- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bread with cheese 80 F front counter Beef 52 F, chicken 50 F, in reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over pork **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 4 Bread with cheese 80 F left at room temperature for 5 hours
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice scoop handle broken
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 114 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over raw fish **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cel phone **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. Outside walk in cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler. Pancakes **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. Attached to wall **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 51 F, beef 47 F, beef 50 F
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Wrong date on container
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Paint roll and tray **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
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6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Nonfood-grade containers used for food storage y direct contact 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 - Handwash sink used for purposes other than handwashing.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.RICE
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area.REACH IN COOLER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not cooked to 145 degrees Fahrenheit or above.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Working containers of food removed from original container not identified by common name.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored over vegetables.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Displayed food not properly protected from contamination. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs stored over salad
- 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. Repeat Violation.
- Critical. Observed employee eating while preparing food.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed bare hand contact with ready-to-eat food with gloves after cracking eggs open.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. NO CHLORINE IN 3CS KITCHEN AREA.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. No handwashing sign provided at a handsink used by food employees. In the kitchen.
- Critical. Observed toxic container reused for food storage. Cooking oil in bottle t at was used for dish liquid.
- Critical. Observed container of medicine improperly stored.
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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