- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Water damage and use of acoustical tile
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Knapsack on dry storage shelf **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Lower left side and by knob. At rear door
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food contaminated by unsanitized equipment. See stop sale. Potatoes on shelf with dirty dishes **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Canned ketchup on shelf by cookline not 6 inches
- Basic - Hole in wall. By rear door to left
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Stored food not covered in chest freezer. Bacon on pans **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of pills on shelf by dishes and over potatoes **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid on shelf. Disposed **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on cook line 49 F. Product rechilled to 41F **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Mr clean product by hickory seasoning **Corrected On-Site**
- 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. Half and half not marked
- Intermediate - Reach-in cooler shelves soiled with food debris. All units
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice beans not marked
- 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. Jean bernard expired 3/15/12
- Intermediate - Spray bottle containing toxic substance not labeled. One bottle on shelf by cookline, one on chemical. Rack **Corrected On-Site**
|
11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Raw shells eggs near kitchen entrance.
- Basic - Soil residue build-up on nonfood-contact surface. On light shield above food counter.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Back storage area was very dark.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shells eggs near kitchen entrance 69°f. Product was not in the process of reheating or cooling. Corrective action: operator was asked to refrigerate product at 41°f or lower.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Equipment in poor repair. Reach in cooler across from grill was maintaining an ambient air temperature of 56°f. Cooler had tcs/phf products in it. Operator was instructed to adjust temperature of the cooler.
- Basic - Floor soiled/has accumulation of debris. And broken floor tiles, all throughout establishment.
- Basic - Hole in wall. By kitchen entrance door.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves throughout the kitchen.
- Basic - Wall soiled with accumulated food debris and grease. On floor and walls behind grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler 56°f, product was not in the process of preparation or cooling.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. White reach in cooler.
|
7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles soiled with grease. Above stove. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On all storage racks throughout kitchen. **Warning**
- Basic - Floor tiles missing. All throughout establishment. **Warning**
- Basic - Grease accumulated on kitchen floor. On floors underneath, behind stove and next to grease trap. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At three compartment sink and underneath make table. **Warning**
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2/14/2013 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. On black reach in cooler. **Warning**
- Basic - Ceiling tiles soiled with grease. Above stove. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On all storage racks throughout kitchen. **Warning**
- Basic - Floor soiled/has accumulation of debris. Althroughout kitchen. **Warning**
- Basic - Floor tiles missing. All throughout establishment. **Warning**
- Basic - Grease accumulated on kitchen floor. On floors underneath, behind stove and next to grease trap. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Black microwave. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Single-service articles improperly stored. Observed in use to go plates stored on top of soiled black reach in cooler not properly protected or inverted. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On all storage racks in ktichen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At three compartment sink and underneath make table. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausages at stove temped 109?f. **Warning**
- Basic - High Priority - Dead roaches on premises. 6 small dead roaches on ground next to white reach in cooler. Approximately 7 small dead roaches underneath three compartment sink and approximately 8 small dead roaches behind stove next to grease trap. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Also same cook put on a pair of latex gloves then handled raw steak, then removed the latex gloves, put on another new pair of latex gloves and engage in food preparation without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw eggs stored over ready to eat food in white and black reach in coolers. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling between gaskets of white and black reach in cooler in kitchen. Observed 3 very small roaches crawling on ground near tv. 1 small dead roach in the back near reach in cooler. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On top of white toasters next to stove. **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. White reach in cooler with cooked potatoes in kitchen had an ambient air temperature of 55?f. Black reach in cooler in kitchen had an ambient air temperature of 69?f. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in cooler bottoms. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom. **Warning**
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2/12/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage shelves in kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area. To go trays box ear front door.
- Basic - Ceiling tiles in disrepair throughout establishment.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Multilevel containers on center racks in kitchen.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse near service window.
- Basic - Floor tiles missing. Althroughout kitchen.
- Basic - Hole in wall. Large hole outside near front kitchen entrance.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. In white or black reach in cooler.
- Basic - Observed floor tiles missing throughout restaurant.
- Basic - Water leaking from faucet/faucet handle. At three compartment sink. Observed cloth used to stop flow.
