- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above slicer
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked ribs 98° less than one hour. CORRECTIVE ACTION TAKEN: ribs were moved to grill to heat up
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.
- Basic - Plumbing system in disrepair. Hand wash sink not functioning.
- Basic - Working containers of food removed from original container not identified by common name. Sauce squeeze bottles in refrigerator
- High Priority - Live flies in kitchen. Inside food truck
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. All employees
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grills and smoker racks
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork and cooked collard greens 71-73° left on stove top at room temperature less than 2 hours. Moved to grill to warm up **Corrected On-Site**
- Intermediate - Temporary interruption - no alternative supply of water provided. Battery powering water pump is being replaced. No water at time of inspection.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.BOTH CUTTING BOARDS
- Basic - Grease accumulated on kitchen floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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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1/10/2013 | Routine - Food | Warning Issued |
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.knives/3 compartment sink.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.cookline
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11/2/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.reach in cooler
- Observed grease accumulated under cooking equipment.cookline
- Critical - Observed live flies in kitchen.
- Observed utensils stored in crevices between equipment.knives/3 compartment sink.
- Critical - Water pressure lacking at fixtures that require the use of water.water pump in disrepair.
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11/1/2012 | Routine - Food | Warning Issued |
- Critical - bbq trailer, not movable, covered cooker, flat tire.
- Critical - handsink used for storage.
- Critical - no paper towels - handwash sink
- Critical - no soap -handwash sink
- Critical - operating without a license.
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5/4/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
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11/14/2011 | 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.
- Observed improper storage of maintenance tools that interferes with cleaning.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2011 | 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.
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. delivery outside of the unit Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (ribs) Corrected On Site.
- Critical - Observed small flying insects in perp area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Water source safe, hot and cold under pressure
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
- Critical. Employee training validation
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5/20/2010 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Wet mop not hung to dry.
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1/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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