- 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 - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Wall in disrepair.
- 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.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(around heat lamp)
- 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.( employee restroom)
- Basic - Nonfood-contact equipment in poor repair.( front display cooler)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( papa relleno @ 107 °f) moved under heat lamp
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.( thermometer calibration)
- Intermediate - Cutting board(s) stained/soiled.
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2/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen area
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Grease accumulated on kitchen floor. Stove area
- Basic - Mop/service sink in disrepair.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wood food-contact surface not properly sealed.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler door.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food-contact surface not smooth and easily cleanable. Wood table used to tenderize meat .
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.pastry box
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. Vinegar, oil
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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