- High Priority - Container of medicine improperly stored. Observed headache medicine stored on center reach in cooler next to food. **Corrected On-Site**
- High Priority - Observed cooked prepared chicken that temped 33?f in white reach in cooler not covered. Product was not in the process of preparation or cooling.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat salmon in black reach in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored above a container of raw pork in black reach in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White reach in cooler.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - No soap provided at handwash sink. In restroom.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. In employee restroom.
- Critical - No thermometer provided to measure temperature of food product. Observed all three of establishments thermometers not functioning.
- Observed build-up of grease on nonfood-contact surface. On hood filters.
- Observed ceiling tiles in disrepair, all throughout kitchen.
- Observed clean utensils stored in soiled containers, on center food prep counter in kitchen and throughout establishment.
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by kitchen entrance door had an ambient air temperature of 63of. Raw shell eggs were being stored in the reach in cooler. Operator was advised to store potentially hazardous products in an environment producing an ambient air temperature of at least 41of or lower.
- Critical - Observed expired Food Manager Certification. Jean Bernard exp. 03/15/2007.
- Observed floors not maintained smooth and durable. Observed broken floor tiles althoughout kitchen.
- Observed grease accumulated on kitchen floor. Underneath stove and fryer.
- Observed nonfood-contact equipment in poor repair. Bottom reach in cooler panels next to kitchen entrance door.
- Critical - Observed portable fire extinguisher in over charge. For reporting purposes only. Next to kitchen entrance door.
- Observed residue build-up on nonfood-contact surface. Lights sheilds above center food prep racks were soiled with dust.
- Observed residue build-up on nonfood-contact surface. On center food prep racks.
- Observed soiled mop water in mop bucket in back room.
- Observed wet wiping cloth not stored in sanitizing solution between uses.Stored hanging from faucet at three compartment sink.
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10/23/2012 | Routine - Food | Warning Issued |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, storage racks , kitchen area .
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7/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed 3 live flies in kitchen.
- Critical - Observed Hand wash sink lacking proper hand drying provisions. In employee restroom.
- Critical - Observed Handwashing cleanser lacking at handwashing lavatory. In employee restroom.
- Observed broken floor tiles in employee restroom.
- Observed broken floor tiles throughout kitchen.
- Observed grease accumulated on kitchen floor. Underneath stove and fryer.
- Observed no Heimlich maneuver sign posted.
- Critical - Observed no conspicuously located thermometer in holding unit. Whit reach in cooler in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Red potatoes in reach in cooler next to kitchen entrance temped 68of. Operator stated that product was not in process of preparation.
- Critical - Observed raw shell eggs stored on rack directly over ready-to-eat food grease in reach in cooler next to kitchen entrance .
- Observed residue build-up on nonfood-contact surface. On all bottom shelves of racks in kitchen. Repeat Violation.
- Observed scoop without a handle stored inside a container of iced tea in reach in cooler by service window. Scoop handle was stored inside container in contact with product. Corrected On Site.
- Observed scoop without a handle stored inside container of flour on center food prep shelf. Scoop without a handle was in contact with product. Corrected On Site.
- Observed wall soiled with accumulated grease. Behind stove.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 56f, commercial display unit by side door. On 05/07/2012, commercial reach in cooler next to entrance door temped ambient air temperature of 56oF. Margarine in same cooler temped 57of.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface, storage racks , kitchen area .
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, pots and pans were stored on top of grrease trap.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink, by kitchen area .
- Critical - Violation: 31-10-1 Bathroom fixtures designed with non-readily cleanable design, toilet had wrong tank cover and also was broken.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in coed's bathroom.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification, Jean Bernard 3-15-12.
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5/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom fixtures designed with non-readily cleanable design, toilet had wrong tank cover and also was broken.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, ambient temp was 56f, commercial display unit by side door.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, domestic unit , general electric monogram had ambient temp of 48f.
- Critical - Cold water not provided/shut off at employee handwash sink, by kitchen area .
- Critical - Covered waste receptacle not provided in coed's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions, restroom.
- Light not functioning, back storage area.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface, use of styrofoam cup to scoop iced tea.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, pots and pans were stored on top of grrease trap.
- Critical - Observed expired Food Manager Certification, Jean Bernard 3-15-12.
- Observed floor area(s) covered with standing water, by reach in freezers room.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, reach in freezers and reach in coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese 54f, beef48f, stew 54f, chicken wings 47f, stew 48f, tuna 47f, corned beef hash 48f, inside domestic cooler by front line area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs 73f, butter, 49f, inside reach in cooler , commercial unit.
