- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On food storage containers
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated food debris. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 100°f
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Garbage cans used to store food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice 101°f and 104°f
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washed bowl inside hand wash sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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09/09/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup 94°f **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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 used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No probe 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.
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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- 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.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/10/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Storage of tools on shelf above or with food.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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4/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Storage of tools on shelf above or with food.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/28/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed ice scoop with handle in contact with ice.
- 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 uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- 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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10/16/2012 | 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 proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food contaminated by unsanitized equipment.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- 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.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. BEAN SPROUTS Corrected On Site.
- Observed employee with no hair restraint.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing or not in place.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site not properly date marked. Rice, egg rolls, cooked ribs, cooked chicken, cooked chicken nuggets in walk in cooler.
- Critical - Observed toxic item stored by food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Diced Ham.
- Wet mop not hung to dry. Mop stored too close to can sodas.
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5/27/2011 | 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FRIED RICE Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed clean equipment stored on floor. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Floors not maintained smooth and durable. BROKEN TILES
- 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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11/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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