- No Violations Were Observed
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10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust.kitchen
- Basic - Ceiling tile missing.over steam table in the kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Floor area(s) covered with standing water.kitchen
- Basic - Floors not maintained smooth and durable.kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs hanging off of the steam table in the kitchen
- Basic - Leaking pipe at plumbing fixture.under hand wash sink in the front
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.hot holding units in the front
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.frozen sweet plantains under steam table
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.plastic utensils in the front
- Basic - Wall soiled with accumulated grease.kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Plumbing improperly installed.hand wash sink in the sandwich station area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.*poultry 48°F, *beef 48°F, *seafood 48°F, *liquid eggs 78°F, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.* beef 120°F, *oxtail 120°F, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw poultry over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw poultry over raw beef
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - 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 on the cook line next to stove
- Intermediate - Handwash sink used for purposes other than handwashing.dumping ice and cleaning pot
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
|
08/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
07/18/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. **Warning**
|
6/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Most cooler **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
- Basic - Wall in disrepair. Kitchen **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top **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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Dry area back
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.kitchen
- Basic - Food storage container/container lid cracked or broken. Cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.cooking area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most kitchen coolers
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Dry storage area
- Basic - Utensils in poor condition.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Employee filled water pitcher/cup at handwash sink.
- 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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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.kitchen area
- Basic - Floors not maintained smooth and durable. Kitchen area
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Hole in wall. Seal where needed
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Shelf under preparation table soiled with food debris. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.all coolers
- 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 - Food preparation sink has soil/old food residue.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.all coolers
- 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 guard soiled with old food debris.
|
2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. hot box
- Critical - No handwashing sign provided at a handsink used by food employees. coffee
- Observed ceiling in disrepair. back storage area
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- 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.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.pastry warmer
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sandwiches area employee.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
|
3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sandwich area
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed grease accumulated on floor. back area where used grease is kept.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. empanadas
- Observed unnecessary items on the premise. non-working equipment
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
|
7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. stuffed potatoes.
- 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 employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper vertical separation of raw animal foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 62 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry at front counter warmer.
- Critical - Required employee training expired.
- Critical - Stop Sale issued on potentially hazardous food due to improper cooling (see Stop Sale Notice).
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1/21/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture 78 degrees.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pastry 112 degrees. Corrected On Site.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. garlic/oil mixture 78 degrees. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron.
- Critical. Observed roach activity as evidenced by 2mlive roaches found in back room aream(storage).
- Floors not maintained smooth and durable.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed employee in with no hair restraint.
- Equipment and utensils not properly air-dried.
- Critical. Observed roach activity as evidenced by 4 live roaches found in storage area located 15 feet from kitchen.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.
- Critical. Observed toxic item stored by food. Corrected On Site.
|
3/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed ceiling soiled with accumulated food debris.
- Critical. Observed toxic item stored by food. Corrected On Site.
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11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 2/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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