- Observed residue build-up on nonfood-contact surface, storage racks , kitchen area .
- Observed unnecessary items on the premise, unused deep friers inside kitchen area and microwave oven inside back room, .
- Critical - Pesticide use not in accordance with manufacturer's directions, raid roach killer , labeled for home use.
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5/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, basket with potatoes was storeed over grease trap by 3 compartment sink .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, 3 compartment sink . Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs wash was 55f in the cook's line area .
- Observed unnecessary and unused items on the premise, microwave oven , deepp fryer by cook's line area .
- Critical - Required consumer advisory for raw/undercooked animal food not provided, restaurant serves over easy eggs.
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12/16/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with self-closing door.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The two door reach in cooler by the door is in-op. Do not use the unit for foods that require temperature for food safety.
- Floors not maintained smooth and durable. tiles are pealing under the stove.
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom
- No Heimlich maneuver sign posted.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed attached equipment soiled with accumulated grease. The bathroom door is soiled
- Critical - Observed cardboard used as a food-contact surface to drain excess oil from cooked sausage and bacon. corrective action cardboard removed.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. handling raw beef then placed on gloves to cook.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The door handel to the reach in cooler, the reach in freezer etc are soiled with old food
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In the lemon aid container which was stored on the three compartment sink Corrected On Site.
- Observed nonfood-contact equipment in poor repair toilet cover is broken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn beef 51, Hotdog 50, sausage 48, sausage 48 all items in the 2dr reach in cooler by the door. all items recommended for discard
- Critical - Observed soil residue in storage containers of three Iglo containers stored under a table by the window
- Critical - Observed the lids used to cover the cooked sausage and bacon were severely soiled with old food. The food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed toxic item stored by utensils. soap sanitizer container stored over utensils on rack in the kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. A hole thru the wall by the door used enter the kitchen
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The rear door has a gap
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage 75 in meal pan on the stove, corrective action water added to bottom pan to reheat sausage in top pan.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Not posted
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See cold hold temperature
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 less than ppm bucket on metal pan in the kitchen
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/18/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage 46 in prep area steam table. corrective action taken chopped ice & water placed in metal container.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 49. corrective action ice & water placed in bag. bag placed on chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45 sausage in ric. corrective action taken ice & water in bag
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. both kitchen employees washed hands at the mop sink adjacent to the 3cs
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. lid to the reach in freezer in the rear prep area is not attached
- Nonfood-contact equipment not designed and constructed in a durable manner. toilet tank cover is cracked
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on rack soiled even after cleaning. grooved
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. interior rest room door not self closing Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen hand sink
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. rear area by water heater light is in-op
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- 22.22.1 dates
- 8A.24.1 storage
- 22.18.1 cleanliness
- 32.07.1, signs, cleanliness, self closing
- 42.11.1 clutter
- 53b.08.1 employee training
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5/12/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Stop Sale issued due to adulteration of food product. Discard ice stored under the raw non commercially wrapped meats in the reach in freezer.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Discard Pork and Cheese in the 2dr cooler by the door
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage, hot dogs open and not dated Repeat Violation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. burgers, eggs, etc need a consumer advisory
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in the 2dr cooler not dated Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 47 in the 2dr cooler by the door
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 49 in the 2dr cooler by the door
- Critical. Observed food being cooled by nonapproved method. cannot cool product to 41 in water with no ice in a metal pan which sits on the prep table
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tuna 51, flour mix 50, eggs pooled 60, sausage 51 in metal pan on prep table, pan only has water no ice Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2dr cooler by door in-op. do not use for foods that require a temperature of 41f or below. until unit is repaired
- Critical. Observed raw animal food stored over ready-to-eat food. raw non commercially wrapped meats chicken, pork, beef, etc stored over french fries, ice and whatever else is in the flat reach in freezer in the rear area Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. using cardboard boxes in metal pans to store cooked sausage, chicken, bacon, etc
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after cleaning employee failed to wash hands prior to touching a box of bacon
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee picked up trash off floor then served customer without washing hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee placed on gloves to handle bread without first washing nis dirty hands
- Critical. Observed food employee with dirty hands or arms. dirt under employee finger nails Repeat Violation.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. or enough space for equipment used
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. operator painted the only tester available
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on edge of prep table and used to store the in use cutting on the prep table Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table in center of kitchen was soiled Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. sides of flat grill encrusted with grease Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. fryer
- Observed residue build-up on nonfood-contact surface. kitchen hand sink edges
- Observed residue build-up on nonfood-contact surface. trash can in kitchen
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. pot stored on the grease trap
- Plumbing system in disrepair. 3cs faucet leaking
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. self closing Repeat Violation.
