- Basic - Food storage container/container lid cracked or broken.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Hot water supply not maintained during peak periods.. 9/27/13 **Admin Complaint** **Repeat Violation**
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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated on kitchen floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated grease.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Hot water not provided/shut off at employee handwash sink. 9/27/13 **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods.. 9/27/13 **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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3/12/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom facility not clean.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Leaking pipe at plumbing fixture.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CLEAN GLASSES, CUPS, UTENSILS, POTS, AND PANS NOT STORED INVERTED OR IN A PROTECTED MANNER (POTS IN SHELVES).
- Critical - OBSERVED COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. REPEAT VIOLATION
- OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE.
- OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT.
- Critical - OBSERVED EMPLOYEES ENGAGED IN FOOD PREPARATION, HANDLE CLEAN EQUIPMENT OR UTENSILS, OR TOUCH UNWRAPPED SINGLE-SERVICE ITEMS, WITHOUT WASHING HANDS (SWEEPING THE FLOOR AND THEN MAKING COFFEE).
- Critical - OBSERVED EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS NOT SANITIZED (WASHED POT WITHOUT SANITIZING IT).
- Critical - OBSERVED FOOD EMPLOYEES (COOK, DISHWASHER, WAIT STAFF ETC.) WASHING HANDS IN A SINK OTHER THAN AN APPROVED HAND WASH SINK (WAHSING HANDS IN 3 COMPARTMENT SINK).
- Critical - OBSERVED FOOD STORED ON FLOOR (BAG WITH CUBAN BREAD ON THE FLOOR).
- OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT (BEHIND THE FRYER).
- OBSERVED HOOD NOT CLEAN TO BARE METAL PRIOR TO SURFACES BECOMING HEAVILY CONTAMINATED WITH GREASE OR OILY SLUDGE (REPORTING PURPOSES ONLY).
- OBSERVED ICE SCOOP WITH HANDLE IN CONTACT WITH ICE (INSIDE ICE MACHINE).
- OBSERVED IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT(SPATULAS NEXT TO GRILL). REPEAT VIOLATION.
- OBSERVED LIGHTS MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS (KITCHEN AREA).
- Critical - OBSERVED NO CONSPICUOUSLY LOCATED THERMOMETER IN HOLDING UNIT(PASTRY BOX).
- OBSERVED NO COPY OF LATEST INSPECTION REPORT.
- Critical - OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED. REPEAT VIOLATION.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED AT ROOM TEMPERATURE (BEEF).
- Critical - OBSERVED PROCESSED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING (CHEESE, HAM).
- Critical - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED FROM EACH OTHER IN HOLDING UNIT/DURING PREPARATION (RAW CHICKEN OVER RAW BEEF).
- Critical - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED (RICE).
- Critical - OBSERVED SHELL EGGS HELD IN A UNIT MAINTAINING AN AMBIENT AIR TEMPERATURE GREATER THAN 45 DEGREES FAHRENHEIT (RAW SHELL EGGS LEFT ON TOP OF PREPARATION TABLE AT 60 DEGREES FAHRENHEIT). REPEAT VIOLATION.
- Critical - OBSERVED SHELL EGGS HELD IN A UNIT MAINTAINING AN AMBIENT AIR TEMPERATURE GREATER THAN 45 DEGREES FAHRENHEIT(RAW EGGS INSIDE WALK-IN COOLER AT 69 DEGREES FAHRENHEIT). REPEAT VIOLATION.
- OBSERVED SINGLE-SERVICE ITEMS STORED ON FLOOR (CUPS INSIDE DRY STORAGE ROOM NEXT TO BATHROOMS).
- Critical - OBSERVED SOILED REACH-IN COOLER GASKETS (REACH-IN FREEZERS).
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA (CROQUETTES).
- OBSERVED WALL SOILED WITH ACCUMULATED GREASE (BY COOK LINE).
- OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES.
- Critical - OBSERVED WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME (SUGAR).
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1/30/2012 | 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: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALKIN COOLER AT 51 F This violation must be corrected by : 9/23/2011.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. IN WOMAN'S RESTROOM
- Violation: 37-02-1 Observed hole in wall. by prep station
- Violation: 37-07-1 Observed wall soiled with accumulated dust. by handsink
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hoodsystem
- Critical - Violation: 53B-08-1 Expired 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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9/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Expired 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
- Critical - Hand wash sink lacking proper hand drying provisions. IN WOMAN'S RESTROOM
- Observed attached equipment soiled with accumulated grease. hoodsystem
- Observed hole in wall. by prep station
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALKIN COOLER AT 51 F This violation must be corrected by : 9/23/2011.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated dust. by handsink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/22/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed dead roach on premises. Corrected On Site.
- Observed ceiling in disrepair at mens restroom.
- Lights missing the proper shield, sleeve coatings or covers at mens room area.
- No Heimlich maneuver sign posted.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.MILK CHOCOLATE PUDDING CAN. FECHAS/LABEL.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF(STEAKS) (49F) , CHEESE (51F), HAM (51F) , CHICKEN (48F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. EMPANADAS (119F) IN HOT HOLDER) .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MUST OBTAIN 41F OR BELOW AT WALK IN COOLER.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER PORK.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER FRUITS (PAPAYAS) AT WALK IN COOLERS.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICE CREAM SCOOP.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ICE CREAM SCOOP.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee improperly washing hands. HAND SINK NOT FULLY EQUIPED .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. NEXT TO SUGAR COFFEE CONTAINER.
- 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. SKIPPING SANITIZER PROCESS.
- Critical. Equipment food-contact surfaces and utensils not sanitized. AT 3 COMPARTMENT SINK.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with food soils . ICE CAM SCOOP LEFT IN "DIRTY STANDING WATER" CONTAINER FROM DAY BEFORE.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. OLLAS LIMPIAS DEBEN IR BOCA ABAJO.
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN AREA. Corrected On Site.
- Critical. Observed toxic item stored by utensils. CHEMICAL (DEGREASER) STORED OVER CLEAN POTS AND/OR PANS.
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3/26/2010 | 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. COOKED FOODS.
- Critical. Shell eggs held in prep-table maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. STEAM TABLES AT LOW TEMPERATURE (118F).
- 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. Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Non-prewrapped utensils not properly presented. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed unnecessary items on the premise.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/17/2009 | Routine - Food | Warning Issued |
| No report available. | 10/2/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/3/2008 | Routine - Food | Call Back - Extension given, pending |
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