- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile missing.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **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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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling tile missing.
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Live flies in kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided 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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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood system
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working container of food not labeled in English.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs inside reach in cooler
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter hand sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No soap provided at handwash sink.
- 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.
- 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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2/11/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 2 DEAD ROACHES INSIDE HANDSINK
- Critical - Observed expired Food Manager Certification.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands. FRONT COUNTER HANDSINK USED TO STORE ITEM
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed uncovered food in holding unit/dry storage area. INSIDE REACHIN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.WOMEN BATHROOM
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.INSIDE KITCHEN AREA
- Critical - Hand sink missing in food preparation room or area.KITCHEN AREA RIGHT SIDE OF BUILDING
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN AREA AND HALLWAY
- Critical - Handwashing cleanser lacking at handwashing lavatory.HALLWAY AREA
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.MENS BATHROOM AND AT HANDSINk IN HALLWAY
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.MENS BATHROOM AND HANDSINK KITCHEN AREA
- No plan review submitted with in 60 days
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.ALL
- Observed attached equipment soiled with accumulated dust.WALK IN COOLER FAN COVERS
- Observed build-up of grease on nonfood-contact surface.KITCHEN AREA ON SHELF
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises.KITCHEN AREA ON AND BY GLUE TRAP AND LIGTH SHELD IN KITCHEN AREA
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed gaskets with slimy/mold-like build-up.WALK IN COOLER
- Observed grease accumulated on kitchen floor.
- Observed hole in ceiling.
- Critical - Observed interior of microwave soiled.KITCHEN AREA
- Observed leaking pipe at plumbing fixture.
- Critical - Observed live flies in kitchen.ON THE RIGHT HAND SIDE OF BUILDING
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only.OVER FRYER IN KITCHEN AREA RIGHT SIDE OF BUILDING
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.EGGS LEFT ON COUNTER IN KITCHEN AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fish in reach in cooler at 57
- Critical - Observed raw animal food stored over cooked food.EGGS OVER PLANT FOOD AND RAW CHICKEN OVER PLANT FOOD
- Observed reuse of single-service articles.
- Observed ripped/worn tin foil used as shelf cover.KITCHEN AREA
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.PLANT food
- Observed wall soiled with accumulated food debris.KITCHEN AREA
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.RIGHT SIDE OF BUILDING KITCHEN AREA GAPS CEILING AREA AT BOTTOM BEHIND EQUIPMENT BY SIDE DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.fish stick 118,fryed pork 118
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTY
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Wall not smooth and easily cleanable.EXPOSED WOOD WITH RAFFTERS IN FOOD PREP AREA
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1/23/2012 | Complaint Full | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area.Sandwich prep area
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Band saw
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.push cart
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- 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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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed raw animal food stored over cooked food.
- Observed unnecessary items on the premise.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Hand wash sink lacking proper hand drying provisions.
- No copy of latest inspection report.
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9/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.Cooked pork
- Critical. Shell eggs held at room temperature maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.walk-in cooler
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.Under kitchen area handsink
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Backdoor in disrepair
- Floors not constructed easily cleanable.Bare concrete
- Observed grease accumulated under cooking equipment.
- Observed ceiling in disrepair.Water heater area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS INSIDE WALK IN COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEEF (47F). PORK (49F). Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER FOODS/ RTE.
- Critical. Observed an open beverage container over stored foods. INSIDE REACH IN COOLER.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK IN COOLER SHELVES.
- Critical. Observed toxic item stored in food preparation area. GLASS CLEANER OVER PREP-TABLE.
- No copy of latest inspection report.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Warning Issued |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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