- Critical. Observed bathroom facility not clean. exterior restroom
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen Repeat Violation.
- Critical. Observed objectionable odors in bathroom. exterior restroom
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. door does not seal
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. hole in wall adjacent to kitchen door entry
- Floors not maintained smooth and durable. broken floor tiles throughout
- Observed food debris accumulated on kitchen floor. under the 2dr cooler by the door
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. outside restroom has no light
- Critical. Observed toxic item stored in food preparation area. degreaser stored on top of the oven
- Observed improper storage of maintenance tools that interferes with cleaning. in kitchen
- Observed unnecessary items on the premise. old ice machine, hot boxes, ovens, fryer etc Repeat Violation.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. fryer used outside of the hood system
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. silver unit on floor
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. red extinguisher on floor
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. by rear storage area
- No plan review submitted and renovations in progress. smoker observe by rear of facility. smoker is not approved by DBPR. No walls, screen, over head protection. and area smells of urine. Get approval from DBPR or remove smoker from premises.
- 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. provided a blank certification form, has not done training Repeat Violation.
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5/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans. can of potatoes severely dented on bottom shelf in kitchen
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. hotdogs, sausages etc Repeat Violation.
- 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. rice in the reach in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 45, egg wash 56, sausage 51 in a metal pan on the prep table Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45, pork 44 in reach in cooler by door
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 52 f in reach in cooler by the door
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornbeef 78 in can on the prep table
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 125 and sausage 110 in metal pans on the stove
- Critical. Observed food being cooled by nonapproved method. rice in deep cooking pan in the reach in cooler by the door
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. metal pan with water and o ice unable to keep foods at 41 f or below on the prep table
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw seasoned chicken over raw seasoned pork in the reach in cooler by the door Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. meats in coolers and in the reach in freezer uncovered
- Critical. Observed using cardboard box inside the metal pan as a food contact surface for sausages and bacon
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee cleaned a few areas then placed on gloves and cracked eggs without washing his hands
- Critical. Observed food employee with dirty hands or arms. Repeat Violation.
- Observed nonfood-contact equipment in poor repair toilet tank cover broken
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. on the prep table Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. food pans soiled Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. lids to pans on the stove are encrusted and soiled
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill encrusted grease etc Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table soiled Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens are soiled
- Observed residue build-up on nonfood-contact surface. restroom door, by switch to light etc
- Observed residue build-up on nonfood-contact surface. garbage can soiled by the mop sink
- Critical. Cold water not provided/shut off at employee handwash sink. previously sited as hot water Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. door does not self close
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen sink Repeat Violation.
- Observed wall soiled with accumulated food debris. by restroom, by entry door etc Repeat Violation.
- Critical. Pesticide use not in accordance with manufacturer's directions. boric acid on pan in rear storage are Repeat Violation.
- Observed unnecessary items on the premise.excess equipment not in use stored by rear door Repeat Violation.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. by reach in cooler at service window Repeat Violation.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. rear area by water heater Repeat Violation.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. facility in poor sanitary condition
- 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. Repeat Violation.
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4/13/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. USING TAPE ON UNIT BY SERVICE WINDOW
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. UTENSIL CONTAINER SOILED ON RACK
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. WHITE HOME STYLE COOLER
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. ONLY ONE SINK IN PREP AREA BY THE SIDE DOOR AT THE REAR OF THE RESTAURANT
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. KITCHEN SINK
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 42-11-1 Observed unnecessary items on the premise. EXCESS EQUIPMENT OLD EQUIPMENT IN ESTABLISHMENT
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only. EQUIPMENT OUTSIDE OF HOOD FRYER
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. EXCESS EQUIPMENT STORED IN FRONT OF REAR DOOR
- Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. BEHIND COOLER BY THE SERVICE WINDOW
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only.
