- Basic - Bathroom door not self-closing.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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.
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07/22/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Roach activity present as evidenced by approximately 42 live roaches found throughout kitchen on walls and equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/21/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Roach activity present as evidenced by approximately 42 live roaches found throughout kitchen on walls and equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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07/18/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Roach activity present as evidenced by approximately 42 live roaches found throughout kitchen on walls and equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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07/17/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Roach activity present as evidenced by approximately 42 live roaches found throughout kitchen on walls and equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at 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.
- Intermediate - No soap provided at handwash sink.
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07/16/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in reach-in freezer.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Roach activity present as evidenced by 9 live roaches found in the rear of the kitchen by the water heater.
- 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 certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
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2/18/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Stored food not covered in reach-in freezer.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Roach activity present as evidenced by 9 live roaches found in the rear of the kitchen by the water heater.
- 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 certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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.
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2/17/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in the kitchen **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the kitchen **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Hole in wall.in the kitchen area **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.5 live roaches in the hole in the wall by the back door **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.in the oven **Warning**
- 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. **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. New employee **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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7/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves in the kitchen **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.in the kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **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. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Hole in wall.in the kitchen area **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Large amount of unused equipment/supplies present. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Old, unused equipment stored outside. **Warning**
- Basic - Unnecessary items on the premise. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.5 live roaches in the hole in the wall by the back door **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.in the oven **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine 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. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **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. New employee **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**
- Intermediate - Soil residue in food storage containers. **Warning**
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7/22/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on all shelf in kitchen
- Basic - Case/container/bag of food stored on floor in kitchen.rice ,beans by back door
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.over steam table with ready to eat foods set up in it
- Basic - Faucet/handle missing at plumbing fixture.three compartment sink
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to cover food in the cooking process
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler on cook line
- 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 - 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. Reach in cooler on the cook line
- Intermediate - Hot water not provided/shut off at employee handwash sink.in the bathroom , and kitchen
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bathroom and kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
- 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. **Admin Complaint** **Repeat Violation**
- 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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2/13/2013 | Routine - Food | Administrative complaint recommended |
- 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: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 37-02-1 Observed hole in wall.bathroom
- Violation: 38-11-1 Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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11/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No person in charge of establishment.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES IN KITCHEN
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELVES IN KITCHEN
- Observed grease accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.bathroom
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over lettuce
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- 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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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED IN REACHING COOLER NOT AT 41 DEGREES.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUE.
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED PAPER TOWEL MISSING FROM MEN'S RESTROOM.
- Critical - Hot water not provided/shut off at employee hand wash sink. NO HOT WATER PROVIDED IN WOMEN'S RESTROOM.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-23-12.
- Critical - No conspicuously located thermometer in holding unit. OBSERVED THERMOMETER MISSING FROM COOLERS.
- 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 : 7-23-12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED GREASE AND FOOD RESIDUE 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 EMPLOYEE FAILED TO WASH HER HANDS WHEN NECESSARY.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor. OBSERVED MEAT ON THE FLOOR IN FRONT OF OLD COOLER. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLATES STORED IN HAND WASH SINK.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED BLOOD INSIDE RIC.
- Critical - Observed live flies in kitchen. OBSERVED FLIES IN FOOD PREP AREA.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. OBSERVED EMPLOYEE SERVING FOOD AND NOT M(NIKZ(NG CONTACT.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBBSERVED FOOD IN COOLER ABOVE 41 DEGREES.
- Observed unnecessary items on the premise. OBSERVED UNNECESSARY ITEMS IIN THE ESTABLISHMENT.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED PREP FOOD IN RIC WITHOUT DATE MARKING.
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5/23/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable.
- Critical - Hot water not provided/shut off at employee hand wash sink. IN WOMEN RESTROOM.
- Light not functioning. KITCHEN AREA.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Observed grease accumulated on kitchen floor.
- 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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12/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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