- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Bathroom door not self-closing. Woman'sbathroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee'shot tea
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of prep table
- 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.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front cold holding unit, pastry box **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At warewashing area
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Repeat Violation**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. To store bread
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw fish on prep table
- Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Shelves at dry storage area
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer at 200 ppm+.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee performing ware washing not setting up three compartment sinks in correct order, and sanitizer solution too strong and has no knowledge of how to check sanitizer with the chemical test strips.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knife by wrapping station
- Intermediate - Handwash sink used for purposes other than handwashing. Pan inside hand sink by ware washing area **Repeat Violation**
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Ware washing area, front counter area **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with bleach, as per employee.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cardboard used to line walk in cooler floors.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry box
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Grinder
- Basic - Stored food not covered in walk-in cooler.cheese
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- 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. Sugar, flour **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Black beans 119 f, chick peas 95 f. Employee transferred product to reheat.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baking Pans on top of oven **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. To store pan inside hand sink next to warewashing .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.warewashing area
- Intermediate - No soap provided at handwash sink.warewashing area
- 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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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray with ground beef, chicken **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Ham **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Utensils in poor condition.knife
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By prep sink and hand sink at ware washing area
- Basic - Wall soiled with accumulated dust. Some areas
- Basic - Wall soiled with accumulated food debris. Some areas of kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar, salt
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. employee cutting vegetables without gloves. vegetables were to be used for a cold salad . Employee discarded product. And washed hands and put on gloves. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Hand washing procedures.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baking pans located on top of oven encrusted with heavy carbon/soil build up.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Gas heater was off. Operator turned it on. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front counter **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.brush with metal band
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves egg according to the customer's specification **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser. **Corrected On-Site**
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Displayed food not properly protected from contamination.(food container stacking in walkin cooler)
- High Priority - Raw animal food stored over ready-to-eat food.(eggs over soup in walkin cooler)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager to verify employee health, exclusions or restrictions.[health policy not posted]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[dessert petit cooler-front]
- Nonfood-contact equipment not designed and constructed in a durable manner.[gas line not secured @ next to hood system]
- Observed attached equipment soiled with accumulated grease.[hood suppression pipes dripping grease onto grill]
- Critical - Observed food stored on floor.[walkin cooler]
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Observed residue build-up on nonfood-contact surface.[rust found on shelves inside walkin cooler]
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - Violation: 53B-08-1 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 Corrected On Site.
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5/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-16-1 No plan review submitted and renovations in progress.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - Violation: 53B-08-1 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 Corrected On Site.
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4/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink in the kitchen.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations in progress.
- 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 Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over cooked chicken.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed unlabeled spray bottle. BY THE WATER HEATER
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork at 116 degrees. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/2/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/15/2011 | 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor area(s) covered with standing water. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food. Corrected On Site.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 46-09-2 Exit signs not properly illuminated. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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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7/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLE
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed roach activity as evidenced by 10 PLUS live roaches found in the kitchen .
- Floors not maintained smooth and durable.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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7/13/2010 | Routine - Food | Emergency order recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repairTABLES RUSTEDD
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Garbage enclosure not easily cleanable.
- Observed unnecessary items stored in garbage enclosure.
- Physical facilities not cleaned when the least amount of food is exposed.
- Observed grease accumulated under cooking equipment.
- Wall not smooth and easily cleanable.
- Observed attached equipment soiled with accumulated dust.
- Observed attached equipment soiled with accumulated dust.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise.rear hallway
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Label on a food item packaged on-site lacking required information.cake packages on counter no labled ;relish in jar not labled
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.in walk-in
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7/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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