- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Glasses stored in mop sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish washing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Glasses tray placed in mop sink **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. By dish machine. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous foods in cook line and walk in cooler above 41°. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food debris accumulated on chopper. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **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**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in bling process covered in walk in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed beef and pork wrapped in plastic while cooling in walk in cooler. **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. Foods prep on site and placed in walk in cooler were not date marked. **Warning**
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4/9/2014 | Routine - Food | Warning Issued |
- Basic - Walk-in cooler/walk-in freezer floor soiled.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked food in ric by cook line above 41 degrees. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed shell eggs stored over cooked potatoes in wic. **Corrected On-Site**
- 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. Ric at cook line is not working properly.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in wic while in the cooling process and covered. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked food in wic without date marking **Corrected On-Site**
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVED COOKED FOOD IN WIC ABOVE 41 DEGREES.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED FOOD IN COOLERS THAT ARE ABOVE 41 DEGREES.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.ON TOP OF LETTUCE Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.THERE IS A KNIFE INSIDE OF IT Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.
- 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
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11/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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