- Basic - Bathroom door not self-closing.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - No handwashing sign provided at a hand sink used by food employees in the women restroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Wall in disrepair next to the mop sink
- 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 - Vacuum breaker missing at hose bibb.
- 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 missing in food preparation room or area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Repeat Violation**
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10/01/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees in the women restroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in reach in cooler
- Basic - Unnecessary items on the premise.
- Basic - Wall in disrepair next to the mop sink
- 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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 58°f, pork 53°f, plant food 55°f, more than 4 hrs
- High Priority - Roach activity present as evidenced by 15 +live roaches found in the food prep area. Also evidenced by 5+ in food storage of grits and 1 live roach on the lid of cooked meat in the reach in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef 58°f, pork 53°f, plant food 55°f,more than 4 hrs.
- High Priority - Vacuum breaker missing at hose bibb.
- 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 - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink missing in food preparation room or area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- 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.
- 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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09/30/2014 | Routine - Food | Emergency order recommended |
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing from restrooms.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hNd sinks in restrooms.
- 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. **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.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No person in charge of establishment during operation.
- 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. New employee
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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 - 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.in the bathooms
- 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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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Manager lacking proof of Food Manager Certification.
- 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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3/1/2013 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.reach in cooler in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler in kitchen
- Critical - Hand sink missing in food preparation room or area.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SHELVES IN KITCHEN
- Observed gaskets/seals on cold holding unit in poor repair.in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5-19-12.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN IN MEN RESTROOM
- 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 : 5-19-12.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED FISH AT 84 DEGREE. Corrected On Site.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. OBSERVED PAPER TOWEL MISSING IN RESOOMS Corrected On Site.
- Critical - License expired within 30 days after expiration date. OBSERVED THAT LICENSE HAS EXPIRED.
- Critical - No handwashing sign provided at a handsink used by food employees. OBSERVED HAND WASH SIGNS MISSING FROM REDTROOMS.
- 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 : 12-6-11.
- Critical - Observed expired Food Manager Certification.OBSERVED THAT LICENSE HAS EXPIRED. This violation must be corrected by : 12-6-11.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.OBSERVED COOK FOODS IN REACH IN COOLER WERE NOT LABELED.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN MISSING FROM MEN AND WOMEN RESTROOM.
- Critical - Observed interior of microwave soiled. Corrected On Site.
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6/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored in a prohibited area. BOX OF SHELL EGGS ON PREP TABLE.
- Critical. Observed food stored on floor. BAG OF ONIONS ON THE FLOOR. Corrected On Site.
- Observed nonfood-grade containers used for food storage. OBSERVED THAT COOKED RICE IS STORED IN PLASTIC BAG IN REACH IN COOLER.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees. HAND WASH SIGN IS MISSING AT ALL HAND WASH SINK.
- Critical. Hand wash sink lacking proper hand drying provisions. OBSERVED THAT NO PAPER IS PROVIDED IN ALL HAND WASH SINK.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/30/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED REACH IN COOLER HAS WATER ACCUMULATED INSIDE.
- Critical. No handwashing sign provided at a handsink used by food employees. MEN AND WOMEN RESTROOM
- Critical. Hand wash sink lacking proper hand drying provisions. MEN AND WOMMEN RESTROOM.
- 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 : 10-18-10.
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8/18/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Observed gaskets/seals on cold holding unit in poor repair. OBSERVED GASKET IN REACH IN COOLER BEING TORN UP.
- Critical. Observed live flies in kitchen. OBSERVED 4 to 6 FLIES IN THE KITCHEN.
- Critical. Outer openings not protected with self-closing doors.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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