- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.onions **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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 - Live, small flying insects in food preparation area.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.eggs **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed employee with no hair restraint.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. *REACH IN COOLER BY COOK
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. *INGREDIENTS UNDER SINK
- No copy of latest inspection report.
- 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. This violation must be corrected by : 4/19/2012.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. DRINKS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. DISREPAIR
- Critical - Hot water supply not maintained during peak periods. Corrected On Site.
- 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. EMPANADAS
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. *MIXER POT RUSTED Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BEEF BY BREADS
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.*EMPANADAS
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wall not smooth and easily cleanable.*WATER BASE PAINT
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method-food observed at 85F inside reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-bathroom. Repeat Violation. This violation must be corrected by : 6-8-11. Hot water present at handwash sink, next to coffee machine.
- Violation: 29-09-1 Faucet/handle missing at plumbing fixture-bathroom sink.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. This violation must be corrected by : 6-8-11.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust.
- Violation: 51-16-1 No plan review submitted and renovations in progress. This violation must be corrected by : 8-7-11.
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions-cold holding requirements/temperature monitoring. Repeat Violation.
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.
- 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. This violation must be corrected by : 8-7-11.
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6/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Certified Food Manager unable to answer basic Food Code questions-cold holding requirements/temperature monitoring. Repeat Violation.
- Critical - Cold holding equipment (white, 50F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 6-8-11. Repeat Violation.
- Critical - Employees not informed of acceptable sanitary practices.
- Faucet/handle missing at plumbing fixture-bathroom sink.
- Critical - Hand sink missing in food preparation room or area. This violation must be corrected by : 6-8-11.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink-bathroom. Repeat Violation. This violation must be corrected by : 6-8-11.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress. This violation must be corrected by : 8-7-11.
- 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. This violation must be corrected by : 8-7-11.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 6-8-11.
- Critical - Observed food being cooled by nonapproved method-food observed at 85F inside reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. This violation must be corrected by : 6-8-11.
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6/7/2011 | Routine - Food | Warning Issued |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Repeat Violation. This violation must be corrected by : 2-4-11.
- Violation: 29-08-1 Plumbing system in disrepair-handwash sink in bathroom. This violation must be corrected by : 2-4-11.
- Violation: 37-02-1 Observed hole in wall-bathroom.
- Violation: 37-14-1 Observed ceiling in disrepair-dry storage area.
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2/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions-identifying potentially hazardous foods.
- Critical - Cold holding equipment (white cooler, 59F and cooler in dry storage room, 62F) incapable of maintaining potentially hazardous food at proper temperatures. Potentially hazardous foods have been relocated to other working coolers. This violation must be corrected by : 2-4-11.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. This violation must be corrected by : 2-4-11.
- Observed ceiling in disrepair-dry storage area.
- Critical - Observed food being cooled by nonapproved method.
- Observed hole in wall-bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. According to management, foods were placed inside nonworking cooler (white) on 2-3-11. This violation must be corrected by : 2-4-11.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Person in charge failed to insure proper cooling.
- Plumbing system in disrepair-handwash sink in bathroom. This violation must be corrected by : 2-4-11.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-storage shelves, dry storage area.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed wall in disrepair-dry storage area.
- Observed ceiling in disrepair-dry storage area.
- Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
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9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 5-7-10.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-bathroom/front handwash sink.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling. Not observed.
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food/ice (flan) received from unapproved source. This violation must be corrected by : 5-7-10.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 5-7-10.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Hot water not provided/shut off at employee hand wash sink-bathroom.
- Critical. Hand sink missing in food preparation room or area. This violation must be corrected by : 5-7-10.
- Critical. Observed live flies in kitchen.
- Critical. Person in charge failed to insure proper cooling.
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Cold holding equipment (white cooler, 53F) incapable of maintaining potentially hazardous food at proper temperatures. Other working cooler present.
- Critical. No conspicuously located thermometer in holding unit (white cooler).
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/9/2009 | Routine - Food | Warning Issued |
| No report available. | 11/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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