- Basic - Bathroom door not self-closing.
- Basic - Holes in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair. Handsinks
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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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07/16/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Attached equipment soiled with accumulated food debris.
- Basic - Bathroom door not self-closing.
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food stored on floor. Walk in freezer
- Basic - Grease accumulated under cooking equipment.
- Basic - Holes in wall.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Plumbing system in disrepair. Handsinks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans 53°, herring 53°, cod fish 51°, pork 53°, codfish 67°, ground beef 51°, malanga 51°, chicken 51°, rice 48°, rice 51°, cooked and put in cooler yesterday
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Yam 92°, cooked banana 113°, pasta 91° for less than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- High Priority - Roach activity present as evidenced by 11 live roaches found throughout food prep areas in bakery.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands without removing gloves.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 53°, herring 53°, cod fish 51°, pork 53°, codfish 67°, ground beef 51°, malanga 51° chicken, 51°, rice 48°, rice 51°, cooked and put in cooler since yesterday.
- High Priority - Toxic substance/chemical stored by or with food. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3-comp sink
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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 - Soil residue in food storage containers.
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07/15/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler and walk in cooler at 52° F ambient temperature. Only one reach in cooler, reach in freezer and walk in freezer working properly. A high volume of food is being produced at this location.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Blood from beef.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Food with mold-like growth. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed pastries front line.
- High Priority - Roach activity present as evidenced by 5 live roaches found. By walk in cooler in kitchen.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 25 dry droppings by walk in cooler in kitchen.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean utensils stored between equipment and wall. In the kitchen
- Basic - Condensation or other drainage not disposed of according to law.in the reach in coolers
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface.shelves in the kitchen and walk in cooler
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.kitchen and back prep area
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 - 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. New employees
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- FOOD STORED ON THE FLOOR IN KITCHEN WALK IN COOLER AND WALKIN FREEZER
- NO APPROVED COOLING METHOD
- Critical - OBSERVED NO PAPER AT HAND SINK AND NO SOAP, NO SIGN IN FRONT AND BACK
- Unsanitary item used equipment
- box being used as food contact
- Critical - employee not washing hands after touching body part
- Critical - employee not washing hands after using phone and continuing to prep
- Critical - employee training
- Critical - exit blocked inside bread room
- floor in walkin cooler dirty and walkin freezer
- Critical - food manager could not answer simple questions
- Critical - foods not properly reheated lever
- Critical - handsink used for other perpose
- hood not tight fitting
- Critical - no test kit for warewashing
- no thermometer provided ambient
- steam table leaking
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11/6/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Floors not maintained smooth and durable.
- Critical - Hand sink missing in food preparation room or area.back room bread area
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- 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.one employee has her certificate
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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 build-up of food debris, dust or dirt on nonfood-contact surface.shelf in kitchen
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling in disrepair.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE SLICING TOMATOES, ONIONS, WITHOUT GLOVES. ONS
- Observed dumpster overflowing garbage. OBSERVED DUMPSTER OVERFLOW AROUND DRY STORAGE.
- Critical - Observed food being cooled by nonapproved method. OBSERVED POULTRY AT 163 DEGREES IN RIC. Corrected On Site.
- Observed food debris accumulated on kitchen floor. AROUND DRY STORAGE.
- Critical - Observed food stored on floor. OBSERVED MEAT STORED ON FLOOR IN WIC.
- Observed nonfood-grade containers used for food storage.OBSERVED PLASTIC BEING USED TO COVER FOODD WHILE COOKING.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED POULTRY IN PREP AREA AT 51 DEGREES.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. OBSERVED FOOD IN WIC WITHOUT DATE MARKING.
- Observed unnecessary items on the premise.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. OBSERVED NO HOT WATER IN THE EMPLOYEES RESTROOM.
- Critical - License expired within 30 days after expiration date.
- Lights missing the proper shield, sleeve coatings or covers. OBSERVED LIGHT PANEL MISSING IN FOOD PREP AREA.
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLATE IN THE HAND WASH SINK. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.OBSERVED RICE AT 79 DEGREES. Corrected On Site.
- 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. Corrected On Site.
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10/19/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. OBSERVEC PREP FOOD IN WIC ABOVE 41 DEGREES. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SING AT HAND WADH SINK IN FOOD PREP AREA.
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS UNDER TABLES BY WIC.
- Critical - Observed interior of microwave soiled. OBSERVED MICROWAVE SOILED WITH FOOD RESIDUE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PREP FOOD IN WALK IN COOLER NOT AT PROPER TEMPERATURE. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. OBSERVED MEAT IN STANDING WATER. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OBSERVED NO DATE MARKING ON FOOD PREP 24 HOURS.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated grease.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. IN WALK IN FREEZER.
- Wet wiping cloth not stored in sanitizing solution between uses. WIPPING CLOTH NOT IN SOLUTION.
- Observed food debris accumulated on kitchen floor.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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12/28/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed food stored on floor. OBSERVED BOX OF FOOD ON THE FLOOR IN WALK IN FREEZER. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. OBSERVED FOOD LEFT UNCOVERED IN PREP AREA. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor. OBSERVED FOOD DEBRIS UNDER THE TABLES BY THE WALK IN COOLER.
- Lights missing the proper shield, sleeve coatings or covers. IN FOOD PREP AREA.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 42-11-1 Observed unnecessary items on the premise.
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5/25/2010 | 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. Observed food stored on floor. OBSERVED FOOD ON THE FLOOR IN WALK IN FREEZER.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Hot water not provided/shut off at employee hand wash sink. NO HOT WATER IN EMPLOYEE RESTROOM.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed roach activity as evidenced by live roaches found. OBSERVED DEAD ROACHES IN DRY STORAGE AREA.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- Observed food debris accumulated on kitchen floor. OBSERVED DEBRIS AND TRASH IN DRY STORAGE AREAS.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 This violation must be corrected by : 5-15-10.
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3/15/2010 | Routine - Food | Administrative complaint recommended |
- 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.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 42-11-1 Observed unnecessary items on the premise. in back storage room
- 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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1/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 36-15-1 Observed food debris accumulated on floor.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
- Violation: 42-11-1 Observed unnecessary items on the premise. in back storage room
- 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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10/20/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- 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. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on floor.
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed container of medicine improperly stored. by food preparation
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. in back storage room
- 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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10/14/2009 | Routine - Food | Warning Issued |
| No report available. | 6/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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