- 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. 10-19-09 NO EMPLOYEE TRAINING CERTIFICATION AVAILABLE
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10/19/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). UNIT BY SERVICE WINDOW IN-OP.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL OPEN FOODS SHALLBE DATED WHEN OPEN AND HELD 24 HRS OR GREATER, CHEESE ETC
- 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. COOKED FOODS SHALLBE DATED WHEN HELD 24 HRS OR GREATER, PORK
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER PORK IN THE REACH IN FREEZER
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. USING TAPE ON UNIT BY SERVICE WINDOW
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. UTENSIL CONTAINER SOILED ON RACK
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLES ARE SOILED
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. TOASTER
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. DOUBLE DOOR COOLER BY WINDOW
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. WHITE HOME STYLE COOLER
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. RESTROOM HAND SINK
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. ONLY ONE SINK IN PREP AREA BY THE SIDE DOOR AT THE REAR OF THE RESTAURANT
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-07-1 Observed bathroom facility not clean.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. KITCHEN SINK
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. ALL CORNERS OF THE KITCHEN
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. WALLS, DOORS, ATTACHED EQUIPMENT SOILED
- Critical. Violation: 41B-09-1 Insecticide/rodenticide use not in compliance with regulations. USING BORIC ACID THROUGHOUT THE ESTABLISHMENT
- Critical. Violation: 41B-10-1 Pesticide use not in accordance with manufacturer's directions. BORIC ACID ON WALLS, PIPES, BEHIND EQUIPMENT ETC
- Violation: 42-11-1 Observed unnecessary items on the premise. EXCESS EQUIPMENT OLD EQUIPMENT IN ESTABLISHMENT
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only. EQUIPMENT OUTSIDE OF HOOD FRYER
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. EXCESS EQUIPMENT STORED IN FRONT OF REAR DOOR
- Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. BEHIND COOLER BY THE SERVICE WINDOW
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only. ON WALL BY THE WATER THE HEATER
- 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.
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8/21/2009 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). UNIT BY SERVICE WINDOW IN-OP
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL OPEN FOODS SHALLBE DATED WHEN OPEN AND HELD 24 HRS OR GREATER, CHEESE ETC
- 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. COOKED FOODS SHALLBE DATED WHEN HELD 24 HRS OR GREATER, PORK
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 69, CHICKEN 72, EGGS POOLED 79. IN REACH IN COOLER BY SERVICE WINDOW
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. UNIT BY SERVICE WINDOW. DO NOT STORE FOODS REQUIRING TEMPERATURE AS A CONTROL FACTOR IN UNIT BY SERVICE WINDOW
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER PORK IN THE REACH IN FREEZER
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. USING TAPE ON UNIT BY SERVICE WINDOW
- Violation: 21-05-1 Observed soiled dry wiping cloth in use. IN KITCHEN
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Violation: 22-11-1 Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. KNIVES SOILED
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. UTENSIL CONTAINER SOILED ON RACK
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. FOOD PANS ENCRUSTED WITH GREASE AND SOILED
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. FLAT GRILL ENCRUSTED WITH GREASE
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLES ARE SOILED
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. TOASTER
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. DOUBLE DOOR COOLER BY WINDOW
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. WHITE HOME STYLE COOLER
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. RESTROOM HAND SINK
- Critical. Violation: 28-11-1 Observed sewage backing up through floor drains of establishment. OF THE TOILET IN THE ONLY RESTROOM LARGE AREA POOLED WASTE AROUND THE TOILET
- Critical. Violation: 28-13-1 Observed raw sewage on ground of establishment. AROUND THE GREASE TRAP LOCATED UNDER THE 3CS. THE GREASE TRAP IS NON-FUNCTIONAL AND IS LEAKING ONTO THE FLOOR IN FRONT OF THE 3CS
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. ONLY ONE SINK IN PREP AREA BY THE SIDE DOOR AT THE REAR OF THE RESTAURANT
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 32-07-1 Observed bathroom facility not clean.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. RESTROOM
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. KITCHEN SINK
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. KITCHEN
- Violation: 33-15-1 Observed garbage can lid open.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. ONE ON PIPE AGAINST WALL OF REAR DOOR
- Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 1 ON METAL PAN UNDER THE CENTER PREP TABLE IN THE KITCHEN
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. ALL CORNERS OF THE KITCHEN
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. WALLS, DOORS, ATTACHED EQUIPMENT SOILED
- Critical. Violation: 41B-09-1 Insecticide/rodenticide use not in compliance with regulations. USING BORIC ACID THROUGHOUT THE ESTABLISHMENT
- Critical. Violation: 41B-10-1 Pesticide use not in accordance with manufacturer's directions. BORIC ACID ON WALLS, PIPES, BEHIND EQUIPMENT ETC
- Violation: 42-11-1 Observed unnecessary items on the premise. EXCESS EQUIPMENT OLD EQUIPMENT IN ESTABLISHMENT
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only. EQUIPMENT OUTSIDE OF HOOD FRYER
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. EXCESS EQUIPMENT STORED IN FRONT OF REAR DOOR
- Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. BEHIND COOLER BY THE SERVICE WINDOW
- Critical. Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only. ON WALL BY THE WATER THE HEATER
- 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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8/18/2009 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). UNIT BY SERVICE WINDOW IN-OP
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL OPEN FOODS SHALLBE DATED WHEN OPEN AND HELD 24 HRS OR GREATER, CHEESE ETC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS SHALLBE DATED WHEN HELD 24 HRS OR GREATER, PORK
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 69, CHICKEN 72, EGGS POOLED 79. IN REACH IN COOLER BY SERVICE WINDOW
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. UNIT BY SERVICE WINDOW. DO NOT STORE FOODS REQUIRING TEMPERATURE AS A CONTROL FACTOR IN UNIT BY SERVICE WINDOW
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER PORK IN THE REACH IN FREEZER
- Critical. Observed food employee with dirty hands or arms.
- Observed gaskets/seals on cold holding unit in poor repair. USING TAPE ON UNIT BY SERVICE WINDOW
- Observed soiled dry wiping cloth in use. IN KITCHEN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. KNIVES SOILED
- Critical. Observed soil residue in storage containers. UTENSIL CONTAINER SOILED ON RACK
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TABLES ARE SOILED
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. FLAT GRILL ENCRUSTED WITH GREASE
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. FOOD PANS ENCRUSTED WITH GREASE AND SOILED
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. WHITE HOME STYLE COOLER
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. DOUBLE DOOR COOLER BY WINDOW
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. TOASTER
- Critical. Hot water not provided/shut off at employee hand wash sink. RESTROOM HAND SINK
- Critical. Observed sewage backing up through floor drains of establishment. OF THE TOILET IN THE ONLY RESTROOM LARGE AREA POOLED WASTE AROUND THE TOILET
- Critical. Observed raw sewage on ground of establishment. AROUND THE GREASE TRAP LOCATED UNDER THE 3CS. THE GREASE TRAP IS NON-FUNCTIONAL AND IS LEAKING ONTO THE FLOOR IN FRONT OF THE 3CS
- Critical. Hand sink missing in food preparation room or area. ONLY ONE SINK IN PREP AREA BY THE SIDE DOOR AT THE REAR OF THE RESTAURANT
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed bathroom facility not clean.
- Critical. No handwashing sign provided at a handsink used by food employees. RESTROOM
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN SINK
- Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN
- Observed garbage can lid open.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 1 ON METAL PAN UNDER THE CENTER PREP TABLE IN THE KITCHEN
- Critical. Observed rodent activity as evidenced by rodent droppings found. ONE ON PIPE AGAINST WALL OF REAR DOOR
- Observed food debris accumulated on kitchen floor. ALL CORNERS OF THE KITCHEN
- Observed wall soiled with accumulated food debris. WALLS, DOORS, ATTACHED EQUIPMENT SOILED
- Critical. Insecticide/rodenticide use not in compliance with regulations. USING BORIC ACID THROUGHOUT THE ESTABLISHMENT
- Critical. Pesticide use not in accordance with manufacturer's directions. BORIC ACID ON WALLS, PIPES, BEHIND EQUIPMENT ETC
- Observed unnecessary items on the premise. EXCESS EQUIPMENT OLD EQUIPMENT IN ESTABLISHMENT
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only. EQUIPMENT OUTSIDE OF HOOD FRYER
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. EXCESS EQUIPMENT STORED IN FRONT OF REAR DOOR
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. BEHIND COOLER BY THE SERVICE WINDOW
- Critical. Electrical outlet missing cover plate. For reporting purposes only. ON WALL BY THE WATER THE HEATER
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/17/2009 | Routine - Food | Emergency order recommended |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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