- No Violations Were Observed
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09/06/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 45°F, chicken 45°F, tamales 45°F etc in walkin cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shell eggs in walkin cooler. **Corrected On-Site** **Warning**
- Intermediate - Walk-in cooler not 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. Walkin cooler ambient temperature 47°F. **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato ball at 117°F in hot box, corrective action taken heat increased on unit.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Food with mold-like growth. Dessert with mold grown in reachin cooler by beverage cooler. Dessert voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dessert with cream 51°F, sauce 51°F etc. in reachin cooler by pop cooler. All tems in cooler over night voluntarily discarded, fresh TCS foods from this morning were moved to another unit, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon in direct contact with ham, both items cooked. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs over raw bacon in reachin cooler. **Corrected On-Site**
- Intermediate - Reach-in cooler not 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. Reachin cooler by standing drink cooler at ambient temp of 51°F. Cooler emptied on all TCS foods.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cuban sandwiches held at 47°F on bottom shelf of small reachin cooler. Sandwiches voluntarily discarded. also garlic in oil at 70°F in kitchen , corrective action taken garlic and oil moved to reachin cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- 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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9/12/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic in oil in kitchen at 76°F, corrective action taken mixture moved to reachin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef liver and raw bacon over cooked pork and produce in reachin cooler across from cookline ad in walkin cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, 0ppm in sanitizer bucket .
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean dishware stored by handsink with no splash guard, dishes moved away from handsink , Corrected On Site. Repeat Violation.
- 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. Employee left kitchen then returened and touched clean dishware without washing hands . Corrected On Site. Dishware rewashed and sanitized .
- Observed in-use utensil [tongs ] stored in standing water less than 135 degrees Fahrenheit across from cookline . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean dishware and utensils stored by handsink with no splash guard, dishes and utensils moved away from handsink . Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean knives/utensils stored in crevices between equipment . Utensils stored between wall and 3compartment sink. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched sausage with bare hands , Corrected On Site. Sausage voluntarily discarded and employee reeducated on glove usage.
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3/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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