- Basic - Build-up of grease on nonfood-contact surface. Above oven bellow the hood system.
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. WIC
- High Priority - Dented/rusted cans present. See stop sale. Jalapeo 102.5 ounces. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink used for purposes other than handwashing. Bar area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. main cook line. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. main cook line. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At main cook line **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Poultry next to onions **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta, rice, plant food, beef, poultry reach in cooler at the main cook line. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in cooler, poultry next to beef and fish. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- 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. Reach in cooler at the main cook line, left hand side when facing server pick up. Cooked plant food 56°F, Rice 55°F, Pasta 56°F, Beef 55°F. Poultry 54°F **Warning**
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4/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. main cook line. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Poultry. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At main cook line **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Poultry next to onions **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta, rice, plant food, beef, poultry reach in cooler at the main cook line. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in cooler, poultry next to beef and fish. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- 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. Big 5. **Warning**
- 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. Reach in cooler at the main cook line, left hand side when facing server pick up. Cooked plant food 56°F, Rice 55°F, Pasta 56°F, Beef 55°F. Poultry 54°F **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. **Corrected On-Site**
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor. Honey buckets **Corrected On-Site**
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. Soup at walk in cooler
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pan rusted **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. Dressing
- Intermediate - Required employee training expired 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**
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5/14/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to dripping in freezer
- 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**
- Critical - Observed damaged thermometer provided on dishmachine.
- Observed floor area(s) covered with standing water. Under tiles
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Onions in oil less than 4 hours.
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12/12/2012 | 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.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/26/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER SAUCES
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Plumbing system in disrepair. HWS
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10/25/2011 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER RTE
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THAN 4 HOURS
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site. DISCARDED BY OPERATOR
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER DRESSING Repeat Violation.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. Repeat Violation.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ALL SANITIZING MUST BE DONE USING 3-COMPARTMENT SINK METHOD UNTIL DISHMACHINE REACHES REQUIRED TEMPERATURE
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.[ chicken strips]
- Observed equipment in poor repair.[ reach in cooler floor]
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Vacuum breaker mising at hose bibb.
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ""oysters on the half shell (raw oysters),"" ""raw-egg Caesar salad,"" and ""hamburgers (can be cooked to order);"" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (C) Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Using Drain Plugs. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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