- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor area(s) covered with standing water.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food placed in soiled container/equipment. Observed food stored in soiled box.
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Pipe beneath hand sink is leaking.
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand sign at Hand sink.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked chicken in reach in cooler at 59° still.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler soiled.
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. No soap at Hand Sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken being cooled in deep container.
- 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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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooking equipment and beneath prep table soiled.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Bag of beans on the floor. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from hand dink in food prep area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler located in good prep area soiled.
- 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. **Repeat Violation**
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4/14/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - License expired within 30 days after expiration date.
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12/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food residue build up on steam table.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cardboard used to line food-contact shelves. Cardboard used in rif.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in how's in food prep area.
- Basic - Nonfood-grade bags used in direct contact with food. Gordy bags used as food storage in rif.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Poultry in prep area less than 135 degrees.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Employees cutting carrots and peppers without gloves.
- Intermediate - Handwash sink not accessible for employee use at all times. Container in front of hand wash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in how's rest room area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ric in food prep area.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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10/2/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Observed card board in use inside ric. **Warning**
- High Priority - Live, small flying insects in food preparation area. Observed small flies in dry storage area and food prep area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF such as beef, liver, and fish in RIF above 41 degrees. **Warning**
- 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. **Warning** fish in ric 57 degrees.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Food prep area. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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7/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. Observed card board in use inside ric. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in a prohibited area. Observed cooked food placed under steam table and uncovered. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wipping cloth not in sanitized solution. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken wings at 82 degrees. **Warning**
- High Priority - Live, small flying insects in food preparation area. Observed small flies in dry storage area and food prep area. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Observed PHF placed in non grade container. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed PHF such as beef, liver, and fish in RIF above 41 degrees. **Warning**
- 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. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food placed in deep container. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Hand wash sink in food prep area is not functioning. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. HWS in food prep area has no running water. **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 paper towels or mechanical hand drying device provided at handwash sink. Food prep area. **Warning**
- Intermediate - No soap provided at handwash sink. **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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5/17/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. **Admin Complaint**
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12/7/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. Observed light shield missing in food prep area. **Admin Complaint**
- Critical - Manager lacking proof of Food Manager Certification. **Admin Complaint**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
- Critical - Observed food stored on floor. Observed cooked vegetables stored on the floor by three compartments sink. **Admin Complaint** **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed foam cup in cooked meat. **Admin Complaint**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. observed food residue inside reach in freezer, and a cardboard inside. **Admin Complaint**
- Critical - Observed roach activity as evidenced by live roaches found. Observed three big live roaches coming under the wall bellow three compartments sink. **Admin Complaint**
- Observed utensils stored in crevices between equipment. Observed knives stored between crevices above three compartments sink.
- Observed wall in disrepair. Observed wall damage below three compartments sink.
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12/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Lights missing the proper shield, sleeve coatings or covers. Observed light shield missing in food prep area. **Admin Complaint**
- Critical - Manager lacking proof of Food Manager Certification. **Admin Complaint**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
- Critical - Observed food stored on floor. Observed cooked vegetables stored on the floor by three compartments sink. **Admin Complaint** **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed foam cup in cooked meat. **Admin Complaint**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. observed food residue inside reach in freezer, and a cardboard inside. **Admin Complaint**
- Critical - Observed roach activity as evidenced by live roaches found. Observed three big live roaches coming under the wall bellow three compartments sink. **Admin Complaint**
- Observed utensils stored in crevices between equipment. Observed knives stored between crevices above three compartments sink.
- Observed wall in disrepair. Observed wall damage below three compartments sink.
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11/29/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. FOOD MANAGER CERTIFICATION EXPIRED. This violation must be corrected by : 11-12-12.
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11/29/2012 | Complaint Full | Admin. Complaint Callback Not Complied |
- Ceiling tile missing.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOODS IN RIC THAT HAVE NOT REACHED 41 DEGREES.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED CONTAINER IN FRONT OF HAND WASH SINK.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification. FOOD MANAGER CERTIFICATION EXPIRED. This violation must be corrected by : 11-12-12.
- 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. This violation must be corrected by : 11-12-12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS AND GREASE BUILD UP ON COOKING EQUIPMENTS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES FAILED TO WASH THEIR HANDS.
- Observed grease accumulated under cooking equipment. OBSERVED TRASH, FOOD DEBRIS, AND GREASE BEHIND COOKING EQUIPMENTS.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED INTERIOR OF RIF AND RIC SOILED WITH FOOD RESIDUE.
- Observed nonfood-grade used for covering food. OBSERVED PLASTIC BAG BEING USED AS FOOD COVER WHILE COOKING. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED GOAT AND VEGETABLES ABOVE 41 DEGREES.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED POULTRY IN STANDING WATER IN SINK.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED PREP FOOD IN RIC WITHOUT DATE MARKING.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED DIRTY CLOTH ON PREP TABLE.
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9/12/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.bathroom
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen area
- 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 : 03/27/2012 .they gave me copies
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4/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license.expired 10-01-2011
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen area
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- 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 : 03/27/2012 .they gave me copies
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.kitchen area 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. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.under shelf in kitchen area
- Observed reuse of single-service articles.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
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1/27/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves. kitchen .
- Observed clean equipment stored on floor. pots and pans
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood and pork feet at 125F
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. steam table.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steam table.
- Critical. No thermometer provided to measure temperature of food product. cooks.
- Critical. No conspicuously located thermometer in holding unit. reach in unit.
- Critical. Observed potentially hazardous food thawed at room temperature. frozen chicken, frozen fish.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Nonfood-contact equipment not designed and constructed in a durable manner. prep tables are rusty.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen handwashing sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen handwashing sink.
- Observed food debris accumulated on kitchen floor. Cardboard place on the floor as floor mats.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach in unit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. next to bathroom .
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food debris accumulated on kitchen floor.
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Working containers of food removed from original container not identified by common name.
- Observed employee with soiled clothing.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment. kitchen .
- Ceiling tile missing. 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
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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