proof of Food Manager 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. Pro
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3/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